NOM | food | eglefí | lean white flesh of fish similar to but smaller than cod |
---|---|---|---|
animal | eglefí, melanogrammus aeglefinus | important food fish on both sides of the Atlantic |
Sentit | Lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried. | |
---|---|---|
Part de | eglefí, melanogrammus aeglefinus | Important food fish on both sides of the Atlantic |
Específic | eglefí fumat | haddock usually baked but sometimes broiled with lots of butter |
General | peix, pescar | The flesh of fish used as food |
Anglès | haddock | |
Espanyol | eglefino, morlango |
Sentit | Important food fish on both sides of the Atlantic; related to cod but usually smaller. | |
---|---|---|
Sinònim | melanogrammus aeglefinus | |
Membre de | genus melanogrammus, melanogrammus | haddock |
Parts | eglefí | Lean white flesh of fish similar to but smaller than cod |
General | gàdid | A soft-finned fish of the family Gadidae |
Anglès | haddock, Melanogrammus aeglefinus | |
Espanyol | eglefino, melanogrammus aeglefinus |
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