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Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

1) The metallic, liquid substance used in thermometers to indicate degrees as the temperature levels go up and down.

A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

bread crumbs, panko,