| CURING | Preserving fish, meat, etc |
| WIDEN | Extend directions for preserving fish (5) |
| GEFILTE | ____ fish is ground deboned fish meat, traditionally cooked inside intact fish skin |
| ASPIC | Savoury of fish, meat, egg, etc. in jelly (5) |
| MAHIMAHI | Fish meat on the counter I spotted twice |
| FUMETS | Strongly-flavoured liquors from cooking fish, meat or game (6) |
| JELLY | From "frost, to freeze", word for a savoury dish of fish/meat set in a mould of aspic in the Middle Ages, later a set but wobbly fruit-flavoured pudding; a conserve of medlars, mint, redcurrants or ro |
| GRILL | From "hurdle", a grate or gridiron; an element in a cooker that radiates heat downwards onto cheese, fish, gratin, meat etc; or, a dish of broiled food (5) |
| SKEWER | Pin for meat etc (6) |
| HASH | Dish of diced meat etc - cannabis (slang) (4) |
| NICOTINICACID | Vitamin found in milk, meat, etc |
| TENDERISE | Soften, of meat, etc |
| SAUCE | Dressing for meat etc (5) |
| SKEWERED | Drove a long pin through (meat, etc) (8) |
| MARINATED | Steeped (meat etc) in sauce (9) |
| KEBAB | Meat etc cooked on a skewer (5) |
| DELIS | Shops selling cheese, cold meat, etc (5) |
| ROULADE | Slice of meat etc. rolled around a filling and cooked (7) |
| FRITTER | Piece of meat, etc., coated in batter and fried (7) |
| PIE | A baked dish of meat etc. covered with pastry |
