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.
Rascasse or black scorpion fish. This is a smaller and less glamourous fish than the red scorpion fish, and is well camouflaged, in blacks, greens and browns. However, it is just as useful in a bouillabaisse.
Redfish. A short, thick-bodied marine fish up to 25 cm (10 inches) long. It is found in the North Atlantic. It has an orange-red skin and delicately flavoured white flesh.
Bluemouth. A type of rascasse from deep North American waters and the western Mediterranean. It has a blue flash on the gill covers and enormous eyes. It is an unsightly fish with good flavour and is used in bouillabaisse.
Rascasse or black scorpion fish. This is a smaller and less glamourous fish than the red scorpion fish, and is well camouflaged, in blacks, greens and browns. However, it is just as useful in a bouillabaisse.
Rascasse. Red scorpion fish. A fish similar to a gurnard, mainly red or orange in colour, with a huge, ugly head and poisonous spiny dorsal fins. The large scaly head is inedible. However, this well-flavoured fish is most famous as an indispensable ingredient of bouillabaisse. It is found in deep waters throughout the Mediterranean and as far north as Brittany. Large fish may be baked, providing firm white flesh.
