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.
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 heavy cropping, dwarf variety of blueberry producing wonderfully flavoured, medium-sized berries which ripen on plants which grow no higher than 60 cm (24 inches).
The top round is a lean cut from the hindquarter, which is often cut into steaks but may be left whole and braised or roasted.
Thin cuts from the top round, which lies along the inside of the leg. Thick cuts are referred to as London broil and butterball steak.
Beef cut from the hindquarter at the front of the thigh. It is lean like topside or silverside. It is more suitable for braising and pot roasting than roasting.
Topside is a lean, boneless joint from the top of the long muscle which runs down the inside of the hind leg. Inclined to dryness, as has no marbling. It is better for braising and pot roasting than roasting. Ideally it should be carved and served after the joint has completely cooled. Sometimes fabricated into round steaks and Hugh Fearnley-Whittingstall uses it for making bresaola.
