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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 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.

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.

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

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

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

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.

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.

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

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.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

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.

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 type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

A type of fish that is related to pompano and is found in the Pacific waters off Mexico and southern California.

Any type of fish or shellfish that comes from the sea and is edible.

A type of fish that is characterized by a smooth, snakelike body. They are found in fresh water rivers and lakes in Europe and North America, but migrate to the southwestern Atlantic for spawning.