"Lopadotemachoselachogaleokranioleipsanodrimhypotrimmatosilphioparaomelitokatakechymenokichlepikossyphophattoperisteralektryonoptekephalliokigklopeleiolagoiosiraiobaphetraganopterygon. It is made from Seafood & Fish: Slices of fish, shark or ray (selachios), dogfish (galeos), rotted dogfish/shark head leftovers, and crab, shrimp, or crayfish (karabos).Birds & Fowl: Wrasse or thrush (kichle), blackbird (kossyphos), wood pigeon (phatta), domestic pigeon (peristera), rooster (alektryon), the roasted head of a dabchick/grebe (kigklos), and dove (peleia).Meats: Hare (or sea hare).Sauces, Spices & Seasonings: Silphion (an extinct ancient giant fennel plant with a pungent flavor), a sharp-tasting grated and pounded condiment (hypotrimma), honey poured over the dish, and siraion (a sweet syrup made from boiled-down new wine/pomegranate).Preparation Elements: Leftover bits, a broad serving dish (lopas), sliced portions (temachos), and crunchy wings and/or fins (traganopteryx)."