Scientific name: Lagenorhynchus obscurus
See also Dolphin.

Danish

 

Dutch

 

English

Dusky dolphin

Finnish

 

French

 

German

Dunkler Delphin

Greek

 

Icelandic

 

Italian  
Japanese  
Norwegian
Polish  
Portuguese  
Russian  
Serbo-Croat  
Spanish  
Swedish

 

Turkish  

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Epinephelus marginatus
See Sea perch and Grouper.

Danish

 

Dutch

Tandbaars

English

Dusky grouper, Dusky sea perch

Finnish

Tummameriahven

French

Mérou noir

German

Riesen-Zackenbarsch

Greek

Rophós

Icelandic

 

Italian

Cernia

Japanese

 

Norwegian

 

Polish

Granik wielki

Portuguese

Mero legítimo

Russian

Гигантский мероу

Serbo-Croat

Kirnja, Sari hani ortoz

Spanish

Mero

Swedish

Mörkbrun grouper

Turkish

Sari hani orfoz, Orfoz baligi, Sarihani baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Carcharhinus obscurus

Bakau Beach, Gambia
(Photo: © Johnny Jensen)

Danish

 

Dutch

Schemerhaai

English

Dusky shark, Brown dusky shark, Bay-shark, Shovelnose

Finnish

Sumuhai

French

Requin sombre, Requiem de sable

German

Blauhai, Dunkelhai

Greek

Karcharynos skotinochromos

Icelandic

 

Italian

Squalo scuro

Japanese

Dotabuka

Norwegian

 

Polish

Zarlacz ciemnoskóry

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

Lamia, Melgacho, Tiburón arenero, Tintorera

Swedish

Mörkhaj

Turkish

Köpek baligi

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Herring gibbed and salted at sea and repacked ashore: method used in several other countries see e.g. Milker herring (U.S.A.), Brailles (France).
See also Salted on board.

Danish

Søsaltet sild

Dutch

Hollandse pekelharing

English

Dutch cured herring

Finnish

Merellä suolattu silli

French

Hareng sale à la hollandaise

German

Salzhering

Greek

 

Icelandic

Skúffluð sild

Italian

Aringhe all'ölandese

Japanese

 

Norwegian

Hollandsk-behandlet sild

Polish

Śledż solony po holendersku

Portuguese

Arenque de cura holandesa

Russian

Сельдь соленая по-голландски

Serbo-Croat

Heringa siljena holandskim načinom

Spanish

Arenque salado

Swedish

Sjösaltad sill

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Myliobatis aquila

Danish

Ørnerokke

Dutch

Adelaarsrog, Arendskoprog, Chuchu aquila, Duivelsrog

English

Common eagle ray, Eagle ray, Mill skate, Sea eagle, Toadfish, Whipray

Finnish

Kotkarausku

French

Aigle de mer, Épervier, Ferrazo, Glorieuse, Lancette, Mourine aigle, Raie aigle

German

Adlerrochen, Eulenrochen, Gewöhnlicher adlerrochen, Meeradler

Greek

Aetopsaro, Aetós, Helidócna

Icelandic

Arnarskata

Italian

Aquila di mare

Japanese

Tobiei

Norwegian

Ørneskate

Polish

Orlen a. skrzydlak pospolity

Portuguese

Ratâo-aguia

Russian

Орляк

Serbo-Croat

Golub

Spanish

Aguila de mar, Bon Jesús, Choucho, Eagle ray, Gallarón, Milana

Swedish

Örnrocka

Turkish

Denizkartali baligi, Folya baligi

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Cancer pagurus
See also Crab.

Danmarks Akvarium, Denmark
(Photo: © Johnny Jensen)

Danish

Taskekrabbe

Dutch

Noordzeekrab, Hoofdkrab

English

Edible crab

Finnish

Isotaskurapu

French

Tourteau

German

Taschenkrebs

Greek

 

Icelandic

Töskukrabbi

Italian

Granciporro

Japanese

 

Norwegian

Krabbe, Taskekrabbe

Polish

Krab kieszeniec

Portuguese

Sapateira

Russian

Сёедобный краб

Serbo-Croat

 

Spanish

Buey

Swedish

Krabba, Krabbtaska

Turkish

Asil pavurya, Yengeç

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Anguillidae
Variation in appearance at different times has led to a number of popular names; the Larger yellow eel is also known as Broad-nosed eel, Frog-mouthed eel; the Silver eel (breeding dress) is also called Sharp-nosed eel. Recommended trade name Eel.
Young eel called: Elver.

Danish

Ål

Dutch

Paling, Aal

English

Eel

Finnish

Ankerias

French

Anguille

German

Aal, Flussaal

Greek

Chéli

Icelandic

Áll

Italian

Anguilla

Japanese

Unagi

Norwegian

Ål

Polish

Węgorz

Portuguese

Engula, Eiró

Russian

Угреые, Пресноводные угри

Serbo-Croat

Jegulja

Spanish

Anguila

Swedish

Ål

Turkish

Yilan balığı

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Zoarces viviparus

Denmark Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

Ålekvabbe

Dutch

Puitaal, Magge

English

Viviparous blenny, Eelpout, Guffer eel

Finnish

Kivinilkka

French

Lycode, Loquette d'europe

German

Aalmutter

Greek

 

Icelandic

Mjósi

Italian

 

Japanese

 

Norwegian

Ålekvabbe, Ålekone

Polish

Wegorzyca a. kwap

Portuguese

Peixe-carneiro europeu

Russian

Бельдюговые

Serbo-Croat

Żivorodac

Spanish

 

Swedish

Tånglake, Ålkusa

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Torpedinidae

Danish

Elektrisk rokke

Dutch

Sidderrog

English

Electric ray

Finnish

Sähkörausku

French

Torpille

German

Zitterochen

Greek

Moudiástra, Narki

Icelandic

Hrökkviskata

Italian

Torpedine

Japanese

Shibire-ei

Norwegian

Elektrisk rokke

Polish

Drętwa elektryczna

Portuguese

Tremelga

Russian

Гнюовые, Злектрические скаты

Serbo-Croat

Drhtulja

Spanish

Tremielga

Swedish

Darrocka, Elektrisk rocka

Turkish

Uyuşturan, Elektrik balığı

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Cybiosarda elegans
See Tuna.

Danish

 

Dutch

 

English

Leaping bonito, Elegant bonito, Watson's bonito, Watson's leaping bonito

Finnish

 

French

Bonite à dos tacheté

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

Bonito saltadar, Atum-dente-de-cao

Russian

 

Serbo-Croat

 

Spanish

Bonito saltador

Swedish

Hoppbonito

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Callorhinchus callorynchus

Danish

 

Dutch

 

English

Elephantfish

Finnish

Kärsäkuningas

French

Masca laboureur

German

Elephantfisch

Greek

 

Icelandic

 

Italian

 

Japanese

Zou-ginzame

Norwegian

 

Polish

Hakonos

Portuguese

Peixe-elefante

Russian

 

Serbo-Croat

 

Spanish

Foca

Swedish

Sydamerikansk plognos

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Young Eel; used for food. Marketed alive or canned (cooked in hot brine and covered with oil).

Danish

Glasål

Dutch

Glasaal

English

Elver

Finnish

Lasiankerias

French

Civelle

German

Glasaal

Greek

 

Icelandic

Gleráll

Italian

Cieche

Japanese

Meso, Mesoko, Mosokko, Mekko

Norwegian

Gulål

Polish

 

Portuguese

Meixão, Angula

Russian

 

Serbo-Croat

 

Spanish

Angula

Swedish

Glasål

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Lethrinus spp.

Danish

 

Dutch

 

English

Emperor

Finnish

 

French

Capitaine

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Kuchibi-dai

Norwegian

 

Polish

 

Portuguese

Passarinho, Ronquiuho

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Parophrys vetulus
See also Sole.

Danish

 

Dutch

 

English

English sole, Lemon sole, Common sole, California sole

Finnish

 

French

Carlottin anglais

German

 

Greek

 

Icelandic

 

Italian

Sogliola limanda del pacifico

Japanese

 

Norwegian

 

Polish

Jodnica

Portuguese

Solha-inglesa

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fermented products such as Shiokara.

Danish

 

Dutch

 

English

Enshô-hin (Japan)

Finnish

 

French

Enshô-hin (Japon)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Enshô-hin

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Sauce prepared from vinegar, oil, wine and various spices and flavouring ingredients: used especially in Spanish speaking countries. Very similar to Marinade (France).

Danish

Marinade

Dutch

Marinade

English

Escabeche (Spain)

Finnish

Marinadi

French

Escabéche (Espagne)

German

Marinade

Greek

 

Icelandic

 

Italian

Scabeccio

Japanese

 

Norwegian

Marinade

Polish

 

Portuguese

Escabeche

Russian

 

Serbo-Croat

 

Spanish

Escabeche

Swedish

Marinad

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Thaleichthys pacificus
See Smelt.

Fraser River, British Columbia, Canada
(Photo: © Johnny Jensen)

Danish

 

Dutch

 

English

Eulachon, Candlefish, Smelt

Finnish

Kynttiläkuore

French

Eulachon

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Olakon

Portuguese

Eulacom

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Eulachonen

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Anguilla anguilla
Ways of marketing: see Eel.

1.2 Kg - Søtorup Lake, Denmark
(Photos: © Johnny Jensen)

Danish

Ål

Dutch

Paling, Aal

English

European eel, River eel, Sing eel, Weed eel, Silver eel, Yellow eel

Finnish

Ankerias

French

Anguille d'europe, Angèle, Anguielo, Bomarinque, Civelle, Pimperneau, Thaoundella

German

Europäischer Aal, Aal, Ahlen, Blankaal, Gelbaal

Greek

Chéli

Icelandic

Áll

Italian

Anguilla, Bisato papalone, Buratelo

Japanese

Unagi

Norwegian

Ål

Polish

Węgorz europejski

Portuguese

Enguia-europeia, Eiró

Russian

(Европейский) речной угор, Обыкновенный угорь

Serbo-Croat

Jegulja

Spanish

Anguila, Anguilla europea, Anguilla pugaron

Swedish

Europeisk ål, Ål

Turkish

Yilan baligi

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Homarus gammarus
For marketing see Lobster.

Nordsø Akvariet, Denmark
(Photo: © Johnny Jensen)

Danish

Hummer

Dutch

Kreeft, Zeekreeft

English

European lobster, Common lobster

Finnish

Hummeri

French

Homard européen

German

Hummer

Greek

Astakós

Icelandic

Humar

Italian

Astice

Japanese

 

Norwegian

Hummer

Polish

Homar

Portuguese

Lavagante

Russian

Европейский омар

Serbo-Croat

Rarog, Hlap

Spanish

Bogavante

Swedish

Hummer

Turkish

Istakoz

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Haddock headed and split so that the bone is on the right side of the fish, brined for up to 30 minutes and lightly smoked, a lighter cure than the Finnan haddock.

Danish

 

Dutch

 

English

Eyemouth cure (Scotland)

Finnish

 

French

Haddock 'eyemouth' (Ecosse)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Dried pilchard product, S.W. England; similar to Fumadoes (Spanish).
See Pressed pilchard.

Danish

 

Dutch

Gedroogde pilchard

English

Fair-Maid (U.K.)

Finnish

Kuirattu sardiini

French

 

German

Getrockneter Pilchard

Greek

 

Icelandic

 

Italian

Sardine seccate

Japanese

 

Norwegian

 

Polish

 

Portuguese

Sardinha seca

Russian

 

Serbo-Croat

Sušena srdela

Spanish

Fumados

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Light salted pickle cured cod, containing more moisture (45 to 48%) than the Gaspé cure; prepared late in the year in Gaspé and New Brunswick.

Danish

 

Dutch

 

English

Fall cure (Canada)

Finnish

 

French

Fall cure (Canada)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish in which the main reserves of fat are in the body tissues (e.g. Clupeidae, Thunnidae etc). As distinguished from White fish.

Danish

Fed fisk

Dutch

Vette vis

English

Fatty fish

Finnish

Rasvainen kala

French

Poisson gras

German

Fettfisch

Greek

Psari me lipos

Icelandic

Feitfiskur

Italian

Pesce azzuro, Pesce grasso

Japanese

Tashibô-gyo

Norwegian

Fet fisk

Polish

Ryba tłusta

Portuguese

Peixe gordo

Russian

Жирная рыба

Serbo-Croat

Masna riba

Spanish

Pescado graso

Swedish

Feta fiskslag

Turkish

Yağli balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Light salted fish product prepared by brine curing.
Also called Fessikh.

Danish

 

Dutch

 

English

Fazeeq (Egypt, Sudan)

Finnish

 

French

Fazeeq Egypt, Soudan)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Paste prepared from salted fish that has been macerated, sometimes to a smooth consistency, and allowed to ferment or ripen. Spices and colouring may be added. For example, Trassi udang (Indonesia), Shiokara, Gyomiso or Uo-miso (all Japan).
See also Fish paste.

Danish

 

Dutch

Gefermenteerde vispasta

English

Fermented fish paste (Far east)

Finnish

Fermentoitu kalatahna

French

Pâte de poisson fermenté (Extrême-Orient)

German

 

Greek

Antjougópasta

Icelandic

 

Italian

Pasta di pesci fermentati

Japanese

Shiokara

Norwegian

 

Polish

 

Portuguese

Pasta de peixe fermentado

Russian

 

Serbo-Croat

Fermentirana riblja pasta

Spanish

Pasta de pescado fermentado

Swedish

Jäst fiskpastej

Turkish

Fermente balık macunu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Liquid made through the fermenting of whole fish by their own enzymes (e.g. the gastric juices) and by certain micro-organisms in prescence of salt; for example: Nam pla (Thailand), Nuoc-mam (Vietnam, Cambodia), Shottsuru (Japan).

Danish

 

Dutch

Gefermenteerde vissaus

English

Fermented fish sauce (Far east)

Finnish

Fermentoitu kalakastike

French

Sauce de poisson fermenté (Extréme-Orient)

German

 

Greek

 

Icelandic

 

Italian

Salsa di pesci fermentati

Japanese

Uo-shôyu

Norwegian

 

Polish

 

Portuguese

Molho de peixe fermentado

Russian

 

Serbo-Croat

Fermentirani riblji umak, Fermentirani riblji sos

Spanish

Salsa de pescado fermentado

Swedish

Jäst fisksås

Turkish

Fermente balık sosu

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Aluterus schoepfii
Generally refers to Balistidae (N. America), which also are named Triggerfish.
Some references may list these species under the family name Monacanthidae.
See also Triggerfish.

Danish

Dutch

Trekkervis

English

Orange filefish, Filefish

Finnish

Viilakala

French

Bourse, Bourse orange

German

Drückerfisch

Greek

Gourounópsaro

Icelandic

 

Italian

Pesce balestra

Japanese

Kawahagi, Kihoshihagi

Norwegian

 

Polish

Alutera jednokolcowata, Alutera pomaranczowa

Portuguese

Peixe-gatilho, Peixe-porco-galhudo

Russian

Серый спинорог, Курок

Serbo-Croat

Mihača

Spanish

Pez ballesta, Cachúa perra

Swedish

Orange filfisk, Tryckarfisk, Filfisk

Turkish

Çütre balığı

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.

Danish

Filet

Dutch

Filet

English

Fillet

Finnish

Kalafilee

French

Filet

German

Filet

Greek

Filléto

Icelandic

Fiskflak

Italian

Filetto

Japanese

Fjirê

Norwegian

Filet

Polish

Filet

Portuguese

Filete

Russian

Простое филе, Простое филе с кусочками брюшуны

Serbo-Croat

Filet

Spanish

Filete

Swedish

Filé

Turkish

Fileto

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Single fillet or Side is the flesh removed from one side of a round fish e.g. cod; two such fillets are obtained from each fish; the bellywall, though trimmed, is sometimes left on; term Side particularly used for single fillets of salmon.
The Japanese term 'Katami' means that the one half of the fish is with bone.

Danish

Side

Dutch

Enkele filet

English

Single fillet, Side

Finnish

Filee

French

Le filet simple

German

Seite

Greek

Filléto

Icelandic

Fiskflak

Italian

Filetto singolo

Japanese

Katami

Norwegian

Side

Polish

Filet pojedyńczy

Portuguese

Filete de peixe chato

Russian

Двойное филе

Serbo-Croat

Filet

Spanish

Mitad de pescado

Swedish

Filésida

Turkish

Fileto

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Full nape fillet (U.S.A.): a single fillet which includes belly flap and often rib bones.
Commercial or Quarter nape fillet: belly flap removed, essentially boneless.

Danish

 

Dutch

 

English

Full nape fillet (U.S.A.), Commercial, Quarter nape fillet

Finnish

Kaksoisfilee, Perhosfilee

French

Commercial, Quarter nape fillet

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Filet pojedyńczy z płatem brzusznym

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Fjärilsfilé

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Block fillet is the flesh cut from both sides of the same fish, the two pieces remaining joined together along the back; usually made from the smaller sizes of fish, e.g. small haddock, whiting, herring (Denmark, Germany, Sweden); one block fillet is obtained from each fish; also called Angel fillet (for haddock in U.K.) and Butterfly fillet; may also be called Cutlet (particularly when smoked). In some species fillet is left joined along belly flap, e.g. Mackerel block fillet.

Danish

Dobbeltfilet

Dutch

Blokfilet

English

Block fillet, Angel fillet, Butterfly fillet, Cutlet

Finnish

 

French

Filet double

German

Doppel-filet

Greek

Petáli

Icelandic

Flattur fiskur

Italian

Filetto doppio

Japanese

 

Norwegian

Dobbelfilet

Polish

Filet podwójny (płaty)

Portuguese

Filete inteiro

Russian

 

Serbo-Croat

Resplaćena riba

Spanish

 

Swedish

Dubbelfilé, Flundra

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Crosscut fillet (G.B.) is the designation used for fillets of flat fishes; they may include the belly flap; two such fillets are obtained from each fish. If each of these fillets is taken off in two pieces, They are known as Quartercut fillets; four such fillets are obtained from each flat fish.

Danish

 

Dutch

 

English

Crosscut fillet, Quartercut fillets

Finnish

 

French

Crosscut fillet (G.B.)

German

 

Greek

 

Icelandic

Flök

Italian

 

Japanese

Wagiri

Norwegian

Dubbele filet

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Dubbel filé

Turkish

Kılçığı alınmış balık filotosu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Type of isinglass formerly used in clarification of beer; see Isinglass.

Danish

 

Dutch

Visgelatine

English

Fining compound

Finnish

Selvike, Kalannahasta

French

 

German

 

Greek

 

Icelandic

 

Italian

Ittiocolla

Japanese

 

Norwegian

Klareskinn

Polish

 

Portuguese

Ictiocola

Russian

 

Serbo-Croat

 

Spanish

Ictiocola

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Headed and gutted haddock, split and lightly salted in brine, cold smoked for a few hours; may be sold trimmed, i.e. with inedible parts such as flaps and tail cut off; heavier smoke than for Pale cure.
Pieces of cooked finnan flesh may be canned (N. America).
See also Smokie (hot-smoked small haddock).

Danish

Koldrøget kullerfilet

Dutch

Koudgerookte schelvis

English

Finnan haddock

Finnish

Kylmäsavustettu koljafilee

French

Finnan haddock

German

Kaltgeräucherter Schellfisch

Greek

 

Icelandic

Reykt ýsa

Italian

Asinello affumicato

Japanese

 

Norwegian

Røkt hyse

Polish

 

Portuguese

Arinca fumada

Russian

 

Serbo-Croat

 

Spanish

Eglefino ahumado

Swedish

Kallrökt kolja

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Balaenoptera physalus
See also Rorqual and Whales.

Danish

Finhval

Dutch

Vinvis

English

Fin-whale, Rorqual, Common rorqual, Finner, Common finback, Razorback

Finnish

Sillivalas

French

Rorqual commun, Baleine à toquet

German

Finwal

Greek

Falaena

Icelandic

Langreyður

Italian

Balenottera comune

Japanese

Nagasukuzira

Norwegian

Finnhval

Polish

Finwal

Portuguese

Baleia-comun, Rorqual-comun

Russian

Финвал

Serbo-Croat

Plavi kit

Spanish

Rorcual, Ballena de aleta

Swedish

Fenval

Turkish

Fin balinası

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Flesh of cod, coalfish or other white fish made into rissoles by mixing with binding materials and spices, then roasted, fried or hot-smoked, after cooling. Also packed in cans or glass jars usually with vinegar and spices.
Marketed as semi-preserve or canned.
Also called Brisoletten.

Danish

 

Dutch

 

English

Fischfrikadellen (Germany)

Finnish

 

French

Fischfrikadellen (Allemagne)

German

Fischfrikadellen, Brisoletten

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Flesh of cooked fish, minced and mixed with cucumbers, onion, spices and other ingredients, packed in jelly, dissolved by heat. Product similar to corned beef. Minimum fish content 60%.
See also Fish in jelly.

Danish

 

Dutch

 

English

Fischsülze (Germany)

Finnish

 

French

Fischsüize (Allemange)

German

Fischsülze

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
In U.K. term 'au naturel' designates a canned product prepared by cooking fish in its own juice.
In French, the term 'au naturel' refers to canned fish in light brine, sometimes vinegar and flavouring agents added.

Danish

Fisk naturel, Fisk i egen kraft

Dutch

Vis in eigen bouilon

English

Fish 'au naturel'

Finnish

Kala omassa liemessään

French

Poisson 'au naturel'

German

Fischvollkonserve Naturelle (in eigenem saft)

Greek

 

Icelandic

 

Italian

Pesce, al naturale

Japanese

 

Norwegian

 

Polish

Konserwa: ryba w sosie własnym

Portuguese

Conserva de peixe ao natural

Russian

Консрвы: рыба (натуральная)

Serbo-Croat

 

Spanish

 

Swedish

Fisk naturell, Fisk i egen saft

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Flesh of white fish such as cod or haddock added to a mixture of milk, fish broth, flour or other binding ingredients and seasoning, made into balls and cooked.
Marketed as semi-preserves, canned (topped up with fish broth or sauces) or frozen.
In Norway particularly from coal-fish (called 'Sideboller').

Danish

Fiskeboller

Dutch

Visballen, Visballetjes

English

Fish ball, Fish dumpling

Finnish

Kalapulla

French

Boulette de poisson

German

Fischklops, Fischkloss

Greek

 

Icelandic

Fiskibollur

Italian

Pesce lesso in pallette

Japanese

Gyodan, Uo-dango

Norwegian

Fiskeboller, Sideboller

Polish

Frykadelki rybne

Portuguese

Almôndega de peixe

Russian

Рыбные фрикадельки

Serbo-Croat

Riblji Valjušci

Spanish

Albondiga de pescado

Swedish

Fiskbullar

Turkish

Balık köftesi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Cooked fish product made from fresh or salted fish, mixed with potatoes, seasoning and sometimes egg and butter; onions are also sometimes added; the cooked fish, mixed with cooked potato and minced is made into small cakes; sometimes dipped into egg and breadcrumbs and fried in deep fat. Fish content may range from 35% to 50% by weight.
Most spp. of white fish are used e.g. cod, haddock, coalfish and sometimes salmon; shellfish meat, such as crab, is also used to make crab cakes in a similar way; various other flavours may be added e.g. tomato.
Marketed cooked, cooked and frozen, or frozen ready for frying, also canned.

Danish

Fiskekage

Dutch

Viscake

English

Fish cake

Finnish

Kalapihvir

French

Pâté de poisson

German

Fischkuchen

Greek

 

Icelandic

 

Italian

Polpettone di fesce

Japanese

Neriseihin

Norwegian

Fiskekake

Polish

Ciasteczka rybne

Portuguese

Bolo de peixe

Russian

Рыбные лепешки

Serbo-Croat

Riblji kolač

Spanish

Pastel de pescado

Swedish

Fiskekaka

Turkish

Balık keki

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
In North America a mixture of cooked fish or shellfish and potatoes in broth made from pork, flour, seasoning and fish stock, e.g. Clam chowder, Haddock chowder, similar to Fish soup, but usually thicker.
Marketed canned or dehydrated.

Danish

 

Dutch

Vissoep

English

Fish chowder

Finnish

Kalamuhennos

French

Potage au poisson

German

Fischsuppe

Greek

Minestrone di pesce

Icelandic

Fisksúpa

Italian

Minestrone di pesce

Japanese

 

Norwegian

 

Polish

Zupa rybna

Portuguese

Ensopado de peixe com carne de porco

Russian

Уха (Густая похлебка из рыбы)

Serbo-Croat

 

Spanish

 

Swedish

Fiskstuvning

Turkish

Balık çorbası

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Product prepared in U.S.A.: headed and gutted white fish, such as cod and haddock, washed, brined and steamed: the bones removed and the cooked flesh broken up into flakes and canned.

Danish

 

Dutch

Visvlokken

English

Fish flakes

Finnish

Kalahiutale

French

Flocons de poisson

German

Fischflocken

Greek

 

Icelandic

 

Italian

Fiocchi de pesce

Japanese

Furêku

Norwegian

 

Polish

Płaki rybne

Portuguese

Flocos de peixe

Russian

Рыбные хлопья

Serbo-Croat

Mrvice od riba

Spanish

 

Swedish

Fiskflingor

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish meal prepared for human consumption; see also Fish protein concentrate.
If the product is required to be tasteless and odourless, or nearly so, quite elaborate extracting processes must be employed on the raw fish, or the finished meal, to remove all oil and most trace constituents.

Danish

Spiseligt fiskemel

Dutch

Visbloem

English

Fish flour

Finnish

Kalajauho, Elintarvikelaatu

French

Farine de poisson comestible

German

Fischmehl für menschliche Ernährung

Greek

 

Icelandic

Fiskmjöl, Einkum manneldismjöl

Italian

Farina de pesce per alimentazione umana

Japanese

Shokuyô-gyofun, Shokuryô-gyofun

Norwegian

Spiselig fiskemel, Fiskeprotein konsentrat

Polish

Mączka rybna jadalna

Portuguese

Farina de peixe para o consumo humano

Russian

Обваленная в муке (Панировачная) рыба

Serbo-Croat

Riblje brašno za ljudsku hranu, Riblji bjelančevinasti koncentrat

Spanish

Harina de pescado para el consumo humano

Swedish

Fiskmjöl (för människoföda), Fiskproteinkoncentrat

Turkish

Balık unu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Gelatinous liquid glue prepared from Fish waste, e.g. skin, bones, etc.; the skins of fish are useful source of glue, particularly those of white fish spp.

Danish

Fiskelim

Dutch

Vislijm

English

Fish glue

Finnish

Kalaliima

French

Colle de poisson

German

Fischleim

Greek

Psarócolla

Icelandic

Fiskilím

Italian

Colla liquida di pesce

Japanese

Gyokô

Norwegian

Fiskelim

Polish

Klej rybny

Portuguese

Cola de peixe

Russian

Рыбный клей

Serbo-Croat

Riblje ljepilo

Spanish

Cola de pescado

Swedish

Fisklim

Turkish

Balık tutkalı

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Pieces of fish or minced fish cooked or heated in acidified brine or with vinegar or fried or smoked and packed in gelatin and pectin or aspic (dissolved by heat); in Germany usually with cucumbers, onions and spices and must contain 50% fish.

Danish

Fisk i gele

Dutch

Vis in gelei

English

Fish in jelly

Finnish

Kalahyytelö

French

Poisson en gelée

German

Fisch in Geiee

Greek

 

Icelandic

Fiskur i hlaup

Italian

Pesce in gelatina

Japanese

 

Norwegian

Fisk i gelé

Polish

Ryba w galarecie

Portuguese

Peixe em geleia

Russian

Рыба в желе

Serbo-Croat

Ribe uželeu, Riblja hladetina

Spanish

Pescado en gelatina

Swedish

Fisk i gelé

Turkish

Lelâtinli balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Certain fish livers are used for preparation of medicinal products (high vitamin A and D content) and sometimes as food; e.g. livers from cod and allied spp., halibut, tunas, certain sharks (blue shark, porbeagle) also mackerel. Livers of lower vitamin A and D content such as those from rays, spotted dogfish and basking shark can be used for industrial products.

Danish

Fiskelever

Dutch

Vislever

English

Fish liver

Finnish

Kalanmaksa

French

Foie de poisson

German

Fischleber

Greek

Ípar íhthios

Icelandic

Fisklifur

Italian

Fegato di pesce

Japanese

Gyo-kanzô, Gyorui kanzô

Norwegian

Fiskelever

Polish

Wątróbka rybna

Portuguese

Figado de peixe

Russian

Рыбная печень

Serbo-Croat

Riblja jetra

Spanish

Higado de pescado

Swedish

Fisklever

Turkish

Balık karaciğeri

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Oil extracted from Fish livers (mostly white fish), and used for various industrial purposes, some have valuable content of vitamins A and D: e.g. Cod liver oil, Halibut liver oil.

Danish

Fiskleverolie

Dutch

Levertraan

English

Fish liver oil

Finnish

Kalanmaksaöljy

French

Huile de foie de poisson

German

Fischleberöl, Fischlebertran

Greek

Mourounélaion

Icelandic

Lýsi

Italian

Olio di fegato di pesce

Japanese

Kanyu

Norwegian

Tran

Polish

Olej z wątróbek rybnych, Tran

Portuguese

Óleo de figado de peixe

Russian

Рыбная печень в мале

Serbo-Croat

Riblje jetreno ulje

Spanish

Aceite de higado de pescado

Swedish

Fisklevertran, Fiskleverolja

Turkish

Balık karaciğer yağı (balık yağı)

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish liver mixed with salt, spices or other flavouring ingredients and ground.
Marketed canned.
See also Fish liver.

Danish

Fiskeleverpostej

Dutch

Visleverpastei

English

Fish liver paste

Finnish

Kalanmaksatahna

French

Pâte de foie de poisson

German

Fischleberpaste

Greek

 

Icelandic

Fisklifrarkaefa

Italian

Pasta di fegato di pesce

Japanese

 

Norwegian

Fiskeleverpostei

Polish

Pasta z wątróbek rybnych

Portuguese

Pasta de figado de peixe

Russian

Паста из рыбной печени

Serbo-Croat

Riblja jetrena pasta

Spanish

Pasta de higado de pescado

Swedish

Fiskleverpastej

Turkish

Balık karaciğeri macunu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish and fish-processing offal dried , often after cooking and pressing (for fatty fish), and ground to give a dry, easily stored product that is a valuable ingredient of animal feeding stuffs. In Europe, mainly capelin, mackerel and Norway pout are used for fish meal production. In Japan principal species are sauries, mackerels, sardines; in Peru anchoveta, in U.S.A menhaden. Various types are distinguished commercially, such as White fish meal, Herring meal, Cod meal, Whole or full meal, etc. Some high grade meal is used for human consumption, and small quantities of meal are used for fertilisers.

Danish

Fiskemel

Dutch

Vismeel

English

Fish meal

Finnish

Kalajauho, Rehulaatu

French

Farine de poisson

German

Fischmehl

Greek

Ichthyálevron

Icelandic

Fiskmjöl

Italian

Farina di pesce

Japanese

Gyo-fun

Norwegian

Fiskemel

Polish

Mączka rybna paszowa

Portuguese

Farinha de peixe

Russian

Рыбная мука

Serbo-Croat

Riblje brašno

Spanish

Harina de pescado

Swedish

Fiskmjöl (för djurföda)

Turkish

Balık unu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Pieces of fish flesh (not minced) formed into small irregular shapes, weighing up to 0,9oz. May be formed from fillets, fillet pieces or fish blocks. Breaded, fried or raw, breaded. Marketed frozen.

Danish

 

Dutch

 

English

Fish nuggets (U.S.A.)

Finnish

 

French

Boulettes de poisson (E.U.)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Oils of the drying and semi-drying types extracted from all parts of the body of fish (Fish liver oils from the liver only); they are extracted mainly from Fatty fish, such as herring, where the oil content is mainly in the body and not in the liver: may also be extracted from Fish waste. Fish oils are used in the manufacture of edible fats, soaps and paints, for leather dressing and linoleum manufacture, also Fish stearin.

Danish

Fiskeolie

Dutch

Visoliën

English

Fish oils

Finnish

Kalaöljy

French

Huiles de poisson

German

Fischöle

Greek

Ichthyélaia

Icelandic

Búklýsi

Italian

Olio di pesce

Japanese

Gyo-yu

Norwegian

Fiskeolje

Polish

Oleje rybne

Portuguese

Óleo de peixe

Russian

Рыба в масле

Serbo-Croat

Riblja ulja- riblji trani

Spanish

Aceite de pescado

Swedish

Fiskolja

Turkish

Balık yaği

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish mixed with salt, with or without spices or flavouring ingredients, ground to fine consistency of lowered moisture content, often with added fat; used as sandwich spread (Fish spread).
Fish used may be pre-treated (salted, smoked); also prepared from Roe.
Marketed mainly semi-preserved, but also canned.
See also Fermented fish paste, Quenelles, Shellfish paste.

Danish

Fiskepasta

Dutch

Vispasta

English

Fish paste

Finnish

Kalatahna

French

Pâte de poisson

German

Fischpaste

Greek

Antjougópasta

Icelandic

Fiskkaefa

Italian

Pasta di pesce

Japanese

Fisshu pêsuto

Norwegian

Fiskepasta

Polish

Pasta rybna

Portuguese

Pasta de peixe

Russian

Рыбная паста

Serbo-Croat

Rablja pasta

Spanish

Pasta de pescado

Swedish

Fiskpastej

Turkish

Balık ezmesi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish, often minced and sometimes mixed with vegetables, particularly potato, and baked; may have pastry casing.
Marketed fresh or frozen.

Danish

Fiskepie

Dutch

Vispastei

English

Fish pie

Finnish

Kalapiirakka

French

Tourte de poisson

German

Fischpastete

Greek

 

Icelandic

Fiskúôdingur

Italian

Terrina di pesce

Japanese

 

Norwegian

Fiskepai

Polish

Pasztet rybny

Portuguese

Terrina de peixe

Russian

Рыбный паштет

Serbo-Croat

Riblja pita

Spanish

Pastel de pescado

Swedish

Fiskpaj

Turkish

Balık böreği

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
A piece of fish cut to reasonable size for the individual for retail sale; may be all or part of a Fillet, or Steak, may be fresh, fried or frozen.
In U.S.A. portions are rectangular-shaped unglazed masses of cohering pieces of fish flesh, cut from frozen fish blocks. Portions weigh not less than 1½oz. (about 40 g) and are at least ⅜ in (1 cm) thick. Portions may be raw, battered or breaded, fried or uncooked, then quick frozen after packing.

Danish

 

Dutch

Vismoot

English

Fish portion

Finnish

Kala-annos

French

Portion de poisson

German

 

Greek

Merida psarioú

Icelandic

Fisk-skammtur

Italian

Porzione di pesce

Japanese

Kirimi

Norwegian

Fiskestykke

Polish

Porcja ryby

Portuguese

Porção de peixe

Russian

Порционная рыба

Serbo-Croat

Riblji odrezak, Riblja porcija

Spanish

Porción de pescado

Swedish

Fiskportion

Turkish

Balık porsiyonu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Any stable fish preparation intended for human consumption, in which the protein is more concentrated than in the original fish; marketed in granular, powdered or extract form; water can be removed by drying or solvent extraction. Two types exist i.e. A and B of which type A is odourless and colourless while type B not, principally due to different fat content (less than 1% in type A, less than 10% in type B.)

Danish

 

Dutch

 

English

Fish protein concentrate (FPC)

Finnish

 

French

Concentré de protéines de poisson

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Composition as Fish ball.
Marketed fresh (for local consumption) canned or deep frozen. Canned fish pudding is normally precooked in cans before sealing and heat processing.
See also Fish cake, Fischfrikadellen (Germany).

Danish

 

Dutch

Vispudding

English

Fish pudding

Finnish

Kalamassa

French

 

German

 

Greek

 

Icelandic

Fiskbúôdingur

Italian

Pasticcio di pesce

Japanese

 

Norwegian

Fiskepudding

Polish

 

Portuguese

Pudim de peixe

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

Fiskpudding

Turkish

Balıktan puding

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Cooked, salted or marinated fish, diced, with spices, diced onions, cucumbers and vegetables according to the type of salad, mixed with vinegar and edible oil or mayonnaise. Minimum fish contents are fixed for various special types.
See Herring salad, Tuna salad.
Also made from Crustacea, e.g. Krabbensalat (Germany).

Danish

Fiskesalat

Dutch

Vis salade

English

Fish salad

Finnish

Kalasalaati

French

Salade de poisson

German

Fischsalat

Greek

Psarosalata

Icelandic

Fisksalat

Italian

Insalata di pesce

Japanese

 

Norwegian

Fiskesalat

Polish

Sałatka rybna

Portuguese

Salada de peixe

Russian

Рыбный салат

Serbo-Croat

 

Spanish

Salpicón de pescado

Swedish

Fisksallad

Turkish

Balık salatası

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish flesh ground with a small amount of fat seasoning and sometimes a cereal filler; packed into sausage casing, sometimes cooked; the contents may be smoked before filling the case, or the whole sausage smoked afterwards; may be sold skinless or with skin on, Tuna meat is much used for sausage manufacture, e.g. Tuna links.
Marketed fresh, semi-preserved, pasteurised or canned.

Danish

Fiskepølse

Dutch

Visworst

English

Fish sausage

Finnish

Kalamakkara

French

Saucisse de poisson

German

Fischwurst

Greek

 

Icelandic

Fiskpylsa

Italian

Salsiccia di pesce

Japanese

Fisshu sôsêji, Gyoniku soseji

Norwegian

Fiskepølse

Polish

Kiełbaski rybne

Portuguese

Salsicha de peixe

Russian

Рыбные колбаски

Serbo-Croat

Riblje kobasice

Spanish

Emutido de pescado

Swedish

Fiskkorv

Turkish

Balık sosisi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Scales from fish such as herring and allied spp. are used for the preparation of pearl essence and for coating imitation pearls.
See also Guanin, Pearl essence.

Danish

Fiskeskæl

Dutch

Visschubben

English

Fish scales

Finnish

Kalansuomu

French

Écailles de poisson

German

Fischschuppe

Greek

Lépia psarioú

Icelandic

Hreistur

Italian

Scaglie de pesce

Japanese

Sakana-no-uroko, Gyorin

Norwegian

Fiskeskell (risp)

Polish

Łuski rybne

Portuguese

Escamas de peixe

Russian

Рыбная чешуя

Serbo-Croat

Riblje ljuske

Spanish

Escamas de pescado

Swedish

Fiskfjäll

Turkish

Balık pulu

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Other term for Fish Waste.
Unground fish meal as it leaves the dryer (U.S.A.).

Danish

 

Dutch

 

English

Fish scrap (U.S.A.)

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Liquefied fish or fish waste produced as a result of self-digestion after the addition of acid, or as a result of fermentation of the waste mixed with molasses and yeast; the liquid silage can be concentrated to bring the water content down from about 80% to 50%; used for animal feeding usually in areas close to the point manufacture.
See Animal feeding stuff.

Danish

Fiskeensilage

Dutch

Vissilage

English

Fish silage

Finnish

Happo-tai fermentoinnilla sääilötty kala, Rehulaatu

French

Poisson ensilé

German

Fischsilage

Greek

 

Icelandic

 

Italian

Residui de pesce indrolizzati

Japanese

 

Norwegian

Fiskeensilage

Polish

Hydrolizat rybny (paszowy), Siloryb

Portuguese

Peixe ensilado

Russian

Гидролизат (из отходов)

Serbo-Croat

Riblja pulpa

Spanish

Pescado 'ensilado'

Swedish

Fiskensilage

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Used for the manufacture of glue, and of leather; e.g. from sharks, but also other spp.

Danish

Fiskeskind

Dutch

Vishuiden

English

Fish skin

Finnish

Kalannahka

French

Peau de poisson

German

Fischhaut

Greek

Dérmate ixhíos

Icelandic

Fiskroð

Italian

Pelle di pesce

Japanese

Gyo-hi, Sakana no kawa

Norwegian

Fiskeskinn

Polish

Skóra rybia

Portuguese

Pele de peixe

Russian

Рыбная кожа

Serbo-Croat

Riblja koža

Spanish

Pieles de pescado

Swedish

Fiskskinn

Turkish

Balık derisi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Soup made from fish or other marine animals, seasoning added and eventually served with flavouring vegetables, sometimes containing pieces of fish.
Marketed canned, dried or bottled (Netherlands).
See also Fish chowder, Bouillabaisse.

Danish

Fiskesuppe

Dutch

Vissoep

English

Fish soup

Finnish

Kalakeitto

French

Soupe de poisson

German

Fischsuppe

Greek

Psarosoupa

Icelandic

Fisksúpa

Italian

Brodo di pesce in scatola

Japanese

Fisshu sûpu, Uo-jiru

Norwegian

Fiskesuppe

Polish

Zupa rybna

Portuguese

Sopa de peixe

Russian

Рыбный суп

Serbo-Croat

Riblja juha

Spanish

Sopa de pescado

Swedish

Fisksoppa

Turkish

Balık çorbası

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
A solid produced by separating chilled Fish oils: used mainly for manufacture of lubricants and low grade soaps.

Danish

Fiskestearin

Dutch

Visstearine

English

Fish stearin

Finnish

Kalasteaiini

French

Stéarine de poisson

German

 

Greek

 

Icelandic

Fisk-sterin

Italian

Stearina di pesce

Japanese

Gyo-rô, Gyo-shi

Norwegian

Fiskestearin

Polish

Stearyna rybna

Portuguese

Estearina de peixe

Russian

Рыбный стеарин

Serbo-Croat

Riblji stearin

Spanish

Estearina de pescado

Swedish

Fiskstearin

Turkish

Balık stearini

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Uniform rectangular sticks of fish cut from a block of frozen white fish fillets, breaded , fried in fat or left uncooked; after packing quick frozen.
In Canada minimum weight is one ounce (about 28g) and the largest dimension must be at least three times that of the next largest dimension.
See also Crab sticks.

Danish

Fish sticks

Dutch

Visvingers, Fishsticks

English

Fish sticks, Fish fingers

Finnish

Kalapuikko

French

Bâtonnets de poisson

German

Fischstäbchen

Greek

 

Icelandic

Fiskstautar

Italian

Pesce fritto a bastonicini

Japanese

Fisshu suchikku

Norwegian

Fish sticks

Polish

Pałeczki rybne

Portuguese

Palitos de peixe

Russian

Рыбные палочки

Serbo-Croat

 

Spanish

Tacos de pescado

Swedish

Fiskpinnar

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Sometimes with cheeks; marketed fresh, frozen or cured.

Danish

Fisketunger

Dutch

Vistongen

English

Fish Tongues

Finnish

Kalankieli

French

Langues de poisson

German

Fischzunge

Greek

Psaróglosses

Icelandic

Gellur

Italian

Linque de pesce

Japanese

Uo no shita

Norwegian

Fisketunger

Polish

Języki rybne

Portuguese

Línguas de peixe

Russian

Рыбные языки

Serbo-Croat

Riblji jezik

Spanish

Lenguas de pescado

Swedish

Fisktungor

Turkish

Balık dili

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
All parts of the fish discarded during processing for human consumption; also called Fish scrap, Fish offal; filleted offal also called Gurry (U.S.A.).
Used for the manufacture of fish meal and oil, for feeding to pets, fur-bearing animals and hatchery fish, and for the manufacture of a variety of by-products, including Pearl essence, Isinglass, Glue, Proteins, Vitamins.
In various countries the equivalent to fish waste is also synonymously to Trash fish and Industrial fish.

Danish

Fiskeaffald

Dutch

Visafval

English

Fish waste

Finnish

Kalanperkausjäte

French

Déchets de poisson

German

Fischabfälle

Greek

Aporrímata psarioú

Icelandic

Fiskúrgangur

Italian

Residui di pesce

Japanese

Gyokasu, Gyorui-no-haikibutsu

Norwegian

Fiskeavfall

Polish

Odpady rybne

Portuguese

Desperdícios de peixe

Russian

Рыбые обрезки

Serbo-Croat

Riblji otpaci

Spanish

Desperdicios de pescado

Swedish

Fiskavfall

Turkish

Balık artlkları

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Term used in U.S.A. for smoked Fish sausage.

Danish

 

Dutch

Gerookte visworst

English

Fish wiener

Finnish

Savustettu kalamakkara

French

 

German

Geräucherte Fischwurst

Greek

 

Icelandic

Reyktar fiskpylsur

Italian

Salsicce affumicate di pesce

Japanese

 

Norwegian

Weinerpølse av fisk

Polish

 

Portuguese

Salsicha de peixe fumado

Russian

 

Serbo-Croat

Dimljena riblja kobasica

Spanish

Salchichas de pescado ahumado

Swedish

Rökt fiskkorv

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Ciliata mustela
See also Rockling.

Danish

Femtrådet havkvabbe

Dutch

Vijfdradige meun, Lompje, Zeepuitaal

English

Fivebeard rockling, Live-bearded rockling

Finnish

Viisiviiksimade

French

Motelle à cinq barbillons

German

Fünfbärtelige Seequape

Greek

Gaïdourópsaro

Icelandic

Keilubróðir

Italian

Motella

Japanese

 

Norwegian

Femtrådet tangbrosme, Firtraadet Tang-Brosme

Polish

Onos, Mostelka, Onos a. mostelka

Portuguese

Laibeque-de cinco-barbilhos, Laibeque

Russian

Пятиусый налим

Serbo-Croat

Ugorova mater

Spanish

Mollareta, Five-bear cockling, Madreanguila

Swedish

Femtömmad skärlånga

Turkish

Gelincik

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
One of the recommended trade names of Dog fish in U.K.; may also be called Huss or Rigg.
In New Zealand, a trade name for School shark.

Danish

 

Dutch

 

English

Flake

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Other term used for Shredded cod.
May also refer to salted cod that has been dried on flakes (raised platforms for natural air drying).
Similar product in Japan is Soboro.

Danish

 

Dutch

 

English

Flaked codfish

Finnish

 

French

Flocons de morue

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Dipturus batis
See also Skate and Ray.

Kattegat Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

Skade

Dutch

Vleet

English

Blue skate, Flapper skate, True skate, Gray skate, Bluet, Blue grey skate, Common skate

Finnish

Silorausku

French

Pocheteau gris, Raie grise, Pocheteau blanc, Flotte, Pochette

German

Glattrochen

Greek

Sélahi-vathi, Grizovatos

Icelandic

Skata

Italian

Razza bavosa

Japanese

 

Norwegian

Storskate, Glattrokke, Glattskate

Polish

Raja gładka

Portuguese

Raia-oirega

Russian

Гладкий скат

Serbo-Croat

Raža velika, Volina

Spanish

Raya noruega, Caputxa, Noriega

Swedish

Slätrocka

Turkish

Vatoz, Kocaburunvatoz baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Any fish or order Heterosomata, e.g. halibut, turbot, plaice, sole, flounder, etc.

Danish

Fladfisk, Flynderfisk

Dutch

Platvis

English

Flatfish

Finnish

Kampela, Pallas

French

Poisson plat

German

Plattfisch

Greek

Glossoïdí

Icelandic

Flatfiskur

Italian

Pleuronettiformi pesci ossei piatti

Japanese

Hirame-karei-rui

Norwegian

Flyndrefisk, Flatfisk

Polish

Płastugi

Portuguese

Peiexe chato

Russian

Камбалообразные

Serbo-Croat

 

Spanish

Pez plano

Swedish

Flundrefisk, Flatfisk, Plattfisk

Turkish

Yassi balik

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Hippoglossoides dubius
Belonging to the Pleuronectidae
See Flounder; same genus as American plaice.
One of the most valued species of flatfish in northern Japan. Marketed fresh.

Danish

 

Dutch

 

English

Flathead flounder

Finnish

 

French

Balai japonais

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Akagarei

Norwegian

 

Polish

Plaskoglów japonski

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Percophidae

Danish

 

Dutch

 

English

Flathead

Finnish

Lättäsimppu

French

Platy cephalide

German

Krokodilfisch

Greek

 

Icelandic

 

Italian

 

Japanese

Kochi

Norwegian

 

Polish

Płaskogłów

Portuguese

Sapateiro, Labeça-chata

Russian

Перкофосовые, Птеропсаровые, Бембропсовые, Хемероцетовые

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Bathyraja parmifera
See also Skate.

Danish

 

Dutch

Alaskarog

English

Flathead skate, Alaska skate

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Herring split down the back like kippered herring and hot-smoked.

Danish

Flækket røget sild

Dutch

Goudharing

English

Fleckhering (Germany)

Finnish

 

French

Hareng flaque (Allemagne)

German

Fleckhering, Kipper auf Norwegische art

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

Arenque fumado a quente

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Any of the four longitudinal segments or portions of flesh, which has been removed from a halibut carcass by knife cuts made parallel to the backbone of the fish.

Danish

 

Dutch

 

English

Fletch, Flitch (N. America)

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Platichthys flesus

Amager, Copenhagen, Denmark
(Photos: © Johnny Jensen)

Danish

Skrubbe, Flynder

Dutch

Bot

English

Flounder, European flounder, Butt, Mud flounder, White fluke, Fluke

Finnish

Kampela

French

Flet commun, Flet d'Europe, Flet

German

Flunder, Butt, Struffbutt, Butte, Gemeine Flunder

Greek

Chamatída, Cheimara, Fasi

Icelandic

Flundra

Italian

Passera pianuzza, Passera, Passera nera

Japanese

Karei

Norwegian

Skrubbe

Polish

Stornia

Portuguese

Solha das pendras patrúcia, Petruca, Solha, Solha-das-pedras

Russian

Речная камбала

Serbo-Croat

Iverak, Jandroga

Spanish

Platija, Flounder, Plana d'Itàlia, Platija europea, Platixa, Solla

Swedish

Skrubbskädda, Skrubba, Skrubbflundra, Flundra

Turkish

Derepisisi, Derepisisi baligi

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Paralichthys lethostigma

1.2 Kg - New York Harbour, New York, USA
(Photo: © Johnny Jensen)

Danish

 

Dutch

Zomervogel

English

Southern flounder

Finnish

 

French

Cardeau de Floride

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

Lenguado de Florida

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Exocoetidae

Danish

Flyvefisk

Dutch

Vligende vis

English

Flying fish

Finnish

Liitokala

French

Exocet (poisson volant)

German

Fliegender Fisch

Greek

Chelidonópsaro

Icelandic

Flugfiskur

Italian

Pesce volante, Esoceto volante

Japanese

Tobiuo

Norwegian

Flygefisk

Polish

Ptaszor

Portuguese

Peixe-voador

Russian

Летучие рыбы

Serbo-Croat

Poletuša

Spanish

Pez volador

Swedish

Flygfisk

Turkish

Uçan balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Dactylopterus volitans

(Photo: © Johnny Jensen)

Danish

Flyveknurhane

Dutch

 

English

Flying gurnard

Finnish

Perhossimppu

French

Poule de mer, Poisson volant, Grondin volant

German

Flughahn

Greek

Chelidonopsaro kokino

Icelandic

 

Italian

Pesce civetta, Civetta di mare

Japanese

Nishisemihoubou

Norwegian

 

Polish

Strwolotka

Portuguese

Cabrinha-de-leque, Peixe-pássaro

Russian

Долгоперовые, Крылоперовые

Serbo-Croat

Kokot letač

Spanish

Alón, Chichara, Golondrina

Swedish

Flygsimpa

Turkish

Uçan

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Todarodes sagittatus

Danish

Blæksprutte

Dutch

 

English

Flying squid, European flying squid, Calmar

Finnish

 

French

Calmar

German Norwegischer Kalmar, Pfeilkalmar
Greek

Thrápsalo

Icelandic

Smokkfiskur, Kolkrabbi

Italian

Totano

Japanese

 

Norwegian

 

Polish

Kalmar latajacy

Portuguese

Potra, Pota-europeia

Russian

Кальмар-стрелка

Serbo-Croat

Lignjun, Totan

Spanish

Volador, Tota

Swedish

Europeisk bläckfisk

Turkish

Uçan kalamar

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Liquor remaining from steamed cod livers after removal of oil; may be concentrated for use as animal food, manufacture of cod liver meal. Also liquor remaining after cooked fish is pressed in fish meal manufacture.

Danish

 

Dutch

Fot

English

Foots

Finnish

 

French

 

German

 

Greek

 

Icelandic

Grútur

Italian

 

Japanese

Kanyu no niziru

Norwegian

 

Polish

 

Portuguese

Sedimentos

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Phycis blennoides

Danish

Skælbrosme

Dutch

Sluismeestergaffelkabeljauw, Gaffelkabeljauw

English

Greater forkbeard, Forked hake

Finnish

Suomuturska

French

Phycis de fond, Capelan, Loche, Longue barbe, Petite morue longue, Mustella, Moille

German

Gabeldorsch, Schleimfischartige Meertrüsche

Greek

Pontikós, Lasposaloúvardos

Icelandic

Litla brosma

Italian

Musdea bianca, Pastenula

Japanese

 

Norwegian

Skjellbrosme

Polish

Widlak bialy, Bialy widlak

Portuguese

Abrótia-do-alto, Abrotea, Ricardo

Russian

Американские морские налимы, Плоскоголовые

Serbo-Croat

Tabinja bjaltica

Spanish

Brotóla de fango, Brótola de roca, Alfaneca, Barbada, Beard, Molla, Mòllera pigada

Swedish

Fjällbrosme, Kumrill

Turkish

Çatalsakalgelincik baligi, Gelincik

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Raniceps raninus

Denmark Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

Sortvels

Dutch

Vorskwab, Vorschkval

English

Tadpole fish, Lesser forkbeard, Trifurcated hake

Finnish

Mustaturska

French

Grenouille de mer, Trident

German

Froschquappe, Froschdorsch

Greek

 

Icelandic

 

Italian

Mustella

Japanese

 

Norwegian

Paddetorsk

Polish

Zaboglów

Portuguese

Rainúnculo-negro

Russian

 

Serbo-Croat

Tabinja

Spanish

Ranúnculo negro, Reinúnculo negro, Tadpole fish

Swedish

Paddtorsk

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Enchelyopus cimbrius
See also Rockling.

Øresund Aquarium, Denmark
(Photo: © Johnny Jensen)

Danish

Firtrådet havkvabbe

Dutch

Vierdradige meun

English

Fourbeard rockling

Finnish

Neliviiksimade

French

Motelle à quatre barbillons

German

Vierbärtelige Seequappe

Greek

 

Icelandic

Blákjafta

Italian

 

Japanese

 

Norwegian

Firskjegget tangbrosme, Firtrådet tangbrosme

Polish

Motela

Portuguese

Peixe-chumbo, Laibeque

Russian

Четырехусый (морской) налим, Мотелла

Serbo-Croat

 

Spanish

Barbada, Barbuda, Four-bearded rockling, Reinunculo

Swedish

Fyrtömmad skärlånga

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
A process of dehydration under vacuum starting from the frozen state. The frozen substance having been placed under reduced pressure, the existing ice is sublimated (directly transformed to vapour), leaving a fine porous structure favourable to rehydration.
See also Dried fish, Dehydrated fish.

Danish

Frysetørring

Dutch

Vriesdrogen

English

Freeze drying

Finnish

Pakkaskuivaus

French

Cryodessication

German

Gefriertrocknung

Greek

 

Icelandic

Frostþurrkun

Italian

Essicazione per refrigerazione accelerata

Japanese

Tôketsu-kansô

Norwegian

Frysetörking

Polish

Liofilizacja

Portuguese

Secagem por meio de refrigeraçao

Russian

Сублимационная сышка, Лиофилизация

Serbo-Croat

Mršava riba

Spanish

Criodesecación

Swedish

Frystorkning

Turkish

Dondurup kurutma

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
In terms of quality, fish that has spoiled little or not at all.
As marketing term, fish that is preserved by chilling.
Fish or parts of fish in their natural state (as opposed to Frozen fish, etc.).
In Germany the term 'Frischfisch' is also used synonymously with White fish.
In U.S.A. may refer to thawed fish packaged for sale as fresh fish.

Danish

Fersk fisk

Dutch

Verse vis

English

Fresh fish

Finnish

Tuore kala

French

Poisson frais

German

Frischfisch

Greek

Nopí ihthís

Icelandic

Feskur fiskur

Italian

Pesce fresco

Japanese

Sengyo

Norwegian

Fersk fisk

Polish

Ryba świeża

Portuguese

Peixe fresco

Russian

Свежая рыба

Serbo-Croat

Svježa riba

Spanish

Pescado fresco

Swedish

Färsk fisk

Turkish

Taze balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Macrobrachium carcinus
See Prawn and Shrimp.

Danish

 

Dutch

 

English

Freshwater prawn

Finnish

 

French

Bouquet pintade

German

 

Greek

 

Icelandic

 

Italian

Gambero americano d'aequa solce

Japanese

 

Norwegian

 

Polish

Krewetka słodkowodna

Portuguese

Camarão-americano-do-rio

Russian

Пресноводная креветка

Serbo-Croat

 

Spanish

 

Swedish

Sötvattensräka

Turkish

Tatlı su midye türü

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish or pieces of fish dipped in batter or breaded and fried in oil or in edible deep fat, sold hot or cold (either chilled or frozen); the pieces may be whole fillets or pieces of fillet, steaks, or small fish that have been headed and cleaned.

Danish

Stegt fisk

Dutch

Gebakken vis

English

Fried fish

Finnish

Friteerattu, Uppopaistettu kala

French

Poisson frit

German

Bratfisch

Greek

Psári tiganitó

Icelandic

Steiktur fiskur

Italian

Pesce fritto

Japanese

Sankana-no-furai, Sakana-no-tempura

Norwegian

Stekt fisk

Polish

Ryba smażona

Portuguese

Peixe frito

Russian

Жареная рыба

Serbo-Croat

Pržena riba

Spanish

Pescado frito

Swedish

Stekt fisk

Turkish

Tavada balık kızartması

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Auxis thazard thazard
See also Tuna.

(Photo: © Johnny Jensen)

Danish

Auxide

Dutch

Fregatmakreel

English

Frigate tuna, Bullet mackerel, Frigate mackerel

Finnish

Auksidi

French

Auxide

German

Fregattmakrele

Greek

Kopani-Kopanaki

Icelandic

 

Italian

Tombarello

Japanese

Hira-soda, Soda-gatsuo, Hirasôda

Norwegian

Auxid

Polish

Tazar

Portuguese

Judeu-liso, Judeu-liso e judeu

Russian

Макрелевый тунец, Обыкновенная макрель-фрегат

Serbo-Croat

Trup, Rumbac

Spanish

Melva

Swedish

Fregattmakrill, Auxid

Turkish

Gobene, Tombile

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Chlamydoselachus anguineus
See also Shark.

Danish

Kravehaj

Dutch

Franjehaai

English

Frilled shark, Frill shark, Greenland shark, Scaffold shark, Silk shark

Finnish

Kaulushai

French

Requin lézard

German

Kragenhai, Krausenhai

Greek

 

Icelandic

 

Italian

Squalo serpente

Japanese

Rabuka

Norwegian

Kragehai

Polish

Chlamida

Portuguese

Tubarão-cobra, Cobra

Russian

Плащеносная акула, Плащенос (ец)

Serbo-Croat

 

Spanish

Tiburón anguila

Swedish

Kråshaj

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Pleuronichthys cornutus
See also Flounder.

Danish

 

Dutch

 

English

Ridged-eye flounder, Frog flounder

Finnish

 

French

Carlottin meita-gare

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Meitagarei

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Ranidae
Skinned frog legs are marketed fresh or frozen.

Danish

Frø

Dutch

Kikker, Kikvors

English

Frog

Finnish

Sammakko

French

Grenouille

German

Frosch

Greek

Vátrahi

Icelandic

Froskur

Italian

Rana

Japanese

Kaeru

Norwegian

Frosk

Polish

Żaba

Portuguese

Russian

Лягушки

Serbo-Croat

 

Spanish

Rana

Swedish

Groda

Turkish

Kurbağa

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Lepidopus caudatus
See also Scabbardfish.

Danish

Strømpebåndsfisk

Dutch

 

English

Silver scabbardfish, Frostfish, Scabbard fish, Ribbonfish, Southern frostfish

Finnish

Hopeahuotrakala

French

Sabre argenté, Sabre

German

Degenfisch

Greek

Spathópsaro-ilios, Spathopsaro

Icelandic

Marbendill

Italian

Pesce sciabola

Japanese

 

Norwegian

Reimfisk, Slirefisk

Polish

Pałasz ogoniasty

Portuguese

Peixe-espada, Espada branca, Peixe-espada-do-Pacífico

Russian

Хвостатый лепидоп, Хвостатая сабля-рыба

Serbo-Croat

Zmijičnjak repaš, Sablja

Spanish

Espadilla, Cinta, Pez cinto, Sable, Sabre

Swedish

Strumpebandsfisk, Silverespada

Turkish

Çatalkuyruk balığı

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish that has been subjected to freezing in a manner to preserve the inherent quality of the fish by reducing their average temperature to -18ºC (0ºF) or lower, and which are then kept at a temperature of -18ºC (0ºF) or lower (IIR/OECD Code of Practice for frozen fish). The reduction of temperature in the fish has to be achieved in a sufficiently short time to give the product best quality; this depends on the type of product (fillets, whole fish, precooked fish, etc.
Regulations with regard to maximum time have been laid down in various countries, e.g. in U.K. the temperature of the whole fish is to be lowered from 32ºF to 23ºF (0ºC to -5ºC) or lower in not more than two hours and the fish be kept in the freezer until the temperature of the warmest part of the fish has been reduced to -5ºF (-20ºC) or lower (U.K. definition of Quick frozen fish); according to U.S. recommendations the temperature should be lowered to 0ºF (-18ºC) in 36 hours or less.
The term 'frozen fish' is synonymously used with Deep frozen fish and Quick frozen fish.

Danish

Frossen fisk

Dutch

Bevroren vis

English

Frozen fish

Finnish

Pakastekala

French

Poisson congelé

German

Gefrierfisch, Gefrorener Fisch

Greek

Katepsigméni ihthís

Icelandic

Freðfiskur, Frystur fiskur

Italian

Pesce congelato

Japanese

Reitô-gyo

Norwegian

Frossen fisk

Polish

Ryba mrożona

Portuguese

Peixe congelado

Russian

Мороженная рыба

Serbo-Croat

Smrznuta riba

Spanish

Pescado congelado

Swedish

Fryst fisk

Turkish

Donmuş balık

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Name employed in Japan Gloiopeltis spp.
Seaweeds utilised for adhesive.

Danish

 

Dutch

 

English

Funori (Japan)

Finnish

 

French

Funori (Japon)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Funori

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Fish flour dried after cooking with seasonings and then mixed with spices or other ingredients.

Danish

 

Dutch

 

English

Furikake (Japan)

Finnish

 

French

Furikake (Japon)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Furikake

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Dried strips of fish produced by repeated smouldering and drying after boiling; used as condiment or seasoning for various soups.
The term is usually preceded by the name of the fish, e.g. from mackerel, Saba-bushi (phonetic assimilation) or Katsuo-bushi (from skipjack).

Danish

 

Dutch

 

English

Fushi-rui (Japan)

Finnish

 

French

Fushi-rui (Japon)

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Fushi-rui

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Small Rollmops from fillets of small Baltic herring, with or without skin, usually prepared without added vegetables, etc., in a light vinegar brine, also with wine or in sauces, mayonnaise, remoulade.

Danish

 

Dutch

Rolmopsjes

English

Gabelrollmops (Germany)

Finnish

Marinoitu silakkarulla

French

Gabelrollmops (Allemagne)

German

Gabelrollmops

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Rolmopsy śledziowe

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Different spelling used: Gaffelbitar, Gaffelbiter, Gaffalbitar.
Semi-preserved product prepared from fat herring gilled or headless, mildly cured with salt and sugar, most often also spices, ripened in barrels at moderate temperature; then filleted, skinned and cut into 'tid bit' pieces, packed with spiced brine, also with vinegar, or with sauces in cans or glass jars.
Also called Tidbits, Herring tidbits or Fork tidbits.
In Iceland 'Gaffalbitar' might also refer to a newly developed product: smoked herring packed in spiced Soya-bean sauce.

Danish

Gaffelbidder

Dutch

Gaffelbitter

English

Gaffelbidder

Finnish

Haarukkapala

French

Gaffelbidder

German

Gabelbissen

Greek

 

Icelandic

Gaffalbitar

Italian

 

Japanese

 

Norwegian

Gaffelbiter

Polish

 

Portuguese

 

Russian

Закусочный рольмопс

Serbo-Croat

 

Spanish

 

Swedish

Gaffelbitar

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Name used for Soft shell clam (Mya arenaria).

Danish

 

Dutch

 

English

Gaper

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Belone belone belone

Omø, Denmark
(Photos: © Johnny Jensen)

Danish

Hornfisk

Dutch

Geep

English

Garpike, Garfish, Greenbone, Hornfish

Finnish

Nokkakala

French

Orphie commun, Aguglia, Agujo, Aiguille de mer, Aiguillette, Orphie vulgaire

German

Hornhecht, Grünknochen, Hornfisch, Schneefell, Sturmfisch

Greek

Zargána

Icelandic

Geirsili, Hornfiskur

Italian

Aguglia

Japanese

 

Norwegian

Horngjel

Polish

Belona pospolita

Portuguese

Peixe agulha, Agulha

Russian

Обыкновенный сарган

Serbo-Croat

Iglica

Spanish

Aguja, Agulla, Ahulla, Corsito, Guya, Lanzón, Saltón

Swedish

Horngädda, Näbbgädda

Turkish

Zargana

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Lepisosteus osseus

(Photos: © Johnny Jensen)

Danish

 

Dutch

 

English

Longnose gar, Long-nosed gar

Finnish

Luuhauki

French

Garpique longnez, Lépisostée osseuse

German

Gemeiner Knochenhecht, Gemeiner Langschnäuziger, Knochenhecht

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

Niszczuka a. luskost

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

Gaspar picudo

Swedish

Långnosig bengädda, Bengädda

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name:
Enzymatic preparation from hydrolysed livers of mackerel; used in Greece to accelerate maturing of freshly salted sardine and anchovy.

Danish

 

Dutch

 

English

Gáros (Greece)

Finnish

 

French

Gáros (Grèce)

German

 

Greek

Gáros

Icelandic

 

Italian

Colatura

Japanese

 

Norwegian

 

Polish

 

Portuguese

Garo

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Myliobatis goodei

Danish

 

Dutch

Zuidelijke adelaarsrog

English

Southern eagle ray

Finnish

 

French

Aigle de mer chuche, Aigle de mer du sud

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

 

Norwegian

 

Polish

 

Portuguese

 

Russian

 

Serbo-Croat

 

Spanish

Chucho amarillo

Swedish

Leopardrocka

Turkish

 

 

 

 

 

 

 

 

 

 

 

 

Scientific name: Hippoglossoides elassodon

Danish

 

Dutch

 

English

Flathead sole

Finnish

 

French

 

German

 

Greek

 

Icelandic

 

Italian

 

Japanese

Umagarei

Norwegian

 

Polish

Plaskoglów

Portuguese

Solha-japonesa

Russian

 

Serbo-Croat

 

Spanish

 

Swedish

 

Turkish