WAIE (whatamieating.com)


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.

Plural: louvines

Description: A name in Aquitaine and Charentes for sea bass. In Europe sea bass is the true bass, a voracious Mediterranean predator, 35-80 cm (13-32 inches) in length, which is relatively uncommon and thus expensive. It has fine, compact, delicate, white, flavoursome flesh with few bones. It lives in saltwater lakes, estuaries and around European coasts. The term may also include the groupers, black sea bass and striped bass.

The speckled bass, from the coasts of Morocco, is smaller and has less flavour. The striped bass is found in southern seas. As stocks decrease it is more likely that you will be eating Antarctic sea bass (Dissostichus eleginoid) which is also known as the Antarctic ice fish and the Patagonian toothfish.

In North America the term bass covers a variety of spiny-finned river and marine fish such as freshwater sunfish, including the largemouth bass, redeye bass, rock bass, smallmouth bass and spotted bass, the saltwater corvina and so on.