Rascasse. There are various rascasses, varying from red to a mixture of greens and browns and in size from 25 to 50 cm. They can be recognised by their large heads and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. They are all used in bouillabaisse, but the red rascasse may also be baked, providing firm, white flesh.
The larder. The chef who has overall responsibility for cold foods and general preparation of salads, meats and fish which will then be finished by others is called the chef garde manger.
Roach. A freshwater fish similar to carp but smaller. It has many bones, which discourage most people from eating them.
Crucian carp. A carp of silvery gold colour, similar to bream in appearance.
Danube roach. A small freshwater fish similar to carp. It has many bones, which discourage most people from eating them.
