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fish words
what’s what at the fishmongers
à la grenobloise: fish topped with croûtons fried in butter, with capers and lemon, often used for preparing ray
arête: bone; sans arêtes: boned
crustacés: shellfish
darnes: steaks
decortiqué: peeled or shelled
dos: fillet, as in dos de cabillaud
écaillé: descaled
filet: fillet or filet
frais: fresh
fumé: smoked
joues: cheeks; joues de merlu hake cheeks are especially prized.
ligne: ‘de ligne’ means a fish was caught on a line
longe: loin, as in longe de thon, the best bit of albacore tuna
poisson d’eau douce: freshwater fish
poisson de mer: saltwater fish
préparé: cleaned
queue: tail
rôti à l’arête: cooked with its bones (as in the classic turbot rôti à l’arête, tronçons of turbot fried in butter, then topped with sautéed endives and snow peas, seasoned with balsamic vinegar and lemon juice)
sans peau: skinned
surgelé: frozen
tranche: slice
tronçon: a section of a big fish
vider: to gut, clean
Image by Jacob Matham