A variety of halibut (US: turbot) found off the eastern coast of North America, with lean white flesh and mild, sweet flavour. We walked a couple of times at Halibut Point in Massachusetts, a testament to the commonness of this fish.
A name for the king prawn in Australia has a pale yellow, cream or light brown body with no obvious spots or stripes, and with a startling blue tail. They vary from 20 to 30 cm (8-12") in length and are found in mud, sand or on rocky bottoms in deep water all round the coasts of Australia. There are two types, the eastern king prawn with cream legs and the western king prawn with blue legs.
Atlantic rock oyster. A variety of oyster up to 15 cm (6") in length found on the American side of the Atlantic. Unlike many oysters this is usually cooked, served on the half shell. This is because it is quite a fatty oyster, particularly when large, which is improved by cooking. All down the eastern seaboard the Atlantic oyster is called after the area in which it is found, e.g. the Long Island oyster, Chesapeake Bay oysters and so on. The best known is probably the bluepoint.
A name for the king prawn in Australia has a pale yellow, cream or light brown body with no obvious spots or stripes, and with a startling blue tail. They vary from 20 to 30 cm (8-12") in length and are found in mud, sand or on rocky bottoms in deep water all round the coasts of Australia. There are two types, the eastern king prawn with cream legs and the western king prawn with blue legs.
Surf clam. A large, ovoid clam, anything up to 15 cm (6 inches) across, with a yellowish-white shell with brown zig-zag markings, found in abundance in deep waters off the eastern coast of North America and South East Asia. This is most often cooked as one ingredient as part of a dish with many ingredients or in tinned, prepared dishes.
A variety of eating apple introduced commercially in 1897 in Hampshire by Hillier and Sons in Winchester. It was awarded the Royal Horticultural Society Award of Merit in the same year. This is a late-season variety which is harvested from early October in South-East England and is at its best from November to December.
