A genus of small (4- to 6-inch-long) freshwater and saltwater fish characterized by its lack of scales; instead, its body is covered by a mucous membrane. The blenny has a mild, white, flavorful flesh and is best served fried. See also fish.
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.