mint Posted November 26, 2007 Share Posted November 26, 2007 Trying to feed OH, who doesn't eat meat, is exercising my culinary inventiveness a little. Although he would not eat all types of sea food, he is generally OK with white fish.But, the array at the supermarkets, whilst spectacular, leaves me a little nonplussed. For example, what is Panglas or Julienne, or indeed Lieu (not to mention Lieu Noir)?With a bit of experimenting, I am getting to know which ones fall apart in cooking and which ones keep their shape. However, that is the extent of my knowledge.I can generally guess that cod must be cabillaud, but what is morue?If anyone can throw some light on these fishy delights, I shall be most grateful. Link to comment Share on other sites More sharing options...
woolybanana Posted November 26, 2007 Share Posted November 26, 2007 http://www.sea-ex.com/fish/names1.htm Link to comment Share on other sites More sharing options...
JayJay Posted November 26, 2007 Share Posted November 26, 2007 Lieu jaune & lieu noir are pollack, morue is salt cod & julienne is ling I think. This isn't a bad site for food translations, including fish. http://www.patriciawells.com/glossary/french_english_food_glossary.pdfFor fish not listed, try Googling. You sometimes get a nice picture too & boy are some of the deep sea ones ugly! [;-)] Link to comment Share on other sites More sharing options...
mint Posted November 26, 2007 Author Share Posted November 26, 2007 Thank you, Wooly and JayJay. Two great sites. Trouble is, I now realise I don't know what some of the fish are even in ENGLISH! Just as well the fish themselves don't know what we call them, isn't it?[:D] Link to comment Share on other sites More sharing options...
Jo Taylor Posted November 26, 2007 Share Posted November 26, 2007 Here's another:http://www.hafro.is/ordabok/?op=list&wanted=6&PHPSESSID=bd82bd6e47777b515cc79fad179fc020 Link to comment Share on other sites More sharing options...
JayJay Posted November 27, 2007 Share Posted November 27, 2007 They wouldn't remember anyway, would they? [;-)]Here you go, hours of fun http://en.wikipedia.org/wiki/List_of_fish_common_names [:-))] That's a different one Jo, even more hours of fun! Link to comment Share on other sites More sharing options...
Patf Posted November 27, 2007 Share Posted November 27, 2007 I can strongly recommend Dorade which I think is sea bream in english. They are moderately priced and usually sold as whole fish, gutted. Try to find large ones. Just cut off the head and tail , brush with oil and grill on both sides. Similar (and even nicer) is Bar, or seabass, but more expensive. Also good and cheap for a fish pie is Perche de Nil, sold skinned and filleted. A very "meaty" fish with no waste at all. Fresh sardines are very cheap and tasty, grilled. Link to comment Share on other sites More sharing options...
mint Posted November 27, 2007 Author Share Posted November 27, 2007 Have noted your recommendations, Pat. Thank you. Since last Friday, I am the proud possessor of one of those heavy grill plates that sits on top of the large gas burner and I tried cooking some salmon on it. The taste is unsurpassed. Will be on the look out for fresh sardines. Link to comment Share on other sites More sharing options...
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