 Trout (called "forel"), gilthead seabream (called "denisse"), St. Peter's fish (known as 'musht') and other fresh fish are prepared this way.Fish are also eaten baked, with or without vegetables, or fried whole or in slices, or grilled over coals, and served with different sauces.Fish are also braised, as in a dish called "hraime", in which fish such as grouper (better known in Israel by its Arabic name "lokus") or halibut is prepared in a sauce with hot pepper and other spices for Rosh Hashanah, Passover and the Sabbath by North African Jews.