A small, short, plump rockfish with many poisonous spikes and containing many bones. They can be either brown-green or red in colour, teh latter ebing much larger. The small-bodied black scorpion fish has delicious white flesh which is ideal for making stock and soup.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/savoy-cabbage
[7] https://www.gourmed.net/en/glossary/sea-bass
[8] https://www.gourmed.net/en/recipes/duck-olives
[9] https://www.gourmed.net/en/recipes/all/red-snapper-tahina
[10] https://www.gourmed.net/en/recipes/pumpkin-baklava
[11] https://www.gourmed.net/en/recipes/quick/skewered-fish-mediterranean-spices
[12] https://www.gourmed.net/en/recipes/easy-do/turkish-pulped-salad-ezme