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Fishdictionary – Fisklexikon 2

Scientific name:Oncorhynchus keta

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

DanishKetalaks
DutchChum zalm
EnglishChum salmon, Chum, Dog salmon, Keta salmon, Qualla, Calcio salmon, Fall salmon
FinnishKoialohi
FrenchSaumon keta, Saumon chien
GermanHundslachs, Ketalachs, Chumlachs
GreekSolomos
Icelandic
ItalianSalmone keta
JapaneseSake, Shake, Shirozake, Akiaji, Tokishirazu
NorwegianKetalaks
PolishKeta
PortugueseSalmão-câo
RussianКета
Serbo-CroatVrsta lososa
SpanishSalmon 'chum', Keta
SwedishHundlax, Chum, Keta
Turkish
Scientific name: There are various types of clams. See Mya arenaria
DanishSandmusling
DutchStrandgaper
EnglishClam
FinnishHietasimpukka
FrenchClam
GermanSandklaffmuschel
GreekAchiváda
IcelandicSmyrslingur
ItalianVongole
JapaneseNimaigai
NorwegianSandskjell
PolishPiaskołaz małgiew
PortugueseClame de areia
RussianМорской моллюск мия
Serbo-CroatSkoljke
SpanishAlmeja
SwedishSandmussla
TurkishMidye 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
DutchHaché met schelpdierviees
EnglishClam chowder
Finnish
FrenchSoupe de clam
German
Greek
Icelandic
ItalianMinestra con vongole
Japanese
Norwegian
Polish
PortugueseSopa de clame
Russian
Serbo-CroatGusta juha od školjkasa
SpanishSopa de almejas
Swedish
TurkishMidye 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
DutchSchelpdiervocht
EnglishClam liquor
FinnishSimpukan keitinliemi
FrenchLiqueur de clam
German
Greek
Icelandic
ItalianEssenza di vongole
JapaneseKai-no-nijiru
Norwegian
Polish
PortugueseLicor de clame
Russian
Serbo-Croat
SpanishExtracto de almejas
SwedishMusselextrakt
TurkishMidye 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
EnglishCleanplate 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
EnglishCleansed shellfish
Finnish
FrenchCoquillage épuré
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Headed guttedalewives with roe inside.
Danish
Dutch
EnglishClipped roe (U.S.A.)
Finnish
FrenchGaspareaux 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
EnglishCoalfish
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Rachycentron canadum
Danish
Dutch
EnglishCobia, Black kingfish, Crabeater, Sergeant fish
FinnishOkakala
FrenchMahou (Guyanes), Cobia, Mafou
GermanOffiziersfisch
Greek
Icelandic
Italian
JapaneseSugi
Norwegian
Polish
PortugueseFogueteiro-galego, Rachica, Filho-pródigo, Sargento
RussianРыба-сержант, Черная рыба, Нигрита, Канадус, Кобия
Serbo-Croat
SpanishCobia, Peje palo
Swedish
Turkish
Scientific name: Cnidoglanis macrocephalus
Danish
Dutch
EnglishCobbler, Deteira, Estuary catfish
Finnish
FrenchMachoiron d'Australie
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Cardidae
DanishHjertemusling
DutchKokhaan, Kokkel
EnglishCockle, Common cockle
FinnishSydänsimpukka
FrenchCoque
GermanHerzmuschel
GreekKidónia
IcelandicBáruskeljar
ItalianCuore edule
JapaneseTorigai
NorwegianHjerteskjell
PolishSercak
PortugueseBerbigão-vulgar
RussianМолллюск-сердцевик
Serbo-CroatSrčanka
SpanishBerberecho, Croque
SwedishHjärtmussla
Turkish
Scientific name:Gadus morhua The French term Morue properly refers to salted cod. Denmark Aquarium, Denmark (Photos: © Johnny Jensen)
DanishTorsk, Almindelig torsk
DutchKabeljauw
EnglishAtlantic cod, Cod, Haberdine
FinnishTurska
FrenchCabillaud, Morue, Morue de l'Atlantique
GermanKabeljau, Dorsch
GreekGádos, Bakaliáros, Tararunuk
IcelandicÞorskur
ItalianMerluzzo bianco
JapaneseTara, Madara
NorwegianTorsk, Skrei, Klippfisk
PolishDorsz, Pomuchel, Watlusz
PortugueseBacalhau, Bacalhau-do-Atlântico
RussianТреска
Serbo-CroatBakalar, Ugotica
SpanishBacalao, Bacallà
SwedishTorsk Atlantisk, Torsk
TurkishMorina
Scientific name: Edible portion from head of largecod.
Danish
DutchLippen en kelen
EnglishCod cheeks
FinnishTurskan pääliha
FrenchJoues de morue
German
Greek
IcelandicKinnar
ItalianGuance de merluzzo
Japanese
Norwegian
PolishPoliczki dorszowe
PortugueseBochechas de bacalhau
RussianТреска по-польски
Serbo-Croat
SpanishCarrilleras de bacalao
SwedishTorskkinder
TurkishMorine 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
EnglishCodfish (U.S.A.)
Finnish
FrenchBrique de morue (E.U.)
German
Greek
Icelandic
ItalianMattonelle de baccalá
Japanese
Norwegian
Polish
PortuguesePedaços de bacalhau em forma de tijolos
Russian
Serbo-Croat
SpanishBriquetas 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).
DanishSmàtorsk
DutchGul
EnglishCodling
FinnishPieni turska
French
GermanDorsch
Greek
IcelandicSmáþorskur, Þyrsklingur
ItalianPiccolo merluzzo bianco
Japanese
NorwegianSmàtorsk
PolishDorsz mały, Bałtycki
PortugueseBacalhau pequeno
RussianМелкая треска, Пертуш
Serbo-Croat
SpanishBacaladito
SwedishSmåtorsk
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).
DanishTorskelevermel
DutchKabeljauwlevermeel
EnglishCod liver meal
FinnishTurskanmaksajauho
FrenchFarine de foie de morue
GermanDorschlebermehi
Greek
IcelandicLifrarmjöl
ItalianFarina di fegato di merluzzo
JapaneseKanzô matsu
NorwegianTorskelevermel
PolishMączka z wątrob dorszowych
PortugueseFarinha de fígado de bacalhau
RussianПечень трески
Serbo-CroatBakalerevo jetreno brašno
SpanishHarina de higado de bacalao
SwedishTorsklevermjöl
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.
DanishTorskeleverolie
DutchLevertraan
EnglishCod liver oil
FinnishTurskanmaksaöljy
FrenchHuile de foie de morue
GermanDorschelberöl, Dorschlebertran
GreekMourounélaion
IcelandicÞorskalýsi
ItalianOlio di fegato de merluzzo
JapaneseTara kanyu
NorwegianTorskelevertran
PolishOlej z watrób dorsza, Tran
PortugueseÓleo de figado de bacalhau
RussianРыбий жир
Serbo-CroatBakalarevo jetreno uije
SpanishAceite de higado de bacalao
SwedishTorskleverolja
TurkishTıbbî baık yaği
Scientific name: Edible paste made fromcod livers, with spices and other flavouring ingredients. Marketed canned; also sausages.
DanishTorskeleverpostej
DutchKabeljauwleverpastei
EnglishCod liver paste
FinnishTurskanmaksatahna
FrenchPâte de foie de morue
GermanDorschleberpaste
Greek
IcelandicÞorska-lifarkæfa
ItalianPasta de fegato de merluzzo
Japanese
NorwegianTorskeleverpostei
PolishPasztet z wątrób dorszowych
PortuguesePasta de figado de bacalhau
RussianПаста из печени паштет
Serbo-CroatBakalareva jetrena pašteta
SpanishPasta de higado de bacalao
SwedishTorskleverpastej
Turkish
Scientific name:Oncorhynchus kisutch Harrison River, Bristish Columbia, Canada (Photos: © Johnny Jensen)
Danish
DutchCohozalm
EnglishCoho salmon, Coho, Silver salmon, Blueback, Medium red salmon, Jack salmon, Silverside
FinnishHopealohi
FrenchSaumon argenté, Saumon coho
GermanSilberlachs, Chumlachs
GreekSolomos koho
Icelandic
ItalianSalmonè argentato
JapaneseGinzake, Ginmâsu
NorwegianCoho laks
PolishKizucz
PortugueseSalmão prateado
RussianКижуч
Serbo-CroatVrsta pacifičkog lososa
SpanishSalmon 'coho', Coho
SwedishSilverlax, 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).
DanishKoldrøget fisk
DutchKoudgerookte vis
EnglishCold-smoked fish
FinnishKylmäsavustettu kala
FrenchPoisson fumé à froid
GermanKaltgeräucherter Fish
Greek
IcelandicKaldreyktur fiskur
ItalianAffumicato a freddo
JapaneseReikun-gyo
NorwegianKaldrøkt fisk
PolishRyba wędzona na zimno
PortuguesePeixe fumado a frio
RussianРыба холодного копчения
Serbo-CroatHladno dimijena riba
SpanishPescado ahumado en frío
SwedishKallrökt fisk
TurkishSoğuk 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.
DanishFrostlagring
DutchDiepvriesopslag
EnglishCold storage
FinnishKylmävarasto
FrenchEntreposage frigorifique
GermanTiefkühllagerung
GreekPsigía
IcelandicFrystigeymd
ItalianConservazione al freddo
JapaneseReizô
NorwegianFryselagring
PolishSkładowaine zamra/żalnicze
PortugueseArmazenagem de congelados
RussianХранение рыбы холодного копчения -18ºC.
Serbo-Croat
SpanishAlmacenamiento frogorifico
SwedishFryslagring
TurkishSoğuk muhafaza
Scientific name: Indian mackerel (Rastrelliger canagurta ) gytted and cured in wooden barrels with salt and Malabar tamarind.
Danish
Dutch
EnglishColombo cure
Finnish
FrenchSalé colombo
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Serranus cabrilla (Photos: © Johnny Jensen)
DanishHavaborre
Dutch
EnglishComber, Garrupa, Learned rockfish
FinnishPastelliahven
FrenchSalé chèvre, Serran chèvre, Sarran, Têtard
GermanZiegenbarsch, Schriftbarsch, Sägebarsch
GreekXános, Chanos
Icelandic
ItalianPerchia
Japanese
NorwegianAbborrkilling
PolishKabryl
PortugueseSerrano-alecrim, Alecrim
RussianКаменный окунь-ханос
Serbo-CroatKanjac
SpanishCabrilla, Mero bord, Vaqueta
SwedishStörre medelhavsabborre
TurkishAsil hani, Hani baligi
Scientific name:Cardium edule
DanishHjertemusling
DutchKokkel, Kokhaan
EnglishCommon cockle
FinnishSydänsimpukka
FrenchCoque commune
GermanEssbare Herzmuschel
GreekKydóni
IcelandicHjartaskel
ItalianCuore edule
JapaneseTorigai
NorwegianHjerteskjell, Saueskjell
PolishSercówka pospolita
PortugueseBerbigão-vulgar
RussianОбычный моллюск-сердцевик
Serbo-CroatSrčanka
SpanishBerberecho, Croque
SwedishHjärtmussla
Turkish
Scientific name:Delphinus delphis See alsoDolphin.
DanishDelfin
DutchDolfijn
EnglishCommon dolphin
FinnishDelfiini
FrenchDauphin commun
GermanGemeiner Delphin
GreekDelphini
IcelandicHöfrungur
ItalianDelfino
JapaneseBandoiruka
NorwegianDelfin
PolishDelfin pospolity
PortugueseGolfinho
RussianЗолотистая макрель, Дорадо, Большая корифена
Serbo-CroatPliskavica, Dupin
SpanishDelfin
SwedishSpringare, Delfin vanlig
TurkishAdi yunus
Scientific name:Ostrea edulis For further details seeOyster.
DanishØsters
DutchOester
EnglishCommon oyster, Flat oyster, European oyster
FinnishOsteri
FrenchHuître plate
GermanAuster
GreekStrídia
IcelandicOstra
ItalianOstrica europea platta
JapaneseKaki
NorwegianØsters
PolishOstryga zwyczajna
PortugueseOstra-plana-Europeia
RussianОбычные устрыцы
Serbo-CroatKamenica
SpanishOstra (plana)
SwedishOstron, Europeiskt, Ostron
TurkishIstiridye
Scientific name:Palaemon serratus See alsoPrawn.
DanishRoskildereje
DutchSteurkrab, Steurgarnaal
EnglishCommon prawn
FinnishLeväkatkarapu
FrenchBouquet
GermanSägegarnele
GreekGarida
IcelandicRækja
ItalianGambarello
Japanese
NorwegianStrandreke
PolishKrewetka zwyczajna
PortugueseCamarão-branco-legitimo
RussianОбычная пильчатая креветка
Serbo-CroatKozica obična
SpanishCamarón gámba
SwedishTångräka, Strandräka
TurkishTeke
Scientific name:Carcinus maenas
DanishStrandkrabbe
DutchStrandkrab
EnglishCommon shore crab, Green shore crab
FinnishRantataskurapu
FrenchCrabe vert
GermanStrandkrabbe
GreekKavouras
IcelandicKrabbi
ItalianGranchio commune, Granchio ripario
Japanese
NorwegianStrandkrabbe
PolishKrab brzegowy
PortugueseCaranguejo verde
RussianПрибрежный краб
Serbo-CroatRak, Obična zakovica
SpanishCangrejo de mar
SwedishStrandkrabba
TurkishÇingene 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.
DanishHestereje, Sandhest
DutchGarnaal
EnglishCommon shrimp
FinnishHietakatkarapu
FrenchCrevette grise
GermanNordseekrabbe, Granat, Garnele
GreekGarída
IcelandicHrossarækya
ItalianGamberetto grigio
Japanese
NorwegianHestereke
PolishGarnela zwyczajna
PortugueseCamarão-negro, Camarão-mouro
RussianКреветка
Serbo-CroatKozice
SpanishQuisquilla
SwedishSandräka, Hästräka
TurkishKarides
Scientific name:Solea solea See alsoSole. Northsea Aquarium, Denmark (Photo: © Johnny Jensen)
DanishTunge, Søtunge
DutchTong
EnglishCommon sole, Black sole, Dover sole, Parkgate sole, River sole, Sea Partridge
FinnishKielikampele, Meriantura
FrenchSole commune
GermanSeezunge, Zunge
GreekGlóssa, Glosa
IcelandicSölflúra, Sóikoli
ItalianSogliola
Japanese
NorwegianTunge
PolishSola zwyczajna
PortugueseLinguado legítimo
RussianМорской язык
Serbo-CroatList
SpanishLenguado, Llenguado
SwedishTunga, Sjötunga, Äkta tunga
TurkishDil, Dil baligi
Scientific name:Strombus spp.
Danish
Dutch
EnglishConch
Finnish
FrenchLambis
German
Greek
Icelandic
ItalianBuccina
JapaneseSodegai
Norwegian
Polish
PortugueseEstrombo, Cornetinha
Russian
Serbo-Croat
Spanish
SwedishVingsnäcka
TurkishMigri
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.
DanishFish-solubles, Limvandskoncentrat
DutchPersvocht concentraat
EnglishCondensed fish solubles
FinnishKalannestekonsentraatti
FrenchSolubles de poisson
GermanEingedickte Fisch-solubles
Greek
IcelandicSoðkjarni
ItalianSolubili condensati de pesce
JapaneseNôshuku fuisshu soryûburu
NorwegianLimvannskonsentrat
PolishZagęszczone hydrolizaty rybne
PortugueseSucos condensados de peixe
RussianГидролизат
Serbo-CroatKoncentrat otpadne vode
SpanishSolubles de pescado
SwedishLimvattenkoncentrat
Turkish
Scientific name:Conger conger Denmark Aquarium, Denmark (Photo: © Johnny Jensen)

DanishHavål
DutchZeepaling, Kommeraal, Congeraal
EnglishEuropean conger, Conger, Conger eel, European conger, Sea eel
FinnishMeriankerias
FrenchCongre, Anguille de mer, Felat, Grongu, Mourna-grounch, Orratza
GermanCongeraal, Meeraal, Conger
GreekMougrí (dógros), Dogros
IcelandicHafáll
ItalianGrongo
JapaneseAnago
NorwegianHavål
PolishKonger
PortugueseCongro, Safio
RussianМорской угорь, Конгер
Serbo-CroatUgor
SpanishCôngrio, Culebra, Negrillo, Safio
SwedishEuropeisk havsål, Havsål
TurkishMiğri
Scientific name:Donax variabilis
Danish
DutchZaagje
EnglishCoquina clam
FinnishLiemisimpukka
French
GermanTrogmuschel
GreekKohíli
Icelandic
ItalianTellina
JapaneseFujinohanagai
Norwegian
PolishPiaskołaz coquina
Portuguese
RussianДонакс (изменчивый)
Serbo-Croat
SpanishCoquina
Swedish
TurkishKunjka
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
DutchKoraal
EnglishCoral
Finnish
FrenchCorail
German
Greek
Icelandic
ItalianCorallo
Japanese
Norwegian
Polish
PortugueseCoral
Russian
Serbo-Croat
SpanishCoral
Swedish
TurkishMercan
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
EnglishCorned 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
EnglishCorvina
Finnish
FrenchCorvina
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
EnglishCommon seabream, Couch's sea bream, Red porgy
FinnishPargo
FrenchPagre commun
GermanSackbrasse, Gewöhnliche Rotbrasse
GreekPhágri Mertzáni
Icelandic
ItalianPagro
JapaneseYooroppa-madai
Norwegian
PolishPagrus różowy
PortuguesePargo-legitimo
RussianОбыкновенный пагр, Золотистый пагрус
Serbo-CroatPagar crvenac, Pagar
SpanishPargo, Pagre
SwedishRöd pagrus, Rödbraxen
TurkishMercan, 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.
DanishAntal fisk pr kg
DutchAatal vissen in een kilo
EnglishCount
FinnishKalan lukumäärä painoyksikköä kohti
FrenchMoule
GermanAnzahi Fische im Kilo
Greek
IcelandicFjöldi fiska i vigeiningu
ItalianNumbero del pesci per chiliogramma
Japanese
NorwegianAntal fisk pr kg
Polish
PortugueseMúle: numero de peixes por quilograma
Russian
Serbo-CroatBroj riba u 1 kg pecatura
SpanishNumbero de peces por kilo
SwedishAntal fisk per kg
TurkishTane
Scientific name: Stock consisting of salt water, spices, vegetables, vinegar and sometimes white wine, used for cooking fish.
Danish
DutchCourt-bouillon
EnglishCourt-bouillon (France)
FinnishMaustettu kalaliemi
FrenchCourt-bouillon
GermanFischbrühe, Fischbouillon
Greek
Icelandic
ItalianCourt-bouillon
Japanese
Norwegian
PolishBulion rybny
PortugueseCaldo de peixes
RussianРыбный бульон
Serbo-Croat
Spanish
SwedishFiskbuljong
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.
DanishKrabbe
DutchKrab
EnglishCrab
FinnishTaskurapu
FrenchCrabe
GermanKurzschwanz-Krebs, Krabbe
GreekKávouras
IcelandicKrabbi
ItalianGranchio
JapaneseKani
NorwegianKrabbe
PolishKrab
PortugueseCrustáceo decápodo
RussianКраб
Serbo-CroatRak
SpanishCangrejo
SwedishKrabba
TurkishYengeç ćağanoz
Scientific name: Fish cakes prepared fromcrab meat, breadcrumbs, butter, eggs, seasoning, etc., and fried in deep fat (U.S.A.).
Danish
Dutch
EnglishCrab cakes
FinnishTaskurapupihvi
FrenchBeignets de crabe
German
Greek
Icelandic
ItalianFocacce di granchi
Japanese
Norwegian
Polish
PortugueseBolos de carenguejos
Russian
Serbo-CroatKolači od raka
SpanishPastelillos de cangrejo
SwedishKrabbkaka
TurkishBöcek
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.
DanishKrabbekød
DutchKrabbenviees
EnglishCrab meat
FinnishTaskuravunliha
FrenchChair de crabe
GermanKrabbenfleisch
Greek
Icelandic
ItalianCarne de granchi
JapaneseKani-niku
Norwegian
PolishMięso kraba
PortugueseCarne de caranguejo
RussianМясо крабов
Serbo-Croat
Spanish
SwedishKrabbkött
TurkishYengeç 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
EnglishCrab sticks
Finnish
FrenchBâtonnets de poisson aromatisés au crabe
GermanFalsche krabbenstubchen
Greek
Icelandic
Italian
Japanese
Norwegian
PolishPałeczki krabowe
PortugueseCilindros de surini
RussianКрабовые палочки
Serbo-Croat
SpanishPastas de Cangrejo
SwedishCrab fish, Crab sticks
Turkish
Scientific name: Pomoxis annularis
Danish
Dutch
EnglishCrappie, White crappie, Calicot bass, Calicos bass
FinnishHopea-ahven
FrenchMarigane 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).
DanishLanguster
DutchLangoesten
EnglishCrawfish
FinnishLangusti
FrenchLangoustre
GermanLanguste
GreekAstakos
IcelandicHumar
ItalianAragosta
JapaneseIseebi
NorwegianLanguster
PolishLangusta
PortugueseLagosta
RussianЛангуст
Serbo-CroatJastog
SpanishLangosta
SwedishLanguster
TurkishBöcek
Scientific name: Precooked crawfish meat or meal mixed with butter fat; sterilized (in cans or jars; similar toAnchovy butter).
Danish
DutchLangoesten-boter
EnglishCrawfish butter
FinnishLangustitahna
FrenchBeurre de langouste
German
Greek
Icelandic
ItalianBurro d'aragosta
Japanese
Norwegian
Polish
PortuguesePasta de lagosta
Russian
Serbo-Croat
Spanish
SwedishLangustsmör
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
DutchLangoestenboter
EnglishCrawfish meal
FinnishLangustijauho
FrenchFarine de langouste
GermanKrebsmehl
Greek
IcelandicHumarmjöl
ItalianFarina di aragoste per mangime
Japanese
Norwegian
Polish
PortugueseFarina de lagosta
Russian
Serbo-CroatBrašno od jastoga
SpanishHarina de langosta
SwedishLangustmjöl
Turkish
Scientific name: Prepared from meat or from ground claws etc., may be canned; also dehydrated and marketed as powder. See Crawfish meal.
Danish
DutchLangoestensoep
EnglishCrawfish soup
FinnishLangustikeitto
FrenchSoupe de langouste
GermanKrebs-suppe
GreekSoupa ne astako
IcelandicHumarsúpa
ItalianZuppa di aragosta
Japanese
Norwegian
Polish
PortugueseSopa de lagosta
Russian
Serbo-CroatJuha od rakova
SpanishSopa de langosta
SwedishLangustsoppa
Turkish
Scientific name: Crawfish butter mixed with lard, flour, salt and spices.
Danish
DutchLangoestensoep extract
EnglishCrawfish soup extract
FinnishLangustikeiton liemi
FrenchExtrait de soupe de langouste
GermanKrebsuppen-Extrakt
Greek
Icelandic
ItalianEstratto di zuppa di aragoste
Japanese
Norwegian
Polish
PortugueseExtracto de sopa de lagosta
Russian
Serbo-CroatEkstrakt juhe rakova
SpanishExtracto de sopa de langosta
SwedishLangustsoppsextrakt
Turkish
Scientific name: Canned, prepared from freshwater spp., using crayfish meat, butter and flour together with a variety of seasoning. See Bisque.
Danish
DutchKreeftsoep
EnglishCrayfish bisque
FinnishRapukeitto
FrenchBisque d'écrevisses
German
Greek
Icelandic
ItalianCrema di gamberide fiume
Japanese
Norwegian
Polish
PortugueseGuizado de lagostim
Russian
Serbo-CroatKonzervirani riječni rak
SpanishSopa de cangrejos de rio
SwedishKräftsoppa
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.
DanishKrebs
DutchRiverkreeft, Zoetwaterkreeft
EnglishCrayfish
FinnishRavut
FrenchÉcrevisse
GermanFlusskrebs, Amerikanischer Flusskrebs
GreekKaravida
IcelandicFijótakrabbi
ItalianGambero di fiume
JapaneseZarigani
NorwegianFerskvannskreps
PolishRak rzeczny
PortugueseLagostim-do-rio
RussianРечной рак, Раккамбарус
Serbo-CroatPotočni (riječni)
SpanishCamarón, Cangrejo de rio (South America)
SwedishKräftor
TurkishKerevit
Scientific name: Meuschenia scaber
Danish
DutchTrekkervis
EnglishCreamfish, Velvet leatherjacket
Finnish
French
GermanDeuckerfisch
GreekGourounopsaro
Icelandic
ItalianPesce Balestra
JapaneseUmazurahagi
Norwegian
PolishRogatnica
Portuguese
RussianШершавый спинорог
Serbo-Croat
SpanishPez ballesta
Swedish
Turkish
Scientific name: Caranx hippos Barra del Colorado, Costa Rica (Photos: © Johnny Jensen)
Danish
Dutch
EnglishCrevalle jack
FinnishHevospiikkimakrilli
FrenchCarangue crevalle
German
GreekKokalli, Alogokokali
Icelandic
ItalianCarango Cavallo
JapaneseUma-aji, Hiraaji, Munaguroaji
Norwegian
PolishKaranks kryos, Karanks atlantycki, Enxareu-macoa, Macoa, Peixe-prussiano
PortugueseXareu-macao, Charo-largo
RussianБольшой каранкс
Serbo-CroatTrnobokar
SpanishCaballa, Jurel caballo
SwedishCrevalle jackfisk, Taggmakrill
TurkishIstavritbozmasi baligi
Scientific name:Evynnisspp.
Danish
Dutch
EnglishCrimson sea bream
Finnish
French
German
Greek
Icelandic
Italian
JapaneseChidai, Hirekodai
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Sciaenidae Sciaenidae are also referred to asDrum.
DanishØrnefisk
DutchOmbervis
EnglishCroaker
FinnishRumpukala
FrenchSciaenidés
GermanAdlerfisch
GreekKránlos
Icelandic
ItalianScienidi
JapaneseGuchi, Ishimochi, Nibe
Norwegian
PolishKulbin, Korwin, Drum
PortugueseCorvina
RussianГорбылевые
Serbo-Croat
SpanishCorbina
SwedishHavsgös
TurkishIskine, 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
EnglishCrown brand
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Carassius carassius (Photo: © Johnny Jensen)
DanishKarudse, Søkaruds
DutchKroeskarper, Steenkarper
EnglishCrucian carp, Gibele
FinnishRuutana
FrenchCyprin, Carassin, Carpe à la lune, Gibèle, Meule
GermanKarausche, Bauernkarpfen, Moorkarpfen
GreekPetaloúda, Koutsouras
Icelandic
ItalianCarossio
JapaneseFuna
NorwegianKaruss
PolishKaraś pospolity
PortuguesePimpão-comuu
RussianЗолотой (обыкновенный) карась
Serbo-CroatKaras
SpanishCarpin
SwedishRuda
TurkishKırmızı balık, Havuz baligi
Scientific name:Leucoraja naevus
DanishPletrocke
DutchGrootoogsog, Koekoeksrog
EnglishCuckoo ray, Butterfly skate, Sandy ray
FinnishMarmorirausku
FrenchRaie fleurie
GermanKuckucks-rochen
GreekSálahi, Raïa, Psifidovatos
Icelandic
ItalianRazza fiorita
Japanese
Norwegian
PolishRaja dwuplama
PortugueseRaia-de dois-olhos
RussianСкат-кукушка, Кукушкин скат
Serbo-CroatRaža smedja
SpanishRaya santiaguessa, Cuckoo ray, Rajada vestida, Raya de San Pedro
SwedishBlomrocka, Fläckrocka
TurkishVatoz
Scientific name: Sundried Bonito.
Danish
Dutch
EnglishCummalmum (India)
Finnish
FrenchCaummalmum (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
EnglishCunner, Blue perch, Chogset, Perch, Sea perch
Finnish
FrenchLimbert achigan
German
Greek
Icelandic
Italian
Japanese
Norwegian
PolishTautoga niebieska
PortugueseBodião-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
EnglishCusk
Finnish
French
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Ophidiidae
Danish
Dutch
EnglishCusk eel
FinnishPartanilkka
FrenchAbadèches
German
Greek
Icelandic
ItalianGallettos
Japanese
Norwegian
PolishWyślizg
PortugueseCobra-do-mar
RussianОшибневые
Serbo-CroatHujke
SpanishDoncella
Swedish
TurkishKayiş
Scientific name: Headless pickle cured and spice cured herring: also called Clipped herring. See Nobbing.
DanishHovedskåret sild
DutchGepekelde en gekruide ontkopte haring
EnglishCut herring
FinnishMaustesuolattu pääton silli
French
German
Greek
IcelandicCutsíld, (hausskorin síld)
ItalianAringhe decapitate in salamoia
Japanese
NorwegianHodekappet sild
Polish
PortugueseArenque descabeçado em salmoira
Russian
Serbo-Croat
SpanishArenque descabezado en saimuera
SwedishHuvudkapad sill
TurkishAyıklanmiş ringa
Scientific name: Trichiurus lepturus Barra del Colorado, Costa Rica (Photo: © Johnny Jensen)
DanishHårhale
Dutch
EnglishLargehead hairtail, Cutlassfish, Atlantic cutlassfish, Hairtail,
FinnishHuotrakala
FrenchPoisson-sabre, Sabre
GermanHaarschwanz
GreekSpathópsaro, Ílios, Leptourospathopsaro
Icelandic
ItalianPesce coltello
JapaneseTachio, Tachi-no-uo
NorwegianTrådstjert
PolishPałasz
PortugueseLírio, Chibata, Espada-lírio
RussianВолосохвостые, Рыбы-сабли
Serbo-CroatZmijičnjak
SpanishPez sable, Bacora, Espada, Hair tail, Savola
SwedishHårstjärt
TurkishKılkuyruk
Scientific name: Term used forBlock fillet. See Fillet. Other term forSteak.
Danish
Dutch
EnglishCutlet
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
DutchGemarineerde sneedjes haring
EnglishCut lunch herring
Finnish
French
GermanDelikatess-Herings-happen
Greek
Icelandic
ItalianAringhe al vino
Japanese
Norwegian
Polish
PortugueseArenque 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.
DanishGaffelbidder
DutchGekruide sneedjes haringfilet
EnglishCut spiced herring
FinnishHaarukkapalasilli
French
GermanGabelbissen
Greek
Icelandic
ItalianAringhe alle spezie
Japanese
NorwegianGaffel biter
Polish
PortugueseArenque cortado com especiarias
Russian
Serbo-Croat
Spanish
SwedishSkivsill
Turkish
Scientific name:Sepiaspp. Sepiola spp.
DanishBlæksprutte
DutchInktvis
EnglishCuttlefish
FinnishMustekala
FrenchSèche
GermanSepia
GreekSoupiá
IcelandicSmokkfiskur, Kolkrabbi
ItalianSeppia
JapaneseKo-ika, Ma-ika
NorwegianBlecksprut
Polish
PortugueseChoco, Chopo
Russian
Serbo-CroatSipa
SpanishJibia
SwedishBläckfisk
TurkishSübye, Sepya, Mürekkep baığı
Scientific name:Limanda limanda Norway (Photo: © Johnny Jensen)
DanishIsing, Slette
DutchSchar
EnglishDab, Garve, Garve fluke, Sand dab
FinnishHietakampela
FrenchLimande, Limande commune
GermanScharbe, Kliesche, Scharchen
GreekChromatida
IcelandicSandkoli
ItalianLimanda
JapaneseKarei
NorwegianSandflyndre
PolishZimnica
PortugueseSolha escura do mar do norte
RussianЛиманда, Ершоватка
Serbo-CroatIverak
SpanishLimanda, Limanda nordica
SwedishSandskädda
TurkishPisi balığı
Scientific name: Gutted splitMilkfish (Chanidae) or Indian mackerel (Rastrelliger spp.) brined and sundried.
Danish
Dutch
EnglishDaeng (Philippines)
Finnish
FrenchDaeng (Philippines)
German
Greek
Icelandic
Italian
JapaneseSaba hiraki boshi
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name:Hucho hucho White Cheremosch River, Ukraine (Photos: © Johnny Jensen)
DanishDonaulaks
Dutch
EnglishHuchen, Danube salmon
FinnishTonavanjokilohi, Jokilohi
FrenchHuchon, Huchon du Danube, Saumon du danube
GermanHuchen, Sibirischer huchen
Greek
Icelandic
ItalianSalmone del danubio, Storione ladano
Japanese
NorwegianDonaulaks
PolishGłowacica dunajska, Tajmień
PortugueseSalmão do Danúbio
RussianДунайский лосось, Таймень
Serbo-CroatMladica
SpanishSalmón del Danubio
SwedishDonaulax, Huchen
TurkishAlabalık türü
Scientific name:Lithophaga lithophaga
Danish
Dutch
EnglishDate shell
FinnishKivitaateli
FrenchDatte de mer
GermanMeerdattel
GreekLithóphagos, Daktilli
Icelandic
ItalianDattero di mare
JapaneseIshimate
Norwegian
PolishMałż litofaga
PortugueseMexilhão-tamara
RussianМорские финики (камнееды моллюски)
Serbo-CroatPrstać, Kamenotoč
SpanishDátil de mar
Swedish
Turkish
Scientific name:Mora moro
Danish
Dutch
EnglishCommon mora, Deepsea cod, Morid cod, Ribaldo
Finnish
FrenchMoro, Moro commun
German
GreekMora
IcelandicDjuphafsporskur, Móra
ItalianMora, Moro
JapaneseChigodara
Norwegian
PolishMora atlantycka
PortugueseMora, Salmonete preto
RussianАтлантическая мора
Serbo-CroatCrnkinja, Okatica Veleljuska
SpanishMerluza canaria, Mollera moranella, Mora
SwedishMoratorsk
Turkish
Scientific name:Pandalus borealis See alsoPrawn, Shrimp andPink shrimp.
DanishDyphavsreje
DutchNoorse garnaal
EnglishDeep-water prawn, Pink shrimp, Deepwater red shrimp
FinnishPohjankatkarapu
FrenchCrevette nordique, Crevette rose
GermanTiefseegarnele
GreekGarída
IcelandicKampalampi
ItalianGamberello boreale
JapaneseHokkokuakaebi
NorwegianDypvanns reke, Dyphavs reke, Reke
PolishKrewetka głębokowodna
PortugueseCamarão ártico
RussianГлубоководная креветка
Serbo-CroatKozica
SpanishCamarón
SwedishNordhavsräka, Räka
TurkishDerin 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.
DanishKungstigt tørret fisk
DutchKunstmatig gedroogde vis
EnglishDehydrated fish
FinnishKeinokuivattu kala
FrenchPoisson déhydraté
German
Greek
IcelandicHús-þurrkaöur fiskur
ItalianPesce disidratato
JapaneseDassui-gyo, Jinkô-kansô-gyo
NorwegianKunstig tørket fisk
PolishRyba suszona mechanicznie
PortuguesePeixe desidratado
RussianСушеная рыба
Serbo-CroatOsušene riba, Dehidrirana riba
SpanishPescado deshidratado
SwedishArtificiellt torkad fisk
TurkishSusuz 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
DutchVisdelikatessen
EnglishDelicatessen fish products
FinnishHerkkukalasäilyke
FrenchDelicatessen
GermanFischfeinkost-Erzeugnisse
Greek
Icelandic
ItalianSemi-conserve de pesce
Japanese
Norwegian
PolishDelikatesowe produkty rybne
PortugueseSemi-conserva de peixe
RussianДеликатесные рыбные продукты
Serbo-CroatDelikatesni proizvod
Spanish
SwedishFiskinläggningar
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
EnglishDescargamento (Spain)
Finnish
FrenchDescargemento (Espagne)
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
SpanishDescargemento
Swedish
Turkish
Scientific name: Mobula mobular See Manta.
DanishDjævierokke
DutchKleine duivelsrog, Duivelsrog
EnglishDevilfish, Devil ray, Giant devilray
FinnishSarvirausku
FrenchMante
GermanKleiner Teufels-Rochen
GreekSeláhi kephalóptero, Diavolopsaro
Icelandic
ItalianDiavolo di mare
Japanese
NorwegianDjevierokke
PolishMobula
PortugueseJamanta, Diabo-do-mar
RussianЕвропейская мобула, Средиземноморский рогач
Serbo-CroatGolub uhan
SpanishManta
SwedishDjävulsrocka, Jättemanta
TurkishKulaklifulya baligi, Seytan baligi
Scientific name: Fish flesh cut into small cubes.
DanishFisk i terninger
DutchVisblokjes
EnglishDiced fish
FinnishKuutiotua kalaa
FrenchPoisson en cubes
GermanGewürfeltes Fischfleisch
Greek
IcelandicBita-skorinn fiskur
ItalianFiletti di pesce a dadi
JapaneseKakugirl
Norwegian
PolishRyba pokrojona w kostkę
PortuguesePeixe cortado em cubos
RussianРыба нарезанная в форме кубиков
Serbo-CroatKocke od mesa ribe
Spanish
SwedishFisktärningar
Turkish
Scientific name: Red herring prepared at Digby, Nova Scotia. Herring less than 8 inches (20 cm) in length.
Danish
Dutch
EnglishDigby 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
EnglishDinailan (Pilippines)
Finnish
FrenchDinailan (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
EnglishDjirim (C.I.S.)
Finnish
FrenchDjirim (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).
DanishPighaj
DutchDoornhaai
EnglishDogfish
FinnishHai, Pikkihai
FrenchAiguillat
GermanDornhai, Dornfisch
GreekSkylópsaro
IcelandicHáfur
ItalianGattuccio
JapaneseSame
NorwegianPigghå
PolishKoleń
PortugueseGalhudo
RussianКатрановые (колючие, пряморотые) акулы
Serbo-CroatPsi, Kostelj
SpanishGalludo, Mielga
SwedishHaj, Pigghaj
TurkishKöpek balığı
Scientific name: Salvelinus malma malma See alsoChar.
Danish
Dutch
EnglishDolly varden
FinnishHärkänieriä
FrenchOmble malma, Omble de fontaine
German
Greek
Icelandic
Italian
JapaneseOshorokoma
Norwegian
PolishMalma
PortugueseSalvelino-do-Pacífico
Russian
Serbo-Croat
Spanish
SwedishMalmaröding
Turkish
Scientific name: Coryphaena hippurus Kovalam Beach, Kerala, India (Photos: © Johnny Jensen)
DanishGuldmakrel
DutchGoudmakreel, Dolfijnvis
EnglishCommon dolphinfish, Dolphinfish
FinnishDolfiini
FrenchCoryphène
GermanGoldmakrele
GreekKynygós
Icelandic
ItalianLampuga
JapaneseShiira
NorwegianGullmakrell
PolishKoryfena
PortugueseDoirado
RussianКорифеновые
Serbo-CroatPučinka skakavica, Lampuga
SpanishLampuga, Dorado
SwedishGuldmakrill
TurkishYaldizli Uskumruaz- mani baligi
Scientific name:Delphinidae
DanishDelfin
DutchDolfijn
EnglishDolphin
FinnishDelfiini
FrenchDauphin
GermanDelphin
GreekDelphíni
IcelandicHöfrungur
ItalianDelfino
JapaneseIruka
NorwegianDelfin
PolishDelfin
PortugueseGolfinho
RussianДельфин
Serbo-CroatPliskavica, Dupin, Pliskavica dobra
SpanishDelfine
SwedishDelfin
TurkishYunus
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
EnglishDorade
Finnish
FrenchDorade
German
Greek
Icelandic
Italian
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
Swedish
Turkish
Scientific name: Grammatorcynus bicarinatus
Danish
Dutch
EnglishShark mackerel, Double-lined mackerel
Finnish
FrenchThazard-requin
German
Greek
Icelandic
Italian
JapaneseNijôsaba
Norwegian
Polish
PortugueseSerra-cação
Russian
Serbo-Croat
SpanishCarite cazón
SwedishHajmakrill
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
EnglishDover sole
Finnish
FrenchSole
German
Greek
IcelandicDoverkoli
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
EnglishDressed crab
Finnish
FrenchCrabe 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.
DanishKøkkenklar fisk
DutchPanklare vis
EnglishDressed fish, Pan-ready, Kitchen ready fish
FinnishKeitto-tai paistovalmis kala
FrenchPoisson paré
GermanBearbeiteter Fisch
Greek
IcelandicSnytur fiskur
ItalianPesce pulito
JapaneseDoressu
NorwegianRenset fisk
PolishRyba obrobiona (odłuszczona, ogdłowiona, wypatroszona)
PortuguesePeixe amanhado
RussianРазделанная рыба (обезглавленная, очищенная, потрошенная)
Serbo-CroatOčišćena riba, Dresirana riba
Spanish
SwedishFisk färdig för kokning eller stekning
TurkishTerbiye edilmis balık
Scientific name: (North America) Split fish ready for washing and salting. Also called Green fish from the knife. See alsoSplit fish.
DanishFlækket fisk
DutchOpengesneden vis voor de zouterij
EnglishDressed green fish
FinnishSuolausta varten halkaistu kala
FrenchPoisson tranché
GermanAufgeschnittener Fisch
GreekPetáli
IcelandicFlattur fiskur
ItalianPesce sventrato
JapaneseHiraki
NorwegianFlekket fisk
Polish
PortuguesePeixe amanhado em verde
Russian
Serbo-Croat
SpanishPescado abierto
SwedishFläkt 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).
DanishTørret fisk
DutchGedroogde vis
EnglishDried fish
FinnishKuivattu kala
FrenchPoisson séché
GermanTrockenfisch
Greek
IcelandicHarðfiskur, Skreið purrfiskur
ItalianPesce secco
JapaneseGyorui kansei-hin, Sakana no himono
NorwegianTørrfisk
PolishRyba suszona
PortuguesePeixe seco
RussianВысушенная рыба
Serbo-CroatProsušena riba, Sušena riba
SpanishPescado secado
SwedishTorkad fisk, Torrfisk
TurkishKurutulmuş 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).
DanishSaltet tørret fisk
DutchGedroogde gezouten vis
EnglishDried salted fish
FinnishSuolattu kuivattu kala
FrenchPoisson salé séché
GermanTrockenfisch
GreekApexiraméno alatisméno psári
IcelandicÞurrkaour saltifiskur
ItalianPesce salato e seccato
JapaneseShioboshi, Enkan-gyo
NorwegianTørket saltfisk
PolishRyba suszona, solona
PortuguesePeixe salgado e seco
RussianСушенная соленая рыба
Serbo-CroatSušena i solijena riba
SpanishPescado salado y seco
SwedishTorkad saltad fisk
TurkishTuzla kurutulmuş balık
Scientific name: See alsoCroaker.
DanishØrnefisk
DutchOmbervis
EnglishDrum
FinnishRumpukala
FrenchSciaenidés
GermanAdlerfisch
GreekKránios
Icelandic
ItalianScienidi
JapaneseIshimochi, Guchi, Nibe
Norwegian
PolishDrum, Kulbin, Korwin
Portuguese
RussianГорбылевые
Serbo-Croat
SpanishCorbina
SwedishHavsgös
TurkishIskine
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.
DanishTørrsaltet fisk
DutchDrooggezouten vis
EnglishDry salted fish
FinnishKuivasuolattu kala
FrenchPoisson salé à sec
GermanTrockensalzung
GreekAeexieaméno Aletisméno psari
IcelandicÞurrsaltaður fiskur
ItalianPesce salato a secco
JapaneseMaki-shio-zuke, Furi-shiozuke
NorwegianTørrsaltet fisk
PolishSucho solona ryba
PortuguesePeixe salgado a seco
RussianСушеная соленая рыба
Serbo-CroatSuho solijena riba
SpanishPescado seco salado
SwedishTorrsaltad fisk
TurkishTuzlu 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.
DanishTørrsaltet sild
DutchDroog nagezouten steurharing
EnglishDry salted herring
FinnishKuivasuolattu silli
FrenchHareng salé à sec
GermanSalzhering aus Landsalzung
GreekAeexieameni Aletisméni orega
Icelandic
ItalianAringa secca salata
JapaneseShio-nishin, Enzô-nishin
NorwegianTørrsaltet sild
PolishSucho solony śledż
PortugueseArenque salgado a seco
RussianСушеная соленая сельдь
Serbo-CroatSuho solijena heringa
SpanishArenque seco salado
SwedishTorrsaltad sill
TurkishTuzlu 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).
DanishRødalge
Dutch
EnglishDulse
FinnishPunalevä
FrenchRhodyménie palmé
German
Greek
IcelandicSöl
ItalianAlga rossa
Japanese
NorwegianSøl
PolishKrasnorosty jadaine
PortugueseAlga-vermelha, Botelho-comprido
RussianТемнокрасная бодоросль (сёедобная)
Serbo-CroatVrsta crvene alge
SpanishAlga roja
SwedishRödsallat
Turkish
Scientific name:Cancer magister See Crab.
Danish
Dutch
EnglishDungeness crab, Pacific edible crab
Finnish
FrenchDormeur du pacifique
GermanPazifischer Taschenkrebs
Greek
Icelandic
Italian
Japanese
Norwegian
PolishKrab pacyficzny
PortugueseSapateiza do Paćifico
RussianДакженеский краб
Serbo-Croat
SpanishCangrejo dungeness
Swedish
Turkish
Scientific name:Limulus polyphemus Denmark Aquarium, Denmark (Photo: © Johnny Jensen)
Danish
Dutch
EnglishHorseshoe crab, King crab
FinnishMolukkirapu
FrenchLimule
GermanPfellschwanz-Krebs
Greek
Icelandic
ItalianFerro di cacallo
Japanese
Norwegian
Polish
Portuguese
Russian
Serbo-Croat
Spanish
SwedishDolksvans
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).
DanishRødhaj
DutchHondshaai
EnglishDogfish
FinnishPunahai
FrenchRoussette
GermanKatzenhai
Greek
Icelandic
Italian
Japanese
NorwegianRødhå
Polish
PortuguesePata roxa
Russian
Serbo-CroatMačke
SpanishGata
SwedishRödhaj
TurkishKedi