bony fishes 
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
The somewhat oily cucumber-scented flesh is the main part eaten, but the head, bones, tail and eggs are also considered edible; it is most often simply gutted and fried.
Its delicate lean white flesh can be prepared in many ways although the simplest are the best; it is delicious smoked, in sashimi or in ceviche.
Very popular in Mediterranean countries, this highly perishable fish is often preserved in brine, oil or salt and sold in cans or jars.
One of the world’s most harvested species, it is sold fresh as well as canned, marinated, salted and smoked; it can replace mackerel in most recipes.
Related to the herring, it is often canned (in oil, tomato sauce or white wine) and is eaten with bread, as is or with lemon juice.
In spite of its many bones, it is highly prized, especially in southern France, for its particularly delicate flavor.