Spanish or rocambole garlic is a hardneck variety having a bulb with a coiling flower stalk and used for seasoning.
A medium yellow peach flushed with dark red with firm, juicy flesh, though not as sweet as peregrine.
A fish closely related to the excellent sea bass of European waters and found along the east coast of the United States. In the north it is likely to be called the striped bass.
A name in Brighton in the UK for the sea scorpion. This is an ugly fish from North Atlantic waters. It has spines on its head which may be poisonous. Sea scorpions are occasionally used in fish soups. It is named the lasher as it attacks larger fish by lashing out with its spines.
Huss. This species of dogfish has a grey-brown skin with quite pronounced dark spots. Because of its relative similarity to a shark the coarse skin is usually removed by fishmongers. These fish grow to about 80 cm (32 inches) in length. The flesh is white or pinkish with a firm texture and good flavour. It is boneless. It is also commonly known as the spotted dogfish or nursehound or, in some places, as rock salmon or rock eel. Spurdog, smoothound and tope are all sold as huss. It is an excellent addition to soups because of its texture. It feeds on shellfish which flavours its own firm, white flesh.
or arugula is a peppery-mustard, slightly smoky, and almost meaty tasting salad green which is also used as an herb. Its leaves are lobed and similar to dandelion. If the plants are allowed to mature, the taste becomes increasingly bitter and wild varieties have an even greater amount of spicy heat.
Wolf-fish. Marine catfish. A fish of northern waters. It is medium oily and white-fleshed. Since it eats shellfish, its own flavour is good. Its jaws are strong and it has a blunt head which lend to its unattractive appearance, which is why it is normally sold filleted or in cutlets. It has few small bones and can be prepared in the same way as monkfish (US: angler fish), in stews or grilled. It is sometimes sold as rock salmon or rock turbot.
Rock hen. Cornish hen. Cornish game hens are immature chickens of a breed of chicken that originated in Cornwall but gained popularity once it moved to the United States. Its body shape is quite different from that of other chickens. Both males and females have short legs and plump, muscular breasts. Although relatively slow-growing, the Cornish hen has excellent meat qualities. Its cross with the fast-growing Plymouth Rock chicken is responsible for most of the broiler and frier types currently on the market in the United States. An increasingly popular form of Cornish poultry, marketed for its delicious meat, is the Rock Cornish game hen which is a cross between Cornish and Rock hens. The Rock Cornish game hen was originally bred by Jacques and Alphonsine Makowsky in Connecticut in 1950. Said to have been bred as a temporary substitute for a flock of guinea hens lost in a fire at their farm, it soon became more popular than the guinea hen. The Rock Cornish is a standard meat-type chicken of a smaller size with all white meat, enough for a single serving. As is common in the poultry industry, store-bought game hens may be either male or female specimens, despite the common usage of the word "hen" typically denoting a female. Despite the name, game hens are not hunted as a game animal, and are raised in chicken coops as are normal chickens. The U.S. Department of Agriculture requires that all chickens sold as Cornish game hens be no more than 2 pounds in ready-to-cook weight.
