A vegetarian, hard wheel of cow's milk cheese made from raw milk (Old Sussex) with cider, garlic and herbs added to it.
Sea scorpion. 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.
Sea bream (US: porgy, scup). A large family of fish which includes black sea bream, bogue, Couch’s sea bream (known as red porgy in North America), dentex, gilt-headed bream . They are usually sold weighing up to 1 kg (2 lb). All have a deep, narrow body, small mouth, big eyes, quite large, tough scales, a single, spiny dorsal fin and a black spot on the shoulder. They are good to eat cooked whole, stuffed and baked or braised.
An obsolete term for large flat oyster with a coarse, heavy shell which sometimes masquerades as a native, once called scuttle mouths (in France pieds de cheval) both accurately descriptive terms. These are aged ‘wild’ native oysters which have grown unattended on natural beds, unlike the refined managed natives which will have been moved to estuarine waters for fattening. Oyster beds are made and managed.
Tropical almond. The fruit looks similar to the almond and is usually pale green, though it may be reddish-purple. There is a fibrous seed containing a pointed kernel, or nut. It can be eaten fresh and raw, or cooked. It is sometimes difficult to remove the fibrous seed without damaging the nut. There is a thin covering of skin on the nut, and it is worth removing it as it can be very astringent. In Australia, this is bush tucker.
The popular name of various Actinoid Zoophytes, especially of the genera Actinia, Bunodes, and Sagartia. In France, oplet and beadlet anemones are eaten. The tentacles are removed and they are then turned inside out for cleaning. The walls of the body cavity are cut into pieces, dipped in batter and fried or used in soups.
Samphire or rock samphire (an anglicisation of herbe de Saint-Pierre), sea bean, sea pickle, sea asparagus, glasswort. High in protein, it is a salty fleshy, fibrous plant growing in coastal marshes and at the edges of tidal pools, The texture is somewhat like that of asparagus, yielding but crisp.
In Europe sea bass is the true bass, a voracious Mediterranean predator, 35-80 cm (13-32 inches) in length, which is relatively uncommon and thus expensive. It has fine, compact, delicate, white, flavoursome flesh with few bones. It lives in saltwater lakes, estuaries and around European coasts. The term may also include the groupers, black sea bass and striped bass.
