The zope or blue bream is found in basins of the North Sea, Baltic, Black Sea, Azov and Caspian Seas and inhabiting the lower reaches of large rivers feeding mainly on plankton. In spring it migrates upstream and spawns. It is found in cold lakes in Nordic countries.
A Danish, half moon-shaped, blue cow’s milk cheese, with a rather bland flavour; a Danish version of Bavarian Blue, Cambazola.
Blue cheeses include any cheese injected with a mould, such as Penicillium roqueforti, to give the cheese blue or greenish-blue veins and a distinctive flavour. They are usually cow's milk cheeses, unless otherwise stated, and are often creamy, soft or semihard with remarkable exceptions such as Stilton.
A dressing for salad made by mixing mayonnaise with soured cream (US: cultured sour cream), crumbled blue cheese usually of a rather sharp character, vinegar or lemon juice and garlic, sometimes with the addition of Tabasco or Worcestershire sauce.
A drum of hard, blue cheese made with cow's milk, similar to cheddar. It has a crumbly, salty tasting orange paste with darky greenish-blue veins and a natural rind. It is farmhouse cheese.which is eaten all year round and contains 45-48% fat. The curds are lightly pressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 8-9 kg (18-20 lb). Affinage is from 2-6 months. These blue cheeses were once called Green Fade, production of which came to an end in 1997. They were originally accidental, emerging in around 6% of cheeses, but the veining is now deliberately introduced.
A plant native to the Amazon basin. Could you send details (and a picture) to queries@whatamieating.com if you know more?
This can either describe the lingcod, a fish of the greenling family, in fact not a cod, from the northern Pacific. It is slightly rounded with soft, white flesh and a mild flavour. It is often available smoked, it is sold both fresh and preserved. It can also describe the sablefish, also not a true cod, or the pollock, which is related to the cod and fished in the Atlantic.
Blue corn rather than yellow which, when ground, produces blue cornflour (US: corn starch). It is used for making tortillas.
The blue crab is a mottled blue-green crab about 20 cm (8”) across with blue claws. It is found on the Gulf and Atlantic coasts of North America and from France to Denmark in Europe. During its moult it sheds its hard shell and exists for a time in a soft-shelled state, allowing it to grow. In this state is caught and prepared to be eaten whole. We once gathered with friends around a table at Obrickis in Baltimore, with a heap of blue soft-shelled crabs piled onto the paper tablecloth and a collection of hammers. The flavours and the general chaos were wonderful.
