Scientific name: Oncorhynchus keta

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

Danish

Ketalaks

Dutch

Chum zalm

English

Chum salmon, Chum, Dog salmon, Keta salmon, Qualla, Calcio salmon, Fall salmon

Finnish

Koialohi

French

Saumon keta, Saumon chien

German

Hundslachs, Ketalachs, Chumlachs

Greek

Solomos

Icelandic

 

Italian Salmone keta
Japanese Sake, Shake, Shirozake, Akiaji, Tokishirazu
Norwegian Ketalaks
Polish Keta
Portuguese Salmão-câo
Russian Кета
Serbo-Croat Vrsta lososa
Spanish Salmon 'chum', Keta
Swedish

Hundlax, Chum, Keta

Turkish  

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
There are various types of clams.
See Mya arenaria.

Danish

Sandmusling

Dutch

Strandgaper

English

Clam

Finnish

Hietasimpukka

French

Clam

German

Sandklaffmuschel

Greek

Achiváda

Icelandic

Smyrslingur

Italian

Vongole

Japanese

Nimaigai

Norwegian

Sandskjell

Polish

Piaskołaz małgiew

Portuguese

Clame de areia

Russian

Морской моллюск мия

Serbo-Croat

Skoljke

Spanish

Almeja

Swedish

Sandmussla

Turkish

Midye türü

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
New England: fried salt pork or bacon and onions, then clams an Clam liquor added, also potatoes, and seasoning; cooked with either vegetables and tomato juice or milk added afterwards; may be canned.

Danish

 

Dutch

Haché met schelpdierviees

English

Clam chowder

Finnish

 

French

Soupe de clam

German

 

Greek

 

Icelandic

 

Italian

Minestra con vongole

Japanese

 

Norwegian

 

Polish

 

Portuguese

Sopa de clame

Russian

 

Serbo-Croat

Gusta juha od školjkasa

Spanish

Sopa de almejas

Swedish

 

Turkish

Midye çorbası

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Liquid extracted during the cooking and opening of clams: also called Clam extract; undiluted it is called Clam juice, diluted it is called Clam broth, and when concentrated by evaporation is called Clam nectar; may be canned in all these forms or used to fill up canned clam meat.

Danish

 

Dutch

Schelpdiervocht

English

Clam liquor

Finnish

Simpukan keitinliemi

French

Liqueur de clam

German

 

Greek

 

Icelandic

 

Italian

Essenza di vongole

Japanese

Kai-no-nijiru

Norwegian

 

Polish

 

Portuguese

Licor de clame

Russian

 

Serbo-Croat

 

Spanish

Extracto de almejas

Swedish

Musselextrakt

Turkish

Midye suyu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Herring, filleted by a special herring filleting machine, which removes part of the belly wall, also the black belly wall skin, fins and bone (Clean plate cut).

Danish

 

Dutch

 

English

Cleanplate herring

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Live molluscs such as mussels, oysters, from which polluting bacteria have been removed by immersion in sterile sea water.
See also Sterilised shellfish.

Danish

 

Dutch

 

English

Cleansed shellfish

Finnish

 

French

Coquillage épuré

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Headed gutted alewives with roe inside.

Danish

 

Dutch

 

English

Clipped roe (U.S.A.)

Finnish

 

French

Gaspareaux à rouge

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Name used for Saithe (Pollachius virens).
Name also used for Sablefish (Anoplopoma fimbria)

Danish

 

Dutch

 

English

Coalfish

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Rachycentron canadum

Danish

 

Dutch

 

English

Cobia, Black kingfish, Crabeater, Sergeant fish

Finnish

Okakala

French

Mahou (Guyanes), Cobia, Mafou

German

Offiziersfisch

Greek

 

Icelandic

 

Italian

 

Japanese

Sugi

Norwegian

 

Polish

 

Portuguese

Fogueteiro-galego, Rachica, Filho-pródigo, Sargento

Russian

Рыба-сержант, Черная рыба, Нигрита, Канадус, Кобия

Serbo-Croat

 

Spanish

Cobia, Peje palo

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Cnidoglanis macrocephalus

Danish

 

Dutch

 

English

Cobbler, Deteira, Estuary catfish

Finnish

 

French

Machoiron d'Australie

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Cardidae

Danish

Hjertemusling

Dutch

Kokhaan, Kokkel

English

Cockle, Common cockle

Finnish

Sydänsimpukka

French

Coque

German

Herzmuschel

Greek

Kidónia

Icelandic

Báruskeljar

Italian

Cuore edule

Japanese

Torigai

Norwegian

Hjerteskjell

Polish

Sercak

Portuguese

Berbigão-vulgar

Russian

Молллюск-сердцевик

Serbo-Croat

Srčanka

Spanish

Berberecho, Croque

Swedish

Hjärtmussla

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Gadus morhua
The French term Morue properly refers to salted cod.

Denmark Aquarium, Denmark
(Photos: © Johnny Jensen)

Danish

Torsk, Almindelig torsk

Dutch

Kabeljauw

English

Atlantic cod, Cod, Haberdine

Finnish

Turska

French

Cabillaud, Morue, Morue de l'Atlantique

German

Kabeljau, Dorsch

Greek

Gádos, Bakaliáros, Tararunuk

Icelandic

Þorskur

Italian

Merluzzo bianco

Japanese

Tara, Madara

Norwegian

Torsk, Skrei, Klippfisk

Polish

Dorsz, Pomuchel, Watlusz

Portuguese

Bacalhau, Bacalhau-do-Atlântico

Russian

Треска

Serbo-Croat

Bakalar, Ugotica

Spanish

Bacalao, Bacallà

Swedish

Torsk Atlantisk, Torsk

Turkish

Morina

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Edible portion from head of large cod.

Danish

 

Dutch

Lippen en kelen

English

Cod cheeks

Finnish

Turskan pääliha

French

Joues de morue

German

 

Greek

 

Icelandic

Kinnar

Italian

Guance de merluzzo

Japanese

 

Norwegian

 

Polish

Policzki dorszowe

Portuguese

Bochechas de bacalhau

Russian

Треска по-польски

Serbo-Croat

 

Spanish

Carrilleras de bacalao

Swedish

Torskkinder

Turkish

Morine kafası

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Pieces of salted dried cod compressed by mould into solid brick of about 1 to 2 lb weight (New England).

Danish

 

Dutch

 

English

Codfish (U.S.A.)

Finnish

 

French

Brique de morue (E.U.)

German

 

Greek

 

Icelandic

 

Italian

Mattonelle de baccalá

Japanese

 

Norwegian

 

Polish

 

Portuguese

Pedaços de bacalhau em forma de tijolos

Russian

 

Serbo-Croat

 

Spanish

Briquetas de bacalao

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Small cod under 63 cm in length; also called Josser.
The German term 'Dorsch' is mainly used for catches from the Baltic Sea.
Þyrsklingur is Icelandic refers to small codling (less than 54 cm).

Danish

Smàtorsk

Dutch

Gul

English

Codling

Finnish

Pieni turska

French

 

German

Dorsch

Greek

 

Icelandic

Smáþorskur, Þyrsklingur

Italian

Piccolo merluzzo bianco

Japanese

 

Norwegian

Smàtorsk

Polish

Dorsz mały, Bałtycki

Portuguese

Bacalhau pequeno

Russian

Мелкая треска, Пертуш

Serbo-Croat

 

Spanish

Bacaladito

Swedish

Småtorsk

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Made on a very small scale in some areas by drying the residues from cod liver oil manufacture. Used as animal feedingstuff; in Japan also made from other species than cod (Kanzo matsu).

Danish

Torskelevermel

Dutch

Kabeljauwlevermeel

English

Cod liver meal

Finnish

Turskanmaksajauho

French

Farine de foie de morue

German

Dorschlebermehi

Greek

 

Icelandic

Lifrarmjöl

Italian

Farina di fegato di merluzzo

Japanese

Kanzô matsu

Norwegian

Torskelevermel

Polish

Mączka z wątrob dorszowych

Portuguese

Farinha de fígado de bacalhau

Russian

Печень трески

Serbo-Croat

Bakalerevo jetreno brašno

Spanish

Harina de higado de bacalao

Swedish

Torsklevermjöl

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Oil extracted from livers of cod and sometimes other suitable gadoids, such as haddock; in Britain either the crude oil is extracted by boiling the livers at sea, and then further refined ashore, or the livers are landed for complete processing ashore, depending upon the size of vessel and length of fishing trip.

Danish

Torskeleverolie

Dutch

Levertraan

English

Cod liver oil

Finnish

Turskanmaksaöljy

French

Huile de foie de morue

German

Dorschelberöl, Dorschlebertran

Greek

Mourounélaion

Icelandic

Þorskalýsi

Italian

Olio di fegato de merluzzo

Japanese

Tara kanyu

Norwegian

Torskelevertran

Polish

Olej z watrób dorsza, Tran

Portuguese

Óleo de figado de bacalhau

Russian

Рыбий жир

Serbo-Croat

Bakalarevo jetreno uije

Spanish

Aceite de higado de bacalao

Swedish

Torskleverolja

Turkish

Tıbbî baık yaği

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Edible paste made from cod livers, with spices and other flavouring ingredients.
Marketed canned; also sausages.

Danish

Torskeleverpostej

Dutch

Kabeljauwleverpastei

English

Cod liver paste

Finnish

Turskanmaksatahna

French

Pâte de foie de morue

German

Dorschleberpaste

Greek

 

Icelandic

Þorska-lifarkæfa

Italian

Pasta de fegato de merluzzo

Japanese

 

Norwegian

Torskeleverpostei

Polish

Pasztet z wątrób dorszowych

Portuguese

Pasta de figado de bacalhau

Russian

Паста из печени паштет

Serbo-Croat

Bakalareva jetrena pašteta

Spanish

Pasta de higado de bacalao

Swedish

Torskleverpastej

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Oncorhynchus kisutch

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

Danish

 

Dutch

Cohozalm

English

Coho salmon, Coho, Silver salmon, Blueback, Medium red salmon, Jack salmon, Silverside

Finnish

Hopealohi

French

Saumon argenté, Saumon coho

German

Silberlachs, Chumlachs

Greek

Solomos koho

Icelandic

 

Italian

Salmonè argentato

Japanese

Ginzake, Ginmâsu

Norwegian

Coho laks

Polish

Kizucz

Portuguese

Salmão prateado

Russian

Кижуч

Serbo-Croat

Vrsta pacifičkog lososa

Spanish

Salmon 'coho', Coho

Swedish

Silverlax, Coho

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish cured by smoking at air temperatures not higher than 30ºC (86ºF) - in some countries 90ºF - to avoid cooking the flesh or coagulating the proteins; tropical species may be smoked at slightly higher temperatures; various products e.g. Finnan haddock, Golden cure, Kipper and Lachshering (Germany).

Danish

Koldrøget fisk

Dutch

Koudgerookte vis

English

Cold-smoked fish

Finnish

Kylmäsavustettu kala

French

Poisson fumé à froid

German

Kaltgeräucherter Fish

Greek

 

Icelandic

Kaldreyktur fiskur

Italian

Affumicato a freddo

Japanese

Reikun-gyo

Norwegian

Kaldrøkt fisk

Polish

Ryba wędzona na zimno

Portuguese

Peixe fumado a frio

Russian

Рыба холодного копчения

Serbo-Croat

Hladno dimijena riba

Spanish

Pescado ahumado en frío

Swedish

Kallrökt fisk

Turkish

Soğuk füme balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Storage at temperatures below freezing point; generally blow -18ºC (0ºF); in many countries recommended temperature is below -30ºC.
Distinguish from Chill storage.

Danish

Frostlagring

Dutch

Diepvriesopslag

English

Cold storage

Finnish

Kylmävarasto

French

Entreposage frigorifique

German

Tiefkühllagerung

Greek

Psigía

Icelandic

Frystigeymd

Italian

Conservazione al freddo

Japanese

Reizô

Norwegian

Fryselagring

Polish

Składowaine zamra/żalnicze

Portuguese

Armazenagem de congelados

Russian

Хранение рыбы холодного копчения -18ºC.

Serbo-Croat

 

Spanish

Almacenamiento frogorifico

Swedish

Fryslagring

Turkish

Soğuk muhafaza

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Indian mackerel (Rastrelliger canagurta) gytted and cured in wooden barrels with salt and Malabar tamarind.

Danish

 

Dutch

 

English

Colombo cure

Finnish

 

French

Salé colombo

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Serranus cabrilla

(Photos: © Johnny Jensen)

Danish

Havaborre

Dutch

 

English

Comber, Garrupa, Learned rockfish

Finnish

Pastelliahven

French

Salé chèvre, Serran chèvre, Sarran, Têtard

German

Ziegenbarsch, Schriftbarsch, Sägebarsch

Greek

Xános, Chanos

Icelandic

 

Italian

Perchia

Japanese

 

Norwegian

Abborrkilling

Polish

Kabryl

Portuguese

Serrano-alecrim, Alecrim

Russian

Каменный окунь-ханос

Serbo-Croat

Kanjac

Spanish

Cabrilla, Mero bord, Vaqueta

Swedish

Större medelhavsabborre

Turkish

Asil hani, Hani baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Cardium edule

Danish

Hjertemusling

Dutch

Kokkel, Kokhaan

English

Common cockle

Finnish

Sydänsimpukka

French

Coque commune

German

Essbare Herzmuschel

Greek

Kydóni

Icelandic

Hjartaskel

Italian

Cuore edule

Japanese

Torigai

Norwegian

Hjerteskjell, Saueskjell

Polish

Sercówka pospolita

Portuguese

Berbigão-vulgar

Russian

Обычный моллюск-сердцевик

Serbo-Croat

Srčanka

Spanish

Berberecho, Croque

Swedish

Hjärtmussla

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Delphinus delphis
See also Dolphin.

Danish

Delfin

Dutch

Dolfijn

English

Common dolphin

Finnish

Delfiini

French

Dauphin commun

German

Gemeiner Delphin

Greek

Delphini

Icelandic

Höfrungur

Italian

Delfino

Japanese

Bandoiruka

Norwegian

Delfin

Polish

Delfin pospolity

Portuguese

Golfinho

Russian

Золотистая макрель, Дорадо, Большая корифена

Serbo-Croat

Pliskavica, Dupin

Spanish

Delfin

Swedish

Springare, Delfin vanlig

Turkish

Adi yunus

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Ostrea edulis
For further details see Oyster.

Danish

Østers

Dutch

Oester

English

Common oyster, Flat oyster, European oyster

Finnish

Osteri

French

Huître plate

German

Auster

Greek

Strídia

Icelandic

Ostra

Italian

Ostrica europea platta

Japanese

Kaki

Norwegian

Østers

Polish

Ostryga zwyczajna

Portuguese

Ostra-plana-Europeia

Russian

Обычные устрыцы

Serbo-Croat

Kamenica

Spanish

Ostra (plana)

Swedish

Ostron, Europeiskt, Ostron

Turkish

Istiridye

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Palaemon serratus
See also Prawn.

Danish

Roskildereje

Dutch

Steurkrab, Steurgarnaal

English

Common prawn

Finnish

Leväkatkarapu

French

Bouquet

German

Sägegarnele

Greek

Garida

Icelandic

Rækja

Italian

Gambarello

Japanese

 

Norwegian

Strandreke

Polish

Krewetka zwyczajna

Portuguese

Camarão-branco-legitimo

Russian

Обычная пильчатая креветка

Serbo-Croat

Kozica obična

Spanish

Camarón gámba

Swedish

Tångräka, Strandräka

Turkish

Teke

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Carcinus maenas

Danish

Strandkrabbe

Dutch

Strandkrab

English

Common shore crab, Green shore crab

Finnish

Rantataskurapu

French

Crabe vert

German

Strandkrabbe

Greek

Kavouras

Icelandic

Krabbi

Italian

Granchio commune, Granchio ripario

Japanese

 

Norwegian

Strandkrabbe

Polish

Krab brzegowy

Portuguese

Caranguejo verde

Russian

Прибрежный краб

Serbo-Croat

Rak, Obična zakovica

Spanish

Cangrejo de mar

Swedish

Strandkrabba

Turkish

Çingene pavuryasi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
The name Common shrimp is very often used to designate Crangon crangon (N.E. Atlantic - Europe) especially international statistics; in U.K. trade, it is usually called Brown shrimp.
See also Shrimp.

Danish

Hestereje, Sandhest

Dutch

Garnaal

English

Common shrimp

Finnish

Hietakatkarapu

French

Crevette grise

German

Nordseekrabbe, Granat, Garnele

Greek

Garída

Icelandic

Hrossarækya

Italian

Gamberetto grigio

Japanese

 

Norwegian

Hestereke

Polish

Garnela zwyczajna

Portuguese

Camarão-negro, Camarão-mouro

Russian

Креветка

Serbo-Croat

Kozice

Spanish

Quisquilla

Swedish

Sandräka, Hästräka

Turkish

Karides

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Solea solea
See also Sole.

Northsea Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

Tunge, Søtunge

Dutch

Tong

English

Common sole, Black sole, Dover sole, Parkgate sole, River sole, Sea Partridge

Finnish

Kielikampele, Meriantura

French

Sole commune

German

Seezunge, Zunge

Greek

Glóssa, Glosa

Icelandic

Sölflúra, Sóikoli

Italian

Sogliola

Japanese

 

Norwegian

Tunge

Polish

Sola zwyczajna

Portuguese

Linguado legítimo

Russian

Морской язык

Serbo-Croat

List

Spanish

Lenguado, Llenguado

Swedish

Tunga, Sjötunga, Äkta tunga

Turkish

Dil, Dil baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Strombus spp.

Danish

 

Dutch

 

English

Conch

Finnish

 

French

Lambis

German

 

Greek

 

Icelandic

 

Italian

Buccina

Japanese

Sodegai

Norwegian

 

Polish

 

Portuguese

Estrombo, Cornetinha

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Vingsnäcka

Turkish

Migri

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
The aqueous portion of the press liquor produced during manufacture of fish meal (stickwater) from which some of the moisture has been evaporated to give a thick syrup containing usually 40-50% of solids; may be marketed as such or may be added back to press cake before drying to a Whole fish meal or Full fish meal.
See also Whole meal.

Danish

Fish-solubles, Limvandskoncentrat

Dutch

Persvocht concentraat

English

Condensed fish solubles

Finnish

Kalannestekonsentraatti

French

Solubles de poisson

German

Eingedickte Fisch-solubles

Greek

 

Icelandic

Soðkjarni

Italian

Solubili condensati de pesce

Japanese

Nôshuku fuisshu soryûburu

Norwegian

Limvannskonsentrat

Polish

Zagęszczone hydrolizaty rybne

Portuguese

Sucos condensados de peixe

Russian

Гидролизат

Serbo-Croat

Koncentrat otpadne vode

Spanish

Solubles de pescado

Swedish

Limvattenkoncentrat

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Conger conger

Denmark Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

Havål

Dutch

Zeepaling, Kommeraal, Congeraal

English

European conger, Conger, Conger eel, European conger, Sea eel

Finnish

Meriankerias

French

Congre, Anguille de mer, Felat, Grongu, Mourna-grounch, Orratza

German

Congeraal, Meeraal, Conger

Greek

Mougrí (dógros), Dogros

Icelandic

Hafáll

Italian

Grongo

Japanese

Anago

Norwegian

Havål

Polish

Konger

Portuguese

Congro, Safio

Russian

Морской угорь, Конгер

Serbo-Croat

Ugor

Spanish

Côngrio, Culebra, Negrillo, Safio

Swedish

Europeisk havsål, Havsål

Turkish

Miğri

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Donax variabilis

Danish

 

Dutch

Zaagje

English

Coquina clam

Finnish

Liemisimpukka

French

 

German

Trogmuschel

Greek

Kohíli

Icelandic

 

Italian

Tellina

Japanese

Fujinohanagai

Norwegian

 

Polish

Piaskołaz coquina

Portuguese

 

Russian

Донакс (изменчивый)

Serbo-Croat

 

Spanish

Coquina

Swedish

 

Turkish

Kunjka

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Soft greenish-black ovary of ripe female lobster, turns red when cocked; used for making sauce.
In France, 'corail' also refers to the orangey parts (gonads) of coquilles Saint-Jacques and other scallops (Pecten spp.).
In Spain 'corales' also generally refers to cooked eggs of all edible crustaceans.

Danish

 

Dutch

Koraal

English

Coral

Finnish

 

French

Corail

German

 

Greek

 

Icelandic

 

Italian

Corallo

Japanese

 

Norwegian

 

Polish

 

Portuguese

Coral

Russian

 

Serbo-Croat

 

Spanish

Coral

Swedish

 

Turkish

Mercan

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Alewives lightly salted in a mixture of salt and brine, after gutting and washing, then packed in salt in barrels.
See also Alewife.

Danish

 

Dutch

 

English

Corned alewives (U.S.A.).

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Names used in many countries and language but for different species.
See Drum and Croaker.

Danish

 

Dutch

 

English

Corvina

Finnish

 

French

Corvina

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Pagrus pagrus

Andalucía, Spain
(Photo: © Johnny Jensen)

Danish

 

Dutch

 

English

Common seabream, Couch's sea bream, Red porgy

Finnish

Pargo

French

Pagre commun

German

Sackbrasse, Gewöhnliche Rotbrasse

Greek

Phágri Mertzáni

Icelandic

 

Italian

Pagro

Japanese

Yooroppa-madai

Norwegian

 

Polish

Pagrus różowy

Portuguese

Pargo-legitimo

Russian

Обыкновенный пагр, Золотистый пагрус

Serbo-Croat

Pagar crvenac, Pagar

Spanish

Pargo, Pagre

Swedish

Röd pagrus, Rödbraxen

Turkish

Mercan, Kirma, Fangri baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Number of fish or shellfish per unit of weight. In France the term 'moule' refers to the number of fish per kilogram and is only used for Clupeidae.

Danish

Antal fisk pr kg

Dutch

Aatal vissen in een kilo

English

Count

Finnish

Kalan lukumäärä painoyksikköä kohti

French

Moule

German

Anzahi Fische im Kilo

Greek

 

Icelandic

Fjöldi fiska i vigeiningu

Italian

Numbero del pesci per chiliogramma

Japanese

 

Norwegian

Antal fisk pr kg

Polish

 

Portuguese

Múle: numero de peixes por quilograma

Russian

 

Serbo-Croat

Broj riba u 1 kg pecatura

Spanish

Numbero de peces por kilo

Swedish

Antal fisk per kg

Turkish

Tane

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Stock consisting of salt water, spices, vegetables, vinegar and sometimes white wine, used for cooking fish.

Danish

 

Dutch

Court-bouillon

English

Court-bouillon (France)

Finnish

Maustettu kalaliemi

French

Court-bouillon

German

Fischbrühe, Fischbouillon

Greek

 

Icelandic

 

Italian

Court-bouillon

Japanese

 

Norwegian

 

Polish

Bulion rybny

Portuguese

Caldo de peixes

Russian

Рыбный бульон

Serbo-Croat

 

Spanish

 

Swedish

Fiskbuljong

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
The name crab is used in connection with a great number of decapod crustaceans of the families Cancridae (including Cancer spp.), Portunidae (including Callinectes spp.) Majidae, Xanthidae, etc. The most important species are listed under their individual names.

Danish

Krabbe

Dutch

Krab

English

Crab

Finnish

Taskurapu

French

Crabe

German

Kurzschwanz-Krebs, Krabbe

Greek

Kávouras

Icelandic

Krabbi

Italian

Granchio

Japanese

Kani

Norwegian

Krabbe

Polish

Krab

Portuguese

Crustáceo decápodo

Russian

Краб

Serbo-Croat

Rak

Spanish

Cangrejo

Swedish

Krabba

Turkish

Yengeç ćağanoz

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish cakes prepared from crab meat, breadcrumbs, butter, eggs, seasoning, etc., and fried in deep fat (U.S.A.).

Danish

 

Dutch

 

English

Crab cakes

Finnish

Taskurapupihvi

French

Beignets de crabe

German

 

Greek

 

Icelandic

 

Italian

Focacce di granchi

Japanese

 

Norwegian

 

Polish

 

Portuguese

Bolos de carenguejos

Russian

 

Serbo-Croat

Kolači od raka

Spanish

Pastelillos de cangrejo

Swedish

Krabbkaka

Turkish

Böcek

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
In international trade, the term Crab meat designates canned white meat. (The colour is usually white except for red pigmented muscle meat from legs and chelae.)
The most important species used are: Edible crab, Dungeness crab, King crab, Blue crab and Tanner crab.
In U.K. both white and brown meat are marketed, the latter being used especially as raw material by crab paste manufactures.
Distinguish from Dressed crab.

Danish

Krabbekød

Dutch

Krabbenviees

English

Crab meat

Finnish

Taskuravunliha

French

Chair de crabe

German

Krabbenfleisch

Greek

 

Icelandic

 

Italian

Carne de granchi

Japanese

Kani-niku

Norwegian

 

Polish

Mięso kraba

Portuguese

Carne de caranguejo

Russian

Мясо крабов

Serbo-Croat

 

Spanish

 

Swedish

Krabbkött

Turkish

Yengeç eti

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Uniform cylindrical sticks made of Surimi, to which is added Crab meat, colouring and flavouring.
In the U.K. may be marketed as Crab flavoured sticks if they contain crabmeat, Crab flavour sticks if they only contain flavouring.
Also called Artificial crab sticks, Crab flavoured sticks, Imitation crab sticks (U.S.A.).

Danish

 

Dutch

 

English

Crab sticks

Finnish

 

French

Bâtonnets de poisson aromatisés au crabe

German

Falsche krabbenstubchen

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Pałeczki krabowe

Portuguese

Cilindros de surini

Russian

Крабовые палочки

Serbo-Croat

 

Spanish

Pastas de Cangrejo

Swedish

Crab fish, Crab sticks

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Pomoxis annularis

Danish

 

Dutch

 

English

Crappie, White crappie, Calicot bass, Calicos bass

Finnish

Hopea-ahven

French

Marigane noire, Crapet calicot

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Palinurus vulgaris
The name Crawfish properly refers to Palinurus, Panulirus and Jasus spp. (seawater species), and is synonymously used to Spiny lobster and Rock lobster; these species might, however, also be designated by Crayfish, which should properly refer to Cambarus and Astacus spp. (fresh-water species).

Danish

Languster

Dutch

Langoesten

English

Crawfish

Finnish

Langusti

French

Langoustre

German

Languste

Greek

Astakos

Icelandic

Humar

Italian

Aragosta

Japanese

Iseebi

Norwegian

Languster

Polish

Langusta

Portuguese

Lagosta

Russian

Лангуст

Serbo-Croat

Jastog

Spanish

Langosta

Swedish

Languster

Turkish

Böcek

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Precooked crawfish meat or meal mixed with butter fat; sterilized (in cans or jars; similar to Anchovy butter).

Danish

 

Dutch

Langoesten-boter

English

Crawfish butter

Finnish

Langustitahna

French

Beurre de langouste

German

 

Greek

 

Icelandic

 

Italian

Burro d'aragosta

Japanese

 

Norwegian

 

Polish

 

Portuguese

Pasta de lagosta

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Langustsmör

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Dried and ground crawfish waste (shells, claws, meat); mixed with salt and spices to make Crawfish soup powder or Crawfish flour (finely ground).

Danish

 

Dutch

Langoestenboter

English

Crawfish meal

Finnish

Langustijauho

French

Farine de langouste

German

Krebsmehl

Greek

 

Icelandic

Humarmjöl

Italian

Farina di aragoste per mangime

Japanese

 

Norwegian

 

Polish

 

Portuguese

Farina de lagosta

Russian

 

Serbo-Croat

Brašno od jastoga

Spanish

Harina de langosta

Swedish

Langustmjöl

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Prepared from meat or from ground claws etc., may be canned; also dehydrated and marketed as powder.
See Crawfish meal.

Danish

 

Dutch

Langoestensoep

English

Crawfish soup

Finnish

Langustikeitto

French

Soupe de langouste

German

Krebs-suppe

Greek

Soupa ne astako

Icelandic

Humarsúpa

Italian

Zuppa di aragosta

Japanese

 

Norwegian

 

Polish

 

Portuguese

Sopa de lagosta

Russian

 

Serbo-Croat

Juha od rakova

Spanish

Sopa de langosta

Swedish

Langustsoppa

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Crawfish butter mixed with lard, flour, salt and spices.

Danish

 

Dutch

Langoestensoep extract

English

Crawfish soup extract

Finnish

Langustikeiton liemi

French

Extrait de soupe de langouste

German

Krebsuppen-Extrakt

Greek

 

Icelandic

 

Italian

Estratto di zuppa di aragoste

Japanese

 

Norwegian

 

Polish

 

Portuguese

Extracto de sopa de lagosta

Russian

 

Serbo-Croat

Ekstrakt juhe rakova

Spanish

Extracto de sopa de langosta

Swedish

Langustsoppsextrakt

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Canned, prepared from freshwater spp., using crayfish meat, butter and flour together with a variety of seasoning.
See Bisque.

Danish

 

Dutch

Kreeftsoep

English

Crayfish bisque

Finnish

Rapukeitto

French

Bisque d'écrevisses

German

 

Greek

 

Icelandic

 

Italian

Crema di gamberide fiume

Japanese

 

Norwegian

 

Polish

 

Portuguese

Guizado de lagostim

Russian

 

Serbo-Croat

Konzervirani riječni rak

Spanish

Sopa de cangrejos de rio

Swedish

Kräftsoppa

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
The name Crayfish properly refers to various freshwater lobsters of Cambarus and Astacus spp.; it should not be confused with seawater species.
See Crawfish.

Danish

Krebs

Dutch

Riverkreeft, Zoetwaterkreeft

English

Crayfish

Finnish

Ravut

French

Écrevisse

German

Flusskrebs, Amerikanischer Flusskrebs

Greek

Karavida

Icelandic

Fijótakrabbi

Italian

Gambero di fiume

Japanese

Zarigani

Norwegian

Ferskvannskreps

Polish

Rak rzeczny

Portuguese

Lagostim-do-rio

Russian

Речной рак, Раккамбарус

Serbo-Croat

Potočni (riječni)

Spanish

Camarón, Cangrejo de rio (South America)

Swedish

Kräftor

Turkish

Kerevit

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Meuschenia scaber

Danish

 

Dutch

Trekkervis

English

Creamfish, Velvet leatherjacket

Finnish

 

French

 

German

Deuckerfisch

Greek

Gourounopsaro

Icelandic

 

Italian

Pesce Balestra

Japanese

Umazurahagi

Norwegian

 

Polish

Rogatnica

Portuguese

 

Russian

Шершавый спинорог

Serbo-Croat

 

Spanish

Pez ballesta

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Caranx hippos

Barra del Colorado, Costa Rica
(Photos: © Johnny Jensen)

Danish

 

Dutch

 

English

Crevalle jack

Finnish

Hevospiikkimakrilli

French

Carangue crevalle

German

 

Greek

Kokalli, Alogokokali

Icelandic

 

Italian

Carango Cavallo

Japanese

Uma-aji, Hiraaji, Munaguroaji

Norwegian

 

Polish

Karanks kryos, Karanks atlantycki, Enxareu-macoa, Macoa, Peixe-prussiano

Portuguese

Xareu-macao, Charo-largo

Russian

Большой каранкс

Serbo-Croat

Trnobokar

Spanish

Caballa, Jurel caballo

Swedish

Crevalle jackfisk, Taggmakrill

Turkish

Istavritbozmasi baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Evynnis spp.

Danish

 

Dutch

 

English

Crimson sea bream

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Chidai, Hirekodai

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Sciaenidae
Sciaenidae are also referred to as Drum.

Danish

Ørnefisk

Dutch

Ombervis

English

Croaker

Finnish

Rumpukala

French

Sciaenidés

German

Adlerfisch

Greek

Kránlos

Icelandic

 

Italian

Scienidi

Japanese

Guchi, Ishimochi, Nibe

Norwegian

 

Polish

Kulbin, Korwin, Drum

Portuguese

Corvina

Russian

Горбылевые

Serbo-Croat

 

Spanish

Corbina

Swedish

Havsgös

Turkish

Iskine, Mavrusgil balığı

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Official mark applied to barrels of pickle cured herring packed in Scotland and N.E. England to indicate that contents conformed to regulations governing size, condition and cure. Although Crown Branding is no longer practised, the terms used for individual brands are still sometimes used to designate the nature of the product.
See Hard salted herring.

Danish

 

Dutch

 

English

Crown brand

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Carassius carassius

(Photo: © Johnny Jensen)

Danish

Karudse, Søkaruds

Dutch

Kroeskarper, Steenkarper

English

Crucian carp, Gibele

Finnish

Ruutana

French

Cyprin, Carassin, Carpe à la lune, Gibèle, Meule

German

Karausche, Bauernkarpfen, Moorkarpfen

Greek

Petaloúda, Koutsouras

Icelandic

 

Italian

Carossio

Japanese

Funa

Norwegian

Karuss

Polish

Karaś pospolity

Portuguese

Pimpão-comuu

Russian

Золотой (обыкновенный) карась

Serbo-Croat

Karas

Spanish

Carpin

Swedish

Ruda

Turkish

Kırmızı balık, Havuz baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Leucoraja naevus

Danish

Pletrocke

Dutch

Grootoogsog, Koekoeksrog

English

Cuckoo ray, Butterfly skate, Sandy ray

Finnish

Marmorirausku

French

Raie fleurie

German

Kuckucks-rochen

Greek

Sálahi, Raïa, Psifidovatos

Icelandic

 

Italian

Razza fiorita

Japanese

 

Norwegian

 

Polish

Raja dwuplama

Portuguese

Raia-de dois-olhos

Russian

Скат-кукушка, Кукушкин скат

Serbo-Croat

Raža smedja

Spanish

Raya santiaguessa, Cuckoo ray, Rajada vestida, Raya de San Pedro

Swedish

Blomrocka, Fläckrocka

Turkish

Vatoz

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Sundried Bonito.

Danish

 

Dutch

 

English

Cummalmum (India)

Finnish

 

French

Caummalmum (Indie)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Tautogolabrus adspersus

Long Island, New York, USA
(Photo: © Johnny Jensen)

Danish

 

Dutch

 

English

Cunner, Blue perch, Chogset, Perch, Sea perch

Finnish

 

French

Limbert achigan

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Tautoga niebieska

Portuguese

Bodião-do-norte

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Name used in N. America and in ICNAF Statistics for Tusk (Brosme brosme); for more details, see there.

Danish

 

Dutch

 

English

Cusk

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Ophidiidae

Danish

 

Dutch

 

English

Cusk eel

Finnish

Partanilkka

French

Abadèches

German

 

Greek

 

Icelandic

 

Italian

Gallettos

Japanese

 

Norwegian

 

Polish

Wyślizg

Portuguese

Cobra-do-mar

Russian

Ошибневые

Serbo-Croat

Hujke

Spanish

Doncella

Swedish

 

Turkish

Kayiş

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Headless pickle cured and spice cured herring: also called Clipped herring.
See Nobbing.

Danish

Hovedskåret sild

Dutch

Gepekelde en gekruide ontkopte haring

English

Cut herring

Finnish

Maustesuolattu pääton silli

French

 

German

 

Greek

 

Icelandic

Cutsíld, (hausskorin síld)

Italian

Aringhe decapitate in salamoia

Japanese

 

Norwegian

Hodekappet sild

Polish

 

Portuguese

Arenque descabeçado em salmoira

Russian

 

Serbo-Croat

 

Spanish

Arenque descabezado en saimuera

Swedish

Huvudkapad sill

Turkish

Ayıklanmiş ringa

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Trichiurus lepturus

Barra del Colorado, Costa Rica
(Photo: © Johnny Jensen)

Danish

Hårhale

Dutch

English

Largehead hairtail, Cutlassfish, Atlantic cutlassfish, Hairtail,

Finnish

Huotrakala

French

Poisson-sabre, Sabre

German

Haarschwanz

Greek

Spathópsaro, Ílios, Leptourospathopsaro

Icelandic

 

Italian

Pesce coltello

Japanese

Tachio, Tachi-no-uo

Norwegian

Trådstjert

Polish

Pałasz

Portuguese

Lírio, Chibata, Espada-lírio

Russian

Волосохвостые, Рыбы-сабли

Serbo-Croat

Zmijičnjak

Spanish

Pez sable, Bacora, Espada, Hair tail, Savola

Swedish

Hårstjärt

Turkish

Kılkuyruk

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Term used for Block fillet.
See Fillet. Other term for Steak.

Danish

 

Dutch

 

English

Cutlet

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Marinated split herring, with skin on and bone left in, cut into small 'bite-size' pieces and packed with vinegar or wine sauces.
Semi-preserved, also with preserving additives.

Danish

 

Dutch

Gemarineerde sneedjes haring

English

Cut lunch herring

Finnish

 

French

 

German

Delikatess-Herings-happen

Greek

 

Icelandic

 

Italian

Aringhe al vino

Japanese

 

Norwegian

 

Polish

 

Portuguese

Arenque cortado em marinada

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Small slices of filleted and skinned herring, cured in salt, sugar and spices like Anchosen, and packed in brine with vinegar, sugar and spices. Semi-preserve, also with preserving additives.
See also Gaffelbidder.

Danish

Gaffelbidder

Dutch

Gekruide sneedjes haringfilet

English

Cut spiced herring

Finnish

Haarukkapalasilli

French

 

German

Gabelbissen

Greek

 

Icelandic

 

Italian

Aringhe alle spezie

Japanese

 

Norwegian

Gaffel biter

Polish

 

Portuguese

Arenque cortado com especiarias

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Skivsill

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Sepia spp. Sepiola spp.

Danish

Blæksprutte

Dutch

Inktvis

English

Cuttlefish

Finnish

Mustekala

French

Sèche

German

Sepia

Greek

Soupiá

Icelandic

Smokkfiskur, Kolkrabbi

Italian

Seppia

Japanese

Ko-ika, Ma-ika

Norwegian

Blecksprut

Polish

 

Portuguese

Choco, Chopo

Russian

 

Serbo-Croat

Sipa

Spanish

Jibia

Swedish

Bläckfisk

Turkish

Sübye, Sepya, Mürekkep baığı

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Limanda limanda

Norway
(Photo: © Johnny Jensen)

Danish

Ising, Slette

Dutch

Schar

English

Dab, Garve, Garve fluke, Sand dab

Finnish

Hietakampela

French

Limande, Limande commune

German

Scharbe, Kliesche, Scharchen

Greek

Chromatida

Icelandic

Sandkoli

Italian

Limanda

Japanese

Karei

Norwegian

Sandflyndre

Polish

Zimnica

Portuguese

Solha escura do mar do norte

Russian

Лиманда, Ершоватка

Serbo-Croat

Iverak

Spanish

Limanda, Limanda nordica

Swedish

Sandskädda

Turkish

Pisi balığı

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Gutted split Milkfish (Chanidae) or Indian mackerel (Rastrelliger spp.) brined and sundried.

Danish

 

Dutch

 

English

Daeng (Philippines)

Finnish

 

French

Daeng (Philippines)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Saba hiraki boshi

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Hucho hucho

White Cheremosch River, Ukraine
(Photos: © Johnny Jensen)

Danish

Donaulaks

Dutch

 

English

Huchen, Danube salmon

Finnish

Tonavanjokilohi, Jokilohi

French

Huchon, Huchon du Danube, Saumon du danube

German

Huchen, Sibirischer huchen

Greek

 

Icelandic

 

Italian

Salmone del danubio, Storione ladano

Japanese

 

Norwegian

Donaulaks

Polish

Głowacica dunajska, Tajmień

Portuguese

Salmão do Danúbio

Russian

Дунайский лосось, Таймень

Serbo-Croat

Mladica

Spanish

Salmón del Danubio

Swedish

Donaulax, Huchen

Turkish

Alabalık türü

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Lithophaga lithophaga

Danish

 

Dutch

 

English

Date shell

Finnish

Kivitaateli

French

Datte de mer

German

Meerdattel

Greek

Lithóphagos, Daktilli

Icelandic

 

Italian

Dattero di mare

Japanese

Ishimate

Norwegian

 

Polish

Małż litofaga

Portuguese

Mexilhão-tamara

Russian

Морские финики (камнееды моллюски)

Serbo-Croat

Prstać, Kamenotoč

Spanish

Dátil de mar

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Mora moro

Danish

 

Dutch

 

English

Common mora, Deepsea cod, Morid cod, Ribaldo

Finnish

 

French

Moro, Moro commun

German

 

Greek

Mora

Icelandic

Djuphafsporskur, Móra

Italian

Mora, Moro

Japanese

Chigodara

Norwegian

 

Polish

Mora atlantycka

Portuguese

Mora, Salmonete preto

Russian

Атлантическая мора

Serbo-Croat

Crnkinja, Okatica Veleljuska

Spanish

Merluza canaria, Mollera moranella, Mora

Swedish

Moratorsk

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Pandalus borealis
See also Prawn, Shrimp and Pink shrimp.

Danish

Dyphavsreje

Dutch

Noorse garnaal

English

Deep-water prawn, Pink shrimp, Deepwater red shrimp

Finnish

Pohjankatkarapu

French

Crevette nordique, Crevette rose

German

Tiefseegarnele

Greek

Garída

Icelandic

Kampalampi

Italian

Gamberello boreale

Japanese

Hokkokuakaebi

Norwegian

Dypvanns reke, Dyphavs reke, Reke

Polish

Krewetka głębokowodna

Portuguese

Camarão ártico

Russian

Глубоководная креветка

Serbo-Croat

Kozica

Spanish

Camarón

Swedish

Nordhavsräka, Räka

Turkish

Derin deniz karidesi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Originally fish that had been dried under controlled conditions to a predetermined moisture content as opposed to fish that had been dried by exposure to natural climatic conditions or (in Canada) by use of mechanical, drying equipment.
The term is now generally synonymous with Dried fish. In France the term 'déshydrate' is used for dried fish of low water content.

Danish

Kungstigt tørret fisk

Dutch

Kunstmatig gedroogde vis

English

Dehydrated fish

Finnish

Keinokuivattu kala

French

Poisson déhydraté

German

 

Greek

 

Icelandic

Hús-þurrkaöur fiskur

Italian

Pesce disidratato

Japanese

Dassui-gyo, Jinkô-kansô-gyo

Norwegian

Kunstig tørket fisk

Polish

Ryba suszona mechanicznie

Portuguese

Peixe desidratado

Russian

Сушеная рыба

Serbo-Croat

Osušene riba, Dehidrirana riba

Spanish

Pescado deshidratado

Swedish

Artificiellt torkad fisk

Turkish

Susuz balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish products prepared usually with salt, vinegar and spices, having a limited storage life and usually ready for consumption without further preparation. For example from herring:
Delicatessild (Norway), Delikatessill (Sweden), Delikatessild (Germany).
Semi-preserves, also with preserving additives. See also Anchosen (Germany).
The term may also apply to any smoked or salted fish product that is ready-to-eat.
In Germany delicatessen fish products with special flavouring agents (mayonnaise, rémoulades or special spiced brine) are called Feinmarinaden, raw material often Matje cured herring.

Danish

 

Dutch

Visdelikatessen

English

Delicatessen fish products

Finnish

Herkkukalasäilyke

French

Delicatessen

German

Fischfeinkost-Erzeugnisse

Greek

 

Icelandic

 

Italian

Semi-conserve de pesce

Japanese

 

Norwegian

 

Polish

Delikatesowe produkty rybne

Portuguese

Semi-conserva de peixe

Russian

Деликатесные рыбные продукты

Serbo-Croat

Delikatesni proizvod

Spanish

 

Swedish

Fiskinläggningar

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Lean meat from area of backbone of unspawned tuna, or any portions of flesh of spawned tuna, except belly flesh.
See Mojama (Spain).

Danish

 

Dutch

 

English

Descargamento (Spain)

Finnish

 

French

Descargemento (Espagne)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

Descargemento

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Mobula mobular
See Manta.

Danish

Djævierokke

Dutch

Kleine duivelsrog, Duivelsrog

English

Devilfish, Devil ray, Giant devilray

Finnish

Sarvirausku

French

Mante

German

Kleiner Teufels-Rochen

Greek

Seláhi kephalóptero, Diavolopsaro

Icelandic

 

Italian

Diavolo di mare

Japanese

 

Norwegian

Djevierokke

Polish

Mobula

Portuguese

Jamanta, Diabo-do-mar

Russian

Европейская мобула, Средиземноморский рогач

Serbo-Croat

Golub uhan

Spanish

Manta

Swedish

Djävulsrocka, Jättemanta

Turkish

Kulaklifulya baligi, Seytan baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish flesh cut into small cubes.

Danish

Fisk i terninger

Dutch

Visblokjes

English

Diced fish

Finnish

Kuutiotua kalaa

French

Poisson en cubes

German

Gewürfeltes Fischfleisch

Greek

 

Icelandic

Bita-skorinn fiskur

Italian

Filetti di pesce a dadi

Japanese

Kakugirl

Norwegian

 

Polish

Ryba pokrojona w kostkę

Portuguese

Peixe cortado em cubos

Russian

Рыба нарезанная в форме кубиков

Serbo-Croat

Kocke od mesa ribe

Spanish

 

Swedish

Fisktärningar

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Red herring prepared at Digby, Nova Scotia. Herring less than 8 inches (20 cm) in length.

Danish

 

Dutch

 

English

Digby chick

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Shrimp paste made from very small crustaceans, sun-dried for one day, ground and pounded, dried for two more days, then formed into cylinders or cubes.

Danish

 

Dutch

 

English

Dinailan (Pilippines)

Finnish

 

French

Dinailan (Philippines)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Heavily salted and dried flesh of Sturgeon; inferior form of Balik.

Danish

 

Dutch

 

English

Djirim (C.I.S.)

Finnish

 

French

Djirim (C.E.I.)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Squalidae
The name dogfish is applied to a number of unrelated species of smallish Shark. There are three groups of Dogfish: family Squalidae (spiny dogfishes), and the families Scyliorhinidae (more generally called catsharks) and Triakidae (smooth dogfishes).

Danish

Pighaj

Dutch

Doornhaai

English

Dogfish

Finnish

Hai, Pikkihai

French

Aiguillat

German

Dornhai, Dornfisch

Greek

Skylópsaro

Icelandic

Háfur

Italian

Gattuccio

Japanese

Same

Norwegian

Pigghå

Polish

Koleń

Portuguese

Galhudo

Russian

Катрановые (колючие, пряморотые) акулы

Serbo-Croat

Psi, Kostelj

Spanish

Galludo, Mielga

Swedish

Haj, Pigghaj

Turkish

Köpek balığı

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Salvelinus malma malma
See also Char.

Danish

 

Dutch

 

English

Dolly varden

Finnish

Härkänieriä

French

Omble malma, Omble de fontaine

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Oshorokoma

Norwegian

 

Polish

Malma

Portuguese

Salvelino-do-Pacífico

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Malmaröding

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Coryphaena hippurus

Kovalam Beach, Kerala, India
(Photos: © Johnny Jensen)

Danish

Guldmakrel

Dutch

Goudmakreel, Dolfijnvis

English

Common dolphinfish, Dolphinfish

Finnish

Dolfiini

French

Coryphène

German

Goldmakrele

Greek

Kynygós

Icelandic

 

Italian

Lampuga

Japanese

Shiira

Norwegian

Gullmakrell

Polish

Koryfena

Portuguese

Doirado

Russian

Корифеновые

Serbo-Croat

Pučinka skakavica, Lampuga

Spanish

Lampuga, Dorado

Swedish

Guldmakrill

Turkish

Yaldizli Uskumruaz- mani baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Delphinidae

Danish

Delfin

Dutch

Dolfijn

English

Dolphin

Finnish

Delfiini

French

Dauphin

German

Delphin

Greek

Delphíni

Icelandic

Höfrungur

Italian

Delfino

Japanese

Iruka

Norwegian

Delfin

Polish

Delfin

Portuguese

Golfinho

Russian

Дельфин

Serbo-Croat

Pliskavica, Dupin, Pliskavica dobra

Spanish

Delfine

Swedish

Delfin

Turkish

Yunus

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Dorade in French designates species of the family Sparidae (Sea bream): the name might also be used in English for various species of this family, e.g. Common sea bream and Gilt head bream.

Danish

 

Dutch

 

English

Dorade

Finnish

 

French

Dorade

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Grammatorcynus bicarinatus

Danish

 

Dutch

 

English

Shark mackerel, Double-lined mackerel

Finnish

 

French

Thazard-requin

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Nijôsaba

Norwegian

 

Polish

 

Portuguese

Serra-cação

Russian

 

Serbo-Croat

 

Spanish

Carite cazón

Swedish

Hajmakrill

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
In U.K. one of the recommended trade names for Common sole (Solea solea) belonging to the family Soleidae.
See Sole.

Danish

 

Dutch

 

English

Dover sole

Finnish

 

French

Sole

German

 

Greek

 

Icelandic

Doverkoli

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
White and brown meat extracted from the cooked whole crab (the latter mixed with bread crumbs or cereal filler), seasoned and laid out attractively in the cleaned carapace shell, marketed fresh or frozen; also canned (in Norway for canned dressed crab, minimum crab content is 90% of weight).
Similar preparation of other crustacean, e.g. Dressed lobster.
In U.S. dressed crab is usually whole-cooked crab with viscera and gills removed.
See also Crab meat.

Danish

 

Dutch

 

English

Dressed crab

Finnish

 

French

Crabe paré

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish ready prepared for cooking, or special preparation for good presentation (France).
See Dressed crab.

Danish

Køkkenklar fisk

Dutch

Panklare vis

English

Dressed fish, Pan-ready, Kitchen ready fish

Finnish

Keitto-tai paistovalmis kala

French

Poisson paré

German

Bearbeiteter Fisch

Greek

 

Icelandic

Snytur fiskur

Italian

Pesce pulito

Japanese

Doressu

Norwegian

Renset fisk

Polish

Ryba obrobiona (odłuszczona, ogdłowiona, wypatroszona)

Portuguese

Peixe amanhado

Russian

Разделанная рыба (обезглавленная, очищенная, потрошенная)

Serbo-Croat

Očišćena riba, Dresirana riba

Spanish

 

Swedish

Fisk färdig för kokning eller stekning

Turkish

Terbiye edilmis balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
(North America)
Split fish ready for washing and salting. Also called Green fish from the knife.
See also Split fish.

Danish

Flækket fisk

Dutch

Opengesneden vis voor de zouterij

English

Dressed green fish

Finnish

Suolausta varten halkaistu kala

French

Poisson tranché

German

Aufgeschnittener Fisch

Greek

Petáli

Icelandic

Flattur fiskur

Italian

Pesce sventrato

Japanese

Hiraki

Norwegian

Flekket fisk

Polish

 

Portuguese

Peixe amanhado em verde

Russian

 

Serbo-Croat

 

Spanish

Pescado abierto

Swedish

Fläkt fisk

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish preserved by removal of sufficient moisture to retard or prevent the growth of bacteria and moulds. Bacterial activity ceases when the water content is less than about 25%. Moulds cannot grow when the water content is below about 15% (e.g. Sundried Fish, Wind-dried fish).
See also Dehydrated fish, Freeze drying.
In Japan the term 'Kansei-hin' applies to dried products including fish. Namaboshi (Japan) is a half dried product, usually salted, with a moisture of about 65% (see e.g. Namariboshi).

Danish

Tørret fisk

Dutch

Gedroogde vis

English

Dried fish

Finnish

Kuivattu kala

French

Poisson séché

German

Trockenfisch

Greek

 

Icelandic

Harðfiskur, Skreið purrfiskur

Italian

Pesce secco

Japanese

Gyorui kansei-hin, Sakana no himono

Norwegian

Tørrfisk

Polish

Ryba suszona

Portuguese

Peixe seco

Russian

Высушенная рыба

Serbo-Croat

Prosušena riba, Sušena riba

Spanish

Pescado secado

Swedish

Torkad fisk, Torrfisk

Turkish

Kurutulmuş balik

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish preserved by a combination of salting and drying; applies mostly to non-fatty fish, particularly cod, ling, coalfish, haddock, hake and tusk: e.g. Klipfish or Bacalao (Spain).
The Japanese term applies to fatty and non fatty fish (see Shioboshi).

Danish

Saltet tørret fisk

Dutch

Gedroogde gezouten vis

English

Dried salted fish

Finnish

Suolattu kuivattu kala

French

Poisson salé séché

German

Trockenfisch

Greek

Apexiraméno alatisméno psári

Icelandic

Þurrkaour saltifiskur

Italian

Pesce salato e seccato

Japanese

Shioboshi, Enkan-gyo

Norwegian

Tørket saltfisk

Polish

Ryba suszona, solona

Portuguese

Peixe salgado e seco

Russian

Сушенная соленая рыба

Serbo-Croat

Sušena i solijena riba

Spanish

Pescado salado y seco

Swedish

Torkad saltad fisk

Turkish

Tuzla kurutulmuş balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
See also Croaker.

Danish

Ørnefisk

Dutch

Ombervis

English

Drum

Finnish

Rumpukala

French

Sciaenidés

German

Adlerfisch

Greek

Kránios

Icelandic

 

Italian

Scienidi

Japanese

Ishimochi, Guchi, Nibe

Norwegian

 

Polish

Drum, Kulbin, Korwin

Portuguese

 

Russian

Горбылевые

Serbo-Croat

 

Spanish

Corbina

Swedish

Havsgös

Turkish

Iskine

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish that have been cured by stacking split fish and dry salt in alternate layers so that the pickle which is formed can drain off freely (to be distinguished Dried salted fish); applies to both fatty and no-fatty fish. Process called Dry cure or Dry salt. If applied to non-fatty fish, also called Kench cure.

Danish

Tørrsaltet fisk

Dutch

Drooggezouten vis

English

Dry salted fish

Finnish

Kuivasuolattu kala

French

Poisson salé à sec

German

Trockensalzung

Greek

Aeexieaméno Aletisméno psari

Icelandic

Þurrsaltaður fiskur

Italian

Pesce salato a secco

Japanese

Maki-shio-zuke, Furi-shiozuke

Norwegian

Tørrsaltet fisk

Polish

Sucho solona ryba

Portuguese

Peixe salgado a seco

Russian

Сушеная соленая рыба

Serbo-Croat

Suho solijena riba

Spanish

Pescado seco salado

Swedish

Torrsaltad fisk

Turkish

Tuzlu kuru balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Herring cured with dry salt in watertight tanks for at least six days, drained of pickle for 24 hours, firmly packed in boxes and thoroughly sprinkled with dry salt.

Danish

Tørrsaltet sild

Dutch

Droog nagezouten steurharing

English

Dry salted herring

Finnish

Kuivasuolattu silli

French

Hareng salé à sec

German

Salzhering aus Landsalzung

Greek

Aeexieameni Aletisméni orega

Icelandic

 

Italian

Aringa secca salata

Japanese

Shio-nishin, Enzô-nishin

Norwegian

Tørrsaltet sild

Polish

Sucho solony śledż

Portuguese

Arenque salgado a seco

Russian

Сушеная соленая сельдь

Serbo-Croat

Suho solijena heringa

Spanish

Arenque seco salado

Swedish

Torrsaltad sill

Turkish

Tuzlu kuru ringa

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Rhodymenia palmata
One of the Red algae, washed and dried and eaten as a delicacy; also used for animal feeding stuffs (Scandinavia).

Danish

Rødalge

Dutch

 

English

Dulse

Finnish

Punalevä

French

Rhodyménie palmé

German

 

Greek

 

Icelandic

Söl

Italian

Alga rossa

Japanese

 

Norwegian

Søl

Polish

Krasnorosty jadaine

Portuguese

Alga-vermelha, Botelho-comprido

Russian

Темнокрасная бодоросль (сёедобная)

Serbo-Croat

Vrsta crvene alge

Spanish

Alga roja

Swedish

Rödsallat

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Cancer magister
See Crab.

Danish

 

Dutch

 

English

Dungeness crab, Pacific edible crab

Finnish

 

French

Dormeur du pacifique

German

Pazifischer Taschenkrebs

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Krab pacyficzny

Portuguese

Sapateiza do Paćifico

Russian

Дакженеский краб

Serbo-Croat

 

Spanish

Cangrejo dungeness

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Limulus polyphemus

Denmark Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

 

Dutch

 

English

Horseshoe crab, King crab

Finnish

Molukkirapu

French

Limule

German

Pfellschwanz-Krebs

Greek

 

Icelandic

 

Italian

Ferro di cacallo

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Dolksvans

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Scyliorhinidae
The name dogfish is applied to a number of unrelated species of smallish Shark. There are three groups of Dogfish: family Squalidae (spiny dogfishes), and the families Scyliorhinidae (more generally called catsharks) and Triakidae (smooth dogfishes).

Danish

Rødhaj

Dutch

Hondshaai

English

Dogfish

Finnish

Punahai

French

Roussette

German

Katzenhai

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

Rødhå

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