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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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| ||rascasse (today's sample record)|
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
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