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1. A cut of beef below the aitchbone and above the leg. Often used for salting. See 'Aitchbone'

2. A small sea fish (sometimes known as Atlantic Silverside), with a maximum length of about 14cm, mainly inhabiting the western Atlantic, but sometimes venturing to the Mediterranean and as far north as Britain.

The small fish are good fried, treated as whitebait; larger ones fried individually.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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