{"id":1840,"date":"2011-02-22T19:28:10","date_gmt":"2011-02-23T03:28:10","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1840"},"modified":"2011-06-18T20:57:36","modified_gmt":"2011-06-19T04:57:36","slug":"les-marches-des-poissons","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/les-marches-des-poissons","title":{"rendered":"les march\u00e9s de poissons"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1855\" title=\"fish\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/fish-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/fish-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/fish-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><span style=\"color: #333333;\">les march\u00e9s de poissons<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #999999;\">When you visit a market in France, deciphering vegetables is generally obvious. The appearance, despite the French sign, gives it away.\u00a0 \u201c<\/span><em><span style=\"color: #ff0000;\">Un chou-fleur<\/span><\/em><span style=\"color: #999999;\">\u201d which looks a cauliflower, is a cauliflower.<\/span><\/p>\n<p><span style=\"color: #999999;\">Fish is trickier.\u00a0 Moreover, there are many fish in France that are not available in the States.\u00a0 Here are some pointers should you want to purchase fresh fish in a French fish market (or order fish on a menu). <\/span><span style=\"color: #999999;\">Remember that fish (as well as vegetables) is purchased by the kilogram, not the pound.\u00a0 Approximately 2.2 pounds equal to 1 kilogram. <\/span><span style=\"color: #999999;\">The following describe how the fish is cut or caught:<\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\"><em> &#8220;<\/em><\/span><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><em>p\u00eache locale&#8221; <\/em><\/span>means that the fish was fished locally.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">\u201c<\/span><span style=\"color: #ff0000;\"><em>de c\u00f4te<\/em><\/span><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><em>\u201d<\/em><\/span> means \u201cof the coast.\u201d\u00a0 For example <\/span><em><span style=\"color: #ff0000;\">barbue de c\u00f4te<\/span><\/em><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"> <\/span>means that the fish, <\/span><em><span style=\"color: #ff0000;\">barbue <\/span><\/em><span style=\"color: #999999;\">(brill), was caught right there on the coast.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">\u201c<span style=\"color: #ff0000;\"><em>de ligne<\/em><\/span>\u201d means the fish was line-caught.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\">\u201c<em><span style=\"color: #ff0000;\"> griller\u201d<\/span><\/em>, for example, \u201c<\/span><em><span style=\"color: #ff0000;\">saumon \u00e0 griller<\/span><\/em><span style=\"color: #999999;\">\u201d, means that that salmon is good for grilling.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">\u201d<span style=\"color: #ff0000;\"><em>sur ar\u00eates\u201d <\/em><\/span>means that the fish has not been filleted and still has its backbone (<\/span><em><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">une ar\u00eate<\/span> i<\/span><\/em><span style=\"color: #999999;\">s a fish bone).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">\u201d <em><span style=\"color: #ff0000;\">joue<\/span><\/em>\u201d\u00a0 is a cheek. \u00a0 \u201c<\/span><em><span style=\"color: #ff0000;\">Joue de lotte<\/span><\/em><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">\u201d<\/span> is a monkfish cheek.<\/span><span style=\"color: #999999;\"> <\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1857\" title=\"joue lotte\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/joue-lotte-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/joue-lotte-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/joue-lotte-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<ul>\n<li><span style=\"color: #999999;\">\u201c<span style=\"color: #ff0000;\"><em>les filets<\/em><\/span>\u201d is fillets (i.e., <\/span><em><span style=\"color: #ff0000;\">les filets de Maquereau<\/span><\/em><span style=\"color: #999999;\">\u201d are mackerel fillets)<\/span><\/li>\n<\/ul>\n<ul>\n<li><em><span style=\"color: #999999;\">\u201c<span style=\"color: #ff0000;\">goujonnette<\/span><\/span><\/em><span style=\"color: #999999;\">\u201d is a long piece of fish (or it can be meat) cut sideways and fried.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">\u201c<\/span><em><span style=\"color: #ff0000;\">la darne<\/span><\/em><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">\u201d<\/span> is a steak of fish as opposed to a fillet (i.e.,<span style=\"color: #ff0000;\"> <\/span><\/span><em><span style=\"color: #ff0000;\">la darne de saumon<\/span><\/em><span style=\"color: #999999;\"> is a salmon steak).<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">The following is list of the most common fish you will find in France in the markets with a short description.<\/span><\/p>\n<p><span style=\"color: #ff0000;\"> <\/span><em><span style=\"color: #ff0000;\">Bonnes courses !<\/span><\/em><\/p>\n<p><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">LM<\/span><\/p>\n<p><span style=\"color: #999999;\"><!--more--><br \/>\n<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><em><strong><span style=\"color: #ff0000;\"> <\/span><\/strong><\/em><\/span><span style=\"color: #999999;\"><em><strong><span style=\"color: #ff0000;\">anchois<\/span><\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">Anchovies.\u00a0 Small fish of the herring family which are usually marinated and packed in olive oil.\u00a0 Popular in the South of France and used in dressings, salads, on tarts, and deep-fried.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>anguille<\/em><\/strong><\/span><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Fresh water eel.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>barbue<\/em><\/strong><\/span><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Brill.\u00a0 Lean, flat fish with delicate flesh.\u00a0 Methods for preparing brill are generally the same as other lean fish turbot and sole.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1851\" title=\"bar\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/bar-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/bar-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/bar-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><strong><em>Bar<br \/>\n<\/em><\/strong><\/span><\/span><span style=\"color: #ff0000;\"><strong><em>(Loup de Mer or Loubine)<\/em><\/strong><\/span><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Sea Bass.\u00a0 \u201cLoup de Mer\u201d is French sea bass available in the South of France.\u00a0 This is an expensive and firm fleshed fish with good flavor.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><span style=\"color: #ff0000;\"><em>barbeau<\/em><\/span><br \/>\n<\/strong><\/span><span style=\"color: #999999;\"><strong>(also known as <span style=\"color: #ff0000;\"><em>barbillon<\/em><\/span>)<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">Barbel.\u00a0 Fresh water fish.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>br\u00e8me<\/em><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Bream.\u00a0 Fresh water fish lighter than trout.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>brochet<\/strong><\/em><\/span><span style=\"color: #ff0000;\"><em><strong> <\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Pike.\u00a0 Fresh water fish.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1853\" title=\"carrelet\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/carrelet-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/carrelet-200x300.jpg 200w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/carrelet-333x500.jpg 333w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>carrelet<\/em><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Plaice. Flat fish with grey skin with orange spots. White and flaky flesh similar to turbot but flatter and the flesh is tender but not as refined as turbot, sole or brill.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1852\" title=\"callibad\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/callibad-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/callibad-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/callibad-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>cabillaud<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong> <\/strong><\/em><\/span><span style=\"color: #999999;\">Cod. Fish in the Cod family have firm white flesh with a mild flavor and large flakes. When salted it is called \u201cmorue.\u201d<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>carpe<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Carp.\u00a0 fresh water fish<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1856\" title=\"fish2\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/fish2-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/fish2-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/fish2-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><br \/>\n<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><em><strong><span style=\"color: #ff0000;\">colin<\/span><\/strong><\/em><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Hake. \u00a0Similar to whiting<span style=\"color: #ff0000;\">. <\/span><\/span><em><span style=\"color: #ff0000;\">Colin blanc<\/span><\/em><span style=\"color: #999999;\"> is white hake.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>congre<br \/>\n<\/strong><\/em><\/span><em><span style=\"color: #888888;\">(<\/span><span style=\"color: #888888;\">or<\/span> <\/em><em><span style=\"color: #ff0000;\"><strong>fielas<\/strong><\/span><span style=\"color: #888888;\">)<\/span><\/em><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Conger eel.\u00a0 Almost black with lots of bones.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1854\" title=\"durade\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/durade-350x233.jpg\" alt=\"\" width=\"350\" height=\"233\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/durade-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/durade-580x386.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><em><span style=\"color: #ff0000;\">daurade<\/span><\/em><br \/>\n<\/strong><\/span><span style=\"color: #999999;\"><strong>(also called <span style=\"color: #ff0000;\"><em>daurade royale<\/em><\/span>)<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Sea Bream (gilt head bream)\u00a0 White fish with solid texture.\u00a0 Delicious fish which is\u00a0 popular in Provence.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>\u00e9perlan<\/em><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Smelt.\u00a0 Small round fish usually deep fried o<\/span><em><span style=\"color: #999999;\">r \u00e0 la meuni\u00e8re<\/span><\/em><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><em><strong><span style=\"color: #ff0000;\">Encornet<\/span><\/strong><\/em><\/span><span style=\"color: #999999;\"><em><strong><span style=\"color: #ff0000;\"> <\/span><\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Sea snails.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>esturgeon<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Sturgeon. \u00a0Fresh water.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>grondin<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Gurnard. Red fish with a big head. Usually put in soups.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>hareng<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Herring.\u00a0 Oily fish.\u00a0 Usually salted, canned or smoked.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><span style=\"color: #ff0000;\"><em>John Dory<\/em><\/span><br \/>\n<\/strong><\/span><span style=\"color: #999999;\"><strong>(or <span style=\"color: #ff0000;\"><em>Saint Pierre<\/em><\/span>)<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Flat fish.\u00a0 Lean fish with aromatic flesh.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1858\" title=\"limade\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/limade-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/limade-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/limade-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>limande<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Sand dabs. \u00a0 Small lean fish that looks like sole but not as tasty nor as firm. \u00a0Generally pan fried.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1859\" title=\"lotte\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/lotte-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/lotte-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/lotte-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>lotte<br \/>\n<\/strong><\/em><\/span><span style=\"color: #999999;\"><strong>(also called <span style=\"color: #ff0000;\"><em>baudroie<\/em><\/span>)<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Monkfish.\u00a0 Lean fish and the ugliest fish I have ever seen.\u00a0 Often referred to as the poor man\u2019s lobster due to is\u00a0 meaty flesh.\u00a0 Usually cooked without the head.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>maquereau<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Mackerel.\u00a0 Usually pan fried.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1860\" title=\"merlax\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/merlax-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/merlax-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/merlax-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>merlan<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Whiting.\u00a0 A member of the cod family.\u00a0 Dark grey exterior with delicate texture.\u00a0 Popular with home cooks in France.\u00a0 In restaurants use for dumplings. \u00a0Round and thin fish (good for steaks). <\/span><em><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"> Poissonniers<\/span> <\/span><\/em><span style=\"color: #999999;\">always put the fish&#8217;s tongue in its mouth and it is referred to as \u201c<\/span><em><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">le merlan en col\u00e8re<\/span>\u201d<\/span><\/em><span style=\"color: #999999;\"> (the angry fish).<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>morue<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Salted cod.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><span style=\"color: #ff0000;\"><em>mulet<\/em><\/span><br \/>\n<\/strong><\/span><span style=\"color: #999999;\"><strong>(also called <span style=\"color: #ff0000;\"><em>muge<\/em><\/span>)<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Mullet. \u00a0Theyre are grey mullet and red mullet. \u00a0Red mullet are smaller. \u00a0Mullet is prepared the same way as sea bass usually.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>perche<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Perch.\u00a0 delicate fish fresh water fish<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1862\" title=\"raie\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/raie-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/raie-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/raie-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>raie<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Skate (or called ray). \u00a0Flat seawater fish with pinkish, white flesh. \u00a0Each half is called a wing.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1863\" title=\"rascasse\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/rascasse-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/rascasse-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/rascasse-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>rascasse<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Considered to be absolutely necessary in <span style=\"color: #ff0000;\"><em>bouillabaisse<\/em><\/span>.\u00a0 A spiny red fish with bulging eyes and white flesh.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>rouget<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Small red snapper.\u00a0 Very boney.\u00a0 Slight pink flesh. From the South of France<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>sardines<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Sardines.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>saumon<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Salmon.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>sole<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Usually Dover sole. \u00a0 Popular in France and used in a wide variety of recipes. Dover sole is a lean, flat fish which is very mild. Caught in the Atlantic, the fish is difficult and cost prohibitive for consumers in California (instead Pacific sole or lemon sole is what is sold).<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><em><strong>turbot<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">Turbot is a flat fish.\u00a0 It is more popular in Europe than in the States.\u00a0 Meatier flesh than sole.<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"> <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>truites de rivi\u00e8re <\/em><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">River trout.\u00a0 Fresh water small round fish.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>les march\u00e9s de poissons When you visit a market in France, deciphering vegetables is generally obvious. The appearance, despite the French sign, gives it away.\u00a0 \u201cUn chou-fleur\u201d which looks a cauliflower, is a cauliflower. Fish is trickier.\u00a0 Moreover, there are many fish in France that are not available in the States.\u00a0 Here are some pointers [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345,3],"tags":[382,383,381],"class_list":["post-1840","post","type-post","status-publish","format-standard","hentry","category-markets","category-france","tag-fish-markets","tag-france-2","tag-ls-marches-des-poissons"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1840"}],"version-history":[{"count":15,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1840\/revisions"}],"predecessor-version":[{"id":2531,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1840\/revisions\/2531"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}