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Terms in Meat, Seafood & Fish

selected terms: 4 page 1 of 1
Eel
A long snake-like fish with smooth scaleless skin and a rich, sweet, and firm flesh. Eels, which are considered a fatty fish, are very popular in Europe and Japan.
En Lorgette
Where the cleaned and skinned fish as above is filletted leaving the fillets attached to head and then each fillet is rolled towards the head - again usually associated with whiting.
Eulachon
A rich and oily mild-flavored variety of smelt fish. The eulachon is also called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them More…
European Turbot
A highly prized flatfish found in European waters. This fish has a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from More…
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