1. Sea Fish

2. Vertebrate animals that live in water Different shapes long, flat, slender Different environments sea fish, fresh water fish, fresh water fish, migrant fish or anadromous.

3. Different lipid content: 1) Thin fish - Inferior to 3% (sole-fish, gilted bream, trout and codfish). 2) Semi-thin fish – from 3 to 8% (sardines, mullets, swordfish and dentex). 3) Fat fish – superior to 8% ( tuna fish, eel, herring, scombro and salmon).

4. Very valuable lipidic contents polyunsaturated acids, expecially omega3 (an advantage in case of hypercholesteremia and hypertriglyceridemia. High quality proteins, rich in essentials amino acids. Easily digestible (easier than meat) as they contain an inferior percentage of connective tissue.

5. Fresh fish, just fished, are eviscerated (their inner organs must be removed) and conserved in a refrigerator, covered with ice for not more than 3 or 4 days. Ichthyic frozen foods should be slowly defrosted in the refrigerators or under running water (suggested only for bigger fish). Conservations drying/exsiccation, salting, tinning/ canning, smoking.

6. FRESHNESS PARAMETRES Fresh FishPreserved / Spoild Fish ScalesBrilliant, bright, tightEasy to remove Eye Bulging, transparent, shiny Sunken, opaque, dull SkinFirm, bright, brilliantOpaque, flabby VentClosedOpen, bulging GillHumid, redGreyish, dry SmellDelicate, salty smellAmmonia, nasty BodyElastic, hard, resistant to touch Flabby

7. Sea Water Fish

8. Anchovies Feature: Silver Body Conservation: In salt or oil Ways of cooking: Grilled, fried,baked, marinate Anchovies Anchovies Achovies in Oil

9. Herring Feature: Long shaped fish Conservation: Smoked Ways of cooking: Consumed fresh, fried or grilled Smoked Herring

10. Bass Features: Thin fish,greyish blue back,silvery abdomen Ways of cooking: Roasted, grilled, salted or covered with vegetables Bass

11. Grey mullet Features: Thin fish, Greyish blue back, Silvery abdomen Ways of cooking: Roasted, grilled, salted or covered with vegetables Grey Mullet

12. Grouper Features: Compact, white and good meat. Up to 60 Kilos Ways of cooking: Boiling, roasting, slicing, grilling, stewed, fried Gru Grouper

13. Dentex Features: Ellipse shaped shiny blue body, long face and sticking out canine teeth. Very good quality meat Ways of cooking: Boiled, cooked in foil, roasted, grilled Dentex

14. Cod Conservation: Salted, exiccated, frozen Ways of cooking: Fresh Cod :Filleted, fried or buttered. Dried cod:fried, roasted,boiled, stewed or grilled Salted Cod (dried salt-cured cod) Exiccated Cod (Stockfish)

15. Hake Features: Thin soft meat Conservation: Fresh or Frozen Ways of cooking: Grilled, boiled, fried Hake

16. Gilthead beam Features: Oval shape, flattened. Soft, firm, white meat. Delicate taste Ways of cooking: Roast, Grilled, Fried, In Foil Gilthead Beam

17. Swordfish Features: Up to 4 metres in length, hard scaleless skin Ways of cooking: Grilled, fried, griddle Swordfish

18. Anglerfish/Monkfish Features: Big, hideous head, to be cut before cooking. White, firm, tasty, slightly sweetish meat Ways of cooking: Roast, grilled, in soup Anglerfish Monkfish

19. Ray Features: Flat, rhomboidal body, big wings, thick skin to be taken off before cooking, thin long tail. Thornback ray (The rarest) Ways of cooking: Wings: Boiled, poached with mayonnaise. Fillets: Fried, griddle, grilled poached Ray

20. Whiff / Turbot /Brill Features: Flat, rhomboidal body, both eyes on the left side. Firm, white, excellent meat. Turbot: knob bones Ways of cooking: Boiled, poached, grilled, steamed, stuffed, au gratin Turbot

21. Sardine Features: Tiny, cheap fish. Tasty, thick meat Conservation: Smoked, salted or tinned Ways of cooking: Grilled, fried, soused. Sardine

22. Rockfish/scorpionfish Features: Unpleasing to the eye, but tasty, fragrant meat Conservation: Tinned. In brine Ways of cooking: Griddle, stewed, in soupe Rockfish

23. Mackerel Features: Thick, tasty meat Ways of cooking: Roast, griddle Mackerel Mackerel Fillets in oil

24. Sole Features: Flat, oval shaped. White skin on one side, brown on the other one, to merge in the depths of the sea. Excellent white, firm, tasty meat Ways of cooking: Steamed, sauté, meunière, fried, griddle, poached, roast Sole

25. Tuna Features: Up to 3 metres of length, sold in steaks. Rosy, fatty meat. White tuna underbelly is the finest part Conservation: Tinned in vegetable oil or in brine Tuna Tuna in Oil

26. Surmullet Features: Small, red fish, two barbells under the lower lip Ways of cooking: Roast, griddle, fried, in foil, in soup Surmullet