Winged squid. Squid which have flaps at the sides resembling wings, similar to squid in flavour but is tougher.
A name for a limpet, a conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
Eel pout. A relative of the cod but with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. The burbot can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.
Eel pout. A relative of the cod but with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. The burbot can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.
