| NOMBRE | food | eglefino, morlango | lean white flesh of fish similar to but smaller than cod |
|---|---|---|---|
| animal | eglefino, melanogrammus aeglefinus | important food fish on both sides of the Atlantic |
| Sentido | Lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried. | |
|---|---|---|
| Sinónimo | morlango | |
| Part de | eglefino, melanogrammus aeglefinus | Important food fish on both sides of the Atlantic |
| Específico | eglefino ahumado, merluza ahumada, morlango ahumado | haddock usually baked but sometimes broiled with lots of butter |
| General | pescado, pescar | The flesh of fish used as food |
| Inglés | haddock | |
| Catalán | eglefí | |
| Sentido | Important food fish on both sides of the Atlantic; related to cod but usually smaller. | |
|---|---|---|
| Sinónimo | melanogrammus aeglefinus | |
| Miembro de | género Melanogrammus, genus melanogrammus, melanogrammus, Melanogrammus | haddock |
| Partes | eglefino, morlango | Lean white flesh of fish similar to but smaller than cod |
| General | gádido, gadiforme, pez gadiforme | A soft-finned fish of the family Gadidae |
| Inglés | haddock, Melanogrammus aeglefinus | |
| Catalán | eglefí, melanogrammus aeglefinus | |
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