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.
Spinach is a vegetable with dark green leaves. Young spinach may be used in salads, and all spinach can be washed and then cooked rapidly in the remnants of the water in which it was washed. Don't be tempted to add any additional water. It is good finished with butter, cream and lots of black pepper.
Spinach beet or mangel wurzel (US: mangold) is similar to Swiss chard. The leaves can be prepared in the same way as spinach, the stems like cardoon. The roots can be used as fodder.
Chinese spinach mustard, with a flavour somewhere between spinach and cabbage. These greens may be cooked or eaten raw in salads.
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.
The teasle gourd or spiny bitter gourd is a small egg-shaped vegetable, highly prized on the Indian subcontinent. It is prickly and green to yellow in colour, and having a long stem. It is not commonly available, and only during the rainy months. There is a wild variety, Momordica cochinchinensis, which is usually red in colour. The vegetable is rich in calcium, phosphorus, iron and carotene. They are either fried or included in fish or meat stews or served mashed with green chillis and mustard oil.
Spider crab. This is a crab with little meat but what it has is well-flavoured. It has a large, oval spiked body and long, thin spidery legs, hence its name.
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.
Crayfish. Spiny or rock lobster. Langouste. A salt water crustacean, not to be confused with freshwater crayfish.
