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
|
| chapon de mer
Plural: chapons (de mer)
Language: French
Description: A Provençal name for rascasse or red scorpion fish. A fish similar to a gurnard, mainly red or orange in colour, with a huge, ugly head and poisonous spiny dorsal fins. The large scaly head is inedible. However, this well-flavoured fish is most famous as an indispensable ingredient of bouillabaisse. It is found in deep waters throughout the Mediterranean and as far north as Brittany. Large fish may be baked, providing firm white flesh.
| Rascasse with thanks to "Au Petit Poissonnier" in the market of Wazemmes in Lille |
|
Latin: Scorpeana scrofa
Gender: m
Ethnicity: French
Most frequent country: France
Most frequent region: Provence
Better known as: rascasse
Also known as: capone, capoum, chabot, chèvre, diable de mer, garde-écueil, truite de mer
See places: French food and cuisine, Provence
See foods and dishes: bouillabaisse, chapon, chapon
|