Red gurnard. Gurnards are strange-looking, scaly, spiky, bottom-feeding fish which use the three bottom rays of their pectoral fins to "feel" the sea bed. They have firm-textured white meat with a mild flavour. They are rich in protein, iodine and phosphorus. The red gurnard is the most attractive member of the family with pinkish-red colour and the finest flavour of the gurnards. They are all bony and tend to dryness so they are best served with a sauce. Small ones are excellent in soup. Red or grey mullet (US: striped mullet) can generally be subsituted for it, and are usually better.
Forkbeard. A greyish or brownish fish with reddish fins from Spanish waters. It is usually fried, but this must be done quickly as it does not keep well.
Boops or bogue, an inferior variety of sea bream. These are brightly coloured, silvery yellow, spindle-shaped fish with large eyes abundant in the Mediterranean about 20-30 cm (8-12 inches) long. They are usually used in fish soups or are served grilled.
Boops or bogue, an inferior variety of sea bream. These are brightly coloured, silvery yellow, spindle-shaped fish with large eyes abundant in the Mediterranean about 20-30 cm (8-12 inches) long. They are usually used in fish soups or are served grilled.
Crab. In southern Europe, crabs without further definition are like to be soup crabs: shore, furry or swimming crabs. The default for crab in northern Europe is a large clawed variety known as the "edible crab" measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic. Because it’s flavour is so good it will usually be presented plainly dressed. Boi also means a bowl.
The edible or brown crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. The brown meat of the edible or brown crab is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. The white meat consists mainly if muscle, while the much tastier brown meat is made up of digestive glands, effectively the liver or its equivalent, and reproductive organs. Amazing, but in the end not that surprising, how the liver of so many creatures provides such dense flavour. It is fished in the eastern side of the Atlantic, round northern European coasts rather than the Mediterranean but is available in markets not on the Atlantic. Because its flavour is so good it will usually be presented plainly dressed.
"Snowball." Horse mushroom. Edible, and very delicious, but easily mistaken for other less palatable or even poisonous mushrooms.
