Shad
The largest member of the herring family.
Shank
The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
Shad - a seafish that spawns in fresh water. Most popular for its delicate roe, it can be used as is fresh herring or mackerel.
Shallots - an herb with a garlic-onion flavor, small and milder than an onion, but resembling garlic cloves.
shad Substitutes: herring (smaller) OR mackerel OR freshwater bass
silver salmon See coho salmon.
smelt Substitutes: shad (fattier) OR anchovies (much stronger flavor) OR sardines (much stronger flavor) OR mackerel ...
Shad:
Small, delicate saltwater fish related to the alewife, herring, and sardine. They are larger than herrings and spawn in fresh water. Some species of shad have been landlocked and live in freshwater lakes.
Shallot: ...
alose: shad
alose ŕ l'oseille: shad or other fish in light hollandaise garnished with sorrel
aloyau: loin area of beef ...
chapon (shad-PONH) - A small piece from end of French loaf, a slice, or a cube of bread that has been rubbed over with a clove of garlic, first dipped in salt. Placed in bottom of salad bowl before arranging salad.
Kobashiri Small scallops similar to Kaibashira Kohada Japanese shad, gizzard shad, or young punctatus Koi Saltwater carp Kombu Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form.
arose (Fr.) Shad.
Aloxe-Corton A village in Burgundy that produces excellent red and
white wines and has some of the most celebrated Cote d'Or and
Cote de Beaune vineyards.
aloyau (Fr.) Sirloin.
Donovan, in his Natural History of British Fishes (1802-1808), misled by specimens sent to him as whitebait, declared it to be the young of the shad. In 1820 W.
Seafood used for sashimi commonly includes bluefin tuna, snapper, abalone, bass, fish roe, prawns, mackerel, bonito, shad, octopus, and squid.
After a velvety oyster soup came shad and cucumbers, then a young broiled turkey with corn fritters, followed by a canvas-back with currant jelly and a celery mayonnaise.
The Age of Innocence by Wharton, Edith View in context ...
A small salt:water fish related to the shad, alewife, sardine, and the freshwater cisco. Herring is often pickled, smoked, and dressed in numerous sauces.
Herring: ...
Both the anonymous fourteenth-century Catalan cookbook Libre de sent soví and the cookbook of Robert de Nola indicate that some of the typical fish of that time were lamprey, ray, sardine, salmon, eel, moray eel, conger eel, hake, river fish, shad ...
May come from carp, mackerel, or herring, but Americans seem to focus on the roe of shad. Roe should smell fresh and be firm. Milt of the male fish is called soft roe. Eggs of the female fish are called hard roe.
Ikan Siakap : Barramundi, also called Asian Seabass or Giant Perch.
Ikan Susu : Milkfish.
Ikan Tenggiri : Spanish Mackerel. Kau Yee [Chinese].
Ikan Terubok : Shad, also called River Herring.
Ikan Yu : Shark. Sar Yee [Chinese].
alose: a type of shad, smaller than a herring, Alosa fallax
amande: almond
amer: bitter (also acerbe) (e.g., amer picon, a vermouth-like digestif; amertume, bitterness)
Amoricaine: lobster butter added to tomato sauce (sometimes seen as Americaine) ...
 See also: Fish, Flavor, Cooking, Sauce, Water
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