Fishdictionary – Fisklexikon 6

Scientific name:>Cyttus
traversi

Scientific name:>Cyclopterus
lumpus

Maniitsoq (Sukkertoppen), Greenland – (Female & Male)
(Photo: © Johnny Jensen)

Scientific name:
Product prepared by soaking>
stockfish for several days in solution of soda and lime (Lute) and then for several days in water to remove chemicals.
See also>Bernfisk (Norway/Sweden).>

Scientific name:
A grade of>Isinglass.>

Scientific name:
In North America refers to>Elops affinis, belonging
to the family Elopidae (see>
Tarpon).
See also>Tarpon (Megalops
atlanticus).>

Scientific name:>Scomber
scombrus

Øresund, Denmark
(Photos: © Johnny Jensen)

Scientific name:>Scomber
australasicus

Scientific name:>Lamnidae
The
name Mackerel shark has been generally applied to species of the family Lamnidae; these include among others Isurus
and Lamna
spp.; in international statistics Lamna spp. are generally referred to as>Porbeagle.>

Scientific name:
Fish that have been split along the back, leaving in the backbone.>

Scientific name:
Anchovies , headed, salted for several days and then mixed with rice, yeast and spices;
packed in bottles in the resultant red pickle.
Similar product in Japan is>Sushi.>

Scientific name:>Isurus
oxyrinchus

Scientific name:
Fermented fish paste made from flesh and entrails, other kinds of fermented fish paste
or Mam are also made in the area.
Similar product in Japan is>Shiokara.>

Scientific name:
Carbohydrate extracted from>
Brown algae; roughly the equivalent of sugars in land plants.>

Scientific name:>
Myliobatidae
See>Manta birostris,>Mobula hypostoma,>Mobula mobular

Scientific name:>
Manta birostris

Scientific name:>
Mobula hypostoma

Scientific name:
Fish, especially>herring, cured in acidified brine
with or without spices, in special containers or barrels; after curing packed in mild acidified brine, also with spices,
vegetable or other flavouring agents; e.g.>Rollmops,>Bismarck herring.
See also>Acid cured fish,>Vinegar cured fish.>

Scientific name:
Acidified brine, also with spices, sugar, sometimes wine and/or oil, and other flavouring
ingredients.
Used to prepare>Marinated fish.
The term is also used in other countries.
Very
similar to>Escabeche.>

Scientific name:> Makaria spp.

Scientific name:
Young fat>herring (Matje
herring), gutted roused, mild cured and packed in barrels which are filled up with brine pickle maintained at 80% strength;
usually made from herring caught early in the season.
In Sweden the terms Matjesfiléer and Matjessill are also used to
designate fillets and tidbits (respectively) of sugar cured herring; mostly in cans.>

Scientific name:
Young fat>herring with gonads only slightly, or not
developed.
Used for the manufacture of>Matje cured herring.>

Scientific name:
A description applied to>Hard
salted herring of a certain size-range; it is not an alternative to>Matje or>Matje
cured herring.
See also>Crown brand.>

Scientific name:>Argyrosomus
regius

Campo de Gibraltar, Andalucía, Spain
(Photo: © Johnny Jensen)

Scientific name:>Molva
macrophthalma
See also>Ling.>

Scientific name:
Fish cured by using 20 to 28 parts of salt to 100parts of fish by weight; product
contains 30% to 40% salt on a dry weight basis.>

Scientific name:>Lepidorhombus
whiffiagonis

Scientific name:
Soft bone of>shark or>skatecut into pieces, boiled then cooled in water, the remaining muscle and hard bone are removed, and then boiled again, dried
in the sun. Exported to China.>

Scientific name:
Japanese name for young stage of large-sized>tuna,
including>Bluefin,>Bigeye and>Yellowfin tunas.
Used commercially in the same manner as adults.>

Scientific name:>Brevoortia spp.

Scientific name:>Brevoortia tyrannus

Scientific name:>Brevoortia patronus

Scientific name:>
Prosopium cylindraceum

Scientific name:
Salted>sturgeon.>

Scientific name:
Large piece of dried salted>
cod obtained after removal of napes, tail and thin part of belly.
Also called>Steak.>

Scientific name:
Small pieces of>tuna meat obtained when cooked fish
is cut into slices; the designation 'miettes' is only permitted for tuna products.>

Scientific name:
Herring pandressed and cut into fillets, then dried
in the sun without salting.>

Scientific name:
Fish that have been salted or smoked lightly and have limited keeping quality; e.g.
Mild cured salmon.
See also>Light cure, applying specifically to salting, and>Mild smoked fish.>

Scientific name:
Fish that have been smoke-cured for only a short period to develop slightly smoky
flavour.>

Scientific name:
Dutch cured herring with>gonadsleft in, paced in small barrels holding about twelve fish; for N. American delicatessen trade.>

Scientific name:>Chanos
chanos

Scientific name:
Gonads from male fish, often called Soft roe; sold
fresh, canned, particularly milts from>herring,>mackerel, etc.>

Scientific name:
Minced fish used for further processing, free from skin and bones.
See also>
Blocks,>Surimi.>

Scientific name:>Balaenoptera acutorostrata

Scientific name:
Sweet liquor brewed from rice. Used for various fish products in Japan; e.g.>
Mirinboshi,>Kamaboko,>Kabayaki and>Uomiso.>

Scientific name:
Split fish usually without head dried after soaking in seasonings consisting of
either soy sauce, sugar and>Mirin or salt, sugar, Mizuame (miltet-Jerry) and gelatine or>agar-agar.
Fish used are>sardine,>round herring,>saury,
small>porgy,>puffer, small>flatfish,>
barracuda,>pollock meat,>squid meat, etc.>

Scientific name:>Zenopsis
nebulosus

Scientific name:
Strips of salted dried>tuna.
See also Descargamento (Spain)>

Scientific name:>Gerreidae

Scientific name:>Latridopsis
ciliaris

Scientific name:>Mola
mola

Scientific name:>Masturus
lanceolatus

Scientific name:
Fermented fish product.>

Scientific name:
The name Monkfish or Monk is commonly used for Anglerfish (Lophiidae) particularly>
Angler (Lophius
piscatorius).>

Scientific name:>Seleneperuviana

Scientific name:>Selene
setapinnis

Scientific name:>Muraena
helena
See also>Eel.

(Photo: © Johnny Jensen)

Scientific name:>Gymnothorax
mordax
See also>Eel.>

Scientific name:>Gymnothorax
funebris
See also>Eel.

Denmark Aquarium, Denmark>
(Photo:
© Johnny Jensen)

Scientific name:
Young>sea trout.>

Scientific name:>Nemadactylus
macropterus

Scientific name:
Nacreous layer on the inside of the shell of a number of molluscs, used an ornamental
material.>

Scientific name:>Pinctada maxima

Scientific name:>Mugilidae
Various
species;>Liza ramada,>Liza saliens,>Liza aurata,>
Chelon labrosus
,>Mugil cephalus,>Mugil curema,>Valamugil georgii,>
Valamugil seheli
.>

Scientific name:>Liza
ramada

Rio
Guadaranche, Andalucía, Spain
(Photo: © Johnny Jensen)

Scientific name:>Liza
saliens

Scientific name:>Liza
aurata

Gambia
Coast, Gambia
(Photo: © Johnny Jensen)

Scientific name:>Chelon
labrosus

Denmark Aquarium, Denmark
(Photos: © Johnny Jensen)

Scientific name:>
Mugil cephalus

Denton Bridge, Gambia>
(Photo:
© Johnny Jensen)

Scientific name:>Mugil
curema

Scientific name:>Valamugil
georgii

Scientific name:>Valamugil
seheli

Scientific name:
Dolphin flesh (Delphinus
delphis delphis), salted and air dried.>

Scientific name:>Mytilidae

Scientific name:
Herring packed in mustard sauce marketed
canned or as semi-preserve; formerly also called Kaiserfriedrich hering (obselete).>

Scientific name:
Small whole>skipjack, or chunks of bigger
ones, boiled and then slowly roasted to remove some of the moisture.>

Scientific name:
Cutting through the nape, that is the flesh between the head and the belly
of the fish such as>cod, as a preliminary to gutting, so that when the belly is
subsequently slit longitudinally to the vent, the belly wall can be laid open to expose the belly cavity for cleaning.
Single naping is the severance of only one half of the belly wall; double naping means cutting through both halves.
See also>Gibbing.>

Scientific name:
Steamed>
Kamaboko prepared as a roll with kneaded dyed red fish meat rolled into white meat,
so that a spiral pattern appears on every cross section.>

Scientific name:>Monodon
monoceros

Scientific name:
Salt>cod product in which the salted fish
are washed and drained only long enough to remove excess water before drying naturally for several days; salt content
after curing is about 20% (minimum 17%).>

Scientific name:
Trade name in the U.K. for Ostrea edulis (see>Common Oyster);
might also be called Flat oyster, English oyster, often sold by name of locality, e.g. Whitstable native, Colchester,
Pyefleet, Helford, Fal or Mersea.
See also>Oyster.>

Scientific name:>Belonidae
General
term for the family Belonidae (cosmopolitan); the most important species in Europe being>
Garfish (Belone belone) (N. Atlantic).>

Scientific name:
Pieces of fish allowed to putrefy before salting and sun-drying.>

Scientific name:
Fermented fish or shrimp paste; or pieces of fish fermented in brine, then
packed in dry salt.>

Scientific name:>Girella
nigricans

Scientific name:>Nibea
mitsukurii

Scientific name:
Small whole fish, often>
sardine or similar spp. or shellfish boiled in salt solution (also sea-water) and subsequently dried in the sun.
Also called Niboshi-hin, which is an inclusive word for products dried after boiling or steaming, e.g. Niboshi-iwashi
(usually>anchovy, sometimes>sardine or round>herring prepared this way).
See also>Meikotsu., etc.>

Scientific name:
Removing the head and gut from fatty fish such as>herring by partially severing the head and pulling the head away, together with the attached gut; the>roe or>milt is left in; e.g.>Cut herring (Clipped herring).>

Scientific name:>Aphia
minuta

Scientific name:
Dried red algae belonging to Porphyra tenera and allied species. They
are cut into fine pieces, put in a frame on a mat and dried after removing the frame. The product has paper-like
appearance.
Allied products: Aonori (dried green laver); Maze-nori (dried red laver mixed with other seaweeds);
Ajitsuke-nori (seasoned and re-dried red laver).
See also>Laverbread.>

Scientific name:>
Eubalaena glacialis

Scientific name:>Engraulis
mordax

Scientific name:>Homarus americanus

Danmarks Akvarium, Denmark
(Photo:
© Johnny Jensen)

Scientific name:>Nephrops
norvegicus

Scientific name:>Trisopterus
esmarkii

Scientific name:
Hard cured>herring made from fresh fat
summer herring that have been kept alive in sea water in order to empty the>gut,
sometimes packed in bulk for further processing; special quality.>

Scientific name:
Light-cured>herring product; differs from>
matjecured herring in that it keeps well at normal temperatures; no longer produced in Norway.>

Scientific name:
Hard-cured large>herring.>

Scientific name:>Phrynorhombus
norvegicus
See also>Topknot.>

Scientific name:
Fermented fish sauce, clear amber in colour, made by fermenting small
sea or freshwater fish (Clupeidae, Carangidae, etc.) stacked in alternative layers of salt, flavouring
ingredients and species added; decanting of the digestible enzymes takes several months; also dried.
Similar
product in Japan is>Shottsuru.>

Scientific name:>Ginglymostoma
cirratum

Kattegat Aquarium, Denmark
(Photo: © Johnny Jensen)

Scientific name:>Regalecus
glesne

Scientific name:
Name usually employed in N. America for Red-fish (Sebastes spp.,
Atlantic). Refers also to Sebastodes spp. (Pacific), particularly>Sebastes alutus (Pacific ocean
perch).
See also>Rockfish.>

Scientific name:>Arctica islandica
Marketed
the same way as>Clam.>

Scientific name:>Octopus vulgaris,>
Octopus macropus

, Octopus dofleinni,>Octopus maorum,>
Eledone cirrosa
, Polypus hongkongensis
For more information, visit>CephBase

Octopus vulgaris
Danmarks
Akvarium, Denmark
(Photo:
© Johnny Jensen)

Scientific name:
Antiquated term for>
Salzfischwaren in oel (salted fish products packed in oil); most important product;>
Seelachs in oel.>

Scientific name:>Sardinella
longiceps
See also>Sardinella.>

Scientific name:>Lampris
guttatus

Scientific name:>Lepidoperca
pulchella

Scientific name:>Hoplostethus
atlanticus

Scientific name:> Allocyttus>spp.

Scientific name:>Sarda
orientalis

Coiba Island, Panama

(Photo: © Johnny Jensen)

Scientific name:
Salted ungutted>herring produced
for oriental trade.
In Japan Katashio-nishin is pickle salted herring which is afterwards cured in
dry salt (Hard salted herring); Hitoshito-nishin is herring cured with
dry salt (medium content).>

Scientific name:>Haliotis
tuberculata
See also>Abalone.>

Scientific name:>Acipenser
gueldenstaedtii
See>Sturgeon.>

Scientific name:>Ostreidae

Scientific name:>Sarda
chiliensis

Scientific name:>Gadus
macrocephalus