Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.
"King oyster mushroom." King trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
Opah or moonfish, also, confusingly, known as the sunfish. This can be a huge fish, up to 50 kilos in weight. We saw one in an aquarium and it looked positively prehistoric. However the meat is good, pink and firm and can be treated like tuna, eaten raw as sushi, fried or grilled or even roasted.
Plantain. An unripe, green banana. This is a starchy type of banana with firm flesh. If it is the variety used for desserts it is cooked when it is green, but it is left to ripen if it is the less sweet type. It is a staple food in many tropical and sub-tropical parts of the world.
