Fishdictionary – Fisklexikon 4

Scientific name: Sauce produced in the Mediterranean regions by mixing whole ungutted fish with concentrated brine and exposing the mixture in jars for long periods to the sun. For similar products see alsoFermented fish sauce.
Danish
Dutch
English	Garum
Finnish
French	Garum
German
Greek	Gáros
Icelandic
Italian	Garum
Japanese
Norwegian
Polish	Garum
Portuguese	Garo
Russian	Гарум
Serbo-Croat	Garum
Spanish
Swedish
Turkish

Scientific name: Light salted, pickle curedcod that has been dried to a moisture of 34 to 36%; amber-coloured and translucent product of the Gaspé area.
Danish	Gaspévirket klipfisk
Dutch
English	Gaspé cure (Canada)
Finnish
French	Gaspé (Canada)
German
Greek
Icelandic
Italian	Baccalà san giovanni
Japanese
Norwegian
Polish
Portuguese	Cura do gaspé
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Atractoscion aequidens
Danish
Dutch
English	Geelbeck, African weakfish, Geelbeck croaker, Geelbeck cwaker
Finnish
French	Téraglin
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish	Kulbiniec zlotousty
Portuguese	Corvinade boca amarela
Russian
Serbo-Croat
Spanish	Corvina prieta, Corvinata prieta
Swedish
Turkish

Scientific name: Soluble protein that can be prepared from the skins and swim bladders of fish but largely produced from animal skins and bones; used in the food and other industries. See alsoIsinglass.
Danish	Gelatine
Dutch	Gelatine
English	Gelatin(e)
Finnish	Gelatiini
French	Gélatine
German	Gelatine
Greek	Żelatína
Icelandic	Gelatini
Italian	Gelatina
Japanese	Zeratchin
Norwegian	Gelatin
Polish	Żelatyna
Portuguese	Gelatina
Russian	Желатин
Serbo-Croat	Želatina, Hladetina
Spanish	Gelatina
Swedish	Gelatin
Turkish	Jelatin

Scientific name:Rexea solandri
Danish
Dutch
English	Gemfish, Silver gemfish, Hake, King barracouta, Southern kingfish
Finnish
French	Escolier royal, Escolier tifiati
German
Greek
Icelandic
Italian
Japanese	Ookagokamasu
Norwegian
Polish	Solandra królewska
Portuguese	Escolar-real
Russian
Serbo-Croat
Spanish	Escolar plateado
Swedish
Turkish

Scientific name:Hydrolagus novaezealandiae See alsoChimaera,Rabbit fish,Ratfish.
Danish
Dutch
English	Dark ghost shark, Ghost shark, Pale ghost shark
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish	Pärlhavsmus
Turkish

Scientific name:Stereolepis gigas See alsoBass.
Danish
Dutch	Californische jodenvis
English	Giant sea bass, Black jewfish, California black sea bass, Pacific Jewfish
Finnish
French	Barréan géant, Bar gigantesque
German	Riesenjudenfisch
Greek
Icelandic
Italian	Cernia gigante
Japanese	Ishinagi, Kokuchi-ishinagi
Norwegian
Polish	Strzępiel gigantyczny
Portuguese	Mero-gigante-do-Pacifico
Russian	Гигантский морской окунь
Serbo-Croat
Spanish	Lubina gigante
Swedish
Turkish

Scientific name: The process of removing the gills, long gut and stomach from a fish such as the herring by inserting a knife at the gills; the milt or roe and some of the pyloric caeca are left in the fish. Also called Gipping:e.g. Gibbed herring. See alsoGutted fish.
Danish	Mavedragning
Dutch	Kaken
English	Gibbing, Gipping
Finnish	Kalanperkaus
French
German	Kehlen
Greek	Apenteromeni ihthis
Icelandic	Slógdráttur
Italian	Eviscerazione dagli opercoli
Japanese	Tsubonuki
Norwegian	Fullganing
Polish	Odgardlanie
Portuguese	Arenque sem gueiras e visceras
Russian	Зябрение
Serbo-Croat	Liofilizacija
Spanish
Swedish	Ganing, Gälning, Fullganing nypning
Turkish

Scientific name:Sparus auratus See alsoSea bream Northsea Aquarium, Denmark (Photo:© Johnny Jensen)
Danish	Guldbrasen
Dutch	Goudbrasem
English	Gilthead seabream, Gilt head bream, Gilthead
Finnish	Kultaotsa-ahven
French	Dorade royale, Daurade
German	Goldbrasse
Greek	Tsipoúra
Icelandic
Italian	Orata
Japanese
Norwegian
Polish	Dorada
Portuguese	Dourada
Russian	Спарус, Аурата, Дорада, Золотистый спар
Serbo-Croat	Komarča, Ovrata
Spanish	Dorado, Chaparreta, Dourada, Gilt-head seabream, Orada
Swedish	Guldsparid, Guldbraxen
Turkish	Çipura balığı, Alyanak balığı

Scientific name:Sardinella aurita Andalucía, Spain (Photo: © Johnny Jensen)
Danish
Dutch	Oosardientje
English	Round sardinella, Gilt sardine, Spanish sardine
Finnish	Kultasardiini
French	Allache
German	Sardinelle, Ohrensardine
Greek	Fríssa trichiós, Frisa
Icelandic
Italian	Alaccia, Lacciuna
Japanese
Norwegian	Sardinella
Polish	Sardynela atlantycka, Sardynela hiszpanska
Portuguese	Sardinela lombuda, Sardinela
Russian	Круглая (атлантическая, антильская) сардинелла, Алаша
Serbo-Croat	Srdela golema
Spanish	Allacha, Alatxa, Lacha, Round sardinella
Swedish	Guldsardinella
Turkish	Sardalya

Scientific name: Small fish such asgoby, poundsmelt,youngporgy, younghorse mackerel,anchovy,shrimp, etc., dried simply or after baking or boiling, then soaked in a seasoning made from sugar, soy bean sauce etc., and dried again by smouldering.
Danish
Dutch
English	Gisukeni (Japan)
Finnish
French	Gisukeni (Japon)
German
Greek
Icelandic
Italian
Japanese	Gisukeni
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: cepedianum See alsoShad.
Danish
Dutch
English	Gizzard shad, American gizzard shad, Nanny shad, Eastern gizzard shad, Mud shad
Finnish	Kupusilli
French	Alose noyer, Alose à gésier, Alose américaine
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish	Dorosoma
Portuguese	Sável-de-papo
Russian
Serbo-Croat
Spanish	Sábalo molleja
Swedish
Turkish

Scientific name: Variety ofEyemouthcurehaddock that is smoked so lightly that it has the barest detectable smoky flavour and almost no coulor.
Danish
Dutch
English	Glasgow pale (Scotland)
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: The process of protecting unwrappedFrozen fish against drying in cold storage, by dipping in cold water, or by brushing or spraying with cold water,immediately after freezing to form a thin protective skin of ice.
Danish	Glasering
Dutch	Glaceren
English	Glazing
Finnish	Glaseeraus
French	Givrage
German	Glasieren
Greek	Glasarísma
Icelandic	IshúÞun
Italian	Glassaggio
Japanese	Gureizu
Norwegian	Glasering
Polish	Glazurowanie
Portuguese	Vidragem
Russian	Глазурирование
Serbo-Croat	Glaziranje
Spanish	Glaseado
Swedish	Glasering
Turkish	Glase

Scientific name:Mullus auratus
Danish
Dutch	Gestreepte zeebarbeel
English	Red goatfish
Finnish
French	Rouget-barbet doré
German
Greek
Icelandic
Italian
Japanese	Medama-himeji
Norwegian
Polish	Barwena karaibska
Portuguese	Salmonete-dourado
Russian
Serbo-Croat
Spanish	Salmonete colorado
Swedish
Turkish

Scientific name:Mullus barbatus
Danish	Rød mulle
Dutch
English	Red goatfish, Striped mullet, Bluntsnouted mullet, Striped goatfish
Finnish
French	Rouget barbet, Rouget de vase
German
Greek	Barbouni, Koutsomoura
Icelandic
Italian	Triglia di fango
Japanese
Norwegian
Polish
Portuguese	Salmonete da vasa
Russian
Serbo-Croat
Spanish	Moll de fang, Red mullet, Salmonete de fango
Swedish	Röd mullus, Rosenmulle
Turkish	Barbunya balığı

Scientific name:Mullidae See alsoMullus auratus,Mullus barbatus,Mullus surmuletus.
Danish	Mulle
Dutch
English	Goatfish
Finnish	Mullo
French	Rouget-barbet
German	Meerbarbe
Greek	Barboúni, Koutsomoúra
Icelandic	Sæskeggur
Italian	Triglia
Japanese	Himeji
Norwegian	Mulle
Polish	Barwena, Barbata
Portuguese
Russian	Барабулеые, Султанковые
Serbo-Croat	Trıje, Trıje odkamena
Spanish	Salmonete
Swedish	Mullus
Turkish	Tekir, Barbunya, Nil barbunyası

Scientific name:Gobiidae Various species in different waters. Marketed fresh or alive (Japan, Spain); in Japan also dried likeYakiboshiSee also Gobius niger.
Danish	Kutling
Dutch	Grondels
English	Goby
Finnish	Tokko
French	Gobie
German	Grundeln
Greek	Govil
Icelandic	Kytlingur
Italian	Gobido, Ghiozzo
Japanese	Haze
Norwegian	Kutlinger
Polish	Babka
Portuguese	Caboz
Russian	Бычковые
Serbo-Croat	Glavoči
Spanish	Góbido
Swedish	Smörbult
Turkish	Büyük kaya balığı

Scientific name:Gobius niger Øresund Aquarium, Denmark (Photo: © Johnny Jensen)
Danish	Sort Kutling, Smørbutte
Dutch	Zwarte grondel
English	Black goby
Finnish	Mustatokko
French	Gobie noire
German	Schwartzkühling, Schwarzgrundel
Greek	Cocovios, Govios, Mavrogovios
Icelandic
Italian	Ghiozzo nero
Japanese
Norwegian	Svartkutling, Kutling, Smørbøtte
Polish	Babka czarna
Portuguese	Caboz-negro
Russian
Serbo-Croat
Spanish	Gobi d'alga, Chaparrudo, Black goby, Purillo
Swedish	Svart smörbult
Turkish	Kömürcükayası balığı

Scientific name: Milder sort ofRed herring that is smoked only for five or six days instead of several weeks. In Canada also calledBloater.
Danish
Dutch	Dubbel gerookte steurharing
English	Golden cure, Mediterranean cure
Finnish
French
German
Greek	Govii
Icelandic
Italian	Aringhe dorate
Japanese
Norwegian
Polish
Portuguese	Arenque doirado
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Cold smokedBlock fillet of smallhaddock orwhiting, sometimes dyed; available chilled or frozen. SeeFillet.
Danish
Dutch	Koudgerookte vlinders
English	Golden cutlet
Finnish
French
German
Greek
Icelandic
Italian	Filetti affumicati
Japanese
Norwegian
Polish
Portuguese	Filete fumado
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Carassius auratus auratus Originally Japan introduced in many countries. Danmarks Akvarium,Denmark(Photo: © Johnny Jensen)
Danish	Guldfisk, Sølvkaruds, Sølvkarusse
Dutch	Goudvis
English	Goldfish
Finnish	Kultakala
French	Cyprin doré, Carassin doré, Dorade de Chine, Poisson rouge
German	Goldfisch
Greek	Cheisopsaro, Chrysopsaro, Chryssopsaro
Icelandic
Italian	Ciprino dorato, Carassio dorato, Pesce dorato
Japanese	Kin-buna, Kingyo
Norwegian	Gullfisk, Karuss
Polish	Karaś złocisty, Karas zlocisty a. chinski
Portuguese	Peixe encarnado, Peixe dourado, Pimpão
Russian	Серебряный карась, Золотая рыбка
Serbo-Croat
Spanish	Pez rojo
Swedish	Guldfisk
Turkish	Kırmızı balık

Scientific name:Sarpa salpa
Danish	Okseøjefisk
Dutch	Gestreepte bokvis
English	Salema, Goldline
Finnish	Boga
French	Saupe
German	Goldstrieme
Greek	Sálpa-sárpa, Salpa
Icelandic
Italian	Salpa
Japanese
Norwegian	Okseøyefisk
Polish	Salpa
Portuguese	Salema
Russian	Сальпа, Сарпа
Serbo-Croat	Salpa
Spanish	Salema, Cagona, Gold line, Saboga, Salpa
Swedish	Salpa
Turkish	Sarpan, Çıtari, Çitari balığı

Scientific name: Female gonads: seeRoe. Male gonads: seeMilt.
Danish	Kønsorganer
Dutch	Gonaden
English	Gonads
Finnish	Sukupuolielimet
French	Gonades
German
Greek	Gonades
Icelandic
Italian	Gonadi
Japanese	Seishokusen
Norwegian	Kjønnsorganer
Polish	Gonady
Portuguese	Gónades
Russian	Гонады
Serbo-Croat
Spanish	Gonadas
Swedish	Gonader, Könskörtlar
Turkish

Scientific name:Osphronemus goramy (Photo: © Johnny Jensen)
Danish	Guarami
Dutch	Goerami
English	Gourami, Giant gourami
Finnish	Gurami
French	Gourami
German	Knurrender gurami, Gurami, Riesen-Gurami, Speisegurami
Greek
Icelandic
Italian	Gurami
Japanese	Guurami
Norwegian
Polish	Gurami olbrzymi
Portuguese	Gurami, Guurami-gigante
Russian	Гурами
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Fillets of salmon rubbed in with a mixture of coarse salt, sugar and white pepper, placed meat-side against meat-side with dill, and pressed in a cool place. Considered to be best after 24 hours.
Danish	Gravlaks
Dutch	Drooggezouten gekruide zalm
English	Gravlax (Sweden)
Finnish	Graavisuolattu lohi
French	Gravlax (Suède)
German
Greek
Icelandic	Graflax
Italian	Filetti di salmone svedesi
Japanese
Norwegian	Gravlaks
Polish
Portuguese	Filetes de salmão à sueca
Russian
Serbo-Croat
Spanish	Filetes de salm´n con sal, Azucar y especias
Swedish	Gravlax
Turkish

Scientific name: Name used for some sharks, particularlyThresherName is also used forPacific cod. Grayfish might also be used as collective term for two Dogfish:Picked (spring) dogfish (Squalus acanthias ) andSmooth hound (Mustelus canis).
Danish
Dutch
English	Grayfish
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Thymallus thymallus Aqua Freshwater Aquarium,Silkeborg, Denmark (Photos: © Johnny Jensen)
Danish	Stalling
Dutch	Viagzaim, Vlagzalm
English	Grayling, Cangen las, European grayling
Finnish	Harjus
French	Ombre, Ombre de rivière
German	Äsche, Asch, Ombretta
Greek
Icelandic
Italian	Temolo
Japanese
Norwegian	Harr
Polish	Lipień, Lipien europejski
Portuguese	Peixe-sombra
Russian	Сибирский хариус
Serbo-Croat	Lipen
Spanish
Swedish	Harr
Turkish

Scientific name:Hyperoplus lanceolatus See Sandeel.
Danish	Tobiskonge
Dutch	Smelt, Zandspiering
English	Great sandeel, Launce
Finnish	Isotuulenkala
French	Lançon commun
German	Grosser Sandaal, Sandspierling, Tobis
Greek	Aminodýtes, Loutsáki
Icelandic	Trönusili
Italian	Cicerello
Japanese	Ikanago
Norwegian	Storsil, Stortobis, Tobis siler
Polish	Dobijak
Portuguese	Galeota-maior, Frachao, Geleota, Sandilho
Russian	Песчанка
Serbo-Croat	Hujka
Spanish	Pión, Great sand eel, Lanzon
Swedish	Tobiskung, Tobis
Turkish	Kum baığı

Scientific name:Trachinus draco See alsoWeever. Øresund Aquarium, Denmark (Photo: © Johnny Jensen)
Danish	Fjæsing
Dutch	Grote Pieterman
English	Greater weever
Finnish	Louhikala
French	Grande vive
German	Petermann, Petermännchen
Greek	Drákena, Megalodrakena
Icelandic	Fjörsungur
Italian	Tracina drago
Japanese
Norwegian	Fjesing
Polish	Ostrosz drakon
Portuguese	Peixe-aranha-maior
Russian	Большой морской дракон, Морской скорпион, Амейка
Serbo-Croat	Pauk bijeli
Spanish	Araña, Escorpión, Aranya blanca, Faneca brava, Greater weever fish
Swedish	Fjärsing, större
Turkish	Trakonya, Trakonya balığı

Scientific name:Rhombosolea tapirina
Danish
Dutch
English	Greenback flounder
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Salted white fish that, having been stacked for two or three days to press out as much brine as possible, are ready for drying. In France ‘Salé en vert' is also used for skins destined for tanning. Greenfish (one word) is also an alternative name forPollack.
Danish	Grønsaltet fisk
Dutch	Lichtgezouten magere vis
English	Green fish, Green cure, Green salted fish
Finnish
French	Poisson salé en vert
German
Greek	Psári hygrálato
Icelandic	Staðinn fiskur
Italian	Pesce salinato e sgocciolato
Japanese
Norwegian
Polish
Portuguese	Peixe verde
Russian
Serbo-Croat
Spanish	Pescado en verde
Swedish	Grönsaltad fisk
Turkish

Scientific name:Reinhardtius hippoglossoides 5 Kg – Ilulissat (Jakobshavn), Greenland John Bailey, England (Photos: © Johnny Jensen)
Danish	Hellefisk
Dutch	Groenlandse heilbot, Zwarte heilbot
English	Greenland halibut, Black halibut, Blue halibut, Lesser halibut, Mock halibut
Finnish	Grönlanninpallas
French	Flétan noir
German	Schwarzer Heilbutt
Greek
Icelandic	Grálúþa, Grálúpa
Italian	Halibut di groenlandia
Japanese	Karasu-garei
Norwegian	Blåkveite, Svartkveite
Polish	Halibut niebieski
Portuguese	Alabote-da-gronelândia
Russian	Черный палтус
Serbo-Croat
Spanish	Hipogloso negro, Fletán negro
Swedish	Mindre hälleflundra, Liten hälleflundra, Liten helgeflundra
Turkish

Scientific name:Balaena mysticetus See Right whale.
Danish	Grønlandshval
Dutch	Groenlandse walvis
English	Greenland right whale, Greenland whale, Right whale, Bowhead, Great polar whale, Arctic right whale
Finnish	Grönlanninvalas
French	Baleine franche
German	Grönlandswal
Greek
Icelandic	Norðhvalur, Sléttbakur
Italian	Balena di groenlandia
Japanese	Hokkyokukujira
Norwegian	Grønlandshval
Polish	Wal grenlandzki
Portuguese	Baleia-franca-boreal
Russian	Гренландский кит
Serbo-Croat	Kit
Spanish
Swedish	Grönlandsval, Nordval
Turkish

Scientific name:Somniosus microcephalus Maniitsoq (Sukkertoppen), Greenland (Photos: © Johnny Jensen)
Danish	Havkal, Grønlandshaj
Dutch	Groenlandse haai
English	Greenland shark, Oakettle, Ground shark
Finnish	Holkeri
French	Laimargue du Groénland
German	Eishai, Grönlandhai
Greek
Icelandic	Hákarl
Italian	Squalo di Gorenlandia Lemargo
Japanese
Norwegian	Håkjerring
Polish	Rekin polarny
Portuguese	Tubarão da Gronelândia, Tubarão-da-noite
Russian	Гренландская акула, (Атлантическая) полярная акула
Serbo-Croat
Spanish	Tiburón boreal, Tollo boreal, Tollo de Groenlandia
Swedish	Håkäring
Turkish	Groenlandse haai

Scientific name:Enteromorpha linza Edible seaweed; seeLaverbread.
Danish
Dutch	Eetbaar zeewier
English	Green laver
Finnish	Putkilevä
French
German
Greek
Icelandic
Italian	Alga commestible
Japanese	Usubaaonori
Norwegian
Polish	Alga-zielenica jadalna, Enteromorfa
Portuguese
Russian	Морской салат
Serbo-Croat
Spanish	Alga marina
Swedish	Platt tarmtång
Turkish	&nbsnbsp;

Scientific name:Hexagrammidae
Danish
Dutch
English	Greenling
Finnish	Vihersimppu
French	Terpuga
German
Greek
Icelandic
Italian
Japanese	Ainame
Norwegian
Polish	Terpuga
Portuguese	Lorcha
Russian	Терпуговые
Serbo-Croat
Spanish
Swedish	Grönfisk
Turkish

Scientific name:Ophiodon elongatus
Danish
Dutch
English	Lingcod, Blue cod, Buffalo cod, Cultus cod, Green cod, Leopard cod
Finnish	Vihersimppu
French	Terpuga, Terpuga buffalo
German
Greek
Icelandic
Italian
Japanese	Ainame
Norwegian
Polish	Ofiodon
Portuguese	Lorcha
Russian
Serbo-Croat
Spanish
Swedish	Grönfisk
Turkish

Scientific name:Perna canaliculus(New Zeeland)
Danish
Dutch
English	Green mussel, Greenlipped mussel, Perna
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Macrouridae
Danish
Dutch
English	Grenadier
Finnish	Lestikala
French
German
Greek
Icelandic	Langhali
Italian
Japanese	Sokodaro, Nezumi
Norwegian
Polish	Buławik
Portuguese	Lagartixa, Granadeiro
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Chelidonichthys gurnardus See alsoGurnard Øresund Aquarium,Denmark (Photo: © Johnny Jensen)
Danish	Grå knurhane
Dutch	Grauwe poon
English	Grey gurnard, Crooner, Gunnard, Hardhead, Knowd, Gowdy
Finnish	Kyhmykurnusimppu
French	Grondin gris
German	Grauer Knurrhahn, Knurrhahn
Greek	Kapóni, Grizokaponi
Icelandic	Urrari
Italian	Capone gorno, Pesce capone
Japanese	Hôbô, Kanagashira
Norwegian	Knurr, Knor, Vanlig knurr
Polish	Kurek szary
Portuguese	Cabra morena, Ruivo
Russian	Макрурусовые, Долгохвостые морской петух, Серая тригла
Serbo-Croat	Trilja (prasica), Kokot, Lastavica, Lastavica prasica
Spanish	Borracho, Perlon, Cap d'ase, Crego, Grey gurnard, Rubios
Swedish	Knot, Knorrhane, Gnoding
Turkish	Benekli kırlangıç, Beneklikırlangıç balığı, Kirlangiç, Kırlangıç balığı

Scientific name:Atlantic salmon returning from the sea to freshwater after spending only one winter at sea.
Danish
Dutch	Jacobzalm
English	Grilse
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Tapes decussatus
Danish
Dutch	Tapijtschelp
English	Grooved carpet shell, Carpet shell, Clam
Finnish	Mattosimpukka
French	Palourde
German	Teppichmuschel
Greek	Chávaro
Icelandic
Italian	Vongola nera
Japanese
Norwegian	Gullskjell
Polish	Małża bruzdowata
Portuguese	Amêijoa-boa
Russian	Морской петушок крестообразный
Serbo-Croat	Kučica
Spanish	Almeja fina
Swedish	Tapesmussla
Turkish

Scientific name: Those species of fish which normally occur on or close the sea bed.
Danish	Bundfisk
Dutch	Bodemvis
English	Groundfish, Demersal fish, Bottom fish
Finnish	Pohjakala
French	Poissons de fond, Poissons démersaux
German	Bondenfische
Greek	Benthopelagica
Icelandic
Italian	Pesce demersale
Japanese	Sokouo-rui
Norwegian	Bunnfisk
Polish	Ryby denne
Portuguese	Peixe de fundo
Russian	Донные рыбы
Serbo-Croat	Pridnena riba
Spanish	Peces de Fondo
Swedish	Bottenfisk
Turkish

Scientific name: General name for family of Serranidae (which also are termedSea bass orSea perch), but more particularly refers to Epinephelus and Mycteroperca spp., important food fishes in U.S.A.
Danish	Havaborre
Dutch
English	Grouper
Finnish	Meriahven
French	Mérou
German	Zackenbarsch
Greek	Rophós
Icelandic	Vartari
Italian	Cernia, Sciarrano
Japanese	Hata
Norwegian	Havabbor
Polish	Granik
Portuguese	Garoupa, Mero
Russian	Груперы, Черны, Мерои
Serbo-Croat	Epinephelus, Kirnja, Scorpeana, Bodeljka
Spanish	Mero, Cherna, Cherne
Swedish	Havsabborre, Grouper
Turkish	Orfoz

Scientific name: General name for fishes of the family Pomadasyidae (Atlantic, Pacific – America, Europe).This family includes among others Pomadasys, Parapristipoma, Bathystoma and Haemulon spp. See for exampleSargo, Porkfish,Pigfish
Danish	Gryntefisk
Dutch
English	Grunt, Grunter
Finnish	Murisija
French	Grondeur
German
Greek
Icelandic
Italian	Burro
Japanese	Isaki
Norwegian
Polish	Luszczyk
Portuguese	Roncador
Russian	Помадазиевые, Ворчуновые, Ронковые
Serbo-Croat
Spanish	Roncador, Burro
Swedish	Grunt
Turkish

Scientific name: Also spelt Guanine; extracted from scales of fish such asherring,for manufacture ofPearl essence; has also been used for conversion to Caffeine.
Danish	Guanin
Dutch	Guanine
English	Guanin
Finnish	Guaniini
French	Guanine
German	Guanin
Greek	Guanini
Icelandic	Guanin
Italian	Guanina
Japanese	Guanin
Norwegian	Guanin
Polish
Portuguese	Guanina
Russian
Serbo-Croat	Guanin
Spanish	Guanina
Swedish	Guanin
Turkish	Guanin

Scientific name: Shrimp paste, similar toDinailan, but salt is added after first drying period; mixture is dried for only one day after it is made into paste.
Danish
Dutch
English	Guinamos alamang (Philippines)
Finnish
French	Guinamos alamang (Philippines)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Rhinobatidae Belong to the order Rajiformes (see Ray).
Danish	Hvalhaj
Dutch	Guitaarrog
English	Guitarfish
Finnish	Kitararausku
French	Poisson-guitare
German	Geigenrochen
Greek	Rina
Icelandic
Italian	Pesce violino
Japanese	Sakatazame
Norwegian
Polish	Rocha
Portuguese	Viola
Russian	Рохлевые скаты
Serbo-Croat	Ražopas, Pasiraža
Spanish	Guitarra
Swedish	Hajrocka
Turkish	Iğnelikeler

Scientific name:Mustelus antarcticus
Danish
Dutch	Zuidelijke gladde haai, Stomkophaai, Australische toonhaai
English	Gummy shark, Smooth hound dogfish, Spotted gummy shark, Sweet William
Finnish
French	Émissole gommée
German	Australischer Glatthai
Greek
Icelandic
Italian	Palombo antartico
Japanese	Hoshizame, Hoshibuka
Norwegian
Polish	Mustel
Portuguese	Cação antártico
Russian	Обыкновенные куньи акулы
Serbo-Croat
Spanish	Musola, Musola austral
Swedish	Antarktisk hundhaj
Turkish	Köpek baligi

Scientific name: Triglaspp.
Danish	Knurhane
Dutch	Poon
English	Gurnard
Finnish	Kurnusimppu
French	Grondin, Trigle
German	Knurrhahn
Greek	Kapóni
Icelandic	Urrari
Italian	Pesce capone
Japanese	Hôbô, Kanagashira
Norwegian	Knurrfisk
Polish	Kurek
Portuguese	Cabra, Ruivo
Russian	Морские петухи, Триглы
Serbo-Croat	Lastavica, Lastavica prasica
Spanish	Rubios
Swedish	Knot, Knorrhane
Turkish	Kırlangıç

Scientific name: The word guts in this nomenclature is synonymous with Entrails, Intestines or Viscera; guts is the term generally used in the trade. See alsoGutted fish.
Danish	Indvolde
Dutch	Ingewanden
English	Guts
Finnish	Sisälmykset
French	Viscères
German	Gedärme
Greek	Endósthia
Icelandic	Slóg
Italian	Interiora
Japanese	Wata, Naizô, Zômotsu
Norwegian	Slo
Polish	Wnętrzności
Portuguese	Visceras
Russian	Внутренности
Serbo-Croat
Spanish	Visceras
Swedish	Rens, Inälvor
Turkish	Bağirsaklar

Scientific name: Fish from which the guts have been removed; alternative term is Eviscerated fish. In U.S.A. the term Drawn fish is mainly used; various special types of gutting, e.g.Gibbing,Nobbing
Danish	Renset fisk
Dutch	Gestripte vis, Gelubde vis
English	Gutted fish
Finnish	Perrattu kala
French	Poisson vidé
German	Ausgenommener Fisch
Greek	Apenteroméni ihthís
Icelandic	Slægður fiskur
Italian	Pesce sventrato
Japanese	Wata-nuki, Tsubo-nuki
Norwegian	Sløyd fisk
Polish	Ryba patroszona
Portuguese	Peixe eviscerado
Russian	Рыбные внутренности
Serbo-Croat	Riba kojoj je izvadjena utroba
Spanish	Pescado eviscerado
Swedish	Rensad fisk
Turkish	Ayıklanmıç balık

Scientific name: Fermented fish paste prepared from mixture of macerated fish flesh, salt and wheat bran, inoculated with a fungus called Aspergillus oryzae, formerly produced in industrial scale; more common similar productUo-miso.
Danish
Dutch
English	Gyomiso (Japan)
Finnish
French	Gyomiso (Japon)
German
Greek
Icelandic
Italian	Gyomiso
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Name sometimes given to largecod used for salting.
Danish
Dutch	Labberdaan
English	Haberdine
Finnish	Iso turska
French
German
Greek
Icelandic	Stórporskur
Italian
Japanese
Norwegian	Stortorsk
Polish
Portuguese	Bacalhau graúdo
Russian
Serbo-Croat
Spanish
Swedish	Stortorsk
Turkish

Scientific name:Melanogrammus aeglefinus Øresund Aquarium,Denmark (Photo: © Johnny Jensen)
Danish	Kuller, Hvilling
Dutch	Schelvis, Schelviskkuller
English	Haddock, Seed haddock
Finnish	Kolja
French	Églefin, Aiglefin, Âne, Anon, Bourricot, Calever, Habillot, Saint-pierre
German	Schellfisch
Greek	Gádos sp, Bakaliaros
Icelandic	Ýsa
Italian	Asinello
Japanese
Norwegian	Hyse, Kolje
Polish	Plamiak, Łupacz
Portuguese	Arinca, Bacalhau
Russian	Пикша
Serbo-Croat	Ugotica
Spanish	Eglefino
Swedish	Kolja
Turkish

Scientific name: Steamed flakes ofhaddock flesh packed with potato in cans with broth made from salt pork, flour, onion, fish broth and seasoning; heat processed (N. America).
Danish
Dutch	Schelvis hutspot in blik
English	Haddock chowder
Finnish	Koljamuhennos
French	Soupe d'églefin
German	Schellfisch-suppe
Greek
Icelandic
Italian	Zuppa di asinello
Japanese
Norwegian
Polish
Portuguese	Sopa de arinca
Russian
Serbo-Croat
Spanish	Sopa de eglefino
Swedish	Koljestuvning
Turkish

Scientific name: Various Merluccius and Urophycis spp.

Danish
Dutch	Heek
English	Hake
Finnish
French	Merlu
German
Greek	Bakaliáros
Icelandic	Lýsingur
Italian	Nasello
Japanese
Norwegian	Lysing
Polish	Morszczuk
Portuguese
Russian	Мерлуза, Хек
Serbo-Croat	Oslić
Spanish	Merluza
Swedish	Kummelsläktet
Turkish	Berlâm

Scientific name:Merluccius merluccius
Danish	Kulmule
Dutch	Stokvis
English	European hake, Cornish salmon, Hake, Herring hake
Finnish	Kummeliturska
French	Abadioa, Ânon, Bardot, Brochet de mer, Canapé, Colinet, Hoglet, Merlu blanc, Merluche, Nasello
German	Hechtdorsch, Seehecht
Greek	Bakaliáros, Mpakaliaros
Icelandic	Lýsingur
Italian	Merluzzo, Nasello
Japanese
Norwegian	Lysing
Polish	Morszczuk
Portuguese	Marmota, Pescada, Pescadinha
Russian
Serbo-Croat	Oslic
Spanish	Merluza, Carioca, Cria, European hake, Iluz, Lejatxa, Pescadilla, Pijotilla
Swedish	Kummel
Turkish	Berlam balığı

Scientific name:Hemiramphidae
Danish
Dutch
English	Halfbeak
Finnish	Puolinokkakalat
French	Demi-bec
German	Halbschnabelhecht
Greek
Icelandic
Italian	Mezzo-becco
Japanese	Savori
Norwegian
Polish	Półdziobiec
Portuguese	Meia-agulha
Russian	Полурыловые
Serbo-Croat
Spanish
Swedish	Halvnäbb
Turkish

Scientific name:Kyphosidae
Danish
Dutch
English	Halfmoon
Finnish
French	Calicagène demi-lune
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish	Skubacz
Portuguese	Escoprião
Russian	Кифозовые
Serbo-Croat
Spanish
Swedish
Turkish	Yarım ay

Scientific name: Fish removed from brine before it is fully cured. Also synonymously used to Medium salted fish.
Danish	Letsaltet fisk
Dutch	Matig gezouten vis
English	Half-salted fish, Half-fresh fish
Finnish	Kevytsuolattu kala
French	Poisson demi-sel
German
Greek	Psári elafrá alatisméno
Icelandic	Halsaltðaur fiskur, Nætursaltaður fiskur
Italian	Pesce semi-salato
Japanese	Usujio
Norwegian	Lettsaltet fisk
Polish	Ryba solankowana
Portuguese	Peixe semi-salgado
Russian	Рыба малосоленая
Serbo-Croat	Polu-soljena riba
Spanish	Pescado semi-salado
Swedish	Lättsaltad fisk
Turkish	Yari tuzlu balık

Scientific name:Hippoglossus hippoglossus Vannøya, Norway (Photos: © Johnny Jensen)
Danish	Helleflynder
Dutch	Heilbot
English	Atlantic halibut, Halibut
Finnish	Ruijanpallas
French	Flétan, Flétan de l'Atlantique
German	Heilbutt
Greek	Hippóglossa
Icelandic	Flyðya, Lúða, Heilagfiski
Italian	Halibut
Japanese	Ohyô
Norwegian	Kveite
Polish	Halibut, Halibut bialy
Portuguese	Alabote-do-Atlãntico, Alabote
Russian	Атлантический палтус
Serbo-Croat	Koniski jezik
Spanish	Halibut, Fletan, Hipogloso, Fletán del Atlántico
Swedish	Helgeflundra, Hälleflundra
Turkish

Scientific name: Oil extracted fromhalibut livers, very rich in vitamins A and D. Oil also extracted fromGreenland halibut. In Japan arrow toothed flatfish is used for the production of high potency vitamin oil.
Danish	Helleflynderleverolie
Dutch	Heilbot levertraan
English	Halibut liver oil
Finnish	Ruijanpallasmaksaöljy
French	Huile de foie de flétan
German	Heilbuttleberöl, Heilbuttlebertan
Greek
Icelandic	Lúðulýsi
Italian
Japanese	Ohyô kanyu
Norwegian	Kveitetran
Polish	Olej z wątrób halibuta
Portuguese	Óleo de figado de alabote
Russian	Масло из лечени палтуса
Serbo-Croat
Spanish	Aceite de higado de halibut
Swedish	Helgeflundreleverolja
Turkish

Scientific name: Smallporgy, sometimes eviscerated, skewered with bamboo pins, then dried after being toasted on fire. Also dried in heated solid salt.
Danish
Dutch
English	Hamayaki-dai (Japan)
Finnish
French	Hamayakidai (Japon)
German
Greek
Icelandic
Italian
Japanese	Hamayaki-dai
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Sphyrna zygaena
Danish	Hammerhaj
Dutch	Gladde hamerhaai, Hamerhaai
English	Smooth hammerhead, Hammerhead shark, Round-headed hammerhead shark, Common smooth hammerhead shark
Finnish	Vasarahai
French	Cagnole, Lou peï judiou, Marteau, Pantouflier lavaco, Peï jouziou, Peï martel, Peïs judieú, Requin-marteau commun, Scroesna
German	Gemeiner Hammerfisch, Hammerhai, Meerschlägel, Schlägelfisch
Greek	Paterítsa, Pateritza, Zygaena, Zygaina, Zygena
Icelandic
Italian	Pesce martello
Japanese	Shiro-shumokuzame
Norwegian	Hamerhai
Polish	Rekin mlot a. glowomlot pospolity
Portuguese	Tubarão-martelo
Russian	Молотоголовые акулы
Serbo-Croat	Jaram, Mlat
Spanish	Cachona, Carnuda, Cornudilla, Leunada, Martell, Medialuna, Pez martillo, Sarda de cachas, Tailandano, Tollo cruz
Swedish	Hammarhaj
Turkish	Çekiç, Çekiç balığı

Scientific name:Sphyrna mokarran
Danish
Dutch	Grote hamerhaai
English	Great hammerhead shark, Great hammerhead, Squat-headed hammerhead shark
Finnish	Isovasarahai
French	Grand requin-marteau
German	Großer Hammerhai
Greek	Megalozygena
Icelandic
Italian	Grande squalo martello
Japanese	Hira-shumokuzame, Nami-shumokuzame
Norwegian
Polish	Glowomlot olbrzymi
Portuguese	Tubarão-martelo-gigante
Russian	Молотоголовые акулы
Serbo-Croat
Spanish	Cachona grande, Cachona, Cornuda gigante, Pez martillo gigante, Tollo cruz, Tiburón martillo
Swedish	Stor hammarhaj
Turkish

Scientific name: Fish jelly product made by putting kneaded shark meat mixed with ground yam potato into boiling water. As it has a sponge-like texture, it floats when put into soup. See Kamaboko.
Danish
Dutch
English	Hampen (Japan)
Finnish
French	Hampen (Japon)
German
Greek
Icelandic
Italian
Japanese	Hampen
Norwegian
Polish
Portuguese
Russian	Полиприон-апуку
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Polyprion oxygeneios
Danish
Dutch
English	Hapuku wreckfish, Grouper
Finnish	Hylkyahven
French	Cernier de Juan Fernandez
German	Neuseeländischer Wrackbarsch
Greek	Vláchos
Icelandic
Italian	Cernia Neozelandese
Japanese	Minami-osuzuki, Nyuuziirando-oohata
Norwegian
Polish	Wrakon nowozelandzki
Portuguese	Cherne da Novazelandia
Russian
Serbo-Croat	Kirnja
Spanish	Bacalao, Cherna hapuku
Swedish	Vrakfisk
Turkish

Scientific name:Polyprion americanus
Danish	Vragfisk
Dutch	Wrakbaars
English	Wreckfish, Atlantic wreckfish, Cherna, Sea rock perch, Stone bass, Wreck bass
Finnish	Hylkyahven
French	Cernia, Cernio escourpena, Franfré rascas, Lucerna, Mérou de Bosques, Mérou fanfré, Péro-mérot, Peskar goat, Poisson de bois
German	Wrackfisch, Wrackbarsch
Greek	Vlachos, Vláchos
Icelandic	Blákarpi, Rekaldsfiskur
Italian	Cernia di fondale
Japanese	Aruzentin-oohata
Norwegian	Vrakfisk
Polish	Wrakon
Portuguese	Cherna, Cherne, Cherne-americano
Russian
Serbo-Croat	Kirnja glavulja
Spanish	Bacalao, Cherna, Chernoda, Dot, Jorna, Mero de roca, Pampol
Swedish	Vrakfisk, Vrakabborre
Turkish	Iskorpit hanisi, İskorpithanisi balığı

Scientific name: Name used for various species of clams.
Danish
Dutch	Venusschelp
English	Hard clam
Finnish
French
German	Venusmuschel
Greek	Ahiváda
Icelandic
Italian	Vongole dure
Japanese	Hamaguri, Hokkigai
Norwegian
Polish	Małże venus
Portuguese	Clame
Russian	Морской моллюск (венерка)
Serbo-Croat
Spanish
Swedish	Mussla
Turkish	Midye türü

Scientific name: White fish, particularlycod, that have been dry-salted and dried to a moisture content of 40% or less. (Compare withSoft cure).Less precisely, the term Hard cure may refer to white or fatty fish that have been subjected to prolonged salting (see Heavy salted fish) or smoking (seehard smoked fish). In Germany the term ‘Hartsalzung' (hard cure) refers to white fish that have been dry-salted to a content of more than 13% within the tissue or more than 20% in the tissue water.
Danish	Hårdsaltet fisk
Dutch	Zwaar gezouten en/of gerookte vis
English	Hard cure, Full cured fish, Full pickle fish
Finnish	Kovasuolattu ja kuivattu kala
French
German	Hartsalzung
Greek	Psári xeró alatisméno
Icelandic	Fullþburrkaðurr fiskur
Italian	Pesce salato a secco e asciugato
Japanese	Karajio, Kowajio, Katashio
Norwegian	Skarpsaltet og tørket fisk
Polish	Mocne solenie, Suszenie
Portuguese	Cura carregada
Russian	Консервирование
Serbo-Croat	Jako obradjena riba, Jako soljena ili dimljena riba
Spanish
Swedish	Hårdsaltad och torkad fisk
Turkish	Lakerda veya tuzlu balık

Scientific name: Name employed for various species of different families. Also used for Atlantic croaker,Grey gurnard andPacific grey.
Danish
Dutch
English	Hardhead
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Herring, whole gibbed or gutted, salted in barrels, also in watertight containers (basins) with 25 to 33% of weight of salt (salt content within the tissue about 24%. In Germany different trade designations are used: ‘Fetthering' from fat herring with gonads only slightly or not developed. ‘Vollhering' filled with gonads; if not assorted, ‘Vollfetthering'; ‘Ihlenhering' (or Yhlenhering') are also hard salt cured herring, but spawned and low fat content. ‘Wrackhering' are assorted hard salted herring, which may be lightly damaged but not broken in pieces; all products marketed in barrels of 102 litre capacity and assorted in sizes of herring (e.g. below 600, 601 to 700 herring per barrel, etc). See Mattie andCrown brand.
Danish	Hårdtsaltet sild
Dutch	Zwaar gezouten haring
English	Hard salted herring
Finnish	Kovasuolattu silli
French	Hareng fortement salé
German	Hartgesalzener Hering
Greek	Réges paités
Icelandic	Harðsöltuð sild
Italian	Aringhe sursalate
Japanese	Katashio nishin
Norwegian	Skarpsaltet sild
Polish	Śledż mocno solony
Portuguese	Arenque muito salgado
Russian	Крепкосоленая сельдь
Serbo-Croat	Jako soljena heringa
Spanish
Swedish	Hårdsaltad sill
Turkish	Sert tuzlu ringa

Scientific name: Splitsalmon or salmon sides pickle-salted in vats and packed in brine in barrels;salted until thoroughly impregnated; usually Pacific salmon spp. (U.S.A.); also calledPickled salmon.
Danish	Hårdsaltet laks
Dutch	Zwaar gezouten zalm
English	Hard salted salmon
Finnish	Kovasuolattu lohi
French	Saumon fotement salé
German	Hartgesalzener Lachs
Greek
Icelandic	Harðsaltaður lax
Italian	Salmone in salamoia
Japanese	Shio-zake
Norwegian	Spekelaks
Polish	Łosoś mocno solony
Portuguese	Salmão muito salgado
Russian	Крепкосоленая лосось
Serbo-Croat	Jako soljeni losos
Spanish	Salmon en salmuera
Swedish	Hårdsaltad lax
Turkish	Sert tuzlu som iyice tuzlanmiş som

Scientific name: Fish subjected to prolonged periods of cold smoke until hard; e.g. Golden cure (hard smoked herring), orRed herring.
Danish	Stærktrøget fisk, Koldrøget fisk
Dutch	Dubbelgerookte vis
English	Hard smoked fish
Finnish	Voimakkaasti savustettu kala
French	Poisson fortement fumé
German	Hartgeräucherter Fisch
Greek	Psári kapnistó
Icelandic	Reyktur fiskur
Italian	Pesce affumicato duro
Japanese	Kunsei, Reikun-hin
Norwegian	Hardrøkt fisk
Polish	Ryba wędzona na zimno
Portuguese	Peixe fortement fumado
Russian	Сильно копченая рыба
Serbo-Croat	Jako hladno dimljena riba
Spanish	Pescado ahumado en frío
Swedish	Hårdrökt fisk
Turkish	Lyice füme edilmiş balik

Scientific name: Salted herring, partially desalted and cold smoked, whole ungutted or gibbed; also heads and gut removed; curing time with salt is 2 to 3 weeks; called ‘Demi-sel' when subject to prolonged desalting for more than 46 hours and lightly cold-smoked. Also called familiarly ‘Gendarme'. Similar products in Germany: Lachshering (whole), Lachbückling (headed).
Danish
Dutch	Spekbokking, Engelse bokking, Zalm-bokking
English	Hareng saur (France)
Finnish
French	Hareng saur
German	Lachshering, Lachsbückling
Greek	Réges kaenistés
Icelandic
Italian	Aringa affumicata
Japanese
Norwegian
Polish
Portuguese	Arenque salgado
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Peprilus paru
Danish
Dutch
English	American harvestfish
Finnish
French	Stromaté lune
German
Greek
Icelandic
Italian
Japanese	Nishi-managatsuo
Norwegian
Polish	Błyszczyk
Portuguese
Russian	Помпаны
Serbo-Croat
Spanish	Palometa mono, Palometa pampano
Swedish	Amerikansk skördefisk, Skördefisk
Turkish

Scientific name:Peprilus alepidotus
Danish
Dutch
English	Harvestfish, North Atlantic harvestfish
Finnish	Voikala
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish	Błyszczyk
Portuguese	Pâmpano do Pacifico, Pâmpano-lua
Russian	Помпаны
Serbo-Croat
Spanish	Palometa mono, Palometa pompano
Swedish	Skördefisk, Smörfisk
Turkish

Scientific name: Fish from which the heads have been cut or broken off.
Danish	Hovedskåret fisk
Dutch
English	Headed fish, Beheaded fish, Headless fish, Headoff fish, Headed fish with bone
Finnish	Päätön kala
French	Poisson Étêté
German	Geköpfter Fisch
Greek	Psári aképhalo
Icelandic	Hausaður fiskur
Italian	Pesce decapitato
Japanese	Mutô-gyo, Kashira otoshi
Norwegian	Hodekappet fisk
Polish	Ryba odgłowiona
Portuguese	Peixe descabeçado
Russian	Тушка рыбы
Serbo-Croat
Spanish	Pescado descabezado
Swedish	Huvudkapad fisk
Turkish	Başı Kesilmiş balık

Scientific name: Fish cured by adding salt so that product contains approximately 40% salt on dry weight basis. Moisture content for heavy saltedcod is a follows: (Canada) Extra hard dried, not over 35% Hard dried, not over 40% Dry, 40% to 42% Semi-Dry, 42% to 44% Ordinary cure , 44% to 50% Soft dried, over 50% but not exceeding 54% See alsoHard salted salmon, Hard salted herring.
Danish	Fudsaltet fisk
Dutch	Zwaar gezouten vis
English	Heavy salted fish
Finnish	Kovasuolattu kala
French	Poisson fortement salé
German	Hartgesalzener Fisch
Greek	Psári xeró alatisméno
Icelandic	Harðsaltur fiskur
Italian	Pesce fortemente salato
Japanese	Katashio, Kowajio, Karashio
Norwegian	Skarpsaltet fisk
Polish	Ryba mocno solona
Portuguese	Peixe fortemente salgado
Russian	Крепкосоленая рыба
Serbo-Croat	Jako soljena riba
Spanish	Pescado sobresalado
Swedish	Hårdsaltad fisk
Turkish	Çok tuzlu balık

Scientific name: Product obtained by heavy salting but without hard drying, so that salt content averages about 17% on weight basis and moisture content about 47%.
Danish	Fudsaltet og lettøret fisk
Dutch	Zwaar gezouten, Licht gedroogde vis
English	Heavy salted soft cure (North America)
Finnish	Kovasuolattu kala ilman kuivausta
French
German
Greek
Icelandic	Balautsaltaður, Fullstaðinn fiskur
Italian	Pesce fortemente salato e asciugato
Japanese
Norwegian
Polish
Portuguese	Cura lenta de peixe de salga carregada
Russian
Serbo-Croat
Spanish
Swedish	Hårdsaltad fisk
Turkish

Scientific name: Name used forLumpfish (Cyclopterus lumpus ) belonging to the family Cyclopteridae. Name also used forPlaice (Europe) (Pleuronectes platessa).
Danish
Dutch
English	Henfish
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Young Sea trout.
Danish
Dutch	Zeeforel
English	Herling
Finnish
French
German
Greek
Icelandic
Italian	Trotella
Japanese
Norwegian
Polish	Młoda troć wędrowna
Portuguese	Truta
Russian	Молодь форели
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Clupea harengus Øresund Aquarium, Denmark (Photo: © Johnny Jensen)
Danish	Sild, Atlantisk sild
Dutch	Haring, Toter
English	Atlantic herring, Herring, Digby, Mattie, Sild, Yawling, Sea Atlantic herring
Finnish	Silli, Tyynenmerensilli, Silakka
French	Hareng, Hareng atlantique, Hareng de l'Atlantique
German	Hering, Allec, Silling
Greek	Régha
Icelandic	Síld
Italian	Aringa
Japanese	Nishin, Kadoiwashi
Norwegian	Sild
Polish	Śledż, Sledz atlantycki a. oceaniczny
Portuguese	Arenque
Russian	Атлантическая (мурманская, многопозвонковая) сельдь
Serbo-Croat	Heringa, Sledy
Spanish	Arenque, Arenque del Atlántico, Herring
Swedish	Sill, Strömming
Turkish	Ringa

Scientific name: Small pieces of boneless skinless fillets ofherring packed in various
sauces (wine, sour, cream or tomato cocktail). In Germany also with skin and bones as
Marinade orKochfischwaren;
in Norway the term is used for canned small pieces of young herring packed in oil or sauces. See alsoGaffelbidder.

Danish
Dutch	Stukjes haring in saus
English	Herring cutlets
Finnish	Silli haarukkapalonia
French	Filets de hareng
German	Heringshappen
Greek
Icelandic
Italian	Cotolette di aringa
Japanese
Norwegian
Polish
Portuguese	Bocados de filetes de arenque
Russian
Serbo-Croat
Spanish	Trocitos de filetes de arenque
Swedish	Skivsill
Turkish	Parçalanmiş ringa

Scientific name: Cooked fish product prepared withherring, paced in jelly, also slices of cucumber, carrots and spices added. Also calledKochfischwaren.
Danish	Sild i gele
Dutch	Haring in gelei
English	Herring in Jelly, Aspic herring, Jelly herring
Finnish	Silliä geleessä
French	Hareng en gelée
German	Hering in Gelee
Greek
Icelandic	Sild í hlaupi
Italian	Aringa in gelatina
Japanese
Norwegian
Polish	Śledż w galarecie
Portuguese	Arenque em geleia
Russian	Сельдь в желе
Serbo-Croat	Hering u želeu, Heringa u aspiku
Spanish	Arenque a la gelatina
Swedish	Sill i gelé
Turkish	Jöle içinde ringa

Scientific name: Fillets of saltedherring, partly desalted and marinated with vinegar or marinated herring fillets prepared with different supplements, like wine, spices, sour cream, sweet cream, sieved herring milt, onions, cucumbers, etc.
Danish
Dutch	Haring in zure roomsaus
English	Herring in sour cream sauce
Finnish	Silliä semtanakastikkeessa
French	Hareng à la crème
German	Hering in saurer Sahne, Eingelegte heringe nach hausfrauenart
Greek
Icelandic
Italian	Aringhe alla cream acida
Japanese
Norwegian
Polish	Śledż w sosie śmietankowym
Portuguese	Arenque em creme ácido
Russian	Сельдь в сметаном соусе
Serbo-Croat	Heringa u kiselom umaku i dodatcima
Spanish	Arenque en slasa a la crema
Swedish	Sill i sur gräddsås
Turkish	Ringa (ekş i krema içinde)

Scientific name: Vinegar-cured herring fillets packed in a sauce made from white wine, vinegar, onions, sugar and spices. Marketed : Semi-preserved. Also canned: precooked herring fillets; packed in liquid wine sauce or with binding material, thickened sauces, with wine as flavouring, ingredient; sometimes named according to the kind of wine, e.g. in Malaga wine sauce.
Danish
Dutch	Haring in wijnsaus
English	Herring in wine sauce
Finnish	Silliä viinikastikkeessa
French	Hareng mariné au vin
German	Hering in Weinsosse
Greek
Icelandic	Síld í vínsósu
Italian	Aringhe al vino bianco
Japanese
Norwegian
Polish
Portuguese	Arenque em molho de vinho
Russian
Serbo-Croat	Heringa u umaku od vina
Spanish	Arenques en salsa de vino
Swedish	Sill i vinsås
Turkish	Şarap soslu ringa

Scientific name: Fish meal prepared fromherring and herring waste; seeFish meal. In Japan, oriental saury,mackerel,sardines etc., are mainly used for the production of fish meal.
Danish	Sildemel
Dutch	Haringmeel
English	Herring meal
Finnish	Sillijauho, Rehulaatu
French	Farine de hareng
German	Heringsmehl
Greek	Ichthyálevro appo régges
Icelandic	Síldarmjöl
Italian	Farina di aringhe
Japanese	Nishin gyofun
Norwegian	Sildemel
Polish	Mączka śledziowa
Portuguese	Farinha de arenque
Russian	Мука из сельди
Serbo-Croat	Riblje brašno od heringe
Spanish	Harina de arenque
Swedish	Sillmjöl
Turkish	Ringa unu

Scientific name:Herringmilts mixed with vinegar sauce and strained through a sieve to remove membranes; used for packing vinegar cured herring products.
Danish
Dutch	Haringhomsaus
English	Herring milt sauce
Finnish	Sillinmaitikastike
French	Sauce de laitance de hareng
German	Michnersosse, Milchnertunke
Greek
Icelandic	Sviljasósa
Italian	Salsa di latte di aringhe
Japanese
Norwegian
Polish
Portuguese	Molho de lácteas do aronque
Russian
Serbo-Croat
Spanish	Salsa de criadillas de arenque
Swedish	Sillmjölkesås
Turkish

Scientific name: Fish body oil extracted fromherring, usually by cooking and pressing.
Danish	Sildeolie
Dutch	Haringolie
English	Herring oil
Finnish	Silliöljy
French	Huile de hareng
German	Heringsöl
Greek	Ladi apo régges
Icelandic	Síldarlýsi
Italian	Olio de aringhe
Japanese	Nishin yu
Norwegian	Sildeolje
Polish	Olej śledziwy
Portuguese	Óleo de arenque
Russian	Масло из сельди
Serbo-Croat	Riblje ulje od heringe
Spanish	Aceite de arenque
Swedish	Sillolja
Turkish	Ringa yağı

Scientific name: Delicatessen products made from vinegar cured, mostly diced, herring fillets, e.g.Sauerlappen; also from salt herring, e.g.Matje cured herring, Spice cured herring, mixed together with diced cucumbers, onions, vegetables,spices and mayonnaise; may be packed unprocessed in containers which are not air-tight, also in glass jars or cans. Recipes vary from country to country, but many originate from Germany; typical are White herring salad, and Red herring salad (from added pickled red beetroot); also Dry herring salad (Trockener Heringssalat) only prepared with some oil, also with vinegar.
Danish	Sildesalat
Dutch	Haringsalade
English	Herring salad
Finnish	Sillisalaatti
French	Salade de hareng
German	Heringssalat
Greek
Icelandic	Síldasalat
Italian	Insalata di aringhe
Japanese
Norwegian	Sildesalat
Polish	Sałatka śledziowa
Portuguese	Salada de arenque
Russian	Салат из сельди
Serbo-Croat	Salata od heringe
Spanish	Ensalada de arenques
Swedish	Sillsallad
Turkish	Ringa salatası

Scientific name: Pieces of marinatedherring fillets, also from salt herring with sliced or diced onions, cucumbers, also celery, spices and mayonnaise; also with herring milt sauce added. Minimum herring content: 50%.
Danish
Dutch
English	Heringsstip (Germany)
Finnish
French	Heringsstip (Allemagne)
German	Heringsstip
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Tenualosa ilisha
Danish
Dutch
English	Hilsa, Hilsa herring, Hilsa shad
Finnish
French	Alose hilsa
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish	Hilza indyjska
Portuguese	Pala
Russian
Serbo-Croat
Spanish	Sábalo hilsa
Swedish
Turkish

Scientific name:Chelidonichthys spp. Several species are fished commercially in Japanese waters; marketed fresh, sometimes alive.
Danish
Dutch
English	Hobo gurnard
Finnish
French	Grondin Japonais
German
Greek
Icelandic
Italian
Japanese	Hôbô
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Trinectes maculatus
Danish
Dutch
English	Hogchoker
Finnish
French	Sole bavoche
German	Amerikanische Seezunge, Gefleckte Flunder, Sandflunder, Zwergflunder
Greek
Icelandic
Italian
Japanese
Norwegian
Polish	Achira
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Macruronus novaezelandiae Also used forSurimi.
Danish
Dutch
English	Blue grenadier, Hoki, New Zealand whiptail
Finnish
French	Grenadier bleu
German	Langschwanzseehecht
Greek
Icelandic
Italian	Nasello azzurro
Japanese	Hoki
Norwegian
Polish	Miruna nowozelandzka
Portuguese	Granadeiro-azul
Russian	Новозеландский макруронус
Serbo-Croat
Spanish	Cola de rata azul, Merluza, Merluza azul, Merluza de cola azul
Swedish	Blå grenadjär, Hoki
Turkish

Scientific name: A liquid product from whole fish or offal containing about 50% of moisture, prepared as an alternative to fish meal (U.S.A.). The term Liquid fish is used synonymously . Should not be confused with Condensed fish solubles.
Danish
Dutch	Ingedampte vis
English	Homogenised condensed fish, Liquid fish
Finnish	Homogenoitu kalatiiviste
French	Hydroly sat, Poisson liquide
German
Greek
Icelandic
Italian	Pesce omogeinizzato condensato
Japanese
Norwegian
Polish
Portuguese	Peixe condensado homogeneizado
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Trachurus trachurus Øresund Aquarium, Denmark (Photo:© Johnny Jensen)
Danish	Hestemakrel
Dutch	Horsmakreel, Marsbanker
English	Atlantic horse mackerel, Horse mackerel, Scad
Finnish	Piikkimakrilli
French	Chinchard commun, Chinchard d'Europe, Saurel, Severeau
German	Bastardmakrele, Holzmakrele, Stöcker
Greek	Grizosavrido, Savridi
Icelandic	Brynstirtla
Italian	Scombro bastardo, Sorello, Sugarello, Suro, Suro di fondo
Japanese	Aji, Maaji, Muroaji
Norwegian	Taggmakrell, Hestemakrell
Polish	Ostrobok pospolity
Portuguese	Carapau, Chicharro
Russian	Ставриды; сигарные (десятиперые) ставриды
Serbo-Croat	Sarun, Snjur, Trnobok
Spanish	Chicharro, Chincho, Horse mackerel, Jurel, Sorell, Xurelo
Swedish	Taggmakrill,Makrillstör, Hästemakrill
Turkish	Istavrit, İstavrit balığı, Karagöz istavrit, Karagözistavrit balığı

Scientific name:Saragassum enerve (Japan) Seeweed.
Danish
Dutch
English	Horsetail tang
Finnish	Sargassolevä
French
German
Greek
Icelandic
Italian	Sargasso
Japanese	Hondawara
Norwegian
Polish	Gronorost sargassum
Portuguese	Alga
Russian	Бурые водоросли
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name: Fish that have been marinated in hot vinegar. See also Kochfischwaren (Germany).
Danish
Dutch	Vis ingelegd in hete azijn
English	Hot-marinated fish
Finnish	Kuumamarinoitu kala
French	Poisson mariné à chaud
German
Greek
Icelandic
Italian	Pesce marinato a caldo
Japanese
Norwegian
Polish
Portuguese	Peixe em vinagre quente
Russian
Serbo-Croat	Topio marinirana riba
Spanish	Pescado escabethado en caliente
Swedish	Varmmarinerad fisk
Turkish	Sıcak marinasyon

Scientific name: Fish cured in hot smoke at temperature up to 250ºF (about 120ºC) so that the protein is coagulated and the product can be eaten without further cooking. Temperature in the fish must reach at least 140ºF (60ºC); various products.Buckling,Fleckhering (Germany),Kieler sprotten (Germany),Bloater andSmokie.
Danish	Varmrøget fisk
Dutch	Warm gerookte vis, Gestoomde vis
English	Hot-smoked fish
Finnish	Lämminsavustettu kala
French	Poisson fumé à chaud
German	Heissgeräucherter Fisch
Greek	Psári kannistó
Icelandic	Heitreyktur fiskur
Italian	Pesce affumicato a caldo
Japanese	Onkun
Norwegian	Varmrøkt fisk
Polish	Ryba wędzona na gorąca
Portuguese	Peixe fumado a quente
Russian	Рыба горячего копчения
Serbo-Croat	Toplo dimljena riba
Spanish	Pescado ahumado en caliente
Swedish	Varmrökt fisk
Turkish	Sıcak füme balık

Scientific name:Coregonus oxyrinchus See alsoWhitefish.
Danish	Snæbel
Dutch	Houting
English	Houting
Finnish	Järvisiika, Siika
French	Corégone, Bondelle
German	Edelmaräne, Gangfisch, Kleine Schwebrenke, Nordseeschnäpel, Schnäpel, Schnepel
Greek	Korégonos
Icelandic
Italian	Bondella, Coregone, Coregone musino
Japanese
Norwegian	Nebbsik
Polish	Sielawa
Portuguese	Coregono bicudo, Coregono-bicudo
Russian	Европейская ряпушка
Serbo-Croat	Ozimica
Spanish
Swedish	Näbbsik, Älvsik, Planktonsik
Turkish

Scientific name:Oxynotus centrina
Danish
Dutch	Grootvinruwhaai, Strijkijzerruwhaai
English	Angular roughshark, Angular rough shark, Humantin
Finnish
French	Centrine commune
German	Meersau
Greek	Gourounópsara, Kentroni, Oxynotos
Icelandic
Italian	Pesce porco
Japanese
Norwegian
Polish	Brazosz
Portuguese	Peixe-porco, Porco
Russian	Акула-свинья, Обыкновенная центрина
Serbo-Croat	Morski prasac
Spanish	Cerdo marino
Swedish	Trekantshaj
Turkish	Domuz baigi, Domuz balığı

Scientific name:Megaptera novaenglia Seewhales.
Danish	Pukkelhval
Dutch	Bultrug
English	Humback whale, Hunchbacked whale
Finnish	Ryhävalas
French	Jubarte
German	Buckelwal
Greek
Icelandic	Hnufubakur
Italian	Megattera, Balenottera gobba
Japanese	Zatôkujira
Norwegian	Knølhval
Polish	Humbak
Portuguese	Baleia-de-bossas
Russian	Горбач (усатый кит)
Serbo-Croat	Vrsta kita
Spanish	Ballena nudosa, Ballena jorobada
Swedish	Knölval, Puckelval
Turkish

Scientific name: One of the recommended trade names forDogfish in U.K.; may also be called Flake or Rigg.
Danish
Dutch
English	Huss
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish

Scientific name:Leuciscus idus Kotka, Finland (Photos: © Johnny Jensen)
Danish	Rimte, Ejbygedde, Emde, Strandkarpe
Dutch	Winde
English	Ide, Orfe, Orff
Finnish	Säyne
French	Véron, Ide, Ide mélanote
German	Aland, Gäse, Goldorfe, Jesen, Nerfling, Orfe
Greek	Leukískos-tsiróni
Icelandic
Italian	Ido
Japanese
Norwegian	Vederbuk
Polish	Jaż
Portuguese	Escalo-prateado, Escalo
Russian	Язь
Serbo-Croat	Jeź
Spanish	Cacho, Cachuelo
Swedish	Id
Turkish