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Global Guide: Fish, Shellish & Seafood

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Margi Cintrano View Drop Down
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    Posted: 04 April 2012 at 02:46
 
This guide is almost complete and I shall try and get up the clams, mussels, octopus and all other common varieties of fish known on both sides of the globe ... this week.  Please be patient. It is a tremendous amount of work. I have to scan the photos too and send them to Tas ...
 
 
Tongue 
 
THE INTERNATIONAL GUIDE TO SEAFOOD
 
Written by: Margaux Cintrano.
 
Seafood ( fish and shellfish ) are one of the many pleasures of life. There is a rich harvest to enjoy. The choice is so huge, it can be confusing. This Mini Guide shall asist all those who purchase, Fish Mongers, Fishermen or Fisherladies, when at Market  and / or reading a Restaurant bill of fare.
 
*** Please note: Feel free to post your varieties on the North American and Caribbean side of the world, and lake, river, Arctic, Pacific,  Western Atlantic and Hawaiian varieties ... Your contributions are most welcome. Grazie.
 
ANCHOVY: There are numerous types of anchovies. They are caught in the Mediterranean and the Iberian Atlantic up and through the Bay of Biscay, Cantabría, Spain. They can be eaten salted and packed in olive oil, fresh and grilled or fried. The BOQUERÓN is the name given to fresh anchovies that are marinated in garlic and vinegar and thus, served as a Tapa or Meze throughout the Mediterranean. The Latin name for this variety is: Engraulis Encrasicolus.
 
Italian: acciughe
Spanish: anchoa
Portuguese: anchova
German: sardelle
French: anchois
 
SALMON :  This salmon coral handsome fish has become rare in the northern river waters of Spain and Portugal. Norway, Sweden, Iceland, Alaska, Canada and Scotland are the main sources of this Omega 3 rich fish. It is best served grilled rare with a pinch of sea salt. However, there are countless recipes and sauces to combine. LOL
 
Italian: salmone
Portuguese: salmao
Spanish: salmón
German: Lachs
French: saumon
 
COD FISH: The North Atlantic Cod Fish has a maximum length of 150 cm. and 40 kilos of weight. On the other hand, the average cod fish is 40cm. to 90cm. The species extends as far south as the Bay of Biscay, The Basque Country and Ireland. It is the quintessential fish of both Portuguese and Spanish gastronomy. Big smile
 
Italian: Baccalà
Portuguese: Baccalhau
Spanish: Bacalao 
German: Dorsch
French: Cabillaud
 
HAKE :  This Atlantic and Mediterranean fish is 30 to 60cm. and very versatile with a delicate white flesh. However, it is the arrowhead flesh of the lower jaw that is a delicacy. In the Basque Country, the renowned dish made from this lower jaw subtle flesh is called:
Kokotxas, pronounced: KO KO CHAS. They are sautèed in Evoo with garlic and / or a green sauce made from white wine and parsley.
 
Italian: Merluzzo
Portuguese: Pescada
Spanish: Merluza
German: Seehechte
French: Merlu  
 
JOHN DORY: Despite its unpromising looks, John Dory is good eating. In Catalonia, the northeast Iberian Peninsula and Portugal, prepare " Gallo " the colloquial call name, meaning Rooster in Spanish, in uncountable ways. This fish is also quite common in the Eastern Mediterrean, particularly Turkey where it is called Dülger, which signifies a set of carpenter´s tools. Bullit de Peixe, the Catalan dish featuring John Dory is a stew with vegetables and shellfish.
 
Portuguese: Peixe San Pedro
Spanish: Pez de San Pedro
Catalan: Gallo
German: Heringskönig
French: Saint Pierre
 
ALFONSINO: A fish variety of the deeper waters and a great migrator, it ranges as far north as Norway and as far west as Hawaii, Australia and Tasmania. It is often called, Palometa Roja or Rey de Besugo, the King of Sea Bream. This breed is highly esteemed and the Japanese employ it for Sashimi. It is often baked in the Mediterranean during Christmas time.
 
Portuguese: imperador
Spanish: Palometa roja   
German: Kaiserbarsch
Catalan: Bishigu
Galician: Castañeta Encarnada 
French: Dorade Rouge or Bèryx
 
SEA BASS : This attractive silver fish is fine cuisine in the Mediterranean. The firm flesh make it a wise choice for presenting it whole and oven baked. The Latin name for this fish is: Dicentrarchus Labrax.
 
Italian: Branzino
Portuguese: Robalo
Spanish: Lubina
German: Seebarsch
Galician: Robalo
French: Bar
 
Grouper:  A fish which has quite a longevity, large in size ranging from 75cm. to 1 metre, 1.80cm or 6 feet, is very popular in the USA. The highly esteemed flesh is caught in 40cm to 70cm and grilled and seared in Evoo or oven prepared.
 
Italian: cernia di fondale  
Cuban Spanish ( Miami ): cherna
Castillian Spanish(Spain): mero
Portugese: mero
German: brauner
Catalan: anfós
French: mérou
 
Meagre: This fish is predominate in the eastern Atlantic and hails from Denmark, south to Northern Africa. However, Turkey in the eastern Mediterranean is most appreciative of this variety.
This is not the same breed as in South America.
** this fish is uncommon or rare in Italia.
Spanish : Corvina
Portuguese: corvina
French: maigre
 
 
 Amberjack: In the western Atlantic off the Chesapeke Bay of North America, this species is called RUDDERFISH. A lovely looking deep blue variety is also encountered in Sicily and Mallorca on the Mediterranean.
 
Spanish: pez limón
Portuguese: charuteiro
German: seriolafisch
French: sériole
Italian: Seriola Dumerili
 
Goose Barnacle ...
 
This creature of northwestern Galicia, Spain is over 4 cm. long and resembles a dinosaur´s toe. It is a Crustaean, however, very remote from prawns or crabs or lobsters. The South American variety can be found in Chile, where it is also greatly appreciated. They are eaten raw in bars and drizzled with lemon or lime.
 
Spanish: Percebes
Galician: percebe
German: Seepocke
French: pouce pied
 
  
COMMON EEL ...
 
Spanish = Anguila
Catalan = Anguila
Italian = Enguias e Anguilas
Portuguese = Eiró
German = Flussaal
French = Anguile
 
The extraordinaire life cycle of this eel born in the Sargasso Sea, crossing the Atlantic while still in Larval form, assembling at the mouths of European rivers and then ascending them, and living in them for almost all their adult life. There is quite a mystery about their spawning methods.
 
Farming of eels is carried out in various places, the most famous being Commacchio, Italy, where this species is considered a delicacy. They are also regular fare in Portugal, where they are sautèed or prepared in a stew called Caldeirada de Enguias. 
 
MA HI MA HI  OR  DOLPHIN FISH ...
 
The dolphin fish or Coryphanea Hippurus is an oceanic variety which can be found in and near Hawaii. It is relatively unknown in the Mediterranean. Please do not confuse it with the mammal, The Dolphin. This fish possesses good eating fare and superb flavor when caught fresh. It is often grilled  or baked with white wine.
 
Spanish = lampuga
German = goldmakrele
Portuguese = doirado
French = coriphène
 
RUBBER LIP GRUNT ...
 
It maybe found in the Gibraltor Straits, Portugal and the Canary Islands, often called Borriquete, or Burro fish ( donkey fish ). This fish is more popular in Cádiz, on the southwest Iberian coast than inside the Iberian Peninsula. It is prepared dredged in chick pea flour and lightly fried in evoo.
 
Spanish = Borriquete
Portuguese = pombo
Galician = burro
French = dorade gris  
 
Prawn ( Aristeus Antennatus ) or Crevette: 
 
This gorgeous large delicacy of the Mediterranean is a deep red color and is highly valued for its sweet white flesh. It´s  size is considerable, 18cm. to 22cm. This variety of prawn, is never covered in sauce. It is either sautèed in Evoo and sprinkled with sea salt, and / or poached in a little bit of salted water ... In Europe, we have adopted the French word, Crevettes.
 
Spanish: carabineros
Portuguese: gambas rosadas
French: crevettes  
 
PRAWN - Penaeus Kerathurus ( atlantic prawn ) ...
 
This large southern Atlantic prawn, around 16cm., this variety is called langostinos having nothing to do with the French Langoustine, which is a Norway Lobster. This prawn is exceptionally popular and delectable grilled in Evoo and served with sea salt. It is a very popular tapa ( appetiser or starter ).
 
Italian: Gameretto
Spanish: langostino
Catalan: llagosti
German: caramote
Portuguese: gamba amarela
French: caramote
 
 
DÉNIA PRAWN - Parapenaeus Longirostris ...
 
This small to medium sized shrimp, is a Gamba in Spanish, and valued for their sweetness. They are caught off the coast of Dénia, in northern Alicant on the southeast coast in Levante. They range from 8cm to 14cm.
 
Italian: Gamberetto
Spanish: gamba
German: gamele
Portuguese: gamba
French: crevette rose du large
 
 
NORWAY LOBSTER ( Dublin Bay Prawn)
 
This Nephrops Norvegicus is what the Italians call SCAMPI and the Spanish call CIGALAS. It is considerably smaller than a true lobster and has an extensive range from Norway down to the Dublin Bay and Mediterranean. Although it ranges from 10 cm to 24 cm, it is certainly considered a delicacy.
 
French: do not confuse it with a Cigale which a flat lobster. In French the proper name for Norway Lobster, a small crayfish looking coral pink prawn  is called a Langoustine in French.
 
German:  kaisergranat
Portuguese: lagostim
Galician and Spanish: cigala
Italian: scampi
Basque: zigala
 
EUROPEAN LOBSTER
 
This lobster and its very close relation to the Maine Lobster, and may grow to great size, has huge claws and weighs up until 20 kilos. It is the Americanus in Maine and the Homarus Gammarus in Europe. It is predominately found in northern waters including Brittany, France and Galicia in northwestern Spain and through Scandinavia. It is un-necessary for me to praise this divine shellfish, as it is a time honored delicacy.  
 
French: homard
Spanish: bogavante
German: hummer
Portuguese: lavagante
Basque: abakando
Italian: Aragosta
 
COCKLES ...
 
This species of shellfish is found in the western Atlantic, off the coast of northwestern Spain in Galicia as well as the Mediterranean.
The Latin name is Cerastoderma Edule and they are endangered due to overfishing. As a Tapa in Spain, they are served with fresh lemon, on the half shell or in seafood - shellfish stews.
 
Spanish: berberechos
French: coque
Portuguese: berbiago
German: herzmuschel  
 
 
 
 
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2012 at 08:50
another great idea, margi ~ thank you for taking the lead on this! when you are ready, let me know, and i will make this a sticky!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2012 at 11:06
@ Ron,
 
I certainly have my work cut out for me now ! 
I shall keep you posted ... There are several I work on at same time ...
 
Thanks again.
Buona Pasquas.
Happy Holidays.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2012 at 11:27
 
Tongue  For the Members & Visitors of this Forum,
 
THE INTERNATIONAL GUIDE TO SEAFOOD
 
Written by: Margaux Cintrano.
 
Seafood ( fish and shellfish ) are one of the many pleasures of life. There is a rich harvest to enjoy. The choice is so huge, it can be confusing. This Mini Guide shall asist all those who purchase, Fish Mongers, Fishermen or Fisherladies, when at Market  and / or reading a Restaurant bill of fare.
 
*** Please note: Feel free to post your varieties on the North American and Caribbean side of the world, and lake, river, Arctic, Pacific,  Western Atlantic and Hawaiian varieties ... Your contributions are most welcome. Grazie.
 
ANCHOVY: There are numerous types of anchovies. They are caught in the Mediterranean and the Iberian Atlantic up and through the Bay of Biscay, Cantabría, Spain. They can be eaten salted and packed in olive oil, fresh and grilled or fried. The BOQUERÓN is the name given to fresh anchovies that are marinated in garlic and vinegar and thus, served as a Tapa or Meze throughout the Mediterranean. The Latin name for this variety is: Engraulis Encrasicolus.
 
Italian: acciughe
Spanish: anchoa
Portuguese: anchova
German: sardelle
French: anchois
 
SALMON :  This salmon coral handsome fish has become rare in the northern river waters of Spain and Portugal. Norway, Sweden, Iceland, Alaska, Canada and Scotland are the main sources of this Omega 3 rich fish. It is best served grilled rare with a pinch of sea salt. However, there are countless recipes and sauces to combine. LOL
 
Italian: salmone
Portuguese: salmao
Spanish: salmón
German: Lachs
French: saumon
 
COD FISH: The North Atlantic Cod Fish has a maximum length of 150 cm. and 40 kilos of weight. On the other hand, the average cod fish is 40cm. to 90cm. The species extends as far south as the Bay of Biscay, The Basque Country and Ireland. It is the quintessential fish of both Portuguese and Spanish gastronomy. Big smile
 
Italian: Baccalà
Portuguese: Baccalhau
Spanish: Bacalao 
German: Dorsch
French: Cabillaud
 
HAKE :  This Atlantic and Mediterranean fish is 30 to 60cm. and very versatile with a delicate white flesh. However, it is the arrowhead flesh of the lower jaw that is a delicacy. In the Basque Country, the renowned dish made from this lower jaw subtle flesh is called:
Kokotxas, pronounced: KO KO CHAS. They are sautèed in Evoo with garlic and / or a green sauce made from white wine and parsley.
 
Italian: Merluzzo
Portuguese: Pescada
Spanish: Merluza
German: Seehechte
French: Merlu  
 
JOHN DORY: Despite its unpromising looks, John Dory is good eating. In Catalonia, the northeast Iberian Peninsula and Portugal, prepare " Gallo " the colloquial call name, meaning Rooster in Spanish, in uncountable ways. This fish is also quite common in the Eastern Mediterrean, particularly Turkey where it is called Dülger, which signifies a set of carpenter´s tools. Bullit de Peixe, the Catalan dish featuring John Dory is a stew with vegetables and shellfish.
 
Portuguese: Peixe San Pedro
Spanish: Pez de San Pedro
Catalan: Gallo
German: Heringskönig
French: Saint Pierre
 
ALFONSINO: A fish variety of the deeper waters and a great migrator, it ranges as far north as Norway and as far west as Hawaii, Australia and Tasmania. It is often called, Palometa Roja or Rey de Besugo, the King of Sea Bream. This breed is highly esteemed and the Japanese employ it for Sashimi. It is often baked in the Mediterranean during Christmas time.
 
Portuguese: imperador
Spanish: Palometa roja   
German: Kaiserbarsch
Catalan: Bishigu
Galician: Castañeta Encarnada 
French: Dorade Rouge or Bèryx
 
SEA BASS : This attractive silver fish is fine cuisine in the Mediterranean. The firm flesh make it a wise choice for presenting it whole and oven baked. The Latin name for this fish is: Dicentrarchus Labrax.
 
Italian: Branzino
Portuguese: Robalo
Spanish: Lubina
German: Seebarsch
Galician: Robalo
French: Bar
 
Grouper:  A fish which has quite a longevity, large in size ranging from 75cm. to 1 metre, 1.80cm or 6 feet, is very popular in the USA. The highly esteemed flesh is caught in 40cm to 70cm and grilled and seared in Evoo or oven prepared.
 
Cuban Spanish: cherna
Spanish in Spain: mero
Portugese: mero
German: brauner
Catalan: anfós
French: mérou
 
It is very uncommon in Italy.  
 
Meagre: This fish is predominate in the eastern Atlantic and hails from Denmark, south to Northern Africa. However, Turkey in the eastern Mediterranean is most appreciative of this variety.
This is not the same breed as in South America.
** this fish is uncommon or rare in Italia.
Spanish : Corvina
Portuguese: corvina
French: maigre
 
 
 Amberjack: In the western Atlantic off the Chesapeke Bay of North America, this species is called RUDDERFISH. A lovely looking deep blue variety is also encountered in Sicily and Mallorca on the Mediterranean.
 
Spanish: pez limón
Portuguese: charuteiro
German: seriolafisch
French: sériole
Italian: Seriola Dumerili
 
 
BLUEFISH: This North American large blue fish variety, uncommon in European seas, ranges from 75cm to 110cm in length. It is best grilled on flame or oven baked.
 
Spanish :  anjova
French: tassergal
 
***  Not found in Mediterranean or E.U. waters
 
Pompano: The Latin name for this variety is Trachinotus Ovatus.
This western Atlantic variety has a compact white flesh and is best prepared in fillets. This fish has often been found off the coast of southern Florida.  
 
Spanish: Palometa or Pompano Blanco
Portuguese: sereia
German: Bläuel
Catalan: Xica or Palomida
French: Palomine  
 
Dolphin Fish ( not the mammal ): This Hawaiian native fish in Latin is called Mahi Mahi. In Latin, the scientific name is Coryphaena Hippurus. It is little known in the Mediterranean or E.U. Seas.
Its average length is 50 to 90 cm. and possesses irridescent blue green flashes and a silvery body. Its meat is white and similar to a Hake, in the Basque Country.
 
Spanish: Lampuga
German: Goldmakrele
Portugese: Doirado
Catlan: Dourat
French: Coriphêne
 
*** It is unknown in Italia.
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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