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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 written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

Built in a variety of different designs, holders for books or pages of recipes offer valuable kitchen assistance to those using printed instructions when preparing foods.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

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

A fresh water fish that is a member of the pike family of fish. It is the smallest of the pike family, ranging from two to three pounds.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

A category of fish that are characterized by their narrow bodies that are flat and oval-shaped. Similar to other varieties of fish, the flatfish begins live swimming in the same manner and position as other types of fish but as it matures, a swimming style develops that becomes horizontal rather than vertical.

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.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

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A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A species of fish that is a member of the Redfin Pickerel, the Chain Pickerel and the Muskie (Musky or Muskellunge) family of Pike.

A type of freshwater crustacean that looks like a small lobster. Typically, a crayfish will be 3 to 4 inches in length, but at times they may reach sizes as large as 8 inches in length.

Black or bright pink in color, Capelin Caviar is the roe from a small variety of fish that is a member of the smelt family.