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Fishdictionary – Fisklexikon 3

Scientific name:Lagenorhynchus obscurus See alsoDolphin.
Danish
Dutch
EnglishDusky dolphin
Finnish
French
GermanDunkler Delphin
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Epinephelus marginatus See Sea perch andGrouper.

Danish
DutchTandbaars
EnglishDusky grouper, Dusky sea perch
FinnishTummameriahven
FrenchMérou noir
GermanRiesen-Zackenbarsch
GreekRophós
Icelandic
ItalianCernia
Japanese
Norwegian
PolishGranik wielki
PortugueseMero legítimo
RussianГигантский мероу
Serbo-CroatKirnja, Sari hani ortoz
SpanishMero
SwedishMörkbrun grouper
TurkishSari hani orfoz, Orfoz baligi, Sarihani baligi
Scientific name:Carcharhinus obscurus Bakau Beach,
Gambia (Photo: © Johnny Jensen)
Danish
DutchSchemerhaai
EnglishDusky shark, Brown dusky shark, Bay-shark, Shovelnose
FinnishSumuhai
FrenchRequin sombre, Requiem de sable
GermanBlauhai, Dunkelhai
GreekKarcharynos skotinochromos
Icelandic
ItalianSqualo scuro
JapaneseDotabuka
Norwegian
PolishZarlacz ciemnoskóry
Portuguese
Russian
Serbo-Croat
SpanishLamia, Melgacho, Tiburón arenero, Tintorera
SwedishMörkhaj
TurkishKöpek baligi
Scientific name: Herring gibbed and salted at sea and repacked ashore: method used in several other
countriessee e.g.Milker herring (U.S.A.), Brailles (France). See
alsoSalted on board.
DanishSøsaltet sild
DutchHollandse pekelharing
EnglishDutch cured herring
FinnishMerellä suolattu silli
FrenchHareng sale à la hollandaise
GermanSalzhering
Greek
IcelandicSkúffluð sild
ItalianAringhe all'ölandese
Japanese
NorwegianHollandsk-behandlet sild
PolishŚledż solony po holendersku
PortugueseArenque de cura holandesa
RussianСельдь соленая по-голландски
Serbo-CroatHeringa siljena holandskim načinom
SpanishArenque salado
SwedishSjösaltad sill
Turkish
Scientific name:Myliobatis aquila
DanishØrnerokke
DutchAdelaarsrog, Arendskoprog, Chuchu aquila, Duivelsrog
EnglishCommon eagle ray, Eagle ray, Mill skate, Sea eagle, Toadfish, Whipray
FinnishKotkarausku
FrenchAigle de mer, Épervier, Ferrazo, Glorieuse, Lancette, Mourine aigle, Raie aigle
GermanAdlerrochen, Eulenrochen, Gewöhnlicher adlerrochen, Meeradler
GreekAetopsaro, Aetós, Helidócna
IcelandicArnarskata
ItalianAquila di mare
JapaneseTobiei
NorwegianØrneskate
PolishOrlen a. skrzydlak pospolity
PortugueseRatâo-aguia
RussianОрляк
Serbo-CroatGolub
SpanishAguila de mar, Bon Jesús, Choucho, Eagle ray, Gallarón, Milana
SwedishÖrnrocka
TurkishDenizkartali baligi, Folya baligi
Scientific name:Cancer pagurus See alsoCrab.
Danmarks Akvarium, Denmark
(Photo: © Johnny Jensen)
DanishTaskekrabbe
DutchNoordzeekrab, Hoofdkrab
EnglishEdible crab
FinnishIsotaskurapu
FrenchTourteau
GermanTaschenkrebs
Greek
IcelandicTöskukrabbi
ItalianGranciporro
Japanese
NorwegianKrabbe, Taskekrabbe
PolishKrab kieszeniec
PortugueseSapateira
RussianСёедобный краб
Serbo-Croat
SpanishBuey
SwedishKrabba, Krabbtaska
TurkishAsil pavurya, Yengeç
Scientific name:Anguillidae Variation
in appearance at different times has led to a number of popular names; the Larger yellow eel is also known as Broad-nosed
eel, Frog-mouthed eel; the Silver eel (breeding dress) is also called Sharp-nosed eel. Recommended trade name Eel.
Young eel called:Elver.
DanishÅl
DutchPaling, Aal
EnglishEel
FinnishAnkerias
FrenchAnguille
GermanAal, Flussaal
GreekChéli
IcelandicÁll
ItalianAnguilla
JapaneseUnagi
NorwegianÅl
PolishWęgorz
PortugueseEngula, Eiró
RussianУгреые, Пресноводные угри
Serbo-CroatJegulja
SpanishAnguila
SwedishÅl
TurkishYilan balığı
Scientific name:Zoarces viviparus Denmark Aquarium, Denmark (Photo: © Johnny Jensen)
DanishÅlekvabbe
DutchPuitaal, Magge
EnglishViviparous blenny, Eelpout, Guffer eel
FinnishKivinilkka
FrenchLycode, Loquette d'europe
GermanAalmutter
Greek
IcelandicMjósi
Italian
Japanese
NorwegianÅlekvabbe, Ålekone
PolishWegorzyca a. kwap
PortuguesePeixe-carneiro europeu
RussianБельдюговые
Serbo-CroatŻivorodac
Spanish
SwedishTånglake, Ålkusa
Turkish
Scientific name:Torpedinidae
DanishElektrisk rokke
DutchSidderrog
EnglishElectric ray
FinnishSähkörausku
FrenchTorpille
GermanZitterochen
GreekMoudiástra, Narki
IcelandicHrökkviskata
ItalianTorpedine
JapaneseShibire-ei
NorwegianElektrisk rokke
PolishDrętwa elektryczna
PortugueseTremelga
RussianГнюовые, Злектрические скаты
Serbo-CroatDrhtulja
SpanishTremielga
SwedishDarrocka, Elektrisk rocka
TurkishUyuşturan, Elektrik balığı
Scientific name:Cybiosardaelegans See Tuna.
Danish
Dutch
EnglishLeaping bonito, Elegant bonito, Watson's bonito, Watson's leaping bonito
Finnish
FrenchBonite à dos tacheté
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
PortugueseBonito saltadar, Atum-dente-de-cao
Russian
Serbo-Croat
SpanishBonito saltador
SwedishHoppbonito
Turkish
Scientific name:Callorhinchus callorynchus
Danish
Dutch
EnglishElephantfish
FinnishKärsäkuningas
FrenchMasca laboureur
GermanElephantfisch
Greek
Icelandic
Italian
JapaneseZou-ginzame
Norwegian
PolishHakonos
PortuguesePeixe-elefante
Russian
Serbo-Croat
SpanishFoca
SwedishSydamerikansk plognos
Turkish
Scientific name: YoungEel; used for food. Marketed alive or canned (cooked in hot
brine and covered with oil).
DanishGlasål
DutchGlasaal
EnglishElver
FinnishLasiankerias
FrenchCivelle
GermanGlasaal
Greek
IcelandicGleráll
ItalianCieche
JapaneseMeso, Mesoko, Mosokko, Mekko
NorwegianGulål
Polish
PortugueseMeixão, Angula
Russian
Serbo-Croat
SpanishAngula
SwedishGlasål
Turkish
Scientific name:Lethrinusspp.
Danish
Dutch
EnglishEmperor
Finnish
FrenchCapitaine
German
Greek
Icelandic
Italian
JapaneseKuchibi-dai
Norwegian
Polish
PortuguesePassarinho, Ronquiuho
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Parophrys vetulus See alsoSole.
Danish
Dutch
EnglishEnglish sole, Lemon sole, Common sole, California sole
Finnish
FrenchCarlottin anglais
German
Greek
Icelandic
ItalianSogliola limanda del pacifico
Japanese
Norwegian
PolishJodnica
PortugueseSolha-inglesa
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Fermented products such asShiokara.
Danish
Dutch
EnglishEnshô-hin (Japan)
Finnish
FrenchEnshô-hin (Japon)
German
Greek
Icelandic
Italian
JapaneseEnshô-hin
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Sauce prepared from vinegar, oil, wine and various spices and flavouring ingredients:
used especially in Spanish speaking countries. Very similar toMarinade (France).
DanishMarinade
DutchMarinade
EnglishEscabeche (Spain)
FinnishMarinadi
FrenchEscabéche (Espagne)
GermanMarinade
Greek
Icelandic
ItalianScabeccio
Japanese
NorwegianMarinade
Polish
PortugueseEscabeche
Russian
Serbo-Croat
SpanishEscabeche
SwedishMarinad
Turkish
Scientific name:Thaleichthys pacificus SeeSmelt. Fraser River, British Columbia, Canada(Photo:© Johnny Jensen)
Danish
Dutch
EnglishEulachon, Candlefish, Smelt
FinnishKynttiläkuore
FrenchEulachon
German
Greek
Icelandic
Italian
Japanese
Norwegian
PolishOlakon
PortugueseEulacom
Russian
Serbo-Croat
Spanish
SwedishEulachonen
Turkish
Scientific name:Anguilla anguilla Ways of marketing: seeEel.
1.2 Kg – Søtorup Lake,
Denmark(Photos: © Johnny Jensen)
DanishÅl
DutchPaling, Aal
EnglishEuropean eel, River eel, Sing eel, Weed eel, Silver eel, Yellow eel
FinnishAnkerias
FrenchAnguille d'europe, Angèle, Anguielo, Bomarinque, Civelle, Pimperneau, Thaoundella
GermanEuropäischer Aal, Aal, Ahlen, Blankaal, Gelbaal
GreekChéli
IcelandicÁll
ItalianAnguilla, Bisato papalone, Buratelo
JapaneseUnagi
NorwegianÅl
PolishWęgorz europejski
PortugueseEnguia-europeia, Eiró
Russian(Европейский) речной угор, Обыкновенный угорь
Serbo-CroatJegulja
SpanishAnguila, Anguilla europea, Anguilla pugaron
SwedishEuropeisk ål, Ål
TurkishYilan baligi
Scientific name:Homarus gammarus For marketing seeLobster.
Nordsø Akvariet, Denmark
(Photo: © Johnny Jensen)
DanishHummer
DutchKreeft, Zeekreeft
EnglishEuropean lobster, Common lobster
FinnishHummeri
FrenchHomard européen
GermanHummer
GreekAstakós
IcelandicHumar
ItalianAstice
Japanese
NorwegianHummer
PolishHomar
PortugueseLavagante
RussianЕвропейский омар
Serbo-CroatRarog, Hlap
SpanishBogavante
SwedishHummer
TurkishIstakoz
Scientific name:Haddock headed and split so that the
bone is on the right side of the fish, brined for up to 30 minutes and lightly smoked, a lighter cure than the
Finnan haddock.
Danish
Dutch
EnglishEyemouth cure (Scotland)
Finnish
FrenchHaddock ‘eyemouth' (Ecosse)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Driedpilchard product, S.W. England;
similar to Fumadoes (Spanish). SeePressed pilchard.
Danish
DutchGedroogde pilchard
EnglishFair-Maid (U.K.)
FinnishKuirattu sardiini
French
GermanGetrockneter Pilchard
Greek
Icelandic
ItalianSardine seccate
Japanese
Norwegian
Polish
PortugueseSardinha seca
Russian
Serbo-CroatSušena srdela
SpanishFumados
Swedish
Turkish
Scientific name: Light salted pickle curedcod, containing
more moisture (45 to 48%) than theGaspé cure; prepared late in the
year in Gaspé and New Brunswick.
Danish
Dutch
EnglishFall cure (Canada)
Finnish
FrenchFall cure (Canada)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Fish in which the main reserves of fat are in the body tissues (e.g. Clupeidae ,
Thunnidae etc). As distinguished fromWhite fish.
DanishFed fisk
DutchVette vis
EnglishFatty fish
FinnishRasvainen kala
FrenchPoisson gras
GermanFettfisch
GreekPsari me lipos
IcelandicFeitfiskur
ItalianPesce azzuro, Pesce grasso
JapaneseTashibô-gyo
NorwegianFet fisk
PolishRyba tłusta
PortuguesePeixe gordo
RussianЖирная рыба
Serbo-CroatMasna riba
SpanishPescado graso
SwedishFeta fiskslag
TurkishYağli balık
Scientific name: Light salted fish product prepared by brine curing. Also called Fessikh.
Danish
Dutch
EnglishFazeeq (Egypt, Sudan)
Finnish
FrenchFazeeq Egypt, Soudan)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Paste prepared from salted fish that has been macerated, sometimes to a smooth consistency,
and allowed to ferment or ripen. Spices and colouring may be added. For example,Trassi udang (Indonesia),Shiokara,Gyomiso orUo-miso (all Japan). See alsoFish paste.
Danish
DutchGefermenteerde vispasta
EnglishFermented fish paste (Far east)
FinnishFermentoitu kalatahna
FrenchPâte de poisson fermenté (Extrême-Orient)
German
GreekAntjougópasta
Icelandic
ItalianPasta di pesci fermentati
JapaneseShiokara
Norwegian
Polish
PortuguesePasta de peixe fermentado
Russian
Serbo-CroatFermentirana riblja pasta
SpanishPasta de pescado fermentado
SwedishJäst fiskpastej
TurkishFermente balık macunu
Scientific name: Liquid made through the fermenting of whole fish by their own enzymes (e.g. the gastric
juices) and by certain micro-organisms in prescence of salt; for example: Nam pla (Thailand),Nuoc-mam (Vietnam, Cambodia),Shottsuru (Japan).
Danish
DutchGefermenteerde vissaus
EnglishFermented fish sauce (Far east)
FinnishFermentoitu kalakastike
FrenchSauce de poisson fermenté (Extréme-Orient)
German
Greek
Icelandic
ItalianSalsa di pesci fermentati
JapaneseUo-shôyu
Norwegian
Polish
PortugueseMolho de peixe fermentado
Russian
Serbo-CroatFermentirani riblji umak, Fermentirani riblji sos
SpanishSalsa de pescado fermentado
SwedishJäst fisksås
TurkishFermente balık sosu
Scientific name:Aluterus schoepfii Generally refers to Balistidae (N. America), which also are namedTriggerfish.Some
references may list these species under the family name Monacanthidae. See alsoTriggerfish.
Danish
DutchTrekkervis
EnglishOrange filefish, Filefish
FinnishViilakala
FrenchBourse, Bourse orange
GermanDrückerfisch
GreekGourounópsaro
Icelandic
ItalianPesce balestra
JapaneseKawahagi, Kihoshihagi
Norwegian
PolishAlutera jednokolcowata, Alutera pomaranczowa
PortuguesePeixe-gatilho, Peixe-porco-galhudo
RussianСерый спинорог, Курок
Serbo-CroatMihača
SpanishPez ballesta, Cachúa perra
SwedishOrange filfisk, Tryckarfisk, Filfisk
TurkishÇütre balığı
Scientific name: Strips of flesh cut parallel to the central bone of the fish and from which fins,
main bones and sometimes belly flap have been removed; presented without or with skin.
DanishFilet
DutchFilet
EnglishFillet
FinnishKalafilee
FrenchFilet
GermanFilet
GreekFilléto
IcelandicFiskflak
ItalianFiletto
JapaneseFjirê
NorwegianFilet
PolishFilet
PortugueseFilete
RussianПростое филе, Простое филе с кусочками брюшуны
Serbo-CroatFilet
SpanishFilete
SwedishFilé
TurkishFileto
Scientific name: Strips of flesh cut parallel to the central bone of the fish and from which fins,
main bones and sometimes belly flap have been removed; presented without or with skin. Single fillet or Side is
the flesh removed from one side of a round fish e.g.cod; two such
fillets are obtained from each fish; the bellywall, though trimmed, is sometimes left on; term Side particularly
used for single fillets of salmon. The Japanese term ‘Katami' means
that the one half of the fish is with bone.
DanishSide
DutchEnkele filet
EnglishSingle fillet, Side
FinnishFilee
FrenchLe filet simple
GermanSeite
GreekFilléto
IcelandicFiskflak
ItalianFiletto singolo
JapaneseKatami
NorwegianSide
PolishFilet pojedyńczy
PortugueseFilete de peixe chato
RussianДвойное филе
Serbo-CroatFilet
SpanishMitad de pescado
SwedishFilésida
TurkishFileto
Scientific name: Strips of flesh cut parallel to the central bone of the fish and from which fins,
main bones and sometimes belly flap have been removed; presented without or with skin. Full nape fillet (U.S.A.):
a single fillet which includes belly flap and often rib bones. Commercial or Quarter nape fillet: belly flap removed,
essentially boneless.
Danish
Dutch
EnglishFull nape fillet (U.S.A.), Commercial, Quarter nape fillet
FinnishKaksoisfilee, Perhosfilee
FrenchCommercial, Quarter nape fillet
German
Greek
Icelandic
Italian
Japanese
Norwegian
PolishFilet pojedyńczy z płatem brzusznym
Portuguese
Russian
Serbo-Croat
Spanish
SwedishFjärilsfilé
Turkish
Scientific name: Strips of flesh cut parallel to the central bone of the fish and from which fins,
main bones and sometimes belly flap have been removed; presented without or with skin. Block fillet is the flesh
cut from both sides of the same fish, the two pieces remaining joined together along the back; usually made from
the smaller sizes of fish, e.g. smallhaddock,whiting,
herring (Denmark, Germany, Sweden); one block fillet is obtained
from each fish; also called Angel fillet (for haddock in U.K.) and Butterfly fillet; may also be called Cutlet
(particularly when smoked). In some species fillet is left joined along belly flap, e.g. Mackerel block fillet.
DanishDobbeltfilet
DutchBlokfilet
EnglishBlock fillet, Angel fillet, Butterfly fillet, Cutlet
Finnish
FrenchFilet double
GermanDoppel-filet
GreekPetáli
IcelandicFlattur fiskur
ItalianFiletto doppio
Japanese
NorwegianDobbelfilet
PolishFilet podwójny (płaty)
PortugueseFilete inteiro
Russian
Serbo-CroatResplaćena riba
Spanish
SwedishDubbelfilé, Flundra
Turkish
Scientific name: Strips of flesh cut parallel to the central bone of the fish and from which fins,
main bones and sometimes belly flap have been removed; presented without or with skin. Crosscut fillet (G.B.) is
the designation used for fillets of flat fishes; they may include the belly flap; two such fillets are obtained
from each fish. If each of these fillets is taken off in two pieces, They are known as Quartercut fillets; four
such fillets are obtained from each flat fish.
Danish
Dutch
EnglishCrosscut fillet, Quartercut fillets
Finnish
FrenchCrosscut fillet (G.B.)
German
Greek
IcelandicFlök
Italian
JapaneseWagiri
NorwegianDubbele filet
Polish
Portuguese
Russian
Serbo-Croat
Spanish
SwedishDubbel filé
TurkishKılçığı alınmış balık filotosu
Scientific name: Type of isinglass formerly used in clarification of beer; seeIsinglass.
Danish
DutchVisgelatine
EnglishFining compound
FinnishSelvike, Kalannahasta
French
German
Greek
Icelandic
ItalianIttiocolla
Japanese
NorwegianKlareskinn
Polish
PortugueseIctiocola
Russian
Serbo-Croat
SpanishIctiocola
Swedish
Turkish
Scientific name: Headed and guttedhaddock, split and
lightly salted in brine, cold smoked for a few hours; may be sold trimmed, i.e. with inedible parts such as flaps
and tail cut off; heavier smoke than forPale cure. Pieces of cooked
finnan flesh may be canned (N. America). See alsoSmokie (hot-smoked
small haddock).
DanishKoldrøget kullerfilet
DutchKoudgerookte schelvis
EnglishFinnan haddock
FinnishKylmäsavustettu koljafilee
FrenchFinnan haddock
GermanKaltgeräucherter Schellfisch
Greek
IcelandicReykt ýsa
ItalianAsinello affumicato
Japanese
NorwegianRøkt hyse
Polish
PortugueseArinca fumada
Russian
Serbo-Croat
SpanishEglefino ahumado
SwedishKallrökt kolja
Turkish
Scientific name:Balaenoptera physalus See also Rorqual andWhales.
DanishFinhval
DutchVinvis
EnglishFin-whale, Rorqual, Common rorqual, Finner, Common finback, Razorback
FinnishSillivalas
FrenchRorqual commun, Baleine à toquet
GermanFinwal
GreekFalaena
IcelandicLangreyður
ItalianBalenottera comune
JapaneseNagasukuzira
NorwegianFinnhval
PolishFinwal
PortugueseBaleia-comun, Rorqual-comun
RussianФинвал
Serbo-CroatPlavi kit
SpanishRorcual, Ballena de aleta
SwedishFenval
TurkishFin balinası
Scientific name: Flesh ofcod,coalfish or other white fish made into rissoles by mixing with binding materials and spices, then roasted, fried or hot-smoked,
after cooling. Also packed in cans or glass jars usually with vinegar and spices. Marketed as semi-preserve or
canned. Also called Brisoletten.
Danish
Dutch
EnglishFischfrikadellen (Germany)
Finnish
FrenchFischfrikadellen (Allemagne)
GermanFischfrikadellen, Brisoletten
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Flesh of cooked fish, minced and mixed with cucumbers, onion, spices and other ingredients,
packed in jelly, dissolved by heat. Product similar to corned beef. Minimum fish content 60%. See alsoFish in jelly.
Danish
Dutch
EnglishFischsülze (Germany)
Finnish
FrenchFischsüize (Allemange)
GermanFischsülze
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: In U.K. term ‘au naturel' designates a canned product prepared by cooking fish in
its own juice. In French, the term ‘au naturel' refers to canned fish in light brine, sometimes vinegar and flavouring
agents added.
DanishFisk naturel, Fisk i egen kraft
DutchVis in eigen bouilon
EnglishFish ‘au naturel'
FinnishKala omassa liemessään
FrenchPoisson ‘au naturel'
GermanFischvollkonserve Naturelle (in eigenem saft)
Greek
Icelandic
ItalianPesce, al naturale
Japanese
Norwegian
PolishKonserwa: ryba w sosie własnym
PortugueseConserva de peixe ao natural
RussianКонсрвы: рыба (натуральная)
Serbo-Croat
Spanish
SwedishFisk naturell, Fisk i egen saft
Turkish
Scientific name: Flesh of white fish such ascod or
haddock added to a mixture of milk, fish broth, flour or other binding ingredients and seasoning, made into
balls and cooked. Marketed as semi-preserves, canned (topped up with fish broth or sauces) or frozen. In Norway
particularly fromcoal-fish (called ‘Sideboller').
DanishFiskeboller
DutchVisballen, Visballetjes
EnglishFish ball, Fish dumpling
FinnishKalapulla
FrenchBoulette de poisson
GermanFischklops, Fischkloss
Greek
IcelandicFiskibollur
ItalianPesce lesso in pallette
JapaneseGyodan, Uo-dango
NorwegianFiskeboller, Sideboller
PolishFrykadelki rybne
PortugueseAlmôndega de peixe
RussianРыбные фрикадельки
Serbo-CroatRiblji Valjušci
SpanishAlbondiga de pescado
SwedishFiskbullar
TurkishBalık köftesi
Scientific name: Cooked fish product made from fresh or salted fish, mixed with potatoes, seasoning
and sometimes egg and butter; onions are also sometimes added; the cooked fish, mixed with cooked potato and minced
is made into small cakes; sometimes dipped into egg and breadcrumbs and fried in deep fat. Fish content may range
from 35% to 50% by weight. Most spp. of white fish are used e.g. cod,
haddock,coalfish and
sometimessalmon; shellfish meat, such ascrab,
is also used to makecrab cakes in a similar way; various other flavours
may be added e.g. tomato. Marketed cooked, cooked and frozen, or frozen ready for frying, also canned.
DanishFiskekage
DutchViscake
EnglishFish cake
FinnishKalapihvir
FrenchPâté de poisson
GermanFischkuchen
Greek
Icelandic
ItalianPolpettone di fesce
JapaneseNeriseihin
NorwegianFiskekake
PolishCiasteczka rybne
PortugueseBolo de peixe
RussianРыбные лепешки
Serbo-CroatRiblji kolač
SpanishPastel de pescado
SwedishFiskekaka
TurkishBalık keki
Scientific name: In North America a mixture of cooked fish or shellfish and potatoes in broth made
from pork, flour, seasoning and fish stock, e.g.Clam chowder,Haddock chowder,
similar toFish soup, but usually thicker. Marketed canned or dehydrated.
Danish
DutchVissoep
EnglishFish chowder
FinnishKalamuhennos
FrenchPotage au poisson
GermanFischsuppe
GreekMinestrone di pesce
IcelandicFisksúpa
ItalianMinestrone di pesce
Japanese
Norwegian
PolishZupa rybna
PortugueseEnsopado de peixe com carne de porco
RussianУха (Густая похлебка из рыбы)
Serbo-Croat
Spanish
SwedishFiskstuvning
TurkishBalık çorbası
Scientific name: Product prepared in U.S.A.: headed and gutted white fish, such ascod andhaddock, washed, brined and steamed: the bones removed and the
cooked flesh broken up into flakes and canned.
Danish
DutchVisvlokken
EnglishFish flakes
FinnishKalahiutale
FrenchFlocons de poisson
GermanFischflocken
Greek
Icelandic
ItalianFiocchi de pesce
JapaneseFurêku
Norwegian
PolishPłaki rybne
PortugueseFlocos de peixe
RussianРыбные хлопья
Serbo-CroatMrvice od riba
Spanish
SwedishFiskflingor
Turkish
Scientific name: Fish meal prepared for human consumption; see also Fish protein concentrate.
If the product is required to be tasteless and odourless, or nearly so, quite elaborate extracting processes must
be employed on the raw fish, or the finished meal, to remove all oil and most trace constituents.
DanishSpiseligt fiskemel
DutchVisbloem
EnglishFish flour
FinnishKalajauho, Elintarvikelaatu
FrenchFarine de poisson comestible
GermanFischmehl für menschliche Ernährung
Greek
IcelandicFiskmjöl, Einkum manneldismjöl
ItalianFarina de pesce per alimentazione umana
JapaneseShokuyô-gyofun, Shokuryô-gyofun
NorwegianSpiselig fiskemel, Fiskeprotein konsentrat
PolishMączka rybna jadalna
PortugueseFarina de peixe para o consumo humano
RussianОбваленная в муке (Панировачная) рыба
Serbo-CroatRiblje brašno za ljudsku hranu, Riblji bjelančevinasti koncentrat
SpanishHarina de pescado para el consumo humano
SwedishFiskmjöl (för människoföda), Fiskproteinkoncentrat
TurkishBalık unu
Scientific name: Gelatinous liquid glue prepared fromFish waste, e.g. skin, bones,
etc.; the skins of fish are useful source of glue, particularly those ofwhite fish spp.
DanishFiskelim
DutchVislijm
EnglishFish glue
FinnishKalaliima
FrenchColle de poisson
GermanFischleim
GreekPsarócolla
IcelandicFiskilím
ItalianColla liquida di pesce
JapaneseGyokô
NorwegianFiskelim
PolishKlej rybny
PortugueseCola de peixe
RussianРыбный клей
Serbo-CroatRiblje ljepilo
SpanishCola de pescado
SwedishFisklim
TurkishBalık tutkalı
Scientific name: Pieces of fish or minced fish cooked or heated in acidified brine or with vinegar
or fried or smoked and packed in gelatin and pectin or aspic (dissolved by heat); in Germany usually with cucumbers,
onions and spices and must contain 50% fish.
DanishFisk i gele
DutchVis in gelei
EnglishFish in jelly
FinnishKalahyytelö
FrenchPoisson en gelée
GermanFisch in Geiee
Greek
IcelandicFiskur i hlaup
ItalianPesce in gelatina
Japanese
NorwegianFisk i gelé
PolishRyba w galarecie
PortuguesePeixe em geleia
RussianРыба в желе
Serbo-CroatRibe uželeu, Riblja hladetina
SpanishPescado en gelatina
SwedishFisk i gelé
TurkishLelâtinli balık
Scientific name: Certain fish livers are used for preparation of medicinal products (high vitamin
A and D content) and sometimes as food; e.g. livers fromcod and allied
spp., halibut,tunas,
certain sharks (blue shark,porbeagle)
alsomackerel.Livers of lower vitamin A and D content such as those
from rays, spotted dogfish andbasking shark can be used for industrial products.
DanishFiskelever
DutchVislever
EnglishFish liver
FinnishKalanmaksa
FrenchFoie de poisson
GermanFischleber
GreekÍpar íhthios
IcelandicFisklifur
ItalianFegato di pesce
JapaneseGyo-kanzô, Gyorui kanzô
NorwegianFiskelever
PolishWątróbka rybna
PortugueseFigado de peixe
RussianРыбная печень
Serbo-CroatRiblja jetra
SpanishHigado de pescado
SwedishFisklever
TurkishBalık karaciğeri
Scientific name: Oil extracted fromFish livers (mostly white fish), and used for
various industrial purposes, some have valuable content of vitamins A and D: e.g.Cod liver oil,
Halibut liver oil.
DanishFiskleverolie
DutchLevertraan
EnglishFish liver oil
FinnishKalanmaksaöljy
FrenchHuile de foie de poisson
GermanFischleberöl, Fischlebertran
GreekMourounélaion
IcelandicLýsi
ItalianOlio di fegato di pesce
JapaneseKanyu
NorwegianTran
PolishOlej z wątróbek rybnych, Tran
PortugueseÓleo de figado de peixe
RussianРыбная печень в мале
Serbo-CroatRiblje jetreno ulje
SpanishAceite de higado de pescado
SwedishFisklevertran, Fiskleverolja
TurkishBalık karaciğer yağı (balık yağı)
Scientific name: Fish liver mixed with salt, spices or other flavouring ingredients and ground. Marketed
canned. See alsoFish liver.
DanishFiskeleverpostej
DutchVisleverpastei
EnglishFish liver paste
FinnishKalanmaksatahna
FrenchPâte de foie de poisson
GermanFischleberpaste
Greek
IcelandicFisklifrarkaefa
ItalianPasta di fegato di pesce
Japanese
NorwegianFiskeleverpostei
PolishPasta z wątróbek rybnych
PortuguesePasta de figado de peixe
RussianПаста из рыбной печени
Serbo-CroatRiblja jetrena pasta
SpanishPasta de higado de pescado
SwedishFiskleverpastej
TurkishBalık karaciğeri macunu
Scientific name: Fish and fish-processing offal dried , often after cooking and pressing (for fatty
fish), and ground to give a dry, easily stored product that is a valuable ingredient of animal feeding stuffs.
In Europe, mainly capelin,mackerel and Norway pout are used for fish meal production. In Japan principal
species are sauries,mackerels,
sardines; in Peruanchoveta,
in U.S.Amenhaden. Various types are distinguished commercially, such
as White fish meal,Herring meal,
Cod meal,Whole or full meal, etc. Some high grade meal is used for
human consumption, and small quantities of meal are used for fertilisers.
DanishFiskemel
DutchVismeel
EnglishFish meal
FinnishKalajauho, Rehulaatu
FrenchFarine de poisson
GermanFischmehl
GreekIchthyálevron
IcelandicFiskmjöl
ItalianFarina di pesce
JapaneseGyo-fun
NorwegianFiskemel
PolishMączka rybna paszowa
PortugueseFarinha de peixe
RussianРыбная мука
Serbo-CroatRiblje brašno
SpanishHarina de pescado
SwedishFiskmjöl (för djurföda)
TurkishBalık unu
Scientific name: Pieces of fish flesh (not minced) formed into small irregular shapes, weighing up
to 0,9oz. May be formed from fillets, fillet pieces or fish blocks. Breaded, fried or raw, breaded. Marketed frozen.
Danish
Dutch
EnglishFish nuggets (U.S.A.)
Finnish
FrenchBoulettes de poisson (E.U.)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Oils of the drying and semi-drying types extracted from all parts of the body of
fish (Fish liver oils from the liver only); they are extracted mainly from Fatty fish,
such asherring, where the oil content is mainly in the body and not
in the liver: may also be extracted fromFish waste. Fish oils are used in the manufacture of
edible fats, soaps and paints, for leather dressing and linoleum manufacture, also Fish stearin.
DanishFiskeolie
DutchVisoliën
EnglishFish oils
FinnishKalaöljy
FrenchHuiles de poisson
GermanFischöle
GreekIchthyélaia
IcelandicBúklýsi
ItalianOlio di pesce
JapaneseGyo-yu
NorwegianFiskeolje
PolishOleje rybne
PortugueseÓleo de peixe
RussianРыба в масле
Serbo-CroatRiblja ulja- riblji trani
SpanishAceite de pescado
SwedishFiskolja
TurkishBalık yaği
Scientific name: Fish mixed with salt, with or without spices or flavouring ingredients, ground to
fine consistency of lowered moisture content, often with added fat; used as sandwich spread (Fish spread). Fish
used may be pre-treated (salted, smoked); also prepared fromRoe.
Marketed mainly semi-preserved, but also canned. See alsoFermented fish paste, Quenelles,
Shellfish paste.
DanishFiskepasta
DutchVispasta
EnglishFish paste
FinnishKalatahna
FrenchPâte de poisson
GermanFischpaste
GreekAntjougópasta
IcelandicFiskkaefa
ItalianPasta di pesce
JapaneseFisshu pêsuto
NorwegianFiskepasta
PolishPasta rybna
PortuguesePasta de peixe
RussianРыбная паста
Serbo-CroatRablja pasta
SpanishPasta de pescado
SwedishFiskpastej
TurkishBalık ezmesi
Scientific name: Fish, often minced and sometimes mixed with vegetables, particularly potato, and
baked; may have pastry casing. Marketed fresh or frozen.
DanishFiskepie
DutchVispastei
EnglishFish pie
FinnishKalapiirakka
FrenchTourte de poisson
GermanFischpastete
Greek
IcelandicFiskúôdingur
ItalianTerrina di pesce
Japanese
NorwegianFiskepai
PolishPasztet rybny
PortugueseTerrina de peixe
RussianРыбный паштет
Serbo-CroatRiblja pita
SpanishPastel de pescado
SwedishFiskpaj
TurkishBalık böreği
Scientific name: A piece of fish cut to reasonable size for the individual for retail sale; may be
all or part of aFillet, orSteak, may be fresh,
fried or frozen. In U.S.A. portions are rectangular-shaped unglazed masses of cohering pieces of fish flesh, cut
from frozen fish blocks. Portions weigh not less than 1½oz. (about 40 g) and are at least ⅜ in (1 cm) thick. Portions
may be raw, battered or breaded, fried or uncooked, then quick frozen after packing.
Danish
DutchVismoot
EnglishFish portion
FinnishKala-annos
FrenchPortion de poisson
German
GreekMerida psarioú
IcelandicFisk-skammtur
ItalianPorzione di pesce
JapaneseKirimi
NorwegianFiskestykke
PolishPorcja ryby
PortuguesePorção de peixe
RussianПорционная рыба
Serbo-CroatRiblji odrezak, Riblja porcija
SpanishPorción de pescado
SwedishFiskportion
TurkishBalık porsiyonu
Scientific name: Any stable fish preparation intended for human consumption, in which the protein
is more concentrated than in the original fish; marketed in granular, powdered or extract form; water can be removed
by drying or solvent extraction. Two types exist i.e. A and B of which type A is odourless and colourless while
type B not, principally due to different fat content (less than 1% in type A, less than 10% in type B.)
Danish
Dutch
EnglishFish protein concentrate (FPC)
Finnish
FrenchConcentré de protéines de poisson
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Composition asFish ball. Marketed fresh (for local consumption)
canned or deep frozen. Canned fish pudding is normally precooked in cans before sealing and heat processing. See
also Fish cake,Fischfrikadellen (Germany).
Danish
DutchVispudding
EnglishFish pudding
FinnishKalamassa
French
German
Greek
IcelandicFiskbúôdingur
ItalianPasticcio di pesce
Japanese
NorwegianFiskepudding
Polish
PortuguesePudim de peixe
Russian
Serbo-Croat
Spanish
SwedishFiskpudding
TurkishBalıktan puding
Scientific name: Cooked, salted or marinated fish, diced, with spices, diced onions, cucumbers and
vegetables according to the type of salad, mixed with vinegar and edible oil or mayonnaise. Minimum fish contents
are fixed for various special types. See Herring salad,Tuna salad.
Also made from Crustacea, e.g. Krabbensalat (Germany).
DanishFiskesalat
DutchVis salade
EnglishFish salad
FinnishKalasalaati
FrenchSalade de poisson
GermanFischsalat
GreekPsarosalata
IcelandicFisksalat
ItalianInsalata di pesce
Japanese
NorwegianFiskesalat
PolishSałatka rybna
PortugueseSalada de peixe
RussianРыбный салат
Serbo-Croat
SpanishSalpicón de pescado
SwedishFisksallad
TurkishBalık salatası
Scientific name: Fish flesh ground with a small amount of fat seasoning and sometimes a cereal filler;
packed into sausage casing, sometimes cooked; the contents may be smoked before filling the case, or the whole
sausage smoked afterwards; may be sold skinless or with skin on, Tuna meat is much used for sausage manufacture, e.g. Tuna links. Marketed fresh, semi-preserved, pasteurised or canned.
DanishFiskepølse
DutchVisworst
EnglishFish sausage
FinnishKalamakkara
FrenchSaucisse de poisson
GermanFischwurst
Greek
IcelandicFiskpylsa
ItalianSalsiccia di pesce
JapaneseFisshu sôsêji, Gyoniku soseji
NorwegianFiskepølse
PolishKiełbaski rybne
PortugueseSalsicha de peixe
RussianРыбные колбаски
Serbo-CroatRiblje kobasice
SpanishEmutido de pescado
SwedishFiskkorv
TurkishBalık sosisi
Scientific name: Scales from fish such asherring and
allied spp. are used for the preparation of pearl essence and for coating imitation pearls. See alsoGuanin,
Pearl essence.
DanishFiskeskæl
DutchVisschubben
EnglishFish scales
FinnishKalansuomu
FrenchÉcailles de poisson
GermanFischschuppe
GreekLépia psarioú
IcelandicHreistur
ItalianScaglie de pesce
JapaneseSakana-no-uroko, Gyorin
NorwegianFiskeskell (risp)
PolishŁuski rybne
PortugueseEscamas de peixe
RussianРыбная чешуя
Serbo-CroatRiblje ljuske
SpanishEscamas de pescado
SwedishFiskfjäll
TurkishBalık pulu
Scientific name: Other term forFish Waste. Unground fish meal as it leaves the dryer
(U.S.A.).
Danish
Dutch
EnglishFish scrap (U.S.A.)
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Liquefied fish or fish waste produced as a result of self-digestion after the addition
of acid, or as a result of fermentation of the waste mixed with molasses and yeast; the liquid silage can be concentrated
to bring the water content down from about 80% to 50%; used for animal feeding usually in areas close to the point
manufacture. See Animal feeding stuff.
DanishFiskeensilage
DutchVissilage
EnglishFish silage
FinnishHappo-tai fermentoinnilla sääilötty kala, Rehulaatu
FrenchPoisson ensilé
GermanFischsilage
Greek
Icelandic
ItalianResidui de pesce indrolizzati
Japanese
NorwegianFiskeensilage
PolishHydrolizat rybny (paszowy), Siloryb
PortuguesePeixe ensilado
RussianГидролизат (из отходов)
Serbo-CroatRiblja pulpa
SpanishPescado ‘ensilado'
SwedishFiskensilage
Turkish
Scientific name: Used for the manufacture of glue, and of leather; e.g. from sharks, but also other
spp.
DanishFiskeskind
DutchVishuiden
EnglishFish skin
FinnishKalannahka
FrenchPeau de poisson
GermanFischhaut
GreekDérmate ixhíos
IcelandicFiskroð
ItalianPelle di pesce
JapaneseGyo-hi, Sakana no kawa
NorwegianFiskeskinn
PolishSkóra rybia
PortuguesePele de peixe
RussianРыбная кожа
Serbo-CroatRiblja koža
SpanishPieles de pescado
SwedishFiskskinn
TurkishBalık derisi
Scientific name: Soup made from fish or other marine animals, seasoning added and eventually served
with flavouring vegetables, sometimes containing pieces of fish. Marketed canned, dried or bottled (Netherlands).
See also Fish chowder,Bouillabaisse.
DanishFiskesuppe
DutchVissoep
EnglishFish soup
FinnishKalakeitto
FrenchSoupe de poisson
GermanFischsuppe
GreekPsarosoupa
IcelandicFisksúpa
ItalianBrodo di pesce in scatola
JapaneseFisshu sûpu, Uo-jiru
NorwegianFiskesuppe
PolishZupa rybna
PortugueseSopa de peixe
RussianРыбный суп
Serbo-CroatRiblja juha
SpanishSopa de pescado
SwedishFisksoppa
TurkishBalık çorbası
Scientific name: A solid produced by separating chilledFish oils: used mainly for
manufacture of lubricants and low grade soaps.
DanishFiskestearin
DutchVisstearine
EnglishFish stearin
FinnishKalasteaiini
FrenchStéarine de poisson
German
Greek
IcelandicFisk-sterin
ItalianStearina di pesce
JapaneseGyo-rô, Gyo-shi
NorwegianFiskestearin
PolishStearyna rybna
PortugueseEstearina de peixe
RussianРыбный стеарин
Serbo-CroatRiblji stearin
SpanishEstearina de pescado
SwedishFiskstearin
TurkishBalık stearini
Scientific name: Uniform rectangular sticks of fish cut from a block of frozen white fish fillets,
breaded , fried in fat or left uncooked; after packing quick frozen. In Canada minimum weight is one ounce (about
28g) and the largest dimension must be at least three times that of the next largest dimension. See also Crab sticks.
DanishFish sticks
DutchVisvingers, Fishsticks
EnglishFish sticks, Fish fingers
FinnishKalapuikko
FrenchBâtonnets de poisson
GermanFischstäbchen
Greek
IcelandicFiskstautar
ItalianPesce fritto a bastonicini
JapaneseFisshu suchikku
NorwegianFish sticks
PolishPałeczki rybne
PortuguesePalitos de peixe
RussianРыбные палочки
Serbo-Croat
SpanishTacos de pescado
SwedishFiskpinnar
Turkish
Scientific name: Sometimes with cheeks; marketed fresh, frozen or cured.
DanishFisketunger
DutchVistongen
EnglishFish Tongues
FinnishKalankieli
FrenchLangues de poisson
GermanFischzunge
GreekPsaróglosses
IcelandicGellur
ItalianLinque de pesce
JapaneseUo no shita
NorwegianFisketunger
PolishJęzyki rybne
PortugueseLínguas de peixe
RussianРыбные языки
Serbo-CroatRiblji jezik
SpanishLenguas de pescado
SwedishFisktungor
TurkishBalık dili
Scientific name: All parts of the fish discarded during processing for human consumption; also called
Fish scrap, Fish offal; filleted offal also called Gurry (U.S.A.). Used for the manufacture of
fish meal and oil, for feeding to pets, fur-bearing animals and hatchery fish, and for the manufacture of a variety
of by-products, including Pearl essence,Isinglass,
Glue, Proteins, Vitamins. In various countries the equivalent to fish waste is also synonymously toTrash fish andIndustrial fish.
DanishFiskeaffald
DutchVisafval
EnglishFish waste
FinnishKalanperkausjäte
FrenchDéchets de poisson
GermanFischabfälle
GreekAporrímata psarioú
IcelandicFiskúrgangur
ItalianResidui di pesce
JapaneseGyokasu, Gyorui-no-haikibutsu
NorwegianFiskeavfall
PolishOdpady rybne
PortugueseDesperdícios de peixe
RussianРыбые обрезки
Serbo-CroatRiblji otpaci
SpanishDesperdicios de pescado
SwedishFiskavfall
TurkishBalık artlkları
Scientific name: Term used in U.S.A. for smokedFish sausage.
Danish
DutchGerookte visworst
EnglishFish wiener
FinnishSavustettu kalamakkara
French
GermanGeräucherte Fischwurst
Greek
IcelandicReyktar fiskpylsur
ItalianSalsicce affumicate di pesce
Japanese
NorwegianWeinerpølse av fisk
Polish
PortugueseSalsicha de peixe fumado
Russian
Serbo-CroatDimljena riblja kobasica
SpanishSalchichas de pescado ahumado
SwedishRökt fiskkorv
Turkish
Scientific name:Ciliata mustela See also Rockling.
DanishFemtrådet havkvabbe
DutchVijfdradige meun, Lompje, Zeepuitaal
EnglishFivebeard rockling, Live-bearded rockling
FinnishViisiviiksimade
FrenchMotelle à cinq barbillons
GermanFünfbärtelige Seequape
GreekGaïdourópsaro
IcelandicKeilubróðir
ItalianMotella
Japanese
NorwegianFemtrådet tangbrosme, Firtraadet Tang-Brosme
PolishOnos, Mostelka, Onos a. mostelka
PortugueseLaibeque-de cinco-barbilhos, Laibeque
RussianПятиусый налим
Serbo-CroatUgorova mater
SpanishMollareta, Five-bear cockling, Madreanguila
Swedish Femtömmad skärlånga
TurkishGelincik
Scientific name: One of the recommended trade names of Dog fish in U.K.; may also be calledHuss orRigg.
In New Zealand, a trade name for School shark.
Danish
Dutch
EnglishFlake
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Other term used forShredded cod. May
also refer to saltedcod that has been dried on flakes (raised platforms
for natural air drying). Similar product in Japan isSoboro.
Danish
Dutch
EnglishFlaked codfish
Finnish
FrenchFlocons de morue
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Dipturus batis See also Skate andRay. Kattegat Aquarium, Denmark (Photo: © Johnny Jensen)
DanishSkade
DutchVleet
EnglishBlue skate, Flapper skate, True skate, Gray skate, Bluet, Blue grey skate, Common skate
FinnishSilorausku
FrenchPocheteau gris, Raie grise, Pocheteau blanc, Flotte, Pochette
GermanGlattrochen
GreekSélahi-vathi, Grizovatos
IcelandicSkata
ItalianRazza bavosa
Japanese
NorwegianStorskate, Glattrokke, Glattskate
PolishRaja gładka
PortugueseRaia-oirega
RussianГладкий скат
Serbo-CroatRaža velika, Volina
SpanishRaya noruega, Caputxa, Noriega
SwedishSlätrocka
TurkishVatoz, Kocaburunvatoz baligi
Scientific name: Any fish or order Heterosomata, e.g.halibut,
turbot,plaice,
sole,flounder, etc.
DanishFladfisk, Flynderfisk
DutchPlatvis
EnglishFlatfish
FinnishKampela, Pallas
FrenchPoisson plat
GermanPlattfisch
GreekGlossoïdí
IcelandicFlatfiskur
ItalianPleuronettiformi pesci ossei piatti
JapaneseHirame-karei-rui
NorwegianFlyndrefisk, Flatfisk
PolishPłastugi
PortuguesePeiexe chato
RussianКамбалообразные
Serbo-Croat
SpanishPez plano
SwedishFlundrefisk, Flatfisk, Plattfisk
TurkishYassi balik
Scientific name: Hippoglossoides dubius Belonging to the Pleuronectidae See Flounder; same genus as American plaice.
One of the most valued species of flatfish in northern Japan. Marketed fresh.
Danish
Dutch
EnglishFlathead flounder
Finnish
FrenchBalai japonais
German
Greek
Icelandic
Italian
JapaneseAkagarei
Norwegian
PolishPlaskoglów japonski
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Percophidae
Danish
Dutch
EnglishFlathead
FinnishLättäsimppu
FrenchPlaty cephalide
GermanKrokodilfisch
Greek
Icelandic
Italian
JapaneseKochi
Norwegian
PolishPłaskogłów
PortugueseSapateiro, Labeça-chata
RussianПеркофосовые, Птеропсаровые, Бембропсовые, Хемероцетовые
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Bathyraja parmifera See alsoSkate.

Danish
DutchAlaskarog
EnglishFlathead skate, Alaska skate
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Herring split down the back like kipperedherring and hot-smoked.
DanishFlækket røget sild
DutchGoudharing
EnglishFleckhering (Germany)
Finnish
FrenchHareng flaque (Allemagne)
GermanFleckhering, Kipper auf Norwegische art
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
PortugueseArenque fumado a quente
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Any of the four longitudinal segments or portions of flesh, which has been removed
from ahalibut carcass by knife cuts made parallel to the backbone
of the fish.
Danish
Dutch
EnglishFletch, Flitch (N. America)
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Platichthys flesus Amager, Copenhagen, Denmark (Photos: © Johnny Jensen)

DanishSkrubbe, Flynder
DutchBot
EnglishFlounder, European flounder, Butt, Mud flounder, White fluke, Fluke
FinnishKampela
FrenchFlet commun, Flet d'Europe, Flet
GermanFlunder, Butt, Struffbutt, Butte, Gemeine Flunder
GreekChamatída, Cheimara, Fasi
IcelandicFlundra
ItalianPassera pianuzza, Passera, Passera nera
JapaneseKarei
NorwegianSkrubbe
PolishStornia
PortugueseSolha das pendras patrúcia, Petruca, Solha, Solha-das-pedras
RussianРечная камбала
Serbo-CroatIverak, Jandroga
SpanishPlatija, Flounder, Plana d'Itàlia, Platija europea, Platixa, Solla
SwedishSkrubbskädda, Skrubba, Skrubbflundra, Flundra
TurkishDerepisisi, Derepisisi baligi
Scientific name: Paralichthys lethostigma 1.2 Kg
– New York Harbour, New York, USA (Photo: © Johnny Jensen)
Danish
DutchZomervogel
EnglishSouthern flounder
Finnish
FrenchCardeau de Floride
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
SpanishLenguado de Florida
Swedish
Turkish
Scientific name:Exocoetidae
DanishFlyvefisk
DutchVligende vis
EnglishFlying fish
FinnishLiitokala
FrenchExocet (poisson volant)
GermanFliegender Fisch
GreekChelidonópsaro
IcelandicFlugfiskur
ItalianPesce volante, Esoceto volante
JapaneseTobiuo
NorwegianFlygefisk
PolishPtaszor
PortuguesePeixe-voador
RussianЛетучие рыбы
Serbo-CroatPoletuša
SpanishPez volador
SwedishFlygfisk
TurkishUçan balık
Scientific name: Dactylopterus volitans (Photo: © Johnny Jensen)
DanishFlyveknurhane
Dutch
EnglishFlying gurnard
FinnishPerhossimppu
FrenchPoule de mer, Poisson volant, Grondin volant
GermanFlughahn
GreekChelidonopsaro kokino
Icelandic
ItalianPesce civetta, Civetta di mare
JapaneseNishisemihoubou
Norwegian
PolishStrwolotka
PortugueseCabrinha-de-leque, Peixe-pássaro
RussianДолгоперовые, Крылоперовые
Serbo-CroatKokot letač
SpanishAlón, Chichara, Golondrina
SwedishFlygsimpa
TurkishUçan
Scientific name:Todarodes sagittatus
DanishBlæksprutte
Dutch
EnglishFlying squid, European flying squid, Calmar
Finnish
FrenchCalmar
GermanNorwegischer Kalmar, Pfeilkalmar
GreekThrápsalo
IcelandicSmokkfiskur, Kolkrabbi
ItalianTotano
Japanese
Norwegian
PolishKalmar latajacy
PortuguesePotra, Pota-europeia
RussianКальмар-стрелка
Serbo-CroatLignjun, Totan
SpanishVolador, Tota
SwedishEuropeisk bläckfisk
TurkishUçan kalamar
Scientific name: Liquor remaining from steamed cod livers after removal of oil; may be concentrated
for use as animal food, manufacture ofcod liver meal. Also liquor
remaining after cooked fish is pressed infish meal manufacture.
Danish
DutchFot
EnglishFoots
Finnish
French
German
Greek
IcelandicGrútur
Italian
JapaneseKanyu no niziru
Norwegian
Polish
PortugueseSedimentos
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Phycis blennoides
DanishSkælbrosme
DutchSluismeestergaffelkabeljauw, Gaffelkabeljauw
EnglishGreater forkbeard, Forked hake
FinnishSuomuturska
FrenchPhycis de fond, Capelan, Loche, Longue barbe, Petite morue longue, Mustella, Moille
GermanGabeldorsch, Schleimfischartige Meertrüsche
GreekPontikós, Lasposaloúvardos
IcelandicLitla brosma
ItalianMusdea bianca, Pastenula
Japanese
NorwegianSkjellbrosme
PolishWidlak bialy, Bialy widlak
PortugueseAbrótia-do-alto, Abrotea, Ricardo
RussianАмериканские морские налимы, Плоскоголовые
Serbo-CroatTabinja bjaltica
SpanishBrotóla de fango, Brótola de roca, Alfaneca, Barbada, Beard, Molla, Mòllera pigada
SwedishFjällbrosme, Kumrill
TurkishÇatalsakalgelincik baligi, Gelincik
Scientific name:Raniceps raninus Denmark Aquarium, Denmark (Photo: © Johnny Jensen)

DanishSortvels
DutchVorskwab, Vorschkval
EnglishTadpole fish, Lesser forkbeard, Trifurcated hake
FinnishMustaturska
FrenchGrenouille de mer, Trident
GermanFroschquappe, Froschdorsch
Greek
Icelandic
ItalianMustella
Japanese
NorwegianPaddetorsk
PolishZaboglów
PortugueseRainúnculo-negro
Russian
Serbo-CroatTabinja
SpanishRanúnculo negro, Reinúnculo negro, Tadpole fish
SwedishPaddtorsk
Turkish
Scientific name:Enchelyopus cimbrius See also Rockling.
Øresund Aquarium,
Denmark (Photo: © Johnny Jensen)
DanishFirtrådet havkvabbe
DutchVierdradige meun
EnglishFourbeard rockling
FinnishNeliviiksimade
FrenchMotelle à quatre barbillons
GermanVierbärtelige Seequappe
Greek
IcelandicBlákjafta
Italian
Japanese
NorwegianFirskjegget tangbrosme, Firtrådet tangbrosme
PolishMotela
PortuguesePeixe-chumbo, Laibeque
RussianЧетырехусый (морской) налим, Мотелла
Serbo-Croat
SpanishBarbada, Barbuda, Four-bearded rockling, Reinunculo
Swedish Fyrtömmad skärlånga
Turkish
Scientific name: A process of dehydration under vacuum starting from the frozen state. The frozen
substance having been placed under reduced pressure, the existing ice is sublimated (directly transformed to vapour),
leaving a fine porous structure favourable to rehydration. See alsoDried fish,
Dehydrated fish.
DanishFrysetørring
DutchVriesdrogen
EnglishFreeze drying
FinnishPakkaskuivaus
FrenchCryodessication
GermanGefriertrocknung
Greek
IcelandicFrostþurrkun
ItalianEssicazione per refrigerazione accelerata
JapaneseTôketsu-kansô
NorwegianFrysetörking
PolishLiofilizacja
PortugueseSecagem por meio de refrigeraçao
RussianСублимационная сышка, Лиофилизация
Serbo-CroatMršava riba
SpanishCriodesecación
SwedishFrystorkning
TurkishDondurup kurutma
Scientific name: In terms of quality, fish that has spoiled little or not at all. As marketing term,
fish that is preserved by chilling. Fish or parts of fish in their natural state (as opposed to Frozen fish,
etc.). In Germany the term ‘Frischfisch' is also used synonymously withWhite fish.
In U.S.A. may refer to thawed fish packaged for sale as fresh fish.
DanishFersk fisk
DutchVerse vis
EnglishFresh fish
FinnishTuore kala
FrenchPoisson frais
GermanFrischfisch
GreekNopí ihthís
IcelandicFeskur fiskur
ItalianPesce fresco
JapaneseSengyo
NorwegianFersk fisk
PolishRyba świeża
PortuguesePeixe fresco
RussianСвежая рыба
Serbo-CroatSvježa riba
SpanishPescado fresco
SwedishFärsk fisk
TurkishTaze balık
Scientific name:Macrobrachium carcinus See Prawn andShrimp.
Danish
Dutch
EnglishFreshwater prawn
Finnish
FrenchBouquet pintade
German
Greek
Icelandic
ItalianGambero americano d'aequa solce
Japanese
Norwegian
PolishKrewetka słodkowodna
PortugueseCamarão-americano-do-rio
RussianПресноводная креветка
Serbo-Croat
Spanish
SwedishSötvattensräka
TurkishTatlı su midye türü
Scientific name: Fish or pieces of fish dipped in batter or breaded and fried in oil or in edible
deep fat, sold hot or cold (either chilled or frozen); the pieces may be whole fillets or pieces of fillet, steaks,
or small fish that have been headed and cleaned.
DanishStegt fisk
DutchGebakken vis
EnglishFried fish
FinnishFriteerattu, Uppopaistettu kala
FrenchPoisson frit
GermanBratfisch
GreekPsári tiganitó
IcelandicSteiktur fiskur
ItalianPesce fritto
JapaneseSankana-no-furai, Sakana-no-tempura
NorwegianStekt fisk
PolishRyba smażona
PortuguesePeixe frito
RussianЖареная рыба
Serbo-CroatPržena riba
SpanishPescado frito
SwedishStekt fisk
TurkishTavada balık kızartması
Scientific name: Auxis thazard thazard See alsoTuna. (Photo: © Johnny Jensen)
DanishAuxide
DutchFregatmakreel
EnglishFrigate tuna, Bullet mackerel, Frigate mackerel
FinnishAuksidi
FrenchAuxide
GermanFregattmakrele
GreekKopani-Kopanaki
Icelandic
ItalianTombarello
JapaneseHira-soda, Soda-gatsuo, Hirasôda
NorwegianAuxid
PolishTazar
PortugueseJudeu-liso, Judeu-liso e judeu
RussianМакрелевый тунец, Обыкновенная макрель-фрегат
Serbo-CroatTrup, Rumbac
SpanishMelva
SwedishFregattmakrill, Auxid
TurkishGobene, Tombile
Scientific name: Chlamydoselachus anguineus See alsoShark.
DanishKravehaj
DutchFranjehaai
EnglishFrilled shark, Frill shark, Greenland shark, Scaffold shark, Silk shark
FinnishKaulushai
FrenchRequin lézard
GermanKragenhai, Krausenhai
Greek
Icelandic
ItalianSqualo serpente
JapaneseRabuka
NorwegianKragehai
PolishChlamida
PortugueseTubarão-cobra, Cobra
RussianПлащеносная акула, Плащенос (ец)
Serbo-Croat
SpanishTiburón anguila
SwedishKråshaj
Turkish
Scientific name: Pleuronichthys cornutus See alsoFlounder.
Danish
Dutch
EnglishRidged-eye flounder, Frog flounder
Finnish
FrenchCarlottin meita-gare
German
Greek
Icelandic
Italian
JapaneseMeitagarei
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Ranidae Skinned
frog legs are marketed fresh or frozen.
DanishFrø
DutchKikker, Kikvors
EnglishFrog
FinnishSammakko
FrenchGrenouille
GermanFrosch
GreekVátrahi
IcelandicFroskur
ItalianRana
JapaneseKaeru
NorwegianFrosk
PolishŻaba
Portuguese
RussianЛягушки
Serbo-Croat
SpanishRana
SwedishGroda
TurkishKurbağa
Scientific name:Lepidopus caudatus See also Scabbardfish.
DanishStrømpebåndsfisk
Dutch
EnglishSilver scabbardfish, Frostfish, Scabbard fish, Ribbonfish, Southern frostfish
FinnishHopeahuotrakala
FrenchSabre argenté, Sabre
GermanDegenfisch
GreekSpathópsaro-ilios, Spathopsaro
IcelandicMarbendill
ItalianPesce sciabola
Japanese
NorwegianReimfisk, Slirefisk
PolishPałasz ogoniasty
PortuguesePeixe-espada, Espada branca, Peixe-espada-do-Pacífico
RussianХвостатый лепидоп, Хвостатая сабля-рыба
Serbo-CroatZmijičnjak repaš, Sablja
SpanishEspadilla, Cinta, Pez cinto, Sable, Sabre
SwedishStrumpebandsfisk, Silverespada
TurkishÇatalkuyruk balığı
Scientific name: Fish that has been subjected to freezing in a manner to preserve the inherent quality
of the fish by reducing their average temperature to -18ºC (0ºF) or lower, and which are then kept at a temperature
of -18ºC (0ºF) or lower (IIR/OECD Code of Practice for frozen fish). The reduction of temperature in the fish has
to be achieved in a sufficiently short time to give the product best quality; this depends on the type of product
(fillets, whole fish, precooked fish, etc. Regulations with regard to maximum time have been laid down in various
countries, e.g. in U.K. the temperature of the whole fish is to be lowered from 32ºF to 23ºF (0ºC to -5ºC) or lower
in not more than two hours and the fish be kept in the freezer until the temperature of the warmest part of the
fish has been reduced to -5ºF (-20ºC) or lower (U.K. definition of Quick frozen fish); according to U.S. recommendations
the temperature should be lowered to 0ºF (-18ºC) in 36 hours or less. The term ‘frozen fish' is synonymously used
with Deep frozen fish and Quick frozen fish.
DanishFrossen fisk
DutchBevroren vis
EnglishFrozen fish
FinnishPakastekala
FrenchPoisson congelé
GermanGefrierfisch, Gefrorener Fisch
GreekKatepsigméni ihthís
IcelandicFreðfiskur, Frystur fiskur
ItalianPesce congelato
JapaneseReitô-gyo
NorwegianFrossen fisk
PolishRyba mrożona
PortuguesePeixe congelado
RussianМороженная рыба
Serbo-CroatSmrznuta riba
SpanishPescado congelado
SwedishFryst fisk
TurkishDonmuş balık
Scientific name: Name employed in Japan Gloiopeltis spp. Seaweeds utilised for adhesive.
Danish
Dutch
EnglishFunori (Japan)
Finnish
FrenchFunori (Japon)
German
Greek
Icelandic
Italian
JapaneseFunori
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Fish flour dried after cooking with seasonings and then mixed with
spices or other ingredients.
Danish
Dutch
EnglishFurikake (Japan)
Finnish
FrenchFurikake (Japon)
German
Greek
Icelandic
Italian
JapaneseFurikake
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Dried strips of fish produced by repeated smouldering and drying after boiling; used
as condiment or seasoning for various soups. The term is usually preceded by the name of the fish, e.g. from
mackerel, Saba-bushi (phonetic assimilation) orKatsuo-bushi (from
skipjack).
Danish
Dutch
EnglishFushi-rui (Japan)
Finnish
FrenchFushi-rui (Japon)
German
Greek
Icelandic
Italian
JapaneseFushi-rui
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Small Rollmops from fillets of small
Baltic herring, with or without skin, usually prepared without added
vegetables, etc., in a light vinegar brine, also with wine or in sauces, mayonnaise, remoulade.
Danish
DutchRolmopsjes
EnglishGabelrollmops (Germany)
FinnishMarinoitu silakkarulla
FrenchGabelrollmops (Allemagne)
GermanGabelrollmops
Greek
Icelandic
Italian
Japanese
Norwegian
PolishRolmopsy śledziowe
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Different spelling used: Gaffelbitar, Gaffelbiter, Gaffalbitar. Semi-preserved product
prepared from fatherring gilled or headless, mildly cured with salt
and sugar, most often also spices, ripened in barrels at moderate temperature; then filleted, skinned and cut into
‘tid bit' pieces, packed with spiced brine, also with vinegar, or with sauces in cans or glass jars. Also called
Tidbits, Herring tidbits or Fork tidbits. In Iceland ‘Gaffalbitar' might also refer to a newly developed product:
smoked herring packed in spiced Soya-bean sauce.
DanishGaffelbidder
DutchGaffelbitter
EnglishGaffelbidder
FinnishHaarukkapala
FrenchGaffelbidder
GermanGabelbissen
Greek
IcelandicGaffalbitar
Italian
Japanese
NorwegianGaffelbiter
Polish
Portuguese
RussianЗакусочный рольмопс
Serbo-Croat
Spanish
SwedishGaffelbitar
Turkish
Scientific name: Name used forSoft shell clam ( Mya arenaria ).
Danish
Dutch
EnglishGaper
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Belone belone belone Omø, Denmark (Photos: © Johnny Jensen)
DanishHornfisk
DutchGeep
EnglishGarpike, Garfish, Greenbone, Hornfish
FinnishNokkakala
FrenchOrphie commun, Aguglia, Agujo, Aiguille de mer, Aiguillette, Orphie vulgaire
GermanHornhecht, Grünknochen, Hornfisch, Schneefell, Sturmfisch
GreekZargána
IcelandicGeirsili, Hornfiskur
ItalianAguglia
Japanese
NorwegianHorngjel
PolishBelona pospolita
PortuguesePeixe agulha, Agulha
RussianОбыкновенный сарган
Serbo-CroatIglica
SpanishAguja, Agulla, Ahulla, Corsito, Guya, Lanzón, Saltón
SwedishHorngädda, Näbbgädda
TurkishZargana
Scientific name: Lepisosteus osseus (Photos: © Johnny Jensen)
Danish
Dutch
EnglishLongnose gar, Long-nosed gar
FinnishLuuhauki
FrenchGarpique longnez, Lépisostée osseuse
GermanGemeiner Knochenhecht, Gemeiner Langschnäuziger, Knochenhecht
Greek
Icelandic
Italian
Japanese
Norwegian
PolishNiszczuka a. luskost
Portuguese
Russian
Serbo-Croat
SpanishGaspar picudo
SwedishLångnosig bengädda, Bengädda
Turkish
Scientific name: Enzymatic preparation from hydrolysed livers ofmackerel;
used in Greece to accelerate maturing of freshly salted sardine and anchovy.
Danish
Dutch
EnglishGáros (Greece)
Finnish
FrenchGáros (Grèce)
German
GreekGáros
Icelandic
ItalianColatura
Japanese
Norwegian
Polish
PortugueseGaro
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Myliobatis goodei
Danish
DutchZuidelijke adelaarsrog
EnglishSouthern eagle ray
Finnish
FrenchAigle de mer chuche, Aigle de mer du sud
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
SpanishChucho amarillo
SwedishLeopardrocka
Turkish
Scientific name: Hippoglossoides elassodon
Danish
Dutch
EnglishFlathead sole
Finnish
French
German
Greek
Icelandic
Italian
JapaneseUmagarei
Norwegian
PolishPlaskoglów
PortugueseSolha-japonesa
Russian
Serbo-Croat
Spanish
Swedish
Turkish