| avruga | herring roe with a smoky flavour, sometimes used as a substitute for caviar. |
| bacalao | salted cod. |
| bloater | a smoked herring. |
| botargo | the roe of the grey mullet. Pl. BOTARGOS or BOTARGOES. |
| bourride | a fish dish from Provence. |
| brandade | a Provencal dish made with salt fish, olive oil, garlic and cream. |
| carpaccio | an hors-d'oeuvre made of thin strips of raw meat or fish, often eaten with a relish. |
| caviar caviare caviarie cavier | salted roe of sturgeon. |
| ceviche seviche | in Mexican cookery, raw fish marinated in lime juice and served as a hors d'oeuvre. |
| coquille | a scallop or other seafood served in a scallop shell. |
| coulibiac+ coulibiaca+ koulibiaca | a Russian baked dish consisting of flaked fish mixed with semolina encased in pastry. Also KOULIBIACA. |
| coulis | a thin puree of fish, fowl, fruit or vegetables. Pl. COULISES. |
| crabmeat | the meat of the crab. |
| findram finnan | haddock cured in peat smoke, originally at Findon (pron. fin'an), Scotland. |
| fishball | a FISHCAKE. |
| fishcake | a cake made of fish and potato. |
| fishfinger | an oblong piece of filleted or minced fish coated in breadcrumbs. |
| fumado | a salted and smoked fish, as the pilchard. Pl. FUMADOES or FUMADOS. |
| garoupa | in Chinese cookery, another name for GROUPER > GAROUPAS. |
| gefilte+ gefullte | as in gefilte fish, a dish of fish stuffed with various ingredients. Also GEFILTE. |
| goujon | a small strip of fish coated with flour and deep-fried > GOUJONS. |
| gravadlax gravlaks gravlax | a Scandinavian dish of salmon with spices and salad. |
| gurry | the parts left over after cleaning fish. |
| haberdine | a cod salted and dried. |
| ikan | fish esp in names of cooked dishes e.g. assam ikan. |
| jambalaya | a Creole dish of rice, meat, shellfish etc. |
| kedgeree | a dish of baked fish, boiled rice, and eggs. |
| kipper | to cure or preserve a herring. |
| koulibiaca | see COULIBIAC. |
| lemonfish | shark meat sold as food. |
| lutefisk lutfisk | dried codfish. [Norw. lute, to wash in lye solution, + fisk, fish]. |
| maatjes matjes | a young herring before it has spawned, cured in brine. Pl. the same. |
| osetra+ ossetra | a type of caviar. |
| rollmop | a fillet of herring rolled up in onion. |
| saltfish | salted cod. |
| sashimi | fish, sliced paper-thin and served raw. |
| scampi | crustaceans of the genus Nephrops, often fried in breadcrumbs. [Ital. scampi, pl. of scampo, shrimp]. Pl. SCAMPIS or SCAMPIES. |
| scungilli | conch used as food. |
| seviche | see CEVICHE. |
| sild | herring, esp. canned, lightly smoked herring imported from Scandinavia. |
| smokie smoky | a smoked haddock. |
| stockfish | salted and dried fish, especially codfish, hake, ling, and torsk; also, codfish dried without being salted. |
| sushi | a dish of raw fish sliced. |
| tarama | a Greek paste of fish roe, garlic and lemon juice. |
| taramasalata | a fish pâté made from the roe of the grey mullet or from smoked cod's roe, mixed with garlic, lemon juice, olive oil, etc. |
| tempura | a Japanese dish of vegetables and shrimp dipped in batter and deep-fried. |
| teriyaki | a Japanese dish of meat or shellfish. |
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