Monkfish (US: angler fish). A fish with a sweet flavour and succulent firm flesh but with the ugliest appearance imaginable. It is found in the Mediterranean and Atlantic, in coastal waters of north western Europe. It can be recognised by its large head and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. The larger fish often have better flavour. It has a hideous head, which is why it is usually displayed without it, and a muddy colour. It is known as the anglerfish as it bears on its head a 'rod' and 'lure' which attract its prey. The meat of the tail is sweet and succulent - almost like lobster meat, entirely compensating for is appearance. The flavour may well be assisted by its own diet which is high in shellfish. The best monkfish are Lophius piscatorius and the similar Lophius budegassa, the favourite of the Spanish. American monkfish or goosefish (Lophius americanus) is considered inferior, while New Zealand monkfish (Kathetostoma giganteum) is related to the stargazer and is only fit for soup.
"Shopkeeper's blend." An indispensable spice and herb mix used widely in Moroccan cuisine. It should contain lavender, pepper, thyme, rosemary, cumin, ginger, nutmeg, mace, cardamom, cloves, fenugreek, cinnamon and others. It is used with meat, fish or vegetable dishes.
Golden grey mullet. A fish from the grey mullet (US: striped mullet) family. It has gold spots on its head and at the front of the body.
Golden grey mullet. A fish from the grey mullet (US: striped mullet) family. It has gold spots on its head and at the front of the body.
Sahaweq is a sort of Yemeni herb and spice paste made with green chillies sharpened up with a red hot one, garlic, parsley, coriander (US: cilantro), toasted cumin seeds, peppercorns, cardamom and olive oil, all crushed and blended together. It may be served spread onto flatbreads or pasted onto kebabs or meat.
Salep. The dried root of an orchid and the name of a beverage brewed from flour made from it, popular in the Middle East. It is also used rather as sago is used..
Lobster. The European lobster is a large, marine shellfish with huge claws and is dark, mottled blue-black before cooking, turning red during the process. The flesh is sweet and tender. The Maine or American lobster found in the United States is huge in size and lacks the wonderful sweetness of its European cousin. American varieties may sometimes be brick red before cooking. In Europe they are likely to up to 2 kg (4¼ lbs) while North American ones may be a lot larger. Increasingly, American lobsters are imported for use in Europe.
