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.
Rockling, onos. A small Mediterranean fish, the largest of which are prepared in the same way as whiting.
A powerful garlic, potato and bread sauce, often served with fried fish or fried vegetables such as courgettes (US: zucchini) etc.
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.
Mantis shrimp. Squill. A flat tailed crustacean with a delicate flavour found from the eastern coast of North America to the Adriatic and Mediterranean. It is related to a crab rather than a prawn and bears some resemblance to a praying mantis, a kind of flat lobster which makes a chirp like a cricket and has lilac marks on its white flesh.
"White fish." Sneep. A gregarious relation of the carp. It is found in the upper reaches of rivers, where it likes fast-moving water so may be found around piers or bridges of where currents speed around obstructions in the water. Its mouth is designed for scraping algal growths from stones. The flesh is tasty but has many bones which discourages people from eating it.
