bony fishes [2]

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.

swordfish

The highly prized flesh becomes easier to digest if it is poached before being prepared; the tail and fins are also edible.

gurnard

Somewhat lean, it is often used in soups such as bouillabaisse and in fish stews; it is also excellent baked, poached, fried or smoked.

mackerel

Traditionally served with gooseberry chutney, its somewhat oily flesh spoils rapidly if not eaten promptly.

lamprey

The flavor of its oily boneless flesh is more delicate than the eel’s; lamproie à la bordelaise is a famous French gourmet recipe.

eel

Prized in Europe and Asia for its delicate firm oily flesh; its excess fat is removed when it is skinned.