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Fishdictionary – Fisklexikon 2

Scientific name:Oncorhynchus keta

Harrison River, Bristish Columbia, Canada (Photos: © Johnny Jensen)

Danish Ketalaks
Dutch Chum zalm
English Chum salmon, Chum, Dog salmon, Keta salmon, Qualla, Calcio salmon, Fall salmon
Finnish Koialohi
French Saumon keta, Saumon chien
German Hundslachs, Ketalachs, Chumlachs
Greek Solomos
Icelandic
Italian Salmone keta
Japanese Sake, Shake, Shirozake, Akiaji, Tokishirazu
Norwegian Ketalaks
Polish Keta
Portuguese Salmão-câo
Russian Кета
Serbo-Croat Vrsta lososa
Spanish Salmon ‘chum', Keta
Swedish Hundlax, Chum, Keta
Turkish
Scientific name: There are various types of clams. See Mya arenaria
Danish Sandmusling
Dutch Strandgaper
English Clam
Finnish Hietasimpukka
French Clam
German Sandklaffmuschel
Greek Achiváda
Icelandic Smyrslingur
Italian Vongole
Japanese Nimaigai
Norwegian Sandskjell
Polish Piaskołaz małgiew
Portuguese Clame de areia
Russian Морской моллюск мия
Serbo-Croat Skoljke
Spanish Almeja
Swedish Sandmussla
Turkish Midye türü
Scientific name: New England: fried salt pork or bacon and onions, then clams anClam liquor added, also potatoes, and seasoning; cooked with either vegetables and tomato juice or milk added afterwards; may be canned.
Danish
Dutch Haché met schelpdierviees
English Clam chowder
Finnish
French Soupe de clam
German
Greek
Icelandic
Italian Minestra con vongole
Japanese
Norwegian
Polish
Portuguese Sopa de clame
Russian
Serbo-Croat Gusta juha od školjkasa
Spanish Sopa de almejas
Swedish
Turkish Midye çorbası
Scientific name: Liquid extracted during the cooking and opening of clams: also called Clam extract; undiluted it is called Clam juice, diluted it is called Clam broth, and when concentrated by evaporation is called Clam nectar; may be canned in all these forms or used to fill up canned clam meat.
Danish
Dutch Schelpdiervocht
English Clam liquor
Finnish Simpukan keitinliemi
French Liqueur de clam
German
Greek
Icelandic
Italian Essenza di vongole
Japanese Kai-no-nijiru
Norwegian
Polish
Portuguese Licor de clame
Russian
Serbo-Croat
Spanish Extracto de almejas
Swedish Musselextrakt
Turkish Midye suyu
Scientific name: Herring, filleted by a special herring filleting machine, which removes part of the belly wall, also the black belly wall skin, fins and bone (Clean plate cut).
Danish
Dutch
English Cleanplate herring
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Live molluscs such as mussels, oysters, from which polluting bacteria have been removed by immersion in sterile sea water. See alsoSterilised shellfish.
Danish
Dutch
English Cleansed shellfish
Finnish
French Coquillage épuré
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Headed guttedalewives with roe inside.
Danish
Dutch
English Clipped roe (U.S.A.)
Finnish
French Gaspareaux à rouge
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Name used forSaithe (Pollachius virens). Name also used forSablefish (Anoplopoma fimbria)
Danish
Dutch
English Coalfish
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Rachycentron canadum
Danish
Dutch
English Cobia, Black kingfish, Crabeater, Sergeant fish
Finnish Okakala
French Mahou (Guyanes), Cobia, Mafou
German Offiziersfisch
Greek
Icelandic
Italian
Japanese Sugi
Norwegian
Polish
Portuguese Fogueteiro-galego, Rachica, Filho-pródigo, Sargento
Russian Рыба-сержант, Черная рыба, Нигрита, Канадус, Кобия
Serbo-Croat
Spanish Cobia, Peje palo
Swedish
Turkish
Scientific name: Cnidoglanis macrocephalus
Danish
Dutch
English Cobbler, Deteira, Estuary catfish
Finnish
French Machoiron d'Australie
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Cardidae
Danish Hjertemusling
Dutch Kokhaan, Kokkel
English Cockle, Common cockle
Finnish Sydänsimpukka
French Coque
German Herzmuschel
Greek Kidónia
Icelandic Báruskeljar
Italian Cuore edule
Japanese Torigai
Norwegian Hjerteskjell
Polish Sercak
Portuguese Berbigão-vulgar
Russian Молллюск-сердцевик
Serbo-Croat Srčanka
Spanish Berberecho, Croque
Swedish Hjärtmussla
Turkish
Scientific name:Gadus morhua The French term Morue properly refers to salted cod. Denmark Aquarium, Denmark (Photos: © Johnny Jensen)
Danish Torsk, Almindelig torsk
Dutch Kabeljauw
English Atlantic cod, Cod, Haberdine
Finnish Turska
French Cabillaud, Morue, Morue de l'Atlantique
German Kabeljau, Dorsch
Greek Gádos, Bakaliáros, Tararunuk
Icelandic Þorskur
Italian Merluzzo bianco
Japanese Tara, Madara
Norwegian Torsk, Skrei, Klippfisk
Polish Dorsz, Pomuchel, Watlusz
Portuguese Bacalhau, Bacalhau-do-Atlântico
Russian Треска
Serbo-Croat Bakalar, Ugotica
Spanish Bacalao, Bacallà
Swedish Torsk Atlantisk, Torsk
Turkish Morina
Scientific name: Edible portion from head of largecod.
Danish
Dutch Lippen en kelen
English Cod cheeks
Finnish Turskan pääliha
French Joues de morue
German
Greek
Icelandic Kinnar
Italian Guance de merluzzo
Japanese
Norwegian
Polish Policzki dorszowe
Portuguese Bochechas de bacalhau
Russian Треска по-польски
Serbo-Croat
Spanish Carrilleras de bacalao
Swedish Torskkinder
Turkish Morine kafası
Scientific name: Pieces of salted dried cod compressed by mould into solid brick of about 1 to 2 lb weight (New England).
Danish
Dutch
English Codfish (U.S.A.)
Finnish
French Brique de morue (E.U.)
German
Greek
Icelandic
Italian Mattonelle de baccalá
Japanese
Norwegian
Polish
Portuguese Pedaços de bacalhau em forma de tijolos
Russian
Serbo-Croat
Spanish Briquetas de bacalao
Swedish
Turkish
Scientific name: Small cod under 63 cm in length; also called Josser. The German term ‘Dorsch' is mainly used for catches from the Baltic Sea. Þyrsklingur is Icelandic refers to small codling (less than 54 cm).
Danish Smàtorsk
Dutch Gul
English Codling
Finnish Pieni turska
French
German Dorsch
Greek
Icelandic Smáþorskur, Þyrsklingur
Italian Piccolo merluzzo bianco
Japanese
Norwegian Smàtorsk
Polish Dorsz mały, Bałtycki
Portuguese Bacalhau pequeno
Russian Мелкая треска, Пертуш
Serbo-Croat
Spanish Bacaladito
Swedish Småtorsk
Turkish
Scientific name: Made on a very small scale in some areas by drying the residues fromcod liver oil manufacture. Used as animal feedingstuff; in Japan also made from other species than cod (Kanzo matsu).
Danish Torskelevermel
Dutch Kabeljauwlevermeel
English Cod liver meal
Finnish Turskanmaksajauho
French Farine de foie de morue
German Dorschlebermehi
Greek
Icelandic Lifrarmjöl
Italian Farina di fegato di merluzzo
Japanese Kanzô matsu
Norwegian Torskelevermel
Polish Mączka z wątrob dorszowych
Portuguese Farinha de fígado de bacalhau
Russian Печень трески
Serbo-Croat Bakalerevo jetreno brašno
Spanish Harina de higado de bacalao
Swedish Torsklevermjöl
Turkish
Scientific name: Oil extracted from livers ofcod and sometimes other suitable gadoids, such as haddock; in Britain either the crude oil is extracted by boiling the livers at sea, and then further refined ashore, or the livers are landed for complete processing ashore, depending upon the size of vessel and length of fishing trip.
Danish Torskeleverolie
Dutch Levertraan
English Cod liver oil
Finnish Turskanmaksaöljy
French Huile de foie de morue
German Dorschelberöl, Dorschlebertran
Greek Mourounélaion
Icelandic Þorskalýsi
Italian Olio di fegato de merluzzo
Japanese Tara kanyu
Norwegian Torskelevertran
Polish Olej z watrób dorsza, Tran
Portuguese Óleo de figado de bacalhau
Russian Рыбий жир
Serbo-Croat Bakalarevo jetreno uije
Spanish Aceite de higado de bacalao
Swedish Torskleverolja
Turkish Tıbbî baık yaği
Scientific name: Edible paste made fromcod livers, with spices and other flavouring ingredients. Marketed canned; also sausages.
Danish Torskeleverpostej
Dutch Kabeljauwleverpastei
English Cod liver paste
Finnish Turskanmaksatahna
French Pâte de foie de morue
German Dorschleberpaste
Greek
Icelandic Þorska-lifarkæfa
Italian Pasta de fegato de merluzzo
Japanese
Norwegian Torskeleverpostei
Polish Pasztet z wątrób dorszowych
Portuguese Pasta de figado de bacalhau
Russian Паста из печени паштет
Serbo-Croat Bakalareva jetrena pašteta
Spanish Pasta de higado de bacalao
Swedish Torskleverpastej
Turkish
Scientific name:Oncorhynchus kisutch Harrison River, Bristish Columbia, Canada (Photos: © Johnny Jensen)
Danish
Dutch Cohozalm
English Coho salmon, Coho, Silver salmon, Blueback, Medium red salmon, Jack salmon, Silverside
Finnish Hopealohi
French Saumon argenté, Saumon coho
German Silberlachs, Chumlachs
Greek Solomos koho
Icelandic
Italian Salmonè argentato
Japanese Ginzake, Ginmâsu
Norwegian Coho laks
Polish Kizucz
Portuguese Salmão prateado
Russian Кижуч
Serbo-Croat Vrsta pacifičkog lososa
Spanish Salmon ‘coho', Coho
Swedish Silverlax, Coho
Turkish
Scientific name: Fish cured by smoking at air temperatures not higher than 30ºC (86ºF) – in some countries 90ºF – to avoid cooking the flesh or coagulating the proteins; tropical species may be smoked at slightly higher temperatures; various products e.g.Finnan haddock,Golden cure, Kipper andLachshering (Germany).
Danish Koldrøget fisk
Dutch Koudgerookte vis
English Cold-smoked fish
Finnish Kylmäsavustettu kala
French Poisson fumé à froid
German Kaltgeräucherter Fish
Greek
Icelandic Kaldreyktur fiskur
Italian Affumicato a freddo
Japanese Reikun-gyo
Norwegian Kaldrøkt fisk
Polish Ryba wędzona na zimno
Portuguese Peixe fumado a frio
Russian Рыба холодного копчения
Serbo-Croat Hladno dimijena riba
Spanish Pescado ahumado en frío
Swedish Kallrökt fisk
Turkish Soğuk füme balık
Scientific name: Storage at temperatures below freezing point; generally blow -18ºC (0ºF); in many countries recommended temperature is below -30ºC. Distinguish fromChill storage.
Danish Frostlagring
Dutch Diepvriesopslag
English Cold storage
Finnish Kylmävarasto
French Entreposage frigorifique
German Tiefkühllagerung
Greek Psigía
Icelandic Frystigeymd
Italian Conservazione al freddo
Japanese Reizô
Norwegian Fryselagring
Polish Składowaine zamra/żalnicze
Portuguese Armazenagem de congelados
Russian Хранение рыбы холодного копчения -18ºC.
Serbo-Croat
Spanish Almacenamiento frogorifico
Swedish Fryslagring
Turkish Soğuk muhafaza
Scientific name: Indian mackerel (Rastrelliger canagurta ) gytted and cured in wooden barrels with salt and Malabar tamarind.
Danish
Dutch
English Colombo cure
Finnish
French Salé colombo
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Serranus cabrilla (Photos: © Johnny Jensen)
Danish Havaborre
Dutch
English Comber, Garrupa, Learned rockfish
Finnish Pastelliahven
French Salé chèvre, Serran chèvre, Sarran, Têtard
German Ziegenbarsch, Schriftbarsch, Sägebarsch
Greek Xános, Chanos
Icelandic
Italian Perchia
Japanese
Norwegian Abborrkilling
Polish Kabryl
Portuguese Serrano-alecrim, Alecrim
Russian Каменный окунь-ханос
Serbo-Croat Kanjac
Spanish Cabrilla, Mero bord, Vaqueta
Swedish Större medelhavsabborre
Turkish Asil hani, Hani baligi
Scientific name:Cardium edule
Danish Hjertemusling
Dutch Kokkel, Kokhaan
English Common cockle
Finnish Sydänsimpukka
French Coque commune
German Essbare Herzmuschel
Greek Kydóni
Icelandic Hjartaskel
Italian Cuore edule
Japanese Torigai
Norwegian Hjerteskjell, Saueskjell
Polish Sercówka pospolita
Portuguese Berbigão-vulgar
Russian Обычный моллюск-сердцевик
Serbo-Croat Srčanka
Spanish Berberecho, Croque
Swedish Hjärtmussla
Turkish
Scientific name:Delphinus delphis See alsoDolphin.
Danish Delfin
Dutch Dolfijn
English Common dolphin
Finnish Delfiini
French Dauphin commun
German Gemeiner Delphin
Greek Delphini
Icelandic Höfrungur
Italian Delfino
Japanese Bandoiruka
Norwegian Delfin
Polish Delfin pospolity
Portuguese Golfinho
Russian Золотистая макрель, Дорадо, Большая корифена
Serbo-Croat Pliskavica, Dupin
Spanish Delfin
Swedish Springare, Delfin vanlig
Turkish Adi yunus
Scientific name:Ostrea edulis For further details seeOyster.
Danish Østers
Dutch Oester
English Common oyster, Flat oyster, European oyster
Finnish Osteri
French Huître plate
German Auster
Greek Strídia
Icelandic Ostra
Italian Ostrica europea platta
Japanese Kaki
Norwegian Østers
Polish Ostryga zwyczajna
Portuguese Ostra-plana-Europeia
Russian Обычные устрыцы
Serbo-Croat Kamenica
Spanish Ostra (plana)
Swedish Ostron, Europeiskt, Ostron
Turkish Istiridye
Scientific name:Palaemon serratus See alsoPrawn.
Danish Roskildereje
Dutch Steurkrab, Steurgarnaal
English Common prawn
Finnish Leväkatkarapu
French Bouquet
German Sägegarnele
Greek Garida
Icelandic Rækja
Italian Gambarello
Japanese
Norwegian Strandreke
Polish Krewetka zwyczajna
Portuguese Camarão-branco-legitimo
Russian Обычная пильчатая креветка
Serbo-Croat Kozica obična
Spanish Camarón gámba
Swedish Tångräka, Strandräka
Turkish Teke
Scientific name:Carcinus maenas
Danish Strandkrabbe
Dutch Strandkrab
English Common shore crab, Green shore crab
Finnish Rantataskurapu
French Crabe vert
German Strandkrabbe
Greek Kavouras
Icelandic Krabbi
Italian Granchio commune, Granchio ripario
Japanese
Norwegian Strandkrabbe
Polish Krab brzegowy
Portuguese Caranguejo verde
Russian Прибрежный краб
Serbo-Croat Rak, Obična zakovica
Spanish Cangrejo de mar
Swedish Strandkrabba
Turkish Çingene pavuryasi
Scientific name: The name Common shrimp is very often used to designateCrangon crangon (N.E. Atlantic – Europe) especially international statistics; in U.K. trade, it is usually calledBrown shrimp. See alsoShrimp.
Danish Hestereje, Sandhest
Dutch Garnaal
English Common shrimp
Finnish Hietakatkarapu
French Crevette grise
German Nordseekrabbe, Granat, Garnele
Greek Garída
Icelandic Hrossarækya
Italian Gamberetto grigio
Japanese
Norwegian Hestereke
Polish Garnela zwyczajna
Portuguese Camarão-negro, Camarão-mouro
Russian Креветка
Serbo-Croat Kozice
Spanish Quisquilla
Swedish Sandräka, Hästräka
Turkish Karides
Scientific name:Solea solea See alsoSole. Northsea Aquarium, Denmark (Photo: © Johnny Jensen)
Danish Tunge, Søtunge
Dutch Tong
English Common sole, Black sole, Dover sole, Parkgate sole, River sole, Sea Partridge
Finnish Kielikampele, Meriantura
French Sole commune
German Seezunge, Zunge
Greek Glóssa, Glosa
Icelandic Sölflúra, Sóikoli
Italian Sogliola
Japanese
Norwegian Tunge
Polish Sola zwyczajna
Portuguese Linguado legítimo
Russian Морской язык
Serbo-Croat List
Spanish Lenguado, Llenguado
Swedish Tunga, Sjötunga, Äkta tunga
Turkish Dil, Dil baligi
Scientific name:Strombus spp.
Danish
Dutch
English Conch
Finnish
French Lambis
German
Greek
Icelandic
Italian Buccina
Japanese Sodegai
Norwegian
Polish
Portuguese Estrombo, Cornetinha
Russian
Serbo-Croat
Spanish
Swedish Vingsnäcka
Turkish Migri
Scientific name: The aqueous portion of the press liquor produced during manufacture of fish meal (stickwater) from which some of the moisture has been evaporated to give a thick syrup containing usually 40-50% of solids; may be marketed as such or may be added back to press cake before drying to a Whole fish meal or Full fish meal. See also Whole meal.
Danish Fish-solubles, Limvandskoncentrat
Dutch Persvocht concentraat
English Condensed fish solubles
Finnish Kalannestekonsentraatti
French Solubles de poisson
German Eingedickte Fisch-solubles
Greek
Icelandic Soðkjarni
Italian Solubili condensati de pesce
Japanese Nôshuku fuisshu soryûburu
Norwegian Limvannskonsentrat
Polish Zagęszczone hydrolizaty rybne
Portuguese Sucos condensados de peixe
Russian Гидролизат
Serbo-Croat Koncentrat otpadne vode
Spanish Solubles de pescado
Swedish Limvattenkoncentrat
Turkish
Scientific name:Conger conger Denmark Aquarium, Denmark (Photo: © Johnny Jensen)

Danish Havål
Dutch Zeepaling, Kommeraal, Congeraal
English European conger, Conger, Conger eel, European conger, Sea eel
Finnish Meriankerias
French Congre, Anguille de mer, Felat, Grongu, Mourna-grounch, Orratza
German Congeraal, Meeraal, Conger
Greek Mougrí (dógros), Dogros
Icelandic Hafáll
Italian Grongo
Japanese Anago
Norwegian Havål
Polish Konger
Portuguese Congro, Safio
Russian Морской угорь, Конгер
Serbo-Croat Ugor
Spanish Côngrio, Culebra, Negrillo, Safio
Swedish Europeisk havsål, Havsål
Turkish Miğri
Scientific name:Donax variabilis
Danish
Dutch Zaagje
English Coquina clam
Finnish Liemisimpukka
French
German Trogmuschel
Greek Kohíli
Icelandic
Italian Tellina
Japanese Fujinohanagai
Norwegian
Polish Piaskołaz coquina
Portuguese
Russian Донакс (изменчивый)
Serbo-Croat
Spanish Coquina
Swedish
Turkish Kunjka
Scientific name: Soft greenish-black ovary of ripe female lobster, turns red when cocked; used for making sauce. In France, ‘corail' also refers to the orangey parts (gonads) of coquilles Saint-Jacques and other scallops (Pecten spp.). In Spain ‘corales' also generally refers to cooked eggs of all edible crustaceans.
Danish
Dutch Koraal
English Coral
Finnish
French Corail
German
Greek
Icelandic
Italian Corallo
Japanese
Norwegian
Polish
Portuguese Coral
Russian
Serbo-Croat
Spanish Coral
Swedish
Turkish Mercan
Scientific name: Alewives lightly salted in a mixture of salt and brine, after gutting and washing, then packed in salt in barrels. See alsoAlewife.
Danish
Dutch
English Corned alewives (U.S.A.).
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Names used in many countries and language but for different species. See Drum and Croaker.
Danish
Dutch
English Corvina
Finnish
French Corvina
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Pagrus pagrus Andalucía, Spain (Photo: © Johnny Jensen)
Danish
Dutch
English Common seabream, Couch's sea bream, Red porgy
Finnish Pargo
French Pagre commun
German Sackbrasse, Gewöhnliche Rotbrasse
Greek Phágri Mertzáni
Icelandic
Italian Pagro
Japanese Yooroppa-madai
Norwegian
Polish Pagrus różowy
Portuguese Pargo-legitimo
Russian Обыкновенный пагр, Золотистый пагрус
Serbo-Croat Pagar crvenac, Pagar
Spanish Pargo, Pagre
Swedish Röd pagrus, Rödbraxen
Turkish Mercan, Kirma, Fangri baligi
Scientific name: Number of fish or shellfish per unit of weight. In France the term ‘moule' refers to the number of fish per kilogram and is only used for Clupeidae.
Danish Antal fisk pr kg
Dutch Aatal vissen in een kilo
English Count
Finnish Kalan lukumäärä painoyksikköä kohti
French Moule
German Anzahi Fische im Kilo
Greek
Icelandic Fjöldi fiska i vigeiningu
Italian Numbero del pesci per chiliogramma
Japanese
Norwegian Antal fisk pr kg
Polish
Portuguese Múle: numero de peixes por quilograma
Russian
Serbo-Croat Broj riba u 1 kg pecatura
Spanish Numbero de peces por kilo
Swedish Antal fisk per kg
Turkish Tane
Scientific name: Stock consisting of salt water, spices, vegetables, vinegar and sometimes white wine, used for cooking fish.
Danish
Dutch Court-bouillon
English Court-bouillon (France)
Finnish Maustettu kalaliemi
French Court-bouillon
German Fischbrühe, Fischbouillon
Greek
Icelandic
Italian Court-bouillon
Japanese
Norwegian
Polish Bulion rybny
Portuguese Caldo de peixes
Russian Рыбный бульон
Serbo-Croat
Spanish
Swedish Fiskbuljong
Turkish
Scientific name: The name crab is used in connection with a great number of decapod crustaceans of the families Cancridae (including Cancer spp.), Portunidae (including Callinectes spp.) Majidae, Xanthidae, etc. The most important species are listed under their individual names.
Danish Krabbe
Dutch Krab
English Crab
Finnish Taskurapu
French Crabe
German Kurzschwanz-Krebs, Krabbe
Greek Kávouras
Icelandic Krabbi
Italian Granchio
Japanese Kani
Norwegian Krabbe
Polish Krab
Portuguese Crustáceo decápodo
Russian Краб
Serbo-Croat Rak
Spanish Cangrejo
Swedish Krabba
Turkish Yengeç ćağanoz
Scientific name: Fish cakes prepared fromcrab meat, breadcrumbs, butter, eggs, seasoning, etc., and fried in deep fat (U.S.A.).
Danish
Dutch
English Crab cakes
Finnish Taskurapupihvi
French Beignets de crabe
German
Greek
Icelandic
Italian Focacce di granchi
Japanese
Norwegian
Polish
Portuguese Bolos de carenguejos
Russian
Serbo-Croat Kolači od raka
Spanish Pastelillos de cangrejo
Swedish Krabbkaka
Turkish Böcek
Scientific name: In international trade, the term Crab meat designates canned white meat. (The colour is usually white except for red pigmented muscle meat from legs and chelae.) The most important species used are: Edible crab,Dungeness crab,King crab, Blue crab and Tanner crab. In U.K. both white and brown meat are marketed, the latter being used especially as raw material by crab paste manufactures. Distinguish fromDressed crab.
Danish Krabbekød
Dutch Krabbenviees
English Crab meat
Finnish Taskuravunliha
French Chair de crabe
German Krabbenfleisch
Greek
Icelandic
Italian Carne de granchi
Japanese Kani-niku
Norwegian
Polish Mięso kraba
Portuguese Carne de caranguejo
Russian Мясо крабов
Serbo-Croat
Spanish
Swedish Krabbkött
Turkish Yengeç eti
Scientific name: Uniform cylindrical sticks made ofSurimi, to which is addedCrab meat, colouring and flavouring. In the U.K. may be marketed as Crab flavoured sticks if they contain crabmeat, Crab flavour sticks if they only contain flavouring. Also called Artificial crab sticks, Crab flavoured sticks, Imitation crab sticks (U.S.A.).
Danish
Dutch
English Crab sticks
Finnish
French Bâtonnets de poisson aromatisés au crabe
German Falsche krabbenstubchen
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Pałeczki krabowe
Portuguese Cilindros de surini
Russian Крабовые палочки
Serbo-Croat
Spanish Pastas de Cangrejo
Swedish Crab fish, Crab sticks
Turkish
Scientific name: Pomoxis annularis
Danish
Dutch
English Crappie, White crappie, Calicot bass, Calicos bass
Finnish Hopea-ahven
French Marigane noire, Crapet calicot
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Palinurus vulgaris The name Crawfish properly refers to Palinurus, Panulirus and Jasus spp. (seawater species), and is synonymously used to Spiny lobster andRock lobster; these species might, however, also be designated byCrayfish, which should properly refer to Cambarus and Astacus spp. (fresh-water species).
Danish Languster
Dutch Langoesten
English Crawfish
Finnish Langusti
French Langoustre
German Languste
Greek Astakos
Icelandic Humar
Italian Aragosta
Japanese Iseebi
Norwegian Languster
Polish Langusta
Portuguese Lagosta
Russian Лангуст
Serbo-Croat Jastog
Spanish Langosta
Swedish Languster
Turkish Böcek
Scientific name: Precooked crawfish meat or meal mixed with butter fat; sterilized (in cans or jars; similar toAnchovy butter).
Danish
Dutch Langoesten-boter
English Crawfish butter
Finnish Langustitahna
French Beurre de langouste
German
Greek
Icelandic
Italian Burro d'aragosta
Japanese
Norwegian
Polish
Portuguese Pasta de lagosta
Russian
Serbo-Croat
Spanish
Swedish Langustsmör
Turkish
Scientific name: Dried and ground crawfish waste (shells, claws, meat); mixed with salt and spices to make Crawfish soup powder or Crawfish flour (finely ground).
Danish
Dutch Langoestenboter
English Crawfish meal
Finnish Langustijauho
French Farine de langouste
German Krebsmehl
Greek
Icelandic Humarmjöl
Italian Farina di aragoste per mangime
Japanese
Norwegian
Polish
Portuguese Farina de lagosta
Russian
Serbo-Croat Brašno od jastoga
Spanish Harina de langosta
Swedish Langustmjöl
Turkish
Scientific name: Prepared from meat or from ground claws etc., may be canned; also dehydrated and marketed as powder. See Crawfish meal.
Danish
Dutch Langoestensoep
English Crawfish soup
Finnish Langustikeitto
French Soupe de langouste
German Krebs-suppe
Greek Soupa ne astako
Icelandic Humarsúpa
Italian Zuppa di aragosta
Japanese
Norwegian
Polish
Portuguese Sopa de lagosta
Russian
Serbo-Croat Juha od rakova
Spanish Sopa de langosta
Swedish Langustsoppa
Turkish
Scientific name: Crawfish butter mixed with lard, flour, salt and spices.
Danish
Dutch Langoestensoep extract
English Crawfish soup extract
Finnish Langustikeiton liemi
French Extrait de soupe de langouste
German Krebsuppen-Extrakt
Greek
Icelandic
Italian Estratto di zuppa di aragoste
Japanese
Norwegian
Polish
Portuguese Extracto de sopa de lagosta
Russian
Serbo-Croat Ekstrakt juhe rakova
Spanish Extracto de sopa de langosta
Swedish Langustsoppsextrakt
Turkish
Scientific name: Canned, prepared from freshwater spp., using crayfish meat, butter and flour together with a variety of seasoning. See Bisque.
Danish
Dutch Kreeftsoep
English Crayfish bisque
Finnish Rapukeitto
French Bisque d'écrevisses
German
Greek
Icelandic
Italian Crema di gamberide fiume
Japanese
Norwegian
Polish
Portuguese Guizado de lagostim
Russian
Serbo-Croat Konzervirani riječni rak
Spanish Sopa de cangrejos de rio
Swedish Kräftsoppa
Turkish
Scientific name: The name Crayfish properly refers to various freshwater lobsters of Cambarus and Astacus spp.; it should not be confused with seawater species. See Crawfish.
Danish Krebs
Dutch Riverkreeft, Zoetwaterkreeft
English Crayfish
Finnish Ravut
French Écrevisse
German Flusskrebs, Amerikanischer Flusskrebs
Greek Karavida
Icelandic Fijótakrabbi
Italian Gambero di fiume
Japanese Zarigani
Norwegian Ferskvannskreps
Polish Rak rzeczny
Portuguese Lagostim-do-rio
Russian Речной рак, Раккамбарус
Serbo-Croat Potočni (riječni)
Spanish Camarón, Cangrejo de rio (South America)
Swedish Kräftor
Turkish Kerevit
Scientific name: Meuschenia scaber
Danish
Dutch Trekkervis
English Creamfish, Velvet leatherjacket
Finnish
French
German Deuckerfisch
Greek Gourounopsaro
Icelandic
Italian Pesce Balestra
Japanese Umazurahagi
Norwegian
Polish Rogatnica
Portuguese
Russian Шершавый спинорог
Serbo-Croat
Spanish Pez ballesta
Swedish
Turkish
Scientific name: Caranx hippos Barra del Colorado, Costa Rica (Photos: © Johnny Jensen)
Danish
Dutch
English Crevalle jack
Finnish Hevospiikkimakrilli
French Carangue crevalle
German
Greek Kokalli, Alogokokali
Icelandic
Italian Carango Cavallo
Japanese Uma-aji, Hiraaji, Munaguroaji
Norwegian
Polish Karanks kryos, Karanks atlantycki, Enxareu-macoa, Macoa, Peixe-prussiano
Portuguese Xareu-macao, Charo-largo
Russian Большой каранкс
Serbo-Croat Trnobokar
Spanish Caballa, Jurel caballo
Swedish Crevalle jackfisk, Taggmakrill
Turkish Istavritbozmasi baligi
Scientific name:Evynnisspp.
Danish
Dutch
English Crimson sea bream
Finnish
French
German
Greek
Icelandic
Italian
Japanese Chidai, Hirekodai
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Sciaenidae Sciaenidae are also referred to asDrum.
Danish Ørnefisk
Dutch Ombervis
English Croaker
Finnish Rumpukala
French Sciaenidés
German Adlerfisch
Greek Kránlos
Icelandic
Italian Scienidi
Japanese Guchi, Ishimochi, Nibe
Norwegian
Polish Kulbin, Korwin, Drum
Portuguese Corvina
Russian Горбылевые
Serbo-Croat
Spanish Corbina
Swedish Havsgös
Turkish Iskine, Mavrusgil balığı
Scientific name: Official mark applied to barrels of pickle cured herring packed in Scotland and N.E. England to indicate that contents conformed to regulations governing size, condition and cure. Although Crown Branding is no longer practised, the terms used for individual brands are still sometimes used to designate the nature of the product. See Hard salted herring.
Danish
Dutch
English Crown brand
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Carassius carassius (Photo: © Johnny Jensen)
Danish Karudse, Søkaruds
Dutch Kroeskarper, Steenkarper
English Crucian carp, Gibele
Finnish Ruutana
French Cyprin, Carassin, Carpe à la lune, Gibèle, Meule
German Karausche, Bauernkarpfen, Moorkarpfen
Greek Petaloúda, Koutsouras
Icelandic
Italian Carossio
Japanese Funa
Norwegian Karuss
Polish Karaś pospolity
Portuguese Pimpão-comuu
Russian Золотой (обыкновенный) карась
Serbo-Croat Karas
Spanish Carpin
Swedish Ruda
Turkish Kırmızı balık, Havuz baligi
Scientific name:Leucoraja naevus
Danish Pletrocke
Dutch Grootoogsog, Koekoeksrog
English Cuckoo ray, Butterfly skate, Sandy ray
Finnish Marmorirausku
French Raie fleurie
German Kuckucks-rochen
Greek Sálahi, Raïa, Psifidovatos
Icelandic
Italian Razza fiorita
Japanese
Norwegian
Polish Raja dwuplama
Portuguese Raia-de dois-olhos
Russian Скат-кукушка, Кукушкин скат
Serbo-Croat Raža smedja
Spanish Raya santiaguessa, Cuckoo ray, Rajada vestida, Raya de San Pedro
Swedish Blomrocka, Fläckrocka
Turkish Vatoz
Scientific name: Sundried Bonito.
Danish
Dutch
English Cummalmum (India)
Finnish
French Caummalmum (Indie)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Tautogolabrus adspersus Long Island, New York, USA (Photo: © Johnny Jensen)
Danish
Dutch
English Cunner, Blue perch, Chogset, Perch, Sea perch
Finnish
French Limbert achigan
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Tautoga niebieska
Portuguese Bodião-do-norte
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Name used in N. America and in ICNAF Statistics forTusk (Brosme brosme); for more details, see there.
Danish
Dutch
English Cusk
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Ophidiidae
Danish
Dutch
English Cusk eel
Finnish Partanilkka
French Abadèches
German
Greek
Icelandic
Italian Gallettos
Japanese
Norwegian
Polish Wyślizg
Portuguese Cobra-do-mar
Russian Ошибневые
Serbo-Croat Hujke
Spanish Doncella
Swedish
Turkish Kayiş
Scientific name: Headless pickle cured and spice cured herring: also called Clipped herring. See Nobbing.
Danish Hovedskåret sild
Dutch Gepekelde en gekruide ontkopte haring
English Cut herring
Finnish Maustesuolattu pääton silli
French
German
Greek
Icelandic Cutsíld, (hausskorin síld)
Italian Aringhe decapitate in salamoia
Japanese
Norwegian Hodekappet sild
Polish
Portuguese Arenque descabeçado em salmoira
Russian
Serbo-Croat
Spanish Arenque descabezado en saimuera
Swedish Huvudkapad sill
Turkish Ayıklanmiş ringa
Scientific name: Trichiurus lepturus Barra del Colorado, Costa Rica (Photo: © Johnny Jensen)
Danish Hårhale
Dutch
English Largehead hairtail, Cutlassfish, Atlantic cutlassfish, Hairtail,
Finnish Huotrakala
French Poisson-sabre, Sabre
German Haarschwanz
Greek Spathópsaro, Ílios, Leptourospathopsaro
Icelandic
Italian Pesce coltello
Japanese Tachio, Tachi-no-uo
Norwegian Trådstjert
Polish Pałasz
Portuguese Lírio, Chibata, Espada-lírio
Russian Волосохвостые, Рыбы-сабли
Serbo-Croat Zmijičnjak
Spanish Pez sable, Bacora, Espada, Hair tail, Savola
Swedish Hårstjärt
Turkish Kılkuyruk
Scientific name: Term used forBlock fillet. See Fillet. Other term forSteak.
Danish
Dutch
English Cutlet
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Marinated split herring, with skin on and bone left in, cut into small ‘bite-size' pieces and packed with vinegar or wine sauces. Semi-preserved, also with preserving additives.
Danish
Dutch Gemarineerde sneedjes haring
English Cut lunch herring
Finnish
French
German Delikatess-Herings-happen
Greek
Icelandic
Italian Aringhe al vino
Japanese
Norwegian
Polish
Portuguese Arenque cortado em marinada
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Small slices of filleted and skinned herring, cured in salt, sugar and spices like Anchosen, and packed in brine with vinegar, sugar and spices. Semi-preserve, also with preserving additives. See alsoGaffelbidder.
Danish Gaffelbidder
Dutch Gekruide sneedjes haringfilet
English Cut spiced herring
Finnish Haarukkapalasilli
French
German Gabelbissen
Greek
Icelandic
Italian Aringhe alle spezie
Japanese
Norwegian Gaffel biter
Polish
Portuguese Arenque cortado com especiarias
Russian
Serbo-Croat
Spanish
Swedish Skivsill
Turkish
Scientific name:Sepiaspp. Sepiola spp.
Danish Blæksprutte
Dutch Inktvis
English Cuttlefish
Finnish Mustekala
French Sèche
German Sepia
Greek Soupiá
Icelandic Smokkfiskur, Kolkrabbi
Italian Seppia
Japanese Ko-ika, Ma-ika
Norwegian Blecksprut
Polish
Portuguese Choco, Chopo
Russian
Serbo-Croat Sipa
Spanish Jibia
Swedish Bläckfisk
Turkish Sübye, Sepya, Mürekkep baığı
Scientific name:Limanda limanda Norway (Photo: © Johnny Jensen)
Danish Ising, Slette
Dutch Schar
English Dab, Garve, Garve fluke, Sand dab
Finnish Hietakampela
French Limande, Limande commune
German Scharbe, Kliesche, Scharchen
Greek Chromatida
Icelandic Sandkoli
Italian Limanda
Japanese Karei
Norwegian Sandflyndre
Polish Zimnica
Portuguese Solha escura do mar do norte
Russian Лиманда, Ершоватка
Serbo-Croat Iverak
Spanish Limanda, Limanda nordica
Swedish Sandskädda
Turkish Pisi balığı
Scientific name: Gutted splitMilkfish (Chanidae) or Indian mackerel (Rastrelliger spp.) brined and sundried.
Danish
Dutch
English Daeng (Philippines)
Finnish
French Daeng (Philippines)
German
Greek
Icelandic
Italian
Japanese Saba hiraki boshi
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Hucho hucho White Cheremosch River, Ukraine (Photos: © Johnny Jensen)
Danish Donaulaks
Dutch
English Huchen, Danube salmon
Finnish Tonavanjokilohi, Jokilohi
French Huchon, Huchon du Danube, Saumon du danube
German Huchen, Sibirischer huchen
Greek
Icelandic
Italian Salmone del danubio, Storione ladano
Japanese
Norwegian Donaulaks
Polish Głowacica dunajska, Tajmień
Portuguese Salmão do Danúbio
Russian Дунайский лосось, Таймень
Serbo-Croat Mladica
Spanish Salmón del Danubio
Swedish Donaulax, Huchen
Turkish Alabalık türü
Scientific name:Lithophaga lithophaga
Danish
Dutch
English Date shell
Finnish Kivitaateli
French Datte de mer
German Meerdattel
Greek Lithóphagos, Daktilli
Icelandic
Italian Dattero di mare
Japanese Ishimate
Norwegian
Polish Małż litofaga
Portuguese Mexilhão-tamara
Russian Морские финики (камнееды моллюски)
Serbo-Croat Prstać, Kamenotoč
Spanish Dátil de mar
Swedish
Turkish
Scientific name:Mora moro
Danish
Dutch
English Common mora, Deepsea cod, Morid cod, Ribaldo
Finnish
French Moro, Moro commun
German
Greek Mora
Icelandic Djuphafsporskur, Móra
Italian Mora, Moro
Japanese Chigodara
Norwegian
Polish Mora atlantycka
Portuguese Mora, Salmonete preto
Russian Атлантическая мора
Serbo-Croat Crnkinja, Okatica Veleljuska
Spanish Merluza canaria, Mollera moranella, Mora
Swedish Moratorsk
Turkish
Scientific name:Pandalus borealis See alsoPrawn, Shrimp andPink shrimp.
Danish Dyphavsreje
Dutch Noorse garnaal
English Deep-water prawn, Pink shrimp, Deepwater red shrimp
Finnish Pohjankatkarapu
French Crevette nordique, Crevette rose
German Tiefseegarnele
Greek Garída
Icelandic Kampalampi
Italian Gamberello boreale
Japanese Hokkokuakaebi
Norwegian Dypvanns reke, Dyphavs reke, Reke
Polish Krewetka głębokowodna
Portuguese Camarão ártico
Russian Глубоководная креветка
Serbo-Croat Kozica
Spanish Camarón
Swedish Nordhavsräka, Räka
Turkish Derin deniz karidesi
Scientific name: Originally fish that had been dried under controlled conditions to a predetermined moisture content as opposed to fish that had been dried by exposure to natural climatic conditions or (in Canada) by use of mechanical, drying equipment. The term is now generally synonymous withDried fish. In France the term ‘déshydrate' is used for dried fish of low water content.
Danish Kungstigt tørret fisk
Dutch Kunstmatig gedroogde vis
English Dehydrated fish
Finnish Keinokuivattu kala
French Poisson déhydraté
German
Greek
Icelandic Hús-þurrkaöur fiskur
Italian Pesce disidratato
Japanese Dassui-gyo, Jinkô-kansô-gyo
Norwegian Kunstig tørket fisk
Polish Ryba suszona mechanicznie
Portuguese Peixe desidratado
Russian Сушеная рыба
Serbo-Croat Osušene riba, Dehidrirana riba
Spanish Pescado deshidratado
Swedish Artificiellt torkad fisk
Turkish Susuz balık
Scientific name: Fish products prepared usually with salt, vinegar and spices, having a limited storage life and usually ready for consumption without further preparation. For example from herring: Delicatessild (Norway), Delikatessill (Sweden), Delikatessild (Germany). Semi-preserves, also with preserving additives. See also Anchosen (Germany). The term may also apply to any smoked or salted fish product that is ready-to-eat. In Germany delicatessen fish products with special flavouring agents (mayonnaise, rémoulades or special spiced brine) are called Feinmarinaden, raw material oftenMatje cured herring.
Danish
Dutch Visdelikatessen
English Delicatessen fish products
Finnish Herkkukalasäilyke
French Delicatessen
German Fischfeinkost-Erzeugnisse
Greek
Icelandic
Italian Semi-conserve de pesce
Japanese
Norwegian
Polish Delikatesowe produkty rybne
Portuguese Semi-conserva de peixe
Russian Деликатесные рыбные продукты
Serbo-Croat Delikatesni proizvod
Spanish
Swedish Fiskinläggningar
Turkish
Scientific name: Lean meat from area of backbone of unspawned tuna, or any portions of flesh of spawned tuna, except belly flesh. See Mojama (Spain).
Danish
Dutch
English Descargamento (Spain)
Finnish
French Descargemento (Espagne)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish Descargemento
Swedish
Turkish
Scientific name: Mobula mobular See Manta.
Danish Djævierokke
Dutch Kleine duivelsrog, Duivelsrog
English Devilfish, Devil ray, Giant devilray
Finnish Sarvirausku
French Mante
German Kleiner Teufels-Rochen
Greek Seláhi kephalóptero, Diavolopsaro
Icelandic
Italian Diavolo di mare
Japanese
Norwegian Djevierokke
Polish Mobula
Portuguese Jamanta, Diabo-do-mar
Russian Европейская мобула, Средиземноморский рогач
Serbo-Croat Golub uhan
Spanish Manta
Swedish Djävulsrocka, Jättemanta
Turkish Kulaklifulya baligi, Seytan baligi
Scientific name: Fish flesh cut into small cubes.
Danish Fisk i terninger
Dutch Visblokjes
English Diced fish
Finnish Kuutiotua kalaa
French Poisson en cubes
German Gewürfeltes Fischfleisch
Greek
Icelandic Bita-skorinn fiskur
Italian Filetti di pesce a dadi
Japanese Kakugirl
Norwegian
Polish Ryba pokrojona w kostkę
Portuguese Peixe cortado em cubos
Russian Рыба нарезанная в форме кубиков
Serbo-Croat Kocke od mesa ribe
Spanish
Swedish Fisktärningar
Turkish
Scientific name: Red herring prepared at Digby, Nova Scotia. Herring less than 8 inches (20 cm) in length.
Danish
Dutch
English Digby chick
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Shrimp paste made from very small crustaceans, sun-dried for one day, ground and pounded, dried for two more days, then formed into cylinders or cubes.
Danish
Dutch
English Dinailan (Pilippines)
Finnish
French Dinailan (Philippines)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Heavily salted and dried flesh of Sturgeon; inferior form ofBalik.
Danish
Dutch
English Djirim (C.I.S.)
Finnish
French Djirim (C.E.I.)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Squalidae The name dogfish is applied to a number of unrelated species of smallish Shark. There are three groups of Dogfish: family Squalidae (spiny dogfishes), and the families Scyliorhinidae (more generally called catsharks) and Triakidae (smooth dogfishes).
Danish Pighaj
Dutch Doornhaai
English Dogfish
Finnish Hai, Pikkihai
French Aiguillat
German Dornhai, Dornfisch
Greek Skylópsaro
Icelandic Háfur
Italian Gattuccio
Japanese Same
Norwegian Pigghå
Polish Koleń
Portuguese Galhudo
Russian Катрановые (колючие, пряморотые) акулы
Serbo-Croat Psi, Kostelj
Spanish Galludo, Mielga
Swedish Haj, Pigghaj
Turkish Köpek balığı
Scientific name: Salvelinus malma malma See alsoChar.
Danish
Dutch
English Dolly varden
Finnish Härkänieriä
French Omble malma, Omble de fontaine
German
Greek
Icelandic
Italian
Japanese Oshorokoma
Norwegian
Polish Malma
Portuguese Salvelino-do-Pacífico
Russian
Serbo-Croat
Spanish
Swedish Malmaröding
Turkish
Scientific name: Coryphaena hippurus Kovalam Beach, Kerala, India (Photos: © Johnny Jensen)
Danish Guldmakrel
Dutch Goudmakreel, Dolfijnvis
English Common dolphinfish, Dolphinfish
Finnish Dolfiini
French Coryphène
German Goldmakrele
Greek Kynygós
Icelandic
Italian Lampuga
Japanese Shiira
Norwegian Gullmakrell
Polish Koryfena
Portuguese Doirado
Russian Корифеновые
Serbo-Croat Pučinka skakavica, Lampuga
Spanish Lampuga, Dorado
Swedish Guldmakrill
Turkish Yaldizli Uskumruaz- mani baligi
Scientific name:Delphinidae
Danish Delfin
Dutch Dolfijn
English Dolphin
Finnish Delfiini
French Dauphin
German Delphin
Greek Delphíni
Icelandic Höfrungur
Italian Delfino
Japanese Iruka
Norwegian Delfin
Polish Delfin
Portuguese Golfinho
Russian Дельфин
Serbo-Croat Pliskavica, Dupin, Pliskavica dobra
Spanish Delfine
Swedish Delfin
Turkish Yunus
Scientific name: Dorade in French designates species of the family Sparidae (Sea bream): the name might also be used in English for various species of this family, e.g.Common sea bream andGilt head bream.
Danish
Dutch
English Dorade
Finnish
French Dorade
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Grammatorcynus bicarinatus
Danish
Dutch
English Shark mackerel, Double-lined mackerel
Finnish
French Thazard-requin
German
Greek
Icelandic
Italian
Japanese Nijôsaba
Norwegian
Polish
Portuguese Serra-cação
Russian
Serbo-Croat
Spanish Carite cazón
Swedish Hajmakrill
Turkish
Scientific name: In U.K. one of the recommended trade names for Common sole (Solea solea) belonging to the family Soleidae. See Sole.
Danish
Dutch
English Dover sole
Finnish
French Sole
German
Greek
Icelandic Doverkoli
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: White and brown meat extracted from the cooked whole crab (the latter mixed with bread crumbs or cereal filler), seasoned and laid out attractively in the cleaned carapace shell, marketed fresh or frozen; also canned (in Norway for canned dressed crab, minimum crab content is 90% of weight). Similar preparation of other crustacean, e.g. Dressed lobster. In U.S. dressed crab is usually whole-cooked crab with viscera and gills removed. See alsoCrab meat.
Danish
Dutch
English Dressed crab
Finnish
French Crabe paré
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Fish ready prepared for cooking, or special preparation for good presentation (France). See Dressed crab.
Danish Køkkenklar fisk
Dutch Panklare vis
English Dressed fish, Pan-ready, Kitchen ready fish
Finnish Keitto-tai paistovalmis kala
French Poisson paré
German Bearbeiteter Fisch
Greek
Icelandic Snytur fiskur
Italian Pesce pulito
Japanese Doressu
Norwegian Renset fisk
Polish Ryba obrobiona (odłuszczona, ogdłowiona, wypatroszona)
Portuguese Peixe amanhado
Russian Разделанная рыба (обезглавленная, очищенная, потрошенная)
Serbo-Croat Očišćena riba, Dresirana riba
Spanish
Swedish Fisk färdig för kokning eller stekning
Turkish Terbiye edilmis balık
Scientific name: (North America) Split fish ready for washing and salting. Also called Green fish from the knife. See alsoSplit fish.
Danish Flækket fisk
Dutch Opengesneden vis voor de zouterij
English Dressed green fish
Finnish Suolausta varten halkaistu kala
French Poisson tranché
German Aufgeschnittener Fisch
Greek Petáli
Icelandic Flattur fiskur
Italian Pesce sventrato
Japanese Hiraki
Norwegian Flekket fisk
Polish
Portuguese Peixe amanhado em verde
Russian
Serbo-Croat
Spanish Pescado abierto
Swedish Fläkt fisk
Turkish
Scientific name: Fish preserved by removal of sufficient moisture to retard or prevent the growth of bacteria and moulds. Bacterial activity ceases when the water content is less than about 25%. Moulds cannot grow when the water content is below about 15% (e.g. Sundried Fish,Wind-dried fish). See also Dehydrated fish,Freeze drying. In Japan the term ‘Kansei-hin' applies to dried products including fish. Namaboshi (Japan) is a half dried product, usually salted, with a moisture of about 65% (see e.g.Namariboshi).
Danish Tørret fisk
Dutch Gedroogde vis
English Dried fish
Finnish Kuivattu kala
French Poisson séché
German Trockenfisch
Greek
Icelandic Harðfiskur, Skreið purrfiskur
Italian Pesce secco
Japanese Gyorui kansei-hin, Sakana no himono
Norwegian Tørrfisk
Polish Ryba suszona
Portuguese Peixe seco
Russian Высушенная рыба
Serbo-Croat Prosušena riba, Sušena riba
Spanish Pescado secado
Swedish Torkad fisk, Torrfisk
Turkish Kurutulmuş balik
Scientific name: Fish preserved by a combination of salting and drying; applies mostly to non-fatty fish, particularlycod,ling,coalfish, haddock,hake and tusk: e.g.Klipfish orBacalao (Spain). The Japanese term applies to fatty and non fatty fish (see Shioboshi).
Danish Saltet tørret fisk
Dutch Gedroogde gezouten vis
English Dried salted fish
Finnish Suolattu kuivattu kala
French Poisson salé séché
German Trockenfisch
Greek Apexiraméno alatisméno psári
Icelandic Þurrkaour saltifiskur
Italian Pesce salato e seccato
Japanese Shioboshi, Enkan-gyo
Norwegian Tørket saltfisk
Polish Ryba suszona, solona
Portuguese Peixe salgado e seco
Russian Сушенная соленая рыба
Serbo-Croat Sušena i solijena riba
Spanish Pescado salado y seco
Swedish Torkad saltad fisk
Turkish Tuzla kurutulmuş balık
Scientific name: See alsoCroaker.
Danish Ørnefisk
Dutch Ombervis
English Drum
Finnish Rumpukala
French Sciaenidés
German Adlerfisch
Greek Kránios
Icelandic
Italian Scienidi
Japanese Ishimochi, Guchi, Nibe
Norwegian
Polish Drum, Kulbin, Korwin
Portuguese
Russian Горбылевые
Serbo-Croat
Spanish Corbina
Swedish Havsgös
Turkish Iskine
Scientific name: Fish that have been cured by stacking split fish and dry salt in alternate layers so that the pickle which is formed can drain off freely (to be distinguished Dried salted fish); applies to both fatty and no-fatty fish. Process called Dry cure or Dry salt. If applied to non-fatty fish, also calledKench cure.
Danish Tørrsaltet fisk
Dutch Drooggezouten vis
English Dry salted fish
Finnish Kuivasuolattu kala
French Poisson salé à sec
German Trockensalzung
Greek Aeexieaméno Aletisméno psari
Icelandic Þurrsaltaður fiskur
Italian Pesce salato a secco
Japanese Maki-shio-zuke, Furi-shiozuke
Norwegian Tørrsaltet fisk
Polish Sucho solona ryba
Portuguese Peixe salgado a seco
Russian Сушеная соленая рыба
Serbo-Croat Suho solijena riba
Spanish Pescado seco salado
Swedish Torrsaltad fisk
Turkish Tuzlu kuru balık
Scientific name: Herring cured with dry salt in watertight tanks for at least six days, drained of pickle for 24 hours, firmly packed in boxes and thoroughly sprinkled with dry salt.
Danish Tørrsaltet sild
Dutch Droog nagezouten steurharing
English Dry salted herring
Finnish Kuivasuolattu silli
French Hareng salé à sec
German Salzhering aus Landsalzung
Greek Aeexieameni Aletisméni orega
Icelandic
Italian Aringa secca salata
Japanese Shio-nishin, Enzô-nishin
Norwegian Tørrsaltet sild
Polish Sucho solony śledż
Portuguese Arenque salgado a seco
Russian Сушеная соленая сельдь
Serbo-Croat Suho solijena heringa
Spanish Arenque seco salado
Swedish Torrsaltad sill
Turkish Tuzlu kuru ringa
Scientific name:Rhodymenia palmata One of theRed algae, washed and dried and eaten as a delicacy; also used for animal feeding stuffs (Scandinavia).
Danish Rødalge
Dutch
English Dulse
Finnish Punalevä
French Rhodyménie palmé
German
Greek
Icelandic Söl
Italian Alga rossa
Japanese
Norwegian Søl
Polish Krasnorosty jadaine
Portuguese Alga-vermelha, Botelho-comprido
Russian Темнокрасная бодоросль (сёедобная)
Serbo-Croat Vrsta crvene alge
Spanish Alga roja
Swedish Rödsallat
Turkish
Scientific name:Cancer magister See Crab.
Danish
Dutch
English Dungeness crab, Pacific edible crab
Finnish
French Dormeur du pacifique
German Pazifischer Taschenkrebs
Greek
Icelandic
Italian
Japanese
Norwegian
Polish Krab pacyficzny
Portuguese Sapateiza do Paćifico
Russian Дакженеский краб
Serbo-Croat
Spanish Cangrejo dungeness
Swedish
Turkish
Scientific name:Limulus polyphemus Denmark Aquarium, Denmark (Photo: © Johnny Jensen)
Danish
Dutch
English Horseshoe crab, King crab
Finnish Molukkirapu
French Limule
German Pfellschwanz-Krebs
Greek
Icelandic
Italian Ferro di cacallo
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish Dolksvans
Turkish
Scientific name:Scyliorhinidae The name dogfish is applied to a number of unrelated species of smallish Shark. There are three groups of Dogfish: family Squalidae (spiny dogfishes), and the families Scyliorhinidae (more generally called catsharks) and Triakidae (smooth dogfishes).
Danish Rødhaj
Dutch Hondshaai
English Dogfish
Finnish Punahai
French Roussette
German Katzenhai
Greek
Icelandic
Italian
Japanese
Norwegian Rødhå
Polish
Portuguese Pata roxa
Russian
Serbo-Croat Mačke
Spanish Gata
Swedish Rödhaj
Turkish Kedi