BRILL      European seas, [french name is Barbue]. Flat fish, almost as fine as turbot but not as large. 2 lbs and up. ROMBO LISCIO

COALFISH:       Northern european seas (French = Colin) - long tapered body, charcoal tinged, family of the cod , white firm flesh when cooked - 4 - 10 lbs

CUTTLEFISH      Whole cuttlefish, fresh from the mediteranean. French name is seche. Sizing is from 1 oz. and up to several pounds. SEPPIA

DORADE:       Mediteranean, New Zealand - delicate white flesh, oval compressed body with spiky fins, rose grey to red with silvery side, large eyes with a dark smudge behind the gill covers. The Dorade comes from the Mediteranean and are also available year around. Dorade rose is DENTICE [pink dorade]; Dorade Royale is ORATA [silvery] and Sar or Dorade Grise is SARAGO [grey dorade]

DOVER SOLE:       North Sea - flat fish - grey brown color, very delicate white flesh - 8-24 oz.

EMPEROR FISH:      Southern european atlantic - sold as fillet only, thick and white that is similar to orange roughy however much thicker, fine flesh - 1 lb fillets and up

ENCORNET      Baby Squid from the mediteranean, various in sizes from ½ ounce to 2 lbs or more. CALAMARI

HOLLAND COD:       Northern european seas (French = Cabillaud)- long sandy brown, grey fish, silvery sides and belly with a barbel on the chin, firm flaky flesh, makes  a fine thick fillet - 1 - 25 lbs. MERLUZZO

JOHN DORY:      Mediteranean or New Zealand (French = St.Pierre) - large head and portruding jaw, sharp fins all around, grey with a black spot on each side, firm and moist flesh - up to 4 lbs from New Zealand, larger from the Mediteranean. ST PIETRO

LANGUSTINES:      European atlantic and mediteranean - tiny lobster related animal with boot-button eyes and stripes varying from pale coral to rose, pink, orange or red, very flavorful when fresh , very fragile and perishable - 10 inches

LOTTE CHEEKS:      Cheeks of monkfish, most tender piece of the fish. do not sell it as cheeks but present as lotte tenders or medaillons of lotte, or lotte scallops and your guests will love them. they weigh between 1.5 and 12 oz. each

LOTTE/MONKFISH:       European Seas - only the skinned tail end is sold - firm white flesh with a more delicate flavor then lobster (it is also called the poor man’s lobster), little wast as it only has a central bone - 2 - 15 lbs. PESCATRICE

LOUP DE MER:       Southern northsea to mediterranean (Italian = Branzino) - seabass, blue grey fish with silvery sides and a white belly, tender white flesh - 2 - 12 lb. BRANZINO

MERLAN FILLET:      Whiting from France. White fish either for sauteing or deep frying. Small fillets that weigh about 4-6 oz. each. very nice silvery skin. Popular in bistros and brasseries.NASELLO, BIANCHETTI

MEROU FILLET:      Grouper from the african coast. The fish can be anywhere between half lb and 15 lbs. white soft flesh. PERCA DENTI

NILE PERCH FILLET:      Perch from the Nile river and Lake Victoria in Egypt. The fish has nice size fillets, 1.5 lbs each and up and is buttery.PERCA

NORTHSEA SHRIMP:      Northsea (French = Crevettes grises) - very flavorful tiny shrimp, are sold peeled and boiled and come more then a 100 pcs per lb

OCTOPUS      Inkfish, from the Mediteranean, varies in sizes from 1 oz. up to 10 lbs or more. POULPE

OMBLE CHEVALIER: Mountain lakes of Switzerland - streamlined with a blue-green back with paler sides speckled with pinkish red and orange spots, shape of trout with white or lightly pink flesh, a very rare fish - approx  1 lb.

PLAICE:       European seas (French = Plie) - right facing flat fish, smooth brown skin with orange spots, the blind side is white, family of the dover sole with a fine delicate flesh - 1/2 - 2 lbs. PESARA

RASCASSE:      Mediteranean and  Atlantic down to Biscay - red skin spiny flavorful fish, two kinds: Chapon and Sebaste - 1- 5 lbs.SCORPIONFISH

ROUGET BARBET:       Mediteranean - tiny fish, sunset colors, with a silver belly with a rich gamy flavor when eaten whole (mediteranean style cooking) - 7 oz. and up TRILLA

SALMONTROUT:       Northern European seas (Artic char, French = Truite Saumonee) - seatrout, spending part of live in the seas, migrating to rivers to spawn and breed, similar to salmon but not as oily and paler in flesh, also more thickset.  Pink color caused by shellfish diet while being in sea. Attractive orange brown skin with spots - 10 oz. - 6 lbs.TROTA SALMONATA

SANDER:        Holland rivers and lakes (Perch family)as well as Africa - compressed hog-backed fish, love green and greyish blue body, tough scales, pale belly, a flavorful and firm flesh - 4 - 10 lbs. LUCCIOPERCA

SANDRE FILLET:      Pike - perch from the Holland or West coast of Africa, Senegal. fillets are about 1.5 lbs and up. firm flaky white fish. LUCCIOPERCA

SARDINES:       English channel, French coast, mediteranean - tasty small fish, blueish black with golden sides and silver belly, nice cold with lemon juice or hot on the grill - less then 2 oz.

SKATE WINGS:      Atlantic - only the wings of the skate are sold, the fibrous flesh lifts easily from the cartillage - 1-2 lbs per wing. RAZZA

SMELTS, baby:      Italian name is pinoletti. Very small transparent fish [1.5 - 2”] that are eaten whole. Used often in mixed fried platters [fritti misti].

TURBOT:       European Atlantic - largest and one of the best flat fish, firm, white flesh, this is the wild species - from 1 to 24 lbs.ROMBO

VICTORIA BASS:      Bass from Lake Victoria in Egypt; large fish comparible with the loup de mer from the mediterranean. Fillets start at approximately 1 - 1.5 lbs and up. Many upscale restaurants in northern Europe have been using this fish as a substitute for the Mediterranean seabass.

WOLFFISH:      Northern Atlantic (French = Rousette) - sold as fillet only because of the ugly appearance of the whole fish, it feeds on molluscs and has a nice flavor - fillets are between 2 - 4 lbs. LUPO DI MARE