Young bluefish are called snappers. They are firm, round, oily fish found in the Mediterranean and in the North Atlantic, related to the pompano. It is particularly prized in Turkey and the United States where it is known as the bulldog of the sea. Most likely to be 1-1.4 kg (2½-3 lb) in size. It has a silver belly and bluish colour on its back. The body is rounded at the shoulders and tapers at the tail. The head is neatly proportioned. The flesh is white, firm and has a delicate flavour but is quite bony. It can be treated as salmon, but subtly flavoured accompaniments are best. We used to fish for these off Oyster Bay in Long Island and caught so many we had them grilled for supper, steamed for lunch and in kedgeree for breakfast. The dark strip which runs down its centre should be removed as it imparts a strong fishy flavour.
School, tope or soupfin shark. The meat of the school shark is consumed in Spanish cuisine where it is usually known as cazon. Among recipes are the traditional "Cazon en adobo". In Mexican cuisine the term cazon refers to other species, and is prepared similarly.
A gregarious relation of the carp. It is found in the upper reaches of rivers, where it likes fast-moving water so may be found around piers or bridges of where currents speed around obstructions in the water. Its mouth is designed for scraping algal growths from stones. The flesh is tasty but has many bones which discourages people from eating it.
Snickers bars were developed by Forrest Mars who also invented the Mars bar. His father, Frank Mars had patented the Milky Way in the United States. Forrest Mars also invented Maltesers and M&Ms.
A snifter is a brandy glass. It is a balloon glass which tapers towards the top and has a short foot.
Snipe. The finest part of the bird is reputed to be the brain. Best in fall, they are usually roasted.
This lovely white and beigre or brown bean retains its colour when cooked.
