Skipjack tuna or striped bonito with a striped belly, which lives in the Atlantic and the Mediterranean.
Thornback ray. A variety of ray with very good flavour, the wings and the liver only being eaten. The wings have strips of cartilage running through them, rather than bone, and are easy to deal with at the table as the flesh drops away readily. As the name suggests, the backs of the fish may have clumps of coarse thorny spines, swelling at the base. These are called bucklers. Thornbacks have a range right from Iceland to the Mediterranean.
A pale pink prawn (US: shrimp) with a pronounced red beak found in the deep waters of the Mediterranean.
Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.
Red banded sea bream. Good baked, but needs added oil or bacon to prevent it from becoming too dry.