some english of food urgent!!!

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Calamari = 花枝 / 魷魚The squid is a mollusk related to the cuttlefish and octopus. It has ten tentacles, and like its cousin, the octopus, it also has a protective mechanism which releases a dark ink into the water when it senses danger.
The meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches.
Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings.
Squid lends itself to just about every cooking method imaginable and is often eaten raw in sushi dishes. Squid is available fresh, canned, frozen, dried and pickled.
Squid is also known as calamari, its Italian name. Since calamari seems to sound more palatable than squid, you'll most often see squid recipes listed as calamari on restaurant menus.
圖片參考：http://fishing.dinball.com/guide/fishes_photos/images/f04.jpg
Barramundi fish = 盲鰽 (學名: Lates calcarifer)
魚身上半部份以淺棕色為主，下半部份則多呈銀色。背鰭多分成兩節，尾鰭則呈圓形或分叉。而魚鱗亦比較大片。盲鰽比較多出現於本港西面，或河口位置。於冬季時份會活躍於珠江一帶。以捕食細魚及甲殼類動物為主。 Potato scallop = 馬鈴薯餅 (此食譜亦名: Potato Cake)http://en.wikipedia.org/wiki/Potato_scallop
圖片參考：http://hk.wrs.yahoo.com/_ylt=A3OyCpTuDIBOng8AY8W.ygt./SIG=12dk6edee/EXP=1317043566/**http%3a//0.tqn.com/d/southernfood/1/I/n/L/2/potluckpot2.jpg
Cajun spices = 卡疆香料粉 / 肯瓊香料粉 (美國紐奧良地區的特有香料)Cajun spices又叫卡疆或肯瓊香料粉，是美國紐奧良地區的特有香料，混和了匈牙利紅椒粉paprika、大蒜粉、洋蔥粉、黑胡椒、小茴香粉、法式辣椒粉cayenne、奧勒岡與百里香，香氣強烈，滋味濃郁不辛辣，十分適合用來做為肉類料理的醃漬調味，尤其是做為燒烤的醃料更是美味。
Cajun是著名的紐奧良烤雞最主要的醃漬香料，與麵粉混和做成麵衣炸雞肉或生蠔、海鮮等等就是一道美味的下酒菜，用途十分廣泛。
圖片參考：http://hk.wrs.yahoo.com/_ylt=A3OyCpU5DYBOaEgABaa.ygt./SIG=14b1svtmf/EXP=1317043641/**http%3a//www.webstaurantstore.com/regal-cajun-spice-skillet-seasoning-5-lbs/regal-cajun-spice-skillet-seasoning-5-lbs.jpg
參考: http://assets.wwf.org.hk/downloads/fish_20__20species_20list.pdfhttp://www.findfood.com.tw/product.aspx?id=235http://catalog.digitalarchives.tw/Exhibition/Detail.jsp?OID=15213http://web.hku.hk/~fishing/h/h3.htm

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