Wels or sheetfish. A type of catfish that can grow up to 5 m (16 ft) in the wild and is Europe's largest freshwater. It is found in the Rhine River in Germany eastwards to the Black and Caspian Seas. The elongated wels body consists of a powerful forebody and a laterally greatly compressed tail shaft; the prominent anal fin merges with the caudal fin. This fish, with its calm undulating tail movements normally has its long pair of upper jaw barbels pointing straight forward, while the four smaller barbels of the lower lip hang down. The dorsal fin, consisting of just four rays, seems small for such a powerful animal. In the wild they have been known to eat ducks where they rush up behind them at night, sucking them into their mouths with a vortex motion. In their native habitat they feed on other fishes mainly eels, burbot, tench and roach, but it also takes water voles.
Corkwing. A type of wrasse, a small, marine fish (up to 15 cm (1 ft) in length) which is good in soups. The largest is the peacock wrasse.
Pilgrim or great scallop. These are shellfish with white meats and pink corals, often cooked in their shells with the corals and have sweet, succulent meat if properly cooked. According to legend, the body of St James (St-Jacques) travelled with a boat with neither oars nor sails around the Iberian coast, coming to rest in Compostela. Many miracles were associated with this journey, including one where the horse of a pagan nobleman leaped into the sea. They emerged carrying the body of St James covered in scallop shells. This resulted in the nobleman converting to Christianity. Pilgrims to Santiago de Compostela have traditionally worn scallop shell badges in commemoration of St James, or used scallop shells as begging bowls. The whole pilgrim route is decorated with his emblem. In some parts of Europe they are eaten on the feast day of St James on 25 July to commemorate the arrival of pilgrims or peregrinos at Santiago de Compostela, often with tomatoes and garlic. They are more often simply and lightly fried.
