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bony fishes [3]click to hear

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
bony fishes [3] mullet shad bass carp perch pike

mullet click to hear

Excellent hot or cold, it is well suited to all cooking methods; its eggs are used to make boutargue provençale and the Greek taramosalata (a creamy spread).

shad click to hear

Acidic ingredients such as sorrel and rhubarb are often used to prepare its somewhat oily, tender flesh; the bones of the female are more easily removed.

bass click to hear

Rarely found for sale, this sport fishing species has lean flaky flesh that is well suited to all cooking methods.

carp click to hear

Soaking in vinegar water will make the sometimes muddy taste of the wild varieties disappear; it is especially prized for its tongue and lips.

perch click to hear

Related to the pike perch, it is often poached, steamed or floured and fried in butter; its bony flesh has a delicate flavor.

pike click to hear

The flesh sometimes has a slightly muddy taste that disappears with soaking; because it has many bones, it is often made into pâtés or quenelles.