Golden Sixthread Tesselfish. A silvery estuarine fish which shoals around reefs, rather similar in appearance to a grey mullet. It is a bottom-feeder, feeding on small crustaceans and bottom-living organisms, adding to its own flavour. It is sold in Bengal and Bangladesh fresh, frozen, dried and salted.
A name in the Lake District for the houting. This is a small relation of char or lake whitefish and is a slightly oily freshwater fish of northern Europe, prepared in the same way as trout. It can be baked or fried.
Skerry Blue is a coloured potato which dates from 1846. It is actually red and round with deep eyes.
A large, flat perforated spoon with a long handle. It is used for skimming sauces and stocks. A version made from galvanised wire can be used for lifting fried foods from the oil or fat.
Surf clam. A large, ovoid clam, anything up to 15 cm (6 inches) across, with a yellowish-white shell with brown zig-zag markings, found in abundance in deep waters off the eastern coast of North America and South East Asia. This is most often cooked as one ingredient as part of a dish with many ingredients or in tinned, prepared dishes.
A name for silver trevally, a white fish which is good to eat, caught around the southern coasts of Australia and Tasmania. The fillet has a noticeably red central muscle band. Confusingly, it is sometimes sold as silver bream.
Skipjack tuna or striped bonito.This is a migratory fish which is available up to 25 lb (11.3 kg). Although it is often sold as tuna, it is not a tuna at all. They live in shoals in warm seas. Dried shavings are indispensable in many Japanese dishes as the basis of the flavouring for stocks and broths. In the Maldives it is usually cured by boiling, smoking and sun-drying until it is as hard as a piece of wood. This enables it to be kept for a long time. It is used in Sri Lanka in the equivalent of nam pla-like fish sauces.
