I am gonna let you in on one of my best-kept secrets. Granted, for some of you it may not have much use, but for some chefs - and especially those that travel internationally - and those of you who live in other countries, this site will be an invaluable resource.
I cannot remember how many times I have had to refer to it when making ethnic dishes, in particular, as I learned the italian menu at my restaurant, I had to learn what "Branzino", "Cernia", "Rospo" were (sea bass, grouper, monkfish respectively). I am sure those expats living overseas will find it useful to refer to the fish they knew from back home.
There are links at the top that help you use the site in languages other than English. If you use it, let me know what you think!