Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
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 and other fish soups.
Lamprey. It is an eel-like migratory fish usually caught in rivers.
Crayfish. Spiny or rock lobster. Langouste. A salt water crustacean, not to be confused with freshwater crayfish.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour.
Limpet, a conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
