Rascasse or black scorpion fish. This is a smaller and less glamorous fish than the red scorpion fish, and is well camouflaged, in blacks, greens and browns. However, it is just as useful in a bouillabaisse.
Rascasse. Red scorpion fish. A fish similar to a gurnard, mainly red or orange in colour, with a huge, ugly head and poisonous spiny dorsal fins. The large scaly head is inedible. However, this well-flavoured fish is most famous as an indispensable ingredient of bouillabaisse. It is found in deep waters throughout the Mediterranean and as far north as Brittany. Large fish may be baked, providing firm white flesh.
Originally Turkish, this is a dish of minced (US: ground) meat formed in to sausages. These are generally grilled and often served with a flatbread and often with accompaniments such as sour cream or cottage cheese, ajvar, kajmak and fried onions. This dish is now considered the national dish of Serbia and Bosnia as well as enjoying great popularity in Croatia.