Blackfish. A solitary fish found mainly in the western Mediterranean of Cadíz and near the Azores and Madeira. The flesh is firm and white, as is often the case with deep sea fish, and cooks well by whatever method.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour.
Argentine. A small marine fish with silvery scales similar to a sardine or a smelt. It is usually grilled or fried.
St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
Wood blewit. A bright lilac blue mushroom with fresh clean flavour and excellent with potatoes.
False chanterelle. As its name implies, this masquerades as a chanterelle but, instead of the egg yellow of the chanterelle, this is a darker orange and sometimes with a graded cap, dark at the centre and becoming lighter towards the edges. The false chanterelle is found in woodland, particularly under pines. It is edible, but is rather bitter and tough and may cause indigestion. It is easily confused with other mushrooms which are poisonous, so especial care must be taken.
