Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
|herring roe with a smoky flavour, sometimes used as a substitute for caviar.
|bacalao bacalhau baccala
|a smoked herring.
|the roe of the grey mullet. Pl. BOTARGOS or BOTARGOES.
|a fish dish from Provence.
|a Provencal dish made with salt fish, olive oil, garlic and cream.
|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.
|in Mexican cookery, raw fish marinated in lime juice and served as a hors d'oeuvre.
|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.
|a thin puree of fish, fowl, fruit or vegetables. Pl. COULISES.
|the meat of the crab.
|haddock cured in peat smoke, originally at Findon (pron. fin'an), Scotland.
|a cake made of fish and potato.
|an oblong piece of filleted or minced fish coated in breadcrumbs.
|a salted and smoked fish, as the pilchard. Pl. FUMADOES or FUMADOS.
|in Chinese cookery, another name for GROUPER > GAROUPAS.
|as in gefilte fish, a dish of fish stuffed with various ingredients. Also GEFILTE.
|a small strip of fish coated with flour and deep-fried > GOUJONS.
|gravadlax gravlaks gravlax
|a Scandinavian dish of salmon with spices and salad.
|the parts left over after cleaning fish.
|a cod salted and dried.
|fish esp in names of cooked dishes e.g. assam ikan.
|a Creole dish of rice, meat, shellfish etc.
|a dish of baked fish, boiled rice, and eggs.
|to cure or preserve a herring.
|shark meat sold as food.
|dried codfish. [Norw. lute, to wash in lye solution, + fisk, fish].
|a young herring before it has spawned, cured in brine. Pl. the same.
|a type of caviar.
|a fillet of herring rolled up in onion.
|fish, sliced paper-thin and served raw.
|crustaceans of the genus Nephrops, often fried in breadcrumbs. [Ital. scampi, pl. of scampo, shrimp]. Pl. SCAMPIS or SCAMPIES.
|conch used as food > SCUNGILI.
|conch used as food > SCUNGILLI.
|herring, esp. canned, lightly smoked herring imported from Scandinavia.
|a smoked haddock.
|salted and dried fish, especially codfish, hake, ling, and torsk; also, codfish dried without being salted.
|a dish of raw fish sliced.
|a Greek paste of fish roe, garlic and lemon juice.
|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.
|a Japanese dish of vegetables and shrimp dipped in batter and deep-fried.
|a Japanese dish of meat or shellfish.