Garfish. A striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts.
Sea scorpion. An ugly fish from North Atlantic waters. It has spines on its head which may be poisonous. Sea scorpions are occasionally used in fish soups.
Chuck. Beef cut. From the top forequarter, this is a large, lean, well marbled joint which is usually boned. It is the best of the stewing meats, and can be braised or used as a base for soups.
Lobster. The European lobster is a large, marine shellfish with huge claws and is dark, mottled blue-black before cooking, turning red during the process. The flesh is sweet and tender. The Maine or American lobster found in the United States is huge in size and lacks the wonderful sweetness of its European cousin. American varieties may sometimes be brick red before cooking. In Europe they are likely to up to 2 kg (4¼ lbs) while North American ones may be a lot larger. Increasingly, American lobsters are imported for use in Europe.
