world cuisine | languages
search help | about us | allergies

Main dictionary      Translate from English       Keywords      Varieties      Latin
Search for:          

This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.


The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

rascasse (today's sample record)

Language: French

Description: Rascasse. There are various rascasses, varying from red to a mixture of greens and browns and in size from 25 to 50 cm. They can be recognised by their large heads and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. They are all used in bouillabaisse, but the red rascasse may also be baked, providing firm, white flesh.

Rascasse with thanks to "Au Petit Poissonnier" in the market of Wazemmes in Lille

Latin: Scorpeana scrofa, Scorpeana porcus
Ethnicity: French
Most frequent country: Widespread
Also known as: capone, capoum, chabot, chapon (de mer), chèvre, diable de mer, garde-écueil, truite de mer

See places: French food and cuisine

See foods and dishes: bouillabaisse

Feel free to e-mail us if there are any additions, changes or corrections that you'd like to see.

© Suzy Oakes 1998-2011, all rights reserved
All data appearing on this site are copyright protected
Database last updated: 21 June 2011 12:23