How to Cook Fish and Seafood - Recipes and Information
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Glossary of Terms for Fish, Shellfish, Crustaceans and other Cooking Ingredients & Methods

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Echinoderms - Any of numerous radially symmetrical marine invertebrates of the phylum Echinodermata, which includes the starfishes, sea urchins, and sea cucumbers, having an internal calcareous skeleton and often covered with spines.


Eel - A long snake-like fish with smooth scaleless skin and a rich, sweet, and firm flesh. Eels, which are considered a fatty fish, are very popular in Europe and Japan.


Elasmobranchs - A group of fishes with cartilaginous skeletons and external gill slits, which includes all the sharks, skates and rays.


En Lorgette - Where the cleaned and skinned fish as above is filleted leaving the fillets attached to head and then each fillet is rolled towards the head - again usually associated with whiting.


English Sole - or Dover Sole - In the U.S., English Sole is rarely found. Rather, the “ Filet of Sole” found here is a species of flounder, also commonly called Lemon Sole. In Europe, this flatfish is a true sole that has a fine textured, low fat flesh. True English Sole is a small fish, ranging from 1/4 to 2 pounds, and when it can be found, it is usually already filleted and labeled “Fillet of Sole.” (Americans use the French word filet rather than the English word fillet.) English Sole is usually prepared in ways to protect its fine texture, such as baking, broiling, poaching and sautéing.



Escargot - A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating; but it grows slowly and is difficult to raise. It has a dull yellowish brown streaked shell with a blotchy flesh, and grows to approximately 1- 1/2 to 1 3/4 inches in size. The French petit-gris is a smaller variety, growing to about 1 inch, and is currently grown in the United States. Its shell and flesh are brownish gray in color. Fresh snails can be found in specialty markets throughout the year and are generally boiled first and then baked or broiled in the shell. Canned and packaged snail shells are also available in many supermarkets.


Eulachon - A rich and oily mild-flavored variety of smelt fish. The eulachon is also called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them for candles.


European Turbot - A highly prized flatfish found in European waters. This fish has a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters.


Eviscerated - Gutted


Ex-vessel Price - Price received by fishermen for fish, shellfish and other aquatic plants and animals landed at the dock.



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