Echinoderms - Any of numerous radially symmetrical marine
invertebrates of the phylum Echinodermata, which includes the
starfishes, sea urchins, and sea cucumbers, having an internal
calcareous skeleton and often covered with spines.
Eel
- A long snake-like fish with
smooth scaleless skin and a rich, sweet, and firm flesh. Eels, which are
considered a fatty fish, are very popular in Europe and Japan.
Elasmobranchs - A group of fishes
with cartilaginous skeletons and external gill slits, which includes all
the sharks, skates and rays.
En Lorgette
- Where the cleaned and skinned fish as above is filleted
leaving the fillets attached to head and then each fillet is rolled
towards the head - again usually associated with whiting.
English Sole - or Dover Sole - In
the U.S., English Sole is rarely found. Rather, the “ Filet of Sole”
found here is a species of flounder, also commonly called Lemon Sole. In
Europe, this flatfish is a true sole that has a fine textured, low fat
flesh. True English Sole is a small fish, ranging from 1/4 to 2 pounds,
and when it can be found, it is usually already filleted and labeled
“Fillet of Sole.” (Americans use the French word filet rather than the
English word fillet.) English Sole is usually prepared in ways to
protect its fine texture, such as baking, broiling, poaching and
sautéing.
Escargot - A univalve mollusk with
a spiral shell. Of the various varieties, the vineyard snail, which
feeds on grape leaves, is considered the best eating; but it grows
slowly and is difficult to raise. It has a dull yellowish brown streaked
shell with a blotchy flesh, and grows to approximately 1- 1/2 to 1 3/4
inches in size. The French petit-gris is a smaller variety, growing to
about 1 inch, and is currently grown in the United States. Its shell and
flesh are brownish gray in color. Fresh snails can be found in specialty
markets throughout the year and are generally boiled first and then
baked or broiled in the shell. Canned and packaged snail shells are also
available in many supermarkets.
Eulachon - A rich and oily mild-flavored variety of smelt fish. The
eulachon is also called the "candlefish" because Indians sometimes run a
wick through their high-fat flesh and use them for candles.
European Turbot - A highly prized flatfish found in European waters.
This fish has a lean, firm white flesh and a mild flavor. Turbot is also
the market name for several varieties of flounder fished from Pacific
waters.
Eviscerated - Gutted
Ex-vessel Price - Price received by fishermen for fish, shellfish and
other aquatic plants and animals landed at the dock.
Exoskeleton - An
exoskeleton is a tough, structural body armor made of chitin.
Crustaceans have exoskeletons.
