cartilaginous fishes![click to hear](/images/speaker.jpg)
Fish with skeletons made of cartilage rather than bones; their flesh usually contains no bones.
sturgeon ![click to hear](/images/speaker.jpg)
This freshwater or saltwater fish of imposing size is prized for its firm flesh and its eggs, which constitute the true caviar.
skate ![click to hear](/images/speaker.jpg)
Its pinkish or whitish boneless flesh must be cooked until it is no longer viscous or gelatinous; the main edible parts are the wings (pectoral fins).
smooth hound ![click to hear](/images/speaker.jpg)
Shark of the Mediterranean, Atlantic and Pacific; its white flesh has a faint smell of ammonia that disappears with cooking.
larger spotted dogfish ![click to hear](/images/speaker.jpg)
Shark of the Mediterranean and Atlantic; it tastes best if cooked when very fresh and served with a flavorful sauce.