bony fishes 
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
The highly prized flesh becomes easier to digest if it is poached before being prepared; the tail and fins are also edible.
Somewhat lean, it is often used in soups such as bouillabaisse and in fish stews; it is also excellent baked, poached, fried or smoked.
Traditionally served with gooseberry chutney, its somewhat oily flesh spoils rapidly if not eaten promptly.
The flavor of its oily boneless flesh is more delicate than the eel’s; lamproie à la bordelaise is a famous French gourmet recipe.
Prized in Europe and Asia for its delicate firm oily flesh; its excess fat is removed when it is skinned.