Anchois a la Burlington refers to French appetizer made of small fillets of anchovies that is seasoned with oil and vinegar, and then rolled and served on slices of hard -boiled egg, garnished with shredded lettuce.

Anchois a la Diable refers to French appetizer made from devilled anchovies. Anchovies are devilled by adding hot condiments or higly spiced seasonings, like chili, pepper and many other hot spices

Anchois a la Natal is a French appetizer made of anchovy flavored whipped cream heaped on small rounds of bread and butter and then topped with curled fillets of anchovies.

Anchois a la Victoria refers to a French appetizer of small fillets of anchovies that is seasoned with oil and vinegar and then served with garnishing of capers and anchovy butter

Au refers to any species of Marlin mostly Pacific Blue in Hawaii, which is a lean and extremely tender fish.

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Aceite is the Spanish word for any kind of edible "Oil". Among the Edible oils used for cooking are: Aceite de Oliva (Olive oil) and Aceite Girasol (sunflower oil). Whether it is derived from olives sunflower, peanuts, almonds, etc., the word Aceite is derived from the Arabic "a-zeit", which means "juice of olives" that shows the exclusive use of olive for their oil.

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