| NOMBRE | animal | bacalao | major food fish of Arctic and cold-temperate waters |
|---|---|---|---|
| food | bacalao, abadejo | lean white flesh of important North Atlantic food fish | |
| food | bacalao | codfish preserved in salt | |
| food | bacalao, pescado de seco, pescado seco | fish cured by being split and air-dried without salt |
| Sentido | major food fish of Arctic and cold-temperate waters. | |
|---|---|---|
| Miembro de | gadus, Gadus, género Gadus, genus gadus | type genus of the Gadidae |
| Específico | lota | elongate freshwater cod of northern Europe and Asia and North America having barbels around its mouth |
| General | gádido, gadiforme, pez gadiforme | A soft-finned fish of the family Gadidae |
| Inglés | cod, codfish | |
| Catalán | bacallà | |
| Sentido | Lean white flesh of important North Atlantic food fish; usually baked or poached. | |
|---|---|---|
| Sinónimo | abadejo | |
| Específico | bacalao | codfish preserved in salt |
| Inglés | cod, codfish | |
| Catalán | bacallà | |
| Sentido | codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes. | |
|---|---|---|
| General | abadejo, bacalao | Lean white flesh of important North Atlantic food fish |
| Inglés | salt cod | |
| Sentido | fish cured by being split and air-dried without salt. | |
|---|---|---|
| Sinónimos | pescado de seco, pescado seco | |
| General | pescado, pescar | The flesh of fish used as food |
| Inglés | stockfish | |
| Catalán | peix de sec | |
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