A B C D E F G H I J K L M N O P Q R S T V W
CA CH CI CL CO CR CU

Terms in Meat, Seafood & Fish

selected terms: 28 page 2 of 2
Colére
Is French for angry and is where the fish is skinned, eyes, gills and fins removed, it is panéd and the tail bent around into the mouth this is usually associated with whiting More…
Crab
Any of a large variety of 10-legged crustaceans (shelled animals). There are freshwater and salt water varieties. It is the second most popular shellfish. (Shrimp is the most popular.) More…
Crappie
One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, crappie are also known as " sunfish." More…
Crayfish
Also called " Crawfish" and " crawdads." Crayfish are freshwater crustaceans that look like tiny lobsters. Crayfish can be prepared in any More…
Croaker
Any of a variety of fish named for the peculiar drumming or deep croaking noise they make. These fish are firm and low in fat. The croaker family includes the black croaker, black drum, More…
Crépine
A thin membrane veined with fat that encloses the stomach of animals - used to make crépinettes. Also known as cawl or toilette, it is used to hold together ingredients in certain dishes More…
Cusk
A large saltwater fish related to the cod. It has a firm, lean flesh. Also called " tusk" or " torsk."
Cuttlefish
A relative of the squid and octopus, the cuttlefish has ten arms that can reach up to 16 inches in length. " Sarume," which is available in ethnic stores, is More…
Meat, Seafood & Fish Culinary Expressionz Glossary
© 2008 Nik D FeedbackLogin | XHTML | CSS Powered by Glossword 1.8.11