Both are COD in the dictionary.
ALSO, what is the English word for these: "le brosme", "le flanc du poisson". ' Flank 'doesn't sound good in English.
I am making a technical translation about fish, from French to English. Thanks for any help, mes amis.
2007-01-31 05:42:52 · 7 answers · asked by Anonymous in Society & Culture ➔ Languages
CUSK: a large edible sea fish, Bromius brosme, related to the cod. (Webster's 2129-page dictionary) Thank you!
2007-01-31 07:02:32 · update #1
From what I understand Cabillaud and Morue are the same thing. They are both cod. Theoretically, 'cabillaud' is used for a mature fish and 'morue' is used for an immature fish. However, in practical use 'cabillaud' is used for fresh or frozen fish and 'morue' is used for dried or salted fish. It is also common to use 'morue' for fish from the southern hemisphere that can be cooked like cod, hence 'accras de morue'.
Brosme in English is called cusk, tusk, brismak or moonfish. Cusk being the most used.
For 'flanc', 'side' is used most.
2007-01-31 05:59:00 · answer #1 · answered by Kaoso 3 · 1⤊ 0⤋
Cabillaud is the term for fresh cod and morue (generally) for salted cod, although references to "morue fraîche" would bely this).
There is a relative to the cod known as "brosme" which translates unattractively as tork, cusk, tusk, bismak or moonfish in English. http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164740
There's nothing wrong with fish flank, although fish belly is an alternative to consider. When cooked, of course, it would become a fillet.
2007-01-31 05:59:18 · answer #2 · answered by Doethineb 7 · 1⤊ 0⤋
The terms 'morue' and 'cabillaud' are interchangeable, although strictly speaking 'morue' is salted cod, and 'cabillaud' unsalted.
'Le brosme' is unknown to me, and does not appear in any of my French dictionnaries, nor is it known to my French version of Microsoft Word. Perhaps there is a typo in the text you are translating, or it is really obscure, but if it's not in my Larrousse, the chances are it doesn't exist!
For flanc, I would simply say 'side' of the fish.
Good luck!
2007-01-31 05:58:25 · answer #3 · answered by Shona L 5 · 0⤊ 1⤋
i am a native speaker, and i cook a lot. cabillaud is the regular cod fish. Morue is the kind that has been salted for preservation, and more or less dried. you need to soak it before using it, for about 36 hours, to get the salt off. the taste is much stronger than cabillaud. Even once de-salted, and re-hydrated, the taste is still very different. many french people have no idea that morue and cabillaud are originally the same fish.
2016-01-04 11:03:38 · answer #4 · answered by isabelle C 2 · 0⤊ 0⤋
hmm, tough one...
morue is a type of fish that you find in the sea only, not in sweet waters, whereas you can find cabillaud in sweet waters (rivers).
brosme: no idea what it even means in french.
le flanc du poisson is basically the side of the fish (a fish would have two sides)...
this is very technical, sorry i cannot help more...
2007-01-31 05:48:49 · answer #5 · answered by Lisa 3 · 0⤊ 0⤋
I'm not a native speaker, but my understanding is the 'cabillaud' is specifically fresh cod as in for eating, and 'morue' is cod in general, a more generic term.
I have no idea what 'brosme' is, and 'flanc' does mean 'side,' but it can also mean bowels or entrails.
2007-01-31 06:02:17 · answer #6 · answered by KC 7 · 0⤊ 0⤋
What Is Morue In English
2017-01-19 10:01:02 · answer #7 · answered by ? 4 · 0⤊ 0⤋