Huss. This species of dogfish has a grey-brown skin with quite pronounced dark spots. Because of its relative similarity to a shark the coarse skin is usually removed by fishmongers. These fish grow to about 80 cm (32 inches) in length. The flesh is white or pinkish with a firm texture and good flavour. It is boneless. It is also commonly known as the spotted dogfish or nursehound or, in some places, as rock salmon or rock eel. Spurdog, smoothound and tope are all sold as huss. It is an excellent addition to soups because of its texture. It feeds on shellfish which flavours its own firm, white flesh.

Casserole. Traditionally this is a brown, earthenware cooking pot and the food cooked in it. In Mexico these are traditionally leaded and coloured green. This means that one should not cook acidic foods in them. Salads can be served in them but, again, be cautious about the acidity of the dressings.