Fish

Petromyzon marinus

A tier

Petromyzon marinus is the sea lamprey—an anadromous jawless fish with rich, dark, almost meaty flesh celebrated in Bordeaux lamprey-à-la-bordelaise and medieval European feast cookery. Texture is dense and gelatinous when stewed in wine and blood sauces; flavour is assertive and iron-tinged. Only use from legal, non-invasive-context fisheries where harvest is appropriate—Great Lakes sea lamprey are an ecological pest and not a casual food source there. In southwest France and parts of Portugal, traditional runs still supply specialist dishes. Clean thoroughly; cook long and saucy.