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bony fishes [4]click to hear

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
bony fishes [4] sea bass monkfish bluefish pike perch tuna

sea bass click to hear

Its firm lean flesh has few bones and withstands cooking well; it is best cooked simply, to avoid overpowering the delicate taste.

monkfish click to hear

Also called "angler fish", only its tail is eaten and the taste is said to be similar to lobster; it is delicious cold, served with a dressing.

bluefish click to hear

Very popular in the U.S., this lean fish is often grilled, braised or poached; it is prepared like mackerel.

pike perch click to hear

Freshwater fish with a lean firm delicate flesh that can be cooked in many ways; whole and filleted, it is prepared like perch or pike.

tuna click to hear

Often canned in oil or water, it is one of the main ingredients in the Italian dish vitello tonnato; it is also used to make salads, sushi and sashimi.