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A common type of saltwater fish that has flaky white meat and a mild taste. It is one of the most popular types of fish and is used in many processed fish products, such as fish sticks or fish cakes.

Codfish that has been salted and dried for preservation. It is popular in Portugal, Spain and France.

A lean saltwater fish that has a white flaky flesh and a mild taste. It is available in fresh or frozen fillets.

A type of fish related to the cod that is found in the waters of the North Atlantic. It has a white flesh and mild flavor and is usually available already filleted.

A white fish found in the colder waters of northern oceans that is very much like cod, but is smaller.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

A fish found in the colder waters of northern oceans that is very similar to a cod, except they have a flattened head.

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.

A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

A small fish native to the far North Atlantic. It has a rusty brown-red skin and averages 1½ to 2 feet in length.

Aioli,

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

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 long narrow fish that is found in the southern hemisphere ocean waters off the coast of Australia and New Zealand.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

Also referred to as a Dolphinfish (but unrelated to the well known dolphin species of fish that is a mammal), a Dorado, or a Mahimahi, this fish is found worldwide in tropical ocean waters.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

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