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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. 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian

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

Picture of cover of recipe book


bacalao

Language: Galician

Description: Cod, either fesh or dried and salted. A Basque speciality much eaten during Lent, it must be soaked for 24 hours or more before use, with occasional changes of water. It can often be purchased ready soaked on Fridays. Confusingly, restaurants often use this term to describe both fresh and salt cod.


bacalao
Salt cod in the market of San Lorenzo in Florence

Pronounced: bah-kah-low
Latin: Gadus morhua (Linnaeus, 1758)
Gender: m
Ethnicity: Galician, Mexican, Spanish
Most frequent country: Spain
Most frequent region: Galicia

See places: Spanish food and cuisine, Galicia

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