NOMBRE | food | marisco | meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean) |
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food | marisco, mariscos, pescado de mar | edible fish (broadly including freshwater fish) or shellfish or roe etc |
Sentido | meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean). | |
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Part de | molusco, moluscos | invertebrate having a soft unsegmented body usually enclosed in a shell |
Específico | almeja | flesh of either hard ... / hard-shell or soft-shell clams |
berberecho | Common edible European bivalve | |
bogavante, lagosta, langosta | flesh of a lobster | |
cangrejo | The edible flesh of any of various crabs | |
cámbaro, cangrejo de mar, cangrejo de río | tiny lobster-like crustaceans usually boiled briefly | |
langosta | warm-water lobsters without claws | |
lapa | mollusk with a low conical shell | |
mejillón | black marine bivalves usually steamed in wine | |
ostra | edible body of any of numerous oysters | |
vieira | edible muscle of mollusks having fan-shaped shells | |
General | marisco, mariscos, pescado de mar | edible fish (broadly including freshwater fish) or shellfish or roe etc |
Inglés | shellfish | |
Catalán | marisc |
Sentido | edible fish (broadly including freshwater fish) or shellfish or roe etc. | |
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Sinónimos | mariscos, pescado de mar | |
Específico | buccino | large marine snail much used as food in Europe |
bígaro, litorina | small edible marine snail | |
calamares, calamar, teuthida | (Italian cuisine) squid prepared as food | |
camarón, gamba | Any of various edible decapod crustaceans | |
hueva, ovas | fish eggs or egg-filled ovary | |
lecha | fish sperm or sperm-filled reproductive gland | |
marisco | meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean) | |
pulpo | tentacles of octopus prepared as food | |
General | alimento, comida | Any solid substance (as opposed to liquid / liquid) that is used as a source of nourishment |
Inglés | seafood | |
Catalán | marisc, peix de mar |
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