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Terms in Meat, Seafood & Fish

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Tarpon
A large, powerful game fish from the warmer waters of the Atlantic Ocean.
Terrapin
This eight-inch long freshwater turtle is considered by many to have the best meat among turtles. Its flesh is often pounded and served like steak.
Tilefish
This low-fat Atlantic fish is delicately flavored and has a flesh that is firm yet tender. Available fresh and frozen, in steaks and fillets. Suitable for just about any cooking method. More…
Torpedo Scad
(Megalaspis cordyla) Synonym: Torpedo scad, പാര, कटी बांगदा, કટી બંગડા , సొర పారా , பாரை, पीळा बांगदा, પિરા બંગડા , புலீ பாறை , करकरा, બંગડા, വങ്കട, குமார சுரா, మంజల్ పారై , बांगदा, More…
Torsk
A large saltwater fish related to the cod. It has a firm, lean flesh. Also called "cusk."
Tripe
The stomach tissue of ruminant (chewing animals) usually beef. There are two main types of tripe: "blanket" or ridged from the first stomach and "honeycomb" from the second stomach.
Trout
A delicately flavored fish that belongs to the same family as salmon and whitefish. Most are freshwater, but some are marine (sea trout). The very popular "rainbow trout" has been More…
Tuna
A large saltwater fish related to the mackerel. Probably the most popular fish used in canning today. Tunas have a distinctive red myoglobin rich flesh that is moderately high in fat and More…
Turbot
A flatfish with a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters.
Turtle
Any of several varieties of shelled reptiles that live on land, in freshwater, or in the sea. Turtles can weigh over 1,000 pounds. Sea or Green Turtles are best known as food.
Tusk
A large saltwater fish related to the cod. It has a firm, lean flesh. Also called "cusk."
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