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.
The false bolete is a rare mushroom and an orange-coloured cep with a thick stem. It is edible, but not of the quality of the true Boletus. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
As its name implies, the false chanterelle masquerades as a chanterelle but, instead of the egg yellow of the chanterelle, this is a darker orange and sometimes with a graded cap, dark at the centre and becoming lighter towards the edges. The false chanterelle is found in woodland, particularly under pines. It is edible, but is rather bitter and tough and may cause indigestion. It is easily confused with other mushrooms which are poisonous, so especial care must be taken. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
Blade meat. A sub-primal cut of the beef primal rib. It is the lean flesh overlying the rib eye and ribs.
False morel mushrooms are deadly poisonous if not cooked, closely resembling real morel mushrooms, being wrinkled and brown in the same way. However, morel mushrooms are symmetrical while false morels are irregular in shape and look like a brown brain, while true morels are more like a sponge. True morels have hollow stems while those of false morels are solid. Be careful to check each of these features before attempting to eat one. They have a fine flavour and are generally parboiled. They are popular in Nordic countries and in Finland especially. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
Safflower. A thistle-like plant which is a major producer of a high polyunsaturated, flavourless, colourless oil which is good for deep frying and in salad dressings. The flowers are reddish-orange and the styles are sometimes sold as saffron.
A crisp, sweet. rosy eating apple streaked with crimson raised in 1965 at East Malling Research Station in Kent by Dr F Alston as a cross between James Grieve and Golden Delicious and introduced commercially in 1986. This late-season variety is harvested from early October in South-East England and is at its best from October to December.
The eggs of salmon are laid and buried in the gravel at the bottom of cold streams. There they remain for around 3 months in the UK - for longer in cold climates. When they hatch they are called "alevins" and are around 1.5 cm (¾ inch) long, feeding from the yolk sac protruding from their bellies before emerging as, first, "fry" and later becoming "parr". At this stage they reach only up to 7 cm (3") in length and develop a brown back with black spots and bars and the occasional red spot. Migration takes place, in the UK, generally in the second year (again, longer in colder climates, up to the third year). At this point they lose the coloration and become silvery, making them more appropriate for the sea. Various internal changes occur as well, to equip them for a saline environment. They return to the rivers of their birth to spawn. Those returning after one year at sea are known as "grilse" which can weigh as much as 4 kg (8 lb). It is not until they are two years old or more that they are called salmon, in which form they can reach 12 kg (25 lb) in weight. When they return to the rivers to spawn they are in their best possible condition, making them prey for fishermen. Those that survive the fishing are known as "kelts" and those that survive the whole spawning process and return to the sea are known as "mended kelts".
