Grey mullet, the commonest and largest of the grey mullet (US: striped mullet) family. It is a silver, shoal-living fish pointed with dark grey which feeds on seaweed and plankton near the muddy bottom in estuaries and coastal waters. This can effect its flavour. However, a good grey mullet, caught in clean water, is round-bodied and has creamy white flesh and good flavour with good keeping capabilities. It must be thoroughly scaled before eating. Varieties are found all over the world. The roe is used for taramasalata, botargo, boutargue.
Any of a number of types of comber fish. All are bony fish with very good flavour, useful for soups or cooked whole.
A type of comber fish. Painted comber or lettered perch, more common in the Mediterranean than in the Atlantic. A bony fish with very good flavour, useful for soups or cooked whole. The skin looks almost as if it has been written on.
Bluemouth. A type of rascasse from deep North American waters and the western Mediterranean. It has a blue flash on the gill covers and enormous eyes. It is an unsightly fish with good flavour and is used in bouillabaisse and other fish soups.
A Basque name for rascasse or black scorpion fish. This is a smaller and less glamourous fish than the red scorpion fish, and is well camouflaged, in blacks, greens and browns. However, it is just as useful in a bouillabaisse.
Fly agaric. A type of mushroom, the classic red with white spots. Famous for its psychoactive hallucinogenic properties this is the magic mushroom and is actually poisonous to eat.
Amethyst deceiver. It may be cooked with other mushrooms in a mixed mushroom stew or served as a garnish to other dishes.
