WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| rascasse
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 |
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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
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