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.
Plantain. An unripe, green banana. This is a starchy type of banana with firm flesh. If it is the variety used for desserts it is cooked when it is green, but it is left to ripen if it is the less sweet type. It is a staple food in many tropical and sub-tropical parts of the world.
