A name for the saucer scallop, a round scallop with 25 radiating ribs and smooth, polished shells. Two types are taken; the northern saucer around 8 cm (3") and Ballot's saucer (up to 14 cm (5½") and is fished off Queensland and Western Australia. The flesh is paler in colour, sweeter and firmer than other scallop varietes, making it very desirable.
Red snapper. A reef fish found along the eastern coast of North America and in the Gulf of Mexico. It has rosy skin, red eyes and lean, flaky, pink flesh which whitens as it cooks. It has a good, sweet flavour. In July 2004 it was reported (Nature, Vol 430, p 309) that most red snappers sold in the United States are not red snappers at all. Peter Marko of the University of North Carolina at Chapel Hill analysed DNA from a selection of fillets in eight US states and found that 25% were not red snapper but the related (and inferior) species of vermilion, lane and crimson snapper. Worse, 50% were unidentifiable or came from foreign oceans. Like many good fish, the red snapper has become rare and it came under strict management in 1996 to reduce exploitation.
A versatile, juicy, yellow-fleshed, dual-purpose apple with streaked red skin. Good for pies, apple sauce and baking. It is also very good for eating. It arose around 1800 in the orchard of Heman Chapin in East Bloomfield in New York from seed which had been brought from Connecticut and introduced commercially in 1840. It arrive in England later in the century where it was mainly used for cooking and drying. This late-season variety is harvested from mid-October in South-East England, if it ripens, and is at is best from November to March.
