Garfish. A striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts.
Asian leek. A variety of thin leek up to 60 cm (2f ft) long grown in China and Japan. Only the white part is used and has the flavour of a mild spring onion (US: scallion), than which it is thicker. It is good grilled or used in salads, poached or baked.
Long pepper is the tiny berries which cleave to a single rod which looks similar to a dried catkin and provide a hot, sweet spice.
The long-spined scorpin fish is a small fish with a thick body, with a large head and tapering body. It has four long spines - two on each side on the gill cover - that stick out when the fish is removed from the water. It has a variety of colours ranging from shades of browns, with cream blotches, but sometimes orange or red with white blotches. Not really edible.
