Tartar butter. Butter creamed with Worcestershire sauce, mustard, lemon juice and parsley and usually served with cold egg dishes or fried meats or fish.
The edible crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic.
Poppins. Strips of risen dough made with yeast, and with butter rolled into it, are folded into three and then cut into 6 cm (2½") wide. These are then left to rise again before baking, topped with poppy seeds.
Brick Cap mushroom. This is an edible mushroom, often eaten in the United States and Japan, which is easily confused with poisonous varieties, so special care should be taken.
Little tunny. The little tunny is a handsome fish with black scribble patterns on its back. It has a robust, torpedo-shaped body built for powerful swimming and it has no swim bladder. The mouth is large, the lower jaw slightly protruding past the upper jaw. The flesh of the little tuna is darker and stronger tasting than that of the other large tunas. It is marketed fresh, dried, canned, smoked, or frozen. It is often caught on hook and line near reefs.
