Alfonsino or (incorrectly) red bream. A deep-bodied fish which may be treated in the same way as true sea breams. It is a versatile fish and may be poached, baked, fried or cooked by any means.
Alfonsino or (incorrectly) red bream. A deep-bodied fish which may be treated in the same way as true sea breams. It is a versatile fish and may be poached, baked, fried or cooked by any means.
Spanish or chub mackerel with pinkish, oily flesh, large eyes and spotted skin. It has a lot of fat so it is best grilled, and fresh.
Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old.
Corkwing. A type of wrasse, a small, marine fish (up to 15 cm (1 ft) in length) which is good in soups. The largest is the peacock wrasse.
Boops or bogue, an inferior variety of sea bream. These are brightly coloured, silvery yellow, spindle-shaped fish with large eyes abundant in the Mediterranean about 20-30 cm (8-12 inches) long. They are usually used in fish soups or are served grilled.
The juvenile form of the red sea bream (US: pandora), at which point it has blue spots on its back. The eyes are so far forward they almost seem to protrude beyond the front of the face. The back is usually greyish with red lights and fins are red. These fish are very common in Spain and is traditionally eaten on Christmas Eve in some parts of the country, especially Castile.
"Snowball." Horse mushroom. Edible, and very delicious, but easily mistaken for other less palatable or even poisonous mushrooms.
