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A variety of the mackerel fish family, which are members of the tuna family, that is most often found in warmer ocean waters, such as from the Carolina coast in the U.S.

A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is sometimes pink, which when cooked, becomes flaky and firm with an off-white color.

A fish in the mackerel family, which is commercially caught in the Pacific Ocean. Ono has a delicate flavor and can be substituted by swordfish if it is not available.

This term is used as a reference to several different meanings. Most often Souse will refer to the process of pickling a food in a brine solution or vinegar.

The eggs of a female fish, referred to as hard roe, and the male's milt or sperm, known as soft roe....

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 term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

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

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.

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