Blue ling. A small variety of ling, it is a long, slender, scaleless fish with a barbel. This is a variety which lives in the Mediterranean which is considered to be slightly inferior to ling.
Blue whiting. This fish can develop a sour taste so it is less frequently eaten and is usually used for fish meal.
Powan. Whitefish. Houting. Vendace. Blaufelchen refers to Blue Lake Constance trout. It is a small, slightly oily, freshwater version of whitefish, a relation of char, found in northern European waters. It can be baked or fried or generally prepared in the same way as trout.
"Blue fish." A method of cooking fish by which either wine vinegar or tarragon vinegar is brought to the boil and poured over a scaleless, freshwater fish. It is then left to stand until it is "cooked", resulting in a blue, shimmering appearance.
"Blue trout." A method of cooking Alpine trout in Trentino-Alto Adige by boiling it with white wine, vinegar and flavourings.
A DOC red wine from the area of Isonzo in Friuli. Blaufränkisch wines have aromas of dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity. Young wines are deeply fruity and become more velvety, supple and complex with age.
Powdery brittlegill. A variety of wild mushroom, ranging in colour from blue to light green or grey. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
