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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.

To remove the skin from fish, poultry or game for reasons which include diet, taste and appearance. The skin is removed before or after cooking, depending on the reason for its removal and how it is going to be cooked.

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.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A common utensil for use when slicing meats, poultry, fish and other food items. Carving forks are used to hold foods securely in place as well as keeping hands away from the sharp blades of the knives as food is being prepared.

A reference to the removal of organs, specifically the entrails, from game birds, poultry, fish, and other animals as they are cleaned and prepared to be frozen or cooked.

A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

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 name for a boneless piece of meat, poultry, or fish or the term used to refer to the process of preparing one section of meat, poultry or fish by removing the bones.

A minty green herb with a citrus aroma, which is used to add flavor to tea, vegetables, fruits, custards, seafood, fish, poultry, pasta, and rice.

A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

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.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).