The mackerel is a handsome marine fish, sleek and rather fierce in appearance. It is a round-bodied fish with a greenish-blue back with well-defined black stripes. It has oily flesh with good texture and flavour. It is available fresh or smoked.
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.
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.
Lake trout. A freshwater char living mainly in lakes in northern North America. As in Europe, this char is not a common fish. Lake trout were fished commercially in the Great Lakes until lampreys, overharvest and pollution severely reduced the stocks. Commercial fisheries still exist in some areas of the Great Lakes and smaller lakes in northern Canada.
A deep red variety of eating apple with sweet, slightly tart white flesh. It was raised by Mr R Wellington at New York State Agricultural Experimental Station in Geneva, New York State as a cross between McIntosh and Jersey Black and introduced commercially in 1923. This mid-season variety is harvested from mid-September in South-East England and is at its best from October to December.
