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Terms in Meat, Seafood & Fish

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Kamoboko
A variety of Japanese fish paste cake.
Katsuo
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. "Katsuo" is the Japanese name for this fish. The Hawaiians call it "aku."
Kawakawa
(Euthynnus affinis) Known from Lakshadweep Island, Mangalore in Karnataka, Kerala, Vizhinjam and Andaman Sea Synonym: Mackerel tuna, ചൂര, कुपा, సోరా, சோரி மீன், गिदाई, गिदार, சுரளி, More…
Kidney
Kidneys are a pair of glandular organs in the abdominal cavities of mammals and reptiles. Calf's and lamb's kidneys are amongst the most delicate. Pig's kidneys are larger and coarser. To More…
Kielbasa
A highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic and other spices. Can be served cold or hot.
King Crab
A giant crab that can grow up to 10 feet, claw-to-claw. It has snowy white meat edged in red. Because their numbers are rapidly decreasing, the catch is rigidly quota-controlled.
King Mackerel
Also called the "kingfish," this is the most popular variety of mackerel. This fish has a firm, high-fat flesh with a savory flavor.
King Salmon
Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds. Also called the "Chinook Salmon."
Kingfish
Any of several varieties of drum found along the Atlantic coast.
Kippers
A Herring that is split, cured by salting, drying, and cold-smoking. Also called "Kippered Herring" and "Kippered Snack." There are many varieties of Kippers for example More…
Knackwurst
A German smoked cooked sausage made from beef and/or pork and saltpetre to give it its pinkish colour. It is shorter and larger in diameter than a frankfurter and is highly seasoned with More…
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