A Provençal name for rascasse or 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.