bony fishes [1]![click to hear](/images/speaker.jpg)
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
smelt ![click to hear](/images/speaker.jpg)
The somewhat oily cucumber-scented flesh is the main part eaten, but the head, bones, tail and eggs are also considered edible; it is most often simply gutted and fried.
sea bream ![click to hear](/images/speaker.jpg)
Its delicate lean white flesh can be prepared in many ways although the simplest are the best; it is delicious smoked, in sashimi or in ceviche.
anchovy ![click to hear](/images/speaker.jpg)
Very popular in Mediterranean countries, this highly perishable fish is often preserved in brine, oil or salt and sold in cans or jars.
herring ![click to hear](/images/speaker.jpg)
One of the world’s most harvested species, it is sold fresh as well as canned, marinated, salted and smoked; it can replace mackerel in most recipes.
sardine ![click to hear](/images/speaker.jpg)
Related to the herring, it is often canned (in oil, tomato sauce or white wine) and is eaten with bread, as is or with lemon juice.
goatfish ![click to hear](/images/speaker.jpg)
In spite of its many bones, it is highly prized, especially in southern France, for its particularly delicate flavor.