sea anemone

Pronunciation: [uh-NIHM-uh-nee]

Any of many varieties of flowerlike marine animals of which two—the oplet and the beadlet—are used as food in France. The body cavity is cut into pieces and usually either batter-fried or used in soups.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

"Anchovies Are Like the Bacon of the Sea"

Find out why Food Network's Bobby Flay compared anchovies to bacon, and learn how to cook with bacon at home.

Tangy, (Sea)foodie Whites for Anne’s Scallops

These three white wines: Sauvignon Blanc, Chardonnay and Albariño will pair perfectly with seafood and fish.

A Guide to Buying and Cooking Sea Bass

A guide to buying and cooking sea bass.

Chef Wanted: Sea Dog Steak & Ale Update

Get an update with Chef Amie Hurd who won the executive chef position at Sea Dog Steak & Ale in Episode 3 of Food Network's Chef Wanted with Anne Burrell.

Dessert of the Month: Almond Butter Brownies with Sea Salt

Bake these delicious vegan Almond Butter and Sea Salt Brownies from Healthy Eats.

Katie's Healthy Bites: Eat Your Sea Vegetables

We often talk about the health benefits of dark, leafy greens, but what about seaweed? Sea vegetables top the list of nutrient-dense veggies. Here are ways to enjoy them.

For the Love of Salty Sweets: Rich Chocolate Brownies with Sea Salt

Sweet and salty are a craveworthy match when it comes to dessert. Hear from Heather Baird of Sprinkle Bakes as she shares a salty-sweet recipe and tips for balanced bites.