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Fishdictionary – Fisklexikon 3

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

Scientific name:Epinephelus marginatus See Sea perch andGrouper.

Danish
Dutch Tandbaars
English Dusky grouper, Dusky sea perch
Finnish Tummameriahven
French Mérou noir
German Riesen-Zackenbarsch
Greek Rophós
Icelandic
Italian Cernia
Japanese
Norwegian
Polish Granik wielki
Portuguese Mero legítimo
Russian Гигантский мероу
Serbo-Croat Kirnja, Sari hani ortoz
Spanish Mero
Swedish Mörkbrun grouper
Turkish Sari hani orfoz, Orfoz baligi, Sarihani baligi
Scientific name:Carcharhinus obscurus Bakau Beach,
Gambia (Photo: © Johnny Jensen)
Danish
Dutch Schemerhaai
English Dusky shark, Brown dusky shark, Bay-shark, Shovelnose
Finnish Sumuhai
French Requin sombre, Requiem de sable
German Blauhai, Dunkelhai
Greek Karcharynos skotinochromos
Icelandic
Italian Squalo scuro
Japanese Dotabuka
Norwegian
Polish Zarlacz ciemnoskóry
Portuguese
Russian
Serbo-Croat
Spanish Lamia, Melgacho, Tiburón arenero, Tintorera
Swedish Mörkhaj
Turkish Köpek 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.
Danish Søsaltet sild
Dutch Hollandse pekelharing
English Dutch cured herring
Finnish Merellä suolattu silli
French Hareng sale à la hollandaise
German Salzhering
Greek
Icelandic Skúffluð sild
Italian Aringhe all'ölandese
Japanese
Norwegian Hollandsk-behandlet sild
Polish Śledż solony po holendersku
Portuguese Arenque de cura holandesa
Russian Сельдь соленая по-голландски
Serbo-Croat Heringa siljena holandskim načinom
Spanish Arenque salado
Swedish Sjösaltad sill
Turkish
Scientific name:Myliobatis aquila
Danish Ørnerokke
Dutch Adelaarsrog, Arendskoprog, Chuchu aquila, Duivelsrog
English Common eagle ray, Eagle ray, Mill skate, Sea eagle, Toadfish, Whipray
Finnish Kotkarausku
French Aigle de mer, Épervier, Ferrazo, Glorieuse, Lancette, Mourine aigle, Raie aigle
German Adlerrochen, Eulenrochen, Gewöhnlicher adlerrochen, Meeradler
Greek Aetopsaro, Aetós, Helidócna
Icelandic Arnarskata
Italian Aquila di mare
Japanese Tobiei
Norwegian Ørneskate
Polish Orlen a. skrzydlak pospolity
Portuguese Ratâo-aguia
Russian Орляк
Serbo-Croat Golub
Spanish Aguila de mar, Bon Jesús, Choucho, Eagle ray, Gallarón, Milana
Swedish Örnrocka
Turkish Denizkartali baligi, Folya baligi
Scientific name:Cancer pagurus See alsoCrab.
Danmarks Akvarium, Denmark
(Photo: © Johnny Jensen)
Danish Taskekrabbe
Dutch Noordzeekrab, Hoofdkrab
English Edible crab
Finnish Isotaskurapu
French Tourteau
German Taschenkrebs
Greek
Icelandic Töskukrabbi
Italian Granciporro
Japanese
Norwegian Krabbe, Taskekrabbe
Polish Krab kieszeniec
Portuguese Sapateira
Russian Сёедобный краб
Serbo-Croat
Spanish Buey
Swedish Krabba, Krabbtaska
Turkish Asil 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.
Danish Ål
Dutch Paling, Aal
English Eel
Finnish Ankerias
French Anguille
German Aal, Flussaal
Greek Chéli
Icelandic Áll
Italian Anguilla
Japanese Unagi
Norwegian Ål
Polish Węgorz
Portuguese Engula, Eiró
Russian Угреые, Пресноводные угри
Serbo-Croat Jegulja
Spanish Anguila
Swedish Ål
Turkish Yilan balığı
Scientific name:Zoarces viviparus Denmark Aquarium, Denmark (Photo: © Johnny Jensen)
Danish Ålekvabbe
Dutch Puitaal, Magge
English Viviparous blenny, Eelpout, Guffer eel
Finnish Kivinilkka
French Lycode, Loquette d'europe
German Aalmutter
Greek
Icelandic Mjósi
Italian
Japanese
Norwegian Ålekvabbe, Ålekone
Polish Wegorzyca a. kwap
Portuguese Peixe-carneiro europeu
Russian Бельдюговые
Serbo-Croat Żivorodac
Spanish
Swedish Tånglake, Ålkusa
Turkish
Scientific name:Torpedinidae
Danish Elektrisk rokke
Dutch Sidderrog
English Electric ray
Finnish Sähkörausku
French Torpille
German Zitterochen
Greek Moudiástra, Narki
Icelandic Hrökkviskata
Italian Torpedine
Japanese Shibire-ei
Norwegian Elektrisk rokke
Polish Drętwa elektryczna
Portuguese Tremelga
Russian Гнюовые, Злектрические скаты
Serbo-Croat Drhtulja
Spanish Tremielga
Swedish Darrocka, Elektrisk rocka
Turkish Uyuşturan, Elektrik balığı
Scientific name:Cybiosardaelegans See Tuna.
Danish
Dutch
English Leaping bonito, Elegant bonito, Watson's bonito, Watson's leaping bonito
Finnish
French Bonite à dos tacheté
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese Bonito saltadar, Atum-dente-de-cao
Russian
Serbo-Croat
Spanish Bonito saltador
Swedish Hoppbonito
Turkish
Scientific name:Callorhinchus callorynchus
Danish
Dutch
English Elephantfish
Finnish Kärsäkuningas
French Masca laboureur
German Elephantfisch
Greek
Icelandic
Italian
Japanese Zou-ginzame
Norwegian
Polish Hakonos
Portuguese Peixe-elefante
Russian
Serbo-Croat
Spanish Foca
Swedish Sydamerikansk plognos
Turkish
Scientific name: YoungEel; used for food. Marketed alive or canned (cooked in hot
brine and covered with oil).
Danish Glasål
Dutch Glasaal
English Elver
Finnish Lasiankerias
French Civelle
German Glasaal
Greek
Icelandic Gleráll
Italian Cieche
Japanese Meso, Mesoko, Mosokko, Mekko
Norwegian Gulål
Polish
Portuguese Meixão, Angula
Russian
Serbo-Croat
Spanish Angula
Swedish Glasål
Turkish
Scientific name:Lethrinusspp.
Danish
Dutch
English Emperor
Finnish
French Capitaine
German
Greek
Icelandic
Italian
Japanese Kuchibi-dai
Norwegian
Polish
Portuguese Passarinho, Ronquiuho
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Parophrys vetulus See alsoSole.
Danish
Dutch
English English sole, Lemon sole, Common sole, California sole
Finnish
French Carlottin anglais
German
Greek
Icelandic
Italian Sogliola limanda del pacifico
Japanese
Norwegian
Polish Jodnica
Portuguese Solha-inglesa
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Fermented products such asShiokara.
Danish
Dutch
English Enshô-hin (Japan)
Finnish
French Enshô-hin (Japon)
German
Greek
Icelandic
Italian
Japanese Enshô-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).
Danish Marinade
Dutch Marinade
English Escabeche (Spain)
Finnish Marinadi
French Escabéche (Espagne)
German Marinade
Greek
Icelandic
Italian Scabeccio
Japanese
Norwegian Marinade
Polish
Portuguese Escabeche
Russian
Serbo-Croat
Spanish Escabeche
Swedish Marinad
Turkish
Scientific name:Thaleichthys pacificus SeeSmelt. Fraser River, British Columbia, Canada(Photo:© Johnny Jensen)
Danish
Dutch
English Eulachon, Candlefish, Smelt
Finnish Kynttiläkuore
French Eulachon
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Olakon
Portuguese Eulacom
Russian
Serbo-Croat
Spanish
Swedish Eulachonen
Turkish
Scientific name:Anguilla anguilla Ways of marketing: seeEel.
1.2 Kg – Søtorup Lake,
Denmark(Photos: © Johnny Jensen)
Danish Ål
Dutch Paling, Aal
English European eel, River eel, Sing eel, Weed eel, Silver eel, Yellow eel
Finnish Ankerias
French Anguille d'europe, Angèle, Anguielo, Bomarinque, Civelle, Pimperneau, Thaoundella
German Europäischer Aal, Aal, Ahlen, Blankaal, Gelbaal
Greek Chéli
Icelandic Áll
Italian Anguilla, Bisato papalone, Buratelo
Japanese Unagi
Norwegian Ål
Polish Węgorz europejski
Portuguese Enguia-europeia, Eiró
Russian (Европейский) речной угор, Обыкновенный угорь
Serbo-Croat Jegulja
Spanish Anguila, Anguilla europea, Anguilla pugaron
Swedish Europeisk ål, Ål
Turkish Yilan baligi
Scientific name:Homarus gammarus For marketing seeLobster.
Nordsø Akvariet, Denmark
(Photo: © Johnny Jensen)
Danish Hummer
Dutch Kreeft, Zeekreeft
English European lobster, Common lobster
Finnish Hummeri
French Homard européen
German Hummer
Greek Astakós
Icelandic Humar
Italian Astice
Japanese
Norwegian Hummer
Polish Homar
Portuguese Lavagante
Russian Европейский омар
Serbo-Croat Rarog, Hlap
Spanish Bogavante
Swedish Hummer
Turkish Istakoz
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
English Eyemouth cure (Scotland)
Finnish
French Haddock ‘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
Dutch Gedroogde pilchard
English Fair-Maid (U.K.)
Finnish Kuirattu sardiini
French
German Getrockneter Pilchard
Greek
Icelandic
Italian Sardine seccate
Japanese
Norwegian
Polish
Portuguese Sardinha seca
Russian
Serbo-Croat Sušena srdela
Spanish Fumados
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
English Fall cure (Canada)
Finnish
French Fall 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.
Danish Fed fisk
Dutch Vette vis
English Fatty fish
Finnish Rasvainen kala
French Poisson gras
German Fettfisch
Greek Psari me lipos
Icelandic Feitfiskur
Italian Pesce azzuro, Pesce grasso
Japanese Tashibô-gyo
Norwegian Fet fisk
Polish Ryba tłusta
Portuguese Peixe gordo
Russian Жирная рыба
Serbo-Croat Masna riba
Spanish Pescado graso
Swedish Feta fiskslag
Turkish Yağli balık
Scientific name: Light salted fish product prepared by brine curing. Also called Fessikh.
Danish
Dutch
English Fazeeq (Egypt, Sudan)
Finnish
French Fazeeq 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
Dutch Gefermenteerde vispasta
English Fermented fish paste (Far east)
Finnish Fermentoitu kalatahna
French Pâte de poisson fermenté (Extrême-Orient)
German
Greek Antjougópasta
Icelandic
Italian Pasta di pesci fermentati
Japanese Shiokara
Norwegian
Polish
Portuguese Pasta de peixe fermentado
Russian
Serbo-Croat Fermentirana riblja pasta
Spanish Pasta de pescado fermentado
Swedish Jäst fiskpastej
Turkish Fermente 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
Dutch Gefermenteerde vissaus
English Fermented fish sauce (Far east)
Finnish Fermentoitu kalakastike
French Sauce de poisson fermenté (Extréme-Orient)
German
Greek
Icelandic
Italian Salsa di pesci fermentati
Japanese Uo-shôyu
Norwegian
Polish
Portuguese Molho de peixe fermentado
Russian
Serbo-Croat Fermentirani riblji umak, Fermentirani riblji sos
Spanish Salsa de pescado fermentado
Swedish Jäst fisksås
Turkish Fermente 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
Dutch Trekkervis
English Orange filefish, Filefish
Finnish Viilakala
French Bourse, Bourse orange
German Drückerfisch
Greek Gourounópsaro
Icelandic
Italian Pesce balestra
Japanese Kawahagi, Kihoshihagi
Norwegian
Polish Alutera jednokolcowata, Alutera pomaranczowa
Portuguese Peixe-gatilho, Peixe-porco-galhudo
Russian Серый спинорог, Курок
Serbo-Croat Mihača
Spanish Pez ballesta, Cachúa perra
Swedish Orange filfisk, Tryckarfisk, Filfisk
Turkish Çütre 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.
Danish Filet
Dutch Filet
English Fillet
Finnish Kalafilee
French Filet
German Filet
Greek Filléto
Icelandic Fiskflak
Italian Filetto
Japanese Fjirê
Norwegian Filet
Polish Filet
Portuguese Filete
Russian Простое филе, Простое филе с кусочками брюшуны
Serbo-Croat Filet
Spanish Filete
Swedish Filé
Turkish Fileto
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.
Danish Side
Dutch Enkele filet
English Single fillet, Side
Finnish Filee
French Le filet simple
German Seite
Greek Filléto
Icelandic Fiskflak
Italian Filetto singolo
Japanese Katami
Norwegian Side
Polish Filet pojedyńczy
Portuguese Filete de peixe chato
Russian Двойное филе
Serbo-Croat Filet
Spanish Mitad de pescado
Swedish Filésida
Turkish Fileto
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
English Full nape fillet (U.S.A.), Commercial, Quarter nape fillet
Finnish Kaksoisfilee, Perhosfilee
French Commercial, Quarter nape fillet
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Filet pojedyńczy z płatem brzusznym
Portuguese
Russian
Serbo-Croat
Spanish
Swedish Fjärilsfilé
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.
Danish Dobbeltfilet
Dutch Blokfilet
English Block fillet, Angel fillet, Butterfly fillet, Cutlet
Finnish
French Filet double
German Doppel-filet
Greek Petáli
Icelandic Flattur fiskur
Italian Filetto doppio
Japanese
Norwegian Dobbelfilet
Polish Filet podwójny (płaty)
Portuguese Filete inteiro
Russian
Serbo-Croat Resplaćena riba
Spanish
Swedish Dubbelfilé, 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
English Crosscut fillet, Quartercut fillets
Finnish
French Crosscut fillet (G.B.)
German
Greek
Icelandic Flök
Italian
Japanese Wagiri
Norwegian Dubbele filet
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish Dubbel filé
Turkish Kılçığı alınmış balık filotosu
Scientific name: Type of isinglass formerly used in clarification of beer; seeIsinglass.
Danish
Dutch Visgelatine
English Fining compound
Finnish Selvike, Kalannahasta
French
German
Greek
Icelandic
Italian Ittiocolla
Japanese
Norwegian Klareskinn
Polish
Portuguese Ictiocola
Russian
Serbo-Croat
Spanish Ictiocola
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).
Danish Koldrøget kullerfilet
Dutch Koudgerookte schelvis
English Finnan haddock
Finnish Kylmäsavustettu koljafilee
French Finnan haddock
German Kaltgeräucherter Schellfisch
Greek
Icelandic Reykt ýsa
Italian Asinello affumicato
Japanese
Norwegian Røkt hyse
Polish
Portuguese Arinca fumada
Russian
Serbo-Croat
Spanish Eglefino ahumado
Swedish Kallrökt kolja
Turkish
Scientific name:Balaenoptera physalus See also Rorqual andWhales.
Danish Finhval
Dutch Vinvis
English Fin-whale, Rorqual, Common rorqual, Finner, Common finback, Razorback
Finnish Sillivalas
French Rorqual commun, Baleine à toquet
German Finwal
Greek Falaena
Icelandic Langreyður
Italian Balenottera comune
Japanese Nagasukuzira
Norwegian Finnhval
Polish Finwal
Portuguese Baleia-comun, Rorqual-comun
Russian Финвал
Serbo-Croat Plavi kit
Spanish Rorcual, Ballena de aleta
Swedish Fenval
Turkish Fin 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
English Fischfrikadellen (Germany)
Finnish
French Fischfrikadellen (Allemagne)
German Fischfrikadellen, 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
English Fischsülze (Germany)
Finnish
French Fischsüize (Allemange)
German Fischsülze
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.
Danish Fisk naturel, Fisk i egen kraft
Dutch Vis in eigen bouilon
English Fish ‘au naturel'
Finnish Kala omassa liemessään
French Poisson ‘au naturel'
German Fischvollkonserve Naturelle (in eigenem saft)
Greek
Icelandic
Italian Pesce, al naturale
Japanese
Norwegian
Polish Konserwa: ryba w sosie własnym
Portuguese Conserva de peixe ao natural
Russian Консрвы: рыба (натуральная)
Serbo-Croat
Spanish
Swedish Fisk 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').
Danish Fiskeboller
Dutch Visballen, Visballetjes
English Fish ball, Fish dumpling
Finnish Kalapulla
French Boulette de poisson
German Fischklops, Fischkloss
Greek
Icelandic Fiskibollur
Italian Pesce lesso in pallette
Japanese Gyodan, Uo-dango
Norwegian Fiskeboller, Sideboller
Polish Frykadelki rybne
Portuguese Almôndega de peixe
Russian Рыбные фрикадельки
Serbo-Croat Riblji Valjušci
Spanish Albondiga de pescado
Swedish Fiskbullar
Turkish Balık 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.
Danish Fiskekage
Dutch Viscake
English Fish cake
Finnish Kalapihvir
French Pâté de poisson
German Fischkuchen
Greek
Icelandic
Italian Polpettone di fesce
Japanese Neriseihin
Norwegian Fiskekake
Polish Ciasteczka rybne
Portuguese Bolo de peixe
Russian Рыбные лепешки
Serbo-Croat Riblji kolač
Spanish Pastel de pescado
Swedish Fiskekaka
Turkish Balık 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
Dutch Vissoep
English Fish chowder
Finnish Kalamuhennos
French Potage au poisson
German Fischsuppe
Greek Minestrone di pesce
Icelandic Fisksúpa
Italian Minestrone di pesce
Japanese
Norwegian
Polish Zupa rybna
Portuguese Ensopado de peixe com carne de porco
Russian Уха (Густая похлебка из рыбы)
Serbo-Croat
Spanish
Swedish Fiskstuvning
Turkish Balık 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
Dutch Visvlokken
English Fish flakes
Finnish Kalahiutale
French Flocons de poisson
German Fischflocken
Greek
Icelandic
Italian Fiocchi de pesce
Japanese Furêku
Norwegian
Polish Płaki rybne
Portuguese Flocos de peixe
Russian Рыбные хлопья
Serbo-Croat Mrvice od riba
Spanish
Swedish Fiskflingor
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.
Danish Spiseligt fiskemel
Dutch Visbloem
English Fish flour
Finnish Kalajauho, Elintarvikelaatu
French Farine de poisson comestible
German Fischmehl für menschliche Ernährung
Greek
Icelandic Fiskmjöl, Einkum manneldismjöl
Italian Farina de pesce per alimentazione umana
Japanese Shokuyô-gyofun, Shokuryô-gyofun
Norwegian Spiselig fiskemel, Fiskeprotein konsentrat
Polish Mączka rybna jadalna
Portuguese Farina de peixe para o consumo humano
Russian Обваленная в муке (Панировачная) рыба
Serbo-Croat Riblje brašno za ljudsku hranu, Riblji bjelančevinasti koncentrat
Spanish Harina de pescado para el consumo humano
Swedish Fiskmjöl (för människoföda), Fiskproteinkoncentrat
Turkish Balık 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.
Danish Fiskelim
Dutch Vislijm
English Fish glue
Finnish Kalaliima
French Colle de poisson
German Fischleim
Greek Psarócolla
Icelandic Fiskilím
Italian Colla liquida di pesce
Japanese Gyokô
Norwegian Fiskelim
Polish Klej rybny
Portuguese Cola de peixe
Russian Рыбный клей
Serbo-Croat Riblje ljepilo
Spanish Cola de pescado
Swedish Fisklim
Turkish Balık 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.
Danish Fisk i gele
Dutch Vis in gelei
English Fish in jelly
Finnish Kalahyytelö
French Poisson en gelée
German Fisch in Geiee
Greek
Icelandic Fiskur i hlaup
Italian Pesce in gelatina
Japanese
Norwegian Fisk i gelé
Polish Ryba w galarecie
Portuguese Peixe em geleia
Russian Рыба в желе
Serbo-Croat Ribe uželeu, Riblja hladetina
Spanish Pescado en gelatina
Swedish Fisk i gelé
Turkish Lelâtinli 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.
Danish Fiskelever
Dutch Vislever
English Fish liver
Finnish Kalanmaksa
French Foie de poisson
German Fischleber
Greek Ípar íhthios
Icelandic Fisklifur
Italian Fegato di pesce
Japanese Gyo-kanzô, Gyorui kanzô
Norwegian Fiskelever
Polish Wątróbka rybna
Portuguese Figado de peixe
Russian Рыбная печень
Serbo-Croat Riblja jetra
Spanish Higado de pescado
Swedish Fisklever
Turkish Balık 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.
Danish Fiskleverolie
Dutch Levertraan
English Fish liver oil
Finnish Kalanmaksaöljy
French Huile de foie de poisson
German Fischleberöl, Fischlebertran
Greek Mourounélaion
Icelandic Lýsi
Italian Olio di fegato di pesce
Japanese Kanyu
Norwegian Tran
Polish Olej z wątróbek rybnych, Tran
Portuguese Óleo de figado de peixe
Russian Рыбная печень в мале
Serbo-Croat Riblje jetreno ulje
Spanish Aceite de higado de pescado
Swedish Fisklevertran, Fiskleverolja
Turkish Balık karaciğer yağı (balık yağı)
Scientific name: Fish liver mixed with salt, spices or other flavouring ingredients and ground. Marketed
canned. See alsoFish liver.
Danish Fiskeleverpostej
Dutch Visleverpastei
English Fish liver paste
Finnish Kalanmaksatahna
French Pâte de foie de poisson
German Fischleberpaste
Greek
Icelandic Fisklifrarkaefa
Italian Pasta di fegato di pesce
Japanese
Norwegian Fiskeleverpostei
Polish Pasta z wątróbek rybnych
Portuguese Pasta de figado de peixe
Russian Паста из рыбной печени
Serbo-Croat Riblja jetrena pasta
Spanish Pasta de higado de pescado
Swedish Fiskleverpastej
Turkish Balık 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.
Danish Fiskemel
Dutch Vismeel
English Fish meal
Finnish Kalajauho, Rehulaatu
French Farine de poisson
German Fischmehl
Greek Ichthyálevron
Icelandic Fiskmjöl
Italian Farina di pesce
Japanese Gyo-fun
Norwegian Fiskemel
Polish Mączka rybna paszowa
Portuguese Farinha de peixe
Russian Рыбная мука
Serbo-Croat Riblje brašno
Spanish Harina de pescado
Swedish Fiskmjöl (för djurföda)
Turkish Balık 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
English Fish nuggets (U.S.A.)
Finnish
French Boulettes 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.
Danish Fiskeolie
Dutch Visoliën
English Fish oils
Finnish Kalaöljy
French Huiles de poisson
German Fischöle
Greek Ichthyélaia
Icelandic Búklýsi
Italian Olio di pesce
Japanese Gyo-yu
Norwegian Fiskeolje
Polish Oleje rybne
Portuguese Óleo de peixe
Russian Рыба в масле
Serbo-Croat Riblja ulja- riblji trani
Spanish Aceite de pescado
Swedish Fiskolja
Turkish Balık 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.
Danish Fiskepasta
Dutch Vispasta
English Fish paste
Finnish Kalatahna
French Pâte de poisson
German Fischpaste
Greek Antjougópasta
Icelandic Fiskkaefa
Italian Pasta di pesce
Japanese Fisshu pêsuto
Norwegian Fiskepasta
Polish Pasta rybna
Portuguese Pasta de peixe
Russian Рыбная паста
Serbo-Croat Rablja pasta
Spanish Pasta de pescado
Swedish Fiskpastej
Turkish Balık ezmesi
Scientific name: Fish, often minced and sometimes mixed with vegetables, particularly potato, and
baked; may have pastry casing. Marketed fresh or frozen.
Danish Fiskepie
Dutch Vispastei
English Fish pie
Finnish Kalapiirakka
French Tourte de poisson
German Fischpastete
Greek
Icelandic Fiskúôdingur
Italian Terrina di pesce
Japanese
Norwegian Fiskepai
Polish Pasztet rybny
Portuguese Terrina de peixe
Russian Рыбный паштет
Serbo-Croat Riblja pita
Spanish Pastel de pescado
Swedish Fiskpaj
Turkish Balık 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
Dutch Vismoot
English Fish portion
Finnish Kala-annos
French Portion de poisson
German
Greek Merida psarioú
Icelandic Fisk-skammtur
Italian Porzione di pesce
Japanese Kirimi
Norwegian Fiskestykke
Polish Porcja ryby
Portuguese Porção de peixe
Russian Порционная рыба
Serbo-Croat Riblji odrezak, Riblja porcija
Spanish Porción de pescado
Swedish Fiskportion
Turkish Balık 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
English Fish protein concentrate (FPC)
Finnish
French Concentré 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
Dutch Vispudding
English Fish pudding
Finnish Kalamassa
French
German
Greek
Icelandic Fiskbúôdingur
Italian Pasticcio di pesce
Japanese
Norwegian Fiskepudding
Polish
Portuguese Pudim de peixe
Russian
Serbo-Croat
Spanish
Swedish Fiskpudding
Turkish Balıktan 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).
Danish Fiskesalat
Dutch Vis salade
English Fish salad
Finnish Kalasalaati
French Salade de poisson
German Fischsalat
Greek Psarosalata
Icelandic Fisksalat
Italian Insalata di pesce
Japanese
Norwegian Fiskesalat
Polish Sałatka rybna
Portuguese Salada de peixe
Russian Рыбный салат
Serbo-Croat
Spanish Salpicón de pescado
Swedish Fisksallad
Turkish Balık 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.
Danish Fiskepølse
Dutch Visworst
English Fish sausage
Finnish Kalamakkara
French Saucisse de poisson
German Fischwurst
Greek
Icelandic Fiskpylsa
Italian Salsiccia di pesce
Japanese Fisshu sôsêji, Gyoniku soseji
Norwegian Fiskepølse
Polish Kiełbaski rybne
Portuguese Salsicha de peixe
Russian Рыбные колбаски
Serbo-Croat Riblje kobasice
Spanish Emutido de pescado
Swedish Fiskkorv
Turkish Balık 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.
Danish Fiskeskæl
Dutch Visschubben
English Fish scales
Finnish Kalansuomu
French Écailles de poisson
German Fischschuppe
Greek Lépia psarioú
Icelandic Hreistur
Italian Scaglie de pesce
Japanese Sakana-no-uroko, Gyorin
Norwegian Fiskeskell (risp)
Polish Łuski rybne
Portuguese Escamas de peixe
Russian Рыбная чешуя
Serbo-Croat Riblje ljuske
Spanish Escamas de pescado
Swedish Fiskfjäll
Turkish Balık pulu
Scientific name: Other term forFish Waste. Unground fish meal as it leaves the dryer
(U.S.A.).
Danish
Dutch
English Fish 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.
Danish Fiskeensilage
Dutch Vissilage
English Fish silage
Finnish Happo-tai fermentoinnilla sääilötty kala, Rehulaatu
French Poisson ensilé
German Fischsilage
Greek
Icelandic
Italian Residui de pesce indrolizzati
Japanese
Norwegian Fiskeensilage
Polish Hydrolizat rybny (paszowy), Siloryb
Portuguese Peixe ensilado
Russian Гидролизат (из отходов)
Serbo-Croat Riblja pulpa
Spanish Pescado ‘ensilado'
Swedish Fiskensilage
Turkish
Scientific name: Used for the manufacture of glue, and of leather; e.g. from sharks, but also other
spp.
Danish Fiskeskind
Dutch Vishuiden
English Fish skin
Finnish Kalannahka
French Peau de poisson
German Fischhaut
Greek Dérmate ixhíos
Icelandic Fiskroð
Italian Pelle di pesce
Japanese Gyo-hi, Sakana no kawa
Norwegian Fiskeskinn
Polish Skóra rybia
Portuguese Pele de peixe
Russian Рыбная кожа
Serbo-Croat Riblja koža
Spanish Pieles de pescado
Swedish Fiskskinn
Turkish Balık 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.
Danish Fiskesuppe
Dutch Vissoep
English Fish soup
Finnish Kalakeitto
French Soupe de poisson
German Fischsuppe
Greek Psarosoupa
Icelandic Fisksúpa
Italian Brodo di pesce in scatola
Japanese Fisshu sûpu, Uo-jiru
Norwegian Fiskesuppe
Polish Zupa rybna
Portuguese Sopa de peixe
Russian Рыбный суп
Serbo-Croat Riblja juha
Spanish Sopa de pescado
Swedish Fisksoppa
Turkish Balık çorbası
Scientific name: A solid produced by separating chilledFish oils: used mainly for
manufacture of lubricants and low grade soaps.
Danish Fiskestearin
Dutch Visstearine
English Fish stearin
Finnish Kalasteaiini
French Stéarine de poisson
German
Greek
Icelandic Fisk-sterin
Italian Stearina di pesce
Japanese Gyo-rô, Gyo-shi
Norwegian Fiskestearin
Polish Stearyna rybna
Portuguese Estearina de peixe
Russian Рыбный стеарин
Serbo-Croat Riblji stearin
Spanish Estearina de pescado
Swedish Fiskstearin
Turkish Balık 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.
Danish Fish sticks
Dutch Visvingers, Fishsticks
English Fish sticks, Fish fingers
Finnish Kalapuikko
French Bâtonnets de poisson
German Fischstäbchen
Greek
Icelandic Fiskstautar
Italian Pesce fritto a bastonicini
Japanese Fisshu suchikku
Norwegian Fish sticks
Polish Pałeczki rybne
Portuguese Palitos de peixe
Russian Рыбные палочки
Serbo-Croat
Spanish Tacos de pescado
Swedish Fiskpinnar
Turkish
Scientific name: Sometimes with cheeks; marketed fresh, frozen or cured.
Danish Fisketunger
Dutch Vistongen
English Fish Tongues
Finnish Kalankieli
French Langues de poisson
German Fischzunge
Greek Psaróglosses
Icelandic Gellur
Italian Linque de pesce
Japanese Uo no shita
Norwegian Fisketunger
Polish Języki rybne
Portuguese Línguas de peixe
Russian Рыбные языки
Serbo-Croat Riblji jezik
Spanish Lenguas de pescado
Swedish Fisktungor
Turkish Balık 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.
Danish Fiskeaffald
Dutch Visafval
English Fish waste
Finnish Kalanperkausjäte
French Déchets de poisson
German Fischabfälle
Greek Aporrímata psarioú
Icelandic Fiskúrgangur
Italian Residui di pesce
Japanese Gyokasu, Gyorui-no-haikibutsu
Norwegian Fiskeavfall
Polish Odpady rybne
Portuguese Desperdícios de peixe
Russian Рыбые обрезки
Serbo-Croat Riblji otpaci
Spanish Desperdicios de pescado
Swedish Fiskavfall
Turkish Balık artlkları
Scientific name: Term used in U.S.A. for smokedFish sausage.
Danish
Dutch Gerookte visworst
English Fish wiener
Finnish Savustettu kalamakkara
French
German Geräucherte Fischwurst
Greek
Icelandic Reyktar fiskpylsur
Italian Salsicce affumicate di pesce
Japanese
Norwegian Weinerpølse av fisk
Polish
Portuguese Salsicha de peixe fumado
Russian
Serbo-Croat Dimljena riblja kobasica
Spanish Salchichas de pescado ahumado
Swedish Rökt fiskkorv
Turkish
Scientific name:Ciliata mustela See also Rockling.
Danish Femtrådet havkvabbe
Dutch Vijfdradige meun, Lompje, Zeepuitaal
English Fivebeard rockling, Live-bearded rockling
Finnish Viisiviiksimade
French Motelle à cinq barbillons
German Fünfbärtelige Seequape
Greek Gaïdourópsaro
Icelandic Keilubróðir
Italian Motella
Japanese
Norwegian Femtrådet tangbrosme, Firtraadet Tang-Brosme
Polish Onos, Mostelka, Onos a. mostelka
Portuguese Laibeque-de cinco-barbilhos, Laibeque
Russian Пятиусый налим
Serbo-Croat Ugorova mater
Spanish Mollareta, Five-bear cockling, Madreanguila
Swedish Femtömmad skärlånga
Turkish Gelincik
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
English Flake
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
English Flaked codfish
Finnish
French Flocons 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)
Danish Skade
Dutch Vleet
English Blue skate, Flapper skate, True skate, Gray skate, Bluet, Blue grey skate, Common skate
Finnish Silorausku
French Pocheteau gris, Raie grise, Pocheteau blanc, Flotte, Pochette
German Glattrochen
Greek Sélahi-vathi, Grizovatos
Icelandic Skata
Italian Razza bavosa
Japanese
Norwegian Storskate, Glattrokke, Glattskate
Polish Raja gładka
Portuguese Raia-oirega
Russian Гладкий скат
Serbo-Croat Raža velika, Volina
Spanish Raya noruega, Caputxa, Noriega
Swedish Slätrocka
Turkish Vatoz, Kocaburunvatoz baligi
Scientific name: Any fish or order Heterosomata, e.g.halibut,
turbot,plaice,
sole,flounder, etc.
Danish Fladfisk, Flynderfisk
Dutch Platvis
English Flatfish
Finnish Kampela, Pallas
French Poisson plat
German Plattfisch
Greek Glossoïdí
Icelandic Flatfiskur
Italian Pleuronettiformi pesci ossei piatti
Japanese Hirame-karei-rui
Norwegian Flyndrefisk, Flatfisk
Polish Płastugi
Portuguese Peiexe chato
Russian Камбалообразные
Serbo-Croat
Spanish Pez plano
Swedish Flundrefisk, Flatfisk, Plattfisk
Turkish Yassi 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
English Flathead flounder
Finnish
French Balai japonais
German
Greek
Icelandic
Italian
Japanese Akagarei
Norwegian
Polish Plaskoglów japonski
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Percophidae
Danish
Dutch
English Flathead
Finnish Lättäsimppu
French Platy cephalide
German Krokodilfisch
Greek
Icelandic
Italian
Japanese Kochi
Norwegian
Polish Płaskogłów
Portuguese Sapateiro, Labeça-chata
Russian Перкофосовые, Птеропсаровые, Бембропсовые, Хемероцетовые
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Bathyraja parmifera See alsoSkate.

Danish
Dutch Alaskarog
English Flathead 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.
Danish Flækket røget sild
Dutch Goudharing
English Fleckhering (Germany)
Finnish
French Hareng flaque (Allemagne)
German Fleckhering, Kipper auf Norwegische art
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese Arenque 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
English Fletch, 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)

Danish Skrubbe, Flynder
Dutch Bot
English Flounder, European flounder, Butt, Mud flounder, White fluke, Fluke
Finnish Kampela
French Flet commun, Flet d'Europe, Flet
German Flunder, Butt, Struffbutt, Butte, Gemeine Flunder
Greek Chamatída, Cheimara, Fasi
Icelandic Flundra
Italian Passera pianuzza, Passera, Passera nera
Japanese Karei
Norwegian Skrubbe
Polish Stornia
Portuguese Solha das pendras patrúcia, Petruca, Solha, Solha-das-pedras
Russian Речная камбала
Serbo-Croat Iverak, Jandroga
Spanish Platija, Flounder, Plana d'Itàlia, Platija europea, Platixa, Solla
Swedish Skrubbskädda, Skrubba, Skrubbflundra, Flundra
Turkish Derepisisi, Derepisisi baligi
Scientific name: Paralichthys lethostigma 1.2 Kg
– New York Harbour, New York, USA (Photo: © Johnny Jensen)
Danish
Dutch Zomervogel
English Southern flounder
Finnish
French Cardeau de Floride
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish Lenguado de Florida
Swedish
Turkish
Scientific name:Exocoetidae
Danish Flyvefisk
Dutch Vligende vis
English Flying fish
Finnish Liitokala
French Exocet (poisson volant)
German Fliegender Fisch
Greek Chelidonópsaro
Icelandic Flugfiskur
Italian Pesce volante, Esoceto volante
Japanese Tobiuo
Norwegian Flygefisk
Polish Ptaszor
Portuguese Peixe-voador
Russian Летучие рыбы
Serbo-Croat Poletuša
Spanish Pez volador
Swedish Flygfisk
Turkish Uçan balık
Scientific name: Dactylopterus volitans (Photo: © Johnny Jensen)
Danish Flyveknurhane
Dutch
English Flying gurnard
Finnish Perhossimppu
French Poule de mer, Poisson volant, Grondin volant
German Flughahn
Greek Chelidonopsaro kokino
Icelandic
Italian Pesce civetta, Civetta di mare
Japanese Nishisemihoubou
Norwegian
Polish Strwolotka
Portuguese Cabrinha-de-leque, Peixe-pássaro
Russian Долгоперовые, Крылоперовые
Serbo-Croat Kokot letač
Spanish Alón, Chichara, Golondrina
Swedish Flygsimpa
Turkish Uçan
Scientific name:Todarodes sagittatus
Danish Blæksprutte
Dutch
English Flying squid, European flying squid, Calmar
Finnish
French Calmar
German Norwegischer Kalmar, Pfeilkalmar
Greek Thrápsalo
Icelandic Smokkfiskur, Kolkrabbi
Italian Totano
Japanese
Norwegian
Polish Kalmar latajacy
Portuguese Potra, Pota-europeia
Russian Кальмар-стрелка
Serbo-Croat Lignjun, Totan
Spanish Volador, Tota
Swedish Europeisk bläckfisk
Turkish Uçan 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
Dutch Fot
English Foots
Finnish
French
German
Greek
Icelandic Grútur
Italian
Japanese Kanyu no niziru
Norwegian
Polish
Portuguese Sedimentos
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Phycis blennoides
Danish Skælbrosme
Dutch Sluismeestergaffelkabeljauw, Gaffelkabeljauw
English Greater forkbeard, Forked hake
Finnish Suomuturska
French Phycis de fond, Capelan, Loche, Longue barbe, Petite morue longue, Mustella, Moille
German Gabeldorsch, Schleimfischartige Meertrüsche
Greek Pontikós, Lasposaloúvardos
Icelandic Litla brosma
Italian Musdea bianca, Pastenula
Japanese
Norwegian Skjellbrosme
Polish Widlak bialy, Bialy widlak
Portuguese Abrótia-do-alto, Abrotea, Ricardo
Russian Американские морские налимы, Плоскоголовые
Serbo-Croat Tabinja bjaltica
Spanish Brotóla de fango, Brótola de roca, Alfaneca, Barbada, Beard, Molla, Mòllera pigada
Swedish Fjällbrosme, Kumrill
Turkish Çatalsakalgelincik baligi, Gelincik
Scientific name:Raniceps raninus Denmark Aquarium, Denmark (Photo: © Johnny Jensen)

Danish Sortvels
Dutch Vorskwab, Vorschkval
English Tadpole fish, Lesser forkbeard, Trifurcated hake
Finnish Mustaturska
French Grenouille de mer, Trident
German Froschquappe, Froschdorsch
Greek
Icelandic
Italian Mustella
Japanese
Norwegian Paddetorsk
Polish Zaboglów
Portuguese Rainúnculo-negro
Russian
Serbo-Croat Tabinja
Spanish Ranúnculo negro, Reinúnculo negro, Tadpole fish
Swedish Paddtorsk
Turkish
Scientific name:Enchelyopus cimbrius See also Rockling.
Øresund Aquarium,
Denmark (Photo: © Johnny Jensen)
Danish Firtrådet havkvabbe
Dutch Vierdradige meun
English Fourbeard rockling
Finnish Neliviiksimade
French Motelle à quatre barbillons
German Vierbärtelige Seequappe
Greek
Icelandic Blákjafta
Italian
Japanese
Norwegian Firskjegget tangbrosme, Firtrådet tangbrosme
Polish Motela
Portuguese Peixe-chumbo, Laibeque
Russian Четырехусый (морской) налим, Мотелла
Serbo-Croat
Spanish Barbada, 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.
Danish Frysetørring
Dutch Vriesdrogen
English Freeze drying
Finnish Pakkaskuivaus
French Cryodessication
German Gefriertrocknung
Greek
Icelandic Frostþurrkun
Italian Essicazione per refrigerazione accelerata
Japanese Tôketsu-kansô
Norwegian Frysetörking
Polish Liofilizacja
Portuguese Secagem por meio de refrigeraçao
Russian Сублимационная сышка, Лиофилизация
Serbo-Croat Mršava riba
Spanish Criodesecación
Swedish Frystorkning
Turkish Dondurup 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.
Danish Fersk fisk
Dutch Verse vis
English Fresh fish
Finnish Tuore kala
French Poisson frais
German Frischfisch
Greek Nopí ihthís
Icelandic Feskur fiskur
Italian Pesce fresco
Japanese Sengyo
Norwegian Fersk fisk
Polish Ryba świeża
Portuguese Peixe fresco
Russian Свежая рыба
Serbo-Croat Svježa riba
Spanish Pescado fresco
Swedish Färsk fisk
Turkish Taze balık
Scientific name:Macrobrachium carcinus See Prawn andShrimp.
Danish
Dutch
English Freshwater prawn
Finnish
French Bouquet pintade
German
Greek
Icelandic
Italian Gambero americano d'aequa solce
Japanese
Norwegian
Polish Krewetka słodkowodna
Portuguese Camarão-americano-do-rio
Russian Пресноводная креветка
Serbo-Croat
Spanish
Swedish Sötvattensräka
Turkish Tatlı 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.
Danish Stegt fisk
Dutch Gebakken vis
English Fried fish
Finnish Friteerattu, Uppopaistettu kala
French Poisson frit
German Bratfisch
Greek Psári tiganitó
Icelandic Steiktur fiskur
Italian Pesce fritto
Japanese Sankana-no-furai, Sakana-no-tempura
Norwegian Stekt fisk
Polish Ryba smażona
Portuguese Peixe frito
Russian Жареная рыба
Serbo-Croat Pržena riba
Spanish Pescado frito
Swedish Stekt fisk
Turkish Tavada balık kızartması
Scientific name: Auxis thazard thazard See alsoTuna. (Photo: © Johnny Jensen)
Danish Auxide
Dutch Fregatmakreel
English Frigate tuna, Bullet mackerel, Frigate mackerel
Finnish Auksidi
French Auxide
German Fregattmakrele
Greek Kopani-Kopanaki
Icelandic
Italian Tombarello
Japanese Hira-soda, Soda-gatsuo, Hirasôda
Norwegian Auxid
Polish Tazar
Portuguese Judeu-liso, Judeu-liso e judeu
Russian Макрелевый тунец, Обыкновенная макрель-фрегат
Serbo-Croat Trup, Rumbac
Spanish Melva
Swedish Fregattmakrill, Auxid
Turkish Gobene, Tombile
Scientific name: Chlamydoselachus anguineus See alsoShark.
Danish Kravehaj
Dutch Franjehaai
English Frilled shark, Frill shark, Greenland shark, Scaffold shark, Silk shark
Finnish Kaulushai
French Requin lézard
German Kragenhai, Krausenhai
Greek
Icelandic
Italian Squalo serpente
Japanese Rabuka
Norwegian Kragehai
Polish Chlamida
Portuguese Tubarão-cobra, Cobra
Russian Плащеносная акула, Плащенос (ец)
Serbo-Croat
Spanish Tiburón anguila
Swedish Kråshaj
Turkish
Scientific name: Pleuronichthys cornutus See alsoFlounder.
Danish
Dutch
English Ridged-eye flounder, Frog flounder
Finnish
French Carlottin meita-gare
German
Greek
Icelandic
Italian
Japanese Meitagarei
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Ranidae Skinned
frog legs are marketed fresh or frozen.
Danish Frø
Dutch Kikker, Kikvors
English Frog
Finnish Sammakko
French Grenouille
German Frosch
Greek Vátrahi
Icelandic Froskur
Italian Rana
Japanese Kaeru
Norwegian Frosk
Polish Żaba
Portuguese
Russian Лягушки
Serbo-Croat
Spanish Rana
Swedish Groda
Turkish Kurbağa
Scientific name:Lepidopus caudatus See also Scabbardfish.
Danish Strømpebåndsfisk
Dutch
English Silver scabbardfish, Frostfish, Scabbard fish, Ribbonfish, Southern frostfish
Finnish Hopeahuotrakala
French Sabre argenté, Sabre
German Degenfisch
Greek Spathópsaro-ilios, Spathopsaro
Icelandic Marbendill
Italian Pesce sciabola
Japanese
Norwegian Reimfisk, Slirefisk
Polish Pałasz ogoniasty
Portuguese Peixe-espada, Espada branca, Peixe-espada-do-Pacífico
Russian Хвостатый лепидоп, Хвостатая сабля-рыба
Serbo-Croat Zmijičnjak repaš, Sablja
Spanish Espadilla, Cinta, Pez cinto, Sable, Sabre
Swedish Strumpebandsfisk, Silverespada
Turkish Çatalkuyruk 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.
Danish Frossen fisk
Dutch Bevroren vis
English Frozen fish
Finnish Pakastekala
French Poisson congelé
German Gefrierfisch, Gefrorener Fisch
Greek Katepsigméni ihthís
Icelandic Freðfiskur, Frystur fiskur
Italian Pesce congelato
Japanese Reitô-gyo
Norwegian Frossen fisk
Polish Ryba mrożona
Portuguese Peixe congelado
Russian Мороженная рыба
Serbo-Croat Smrznuta riba
Spanish Pescado congelado
Swedish Fryst fisk
Turkish Donmuş balık
Scientific name: Name employed in Japan Gloiopeltis spp. Seaweeds utilised for adhesive.
Danish
Dutch
English Funori (Japan)
Finnish
French Funori (Japon)
German
Greek
Icelandic
Italian
Japanese Funori
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
English Furikake (Japan)
Finnish
French Furikake (Japon)
German
Greek
Icelandic
Italian
Japanese Furikake
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
English Fushi-rui (Japan)
Finnish
French Fushi-rui (Japon)
German
Greek
Icelandic
Italian
Japanese Fushi-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
Dutch Rolmopsjes
English Gabelrollmops (Germany)
Finnish Marinoitu silakkarulla
French Gabelrollmops (Allemagne)
German Gabelrollmops
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Rolmopsy 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.
Danish Gaffelbidder
Dutch Gaffelbitter
English Gaffelbidder
Finnish Haarukkapala
French Gaffelbidder
German Gabelbissen
Greek
Icelandic Gaffalbitar
Italian
Japanese
Norwegian Gaffelbiter
Polish
Portuguese
Russian Закусочный рольмопс
Serbo-Croat
Spanish
Swedish Gaffelbitar
Turkish
Scientific name: Name used forSoft shell clam ( Mya arenaria ).
Danish
Dutch
English Gaper
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)
Danish Hornfisk
Dutch Geep
English Garpike, Garfish, Greenbone, Hornfish
Finnish Nokkakala
French Orphie commun, Aguglia, Agujo, Aiguille de mer, Aiguillette, Orphie vulgaire
German Hornhecht, Grünknochen, Hornfisch, Schneefell, Sturmfisch
Greek Zargána
Icelandic Geirsili, Hornfiskur
Italian Aguglia
Japanese
Norwegian Horngjel
Polish Belona pospolita
Portuguese Peixe agulha, Agulha
Russian Обыкновенный сарган
Serbo-Croat Iglica
Spanish Aguja, Agulla, Ahulla, Corsito, Guya, Lanzón, Saltón
Swedish Horngädda, Näbbgädda
Turkish Zargana
Scientific name: Lepisosteus osseus (Photos: © Johnny Jensen)
Danish
Dutch
English Longnose gar, Long-nosed gar
Finnish Luuhauki
French Garpique longnez, Lépisostée osseuse
German Gemeiner Knochenhecht, Gemeiner Langschnäuziger, Knochenhecht
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Niszczuka a. luskost
Portuguese
Russian
Serbo-Croat
Spanish Gaspar picudo
Swedish Långnosig 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
English Gáros (Greece)
Finnish
French Gáros (Grèce)
German
Greek Gáros
Icelandic
Italian Colatura
Japanese
Norwegian
Polish
Portuguese Garo
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Myliobatis goodei
Danish
Dutch Zuidelijke adelaarsrog
English Southern eagle ray
Finnish
French Aigle de mer chuche, Aigle de mer du sud
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish Chucho amarillo
Swedish Leopardrocka
Turkish
Scientific name: Hippoglossoides elassodon
Danish
Dutch
English Flathead sole
Finnish
French
German
Greek
Icelandic
Italian
Japanese Umagarei
Norwegian
Polish Plaskoglów
Portuguese Solha-japonesa
Russian
Serbo-Croat
Spanish
Swedish
Turkish