Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
are a species of fish found in warm and temperature seas. The only type of uranoscopus found on the coats of France, very rare in the Atlantic Ocean but common in the Mediterranean, is the uranoscoperrat or white hogfish. Its flesh, mediocre in quality, is used in making bouillabaisee.
Modified and compiled for the FOOD RESOURCE, Public Health and Human Sciences, Oregon State University