| PUFFERFISH | Highly toxic vertebrates whose flesh is considered a delicacy in Japan, prepared by specially trained chefs (10) |
| ASTEROID | Sit and adore traine body (8) |
| FROGS | Cuisses de grenouille, considered a delicacy in French cuisine (5,4) |
| EELS | Cuisses de grenouille, considered a delicacy in French cuisine (5,4) |
| URCHINS | Spiny marine creatures considered a delicacy in Japanese cuisine, sea ... |
| QUAIL | This bird's young remain with their parents during their first summer. They eat mainly seeds and berries but also leaves, roots, and some insects. Their flesh is considered a delicacy, as are their eg |
| CHEERIO | A little emotional, overwhelmed by specially heroic farewell (7) |
| EPISTERNUM | Part of bone, one bandaged by specially trained temp nurse |
| FUGU | Pufferfish eaten as a delicacy in Japan after the removal of its toxic parts by a trained chef (4) |
| LOBSTER | Large marine decapod crustacean whose flesh is eaten as a delicacy (7) |
| GREENTURTLE | Large marine creature of warm waters, Chelonia mydas, whose flesh is used to make a soup (5,6) |
| SHAD | Its roe is considered a delicacy |
| TAI | Pacific sea bream eaten as a delicacy in Japan (3) |
| SNOWAPPLE | Fruit whose flesh is pure white |
| ALOE | Plant whose flesh is used on burns |
| OYSTER | Shellfish in a phylum that includes the clam, cockle, mussel, periwinkle and scallop, once a cheap food, now considered a delicacy (6) |
| ROSE | Flower whose red variant is considered a symbol of true love in popular culture |
| CUBERULE | Food classification system in which a Pop-Tart is considered a calzone |
| HAGGIS | A horse in his possession gets a delicacy in Scotland (6) |
| HEART | Muscular organ in vertebrates whose contractions propel the blood through the circulatory system |
