are a lot of French seafood terms which you can try to master. Here are a few which may come handy should you find yourself in a French
this means blue trout. It is actually a dish of trout (fish) poached in boiling
water and vinegar. Upon cooking, the trout curls up and then turns blue in
color. It is usually served with plain boiled potatoes and Hollandaise sauce. Is
this paksiw? Better go straight to a French restaurant to find out.
is French for tuna. As such, filets de thon means tuna fillets. French tuna is
usually sliced into thin, narrow pieces packed in olive oil or wine, herbs and
seeds. It is usually served as a hors d' oeuvre or as a first course.
word means snails. There are two kinds: marine and terrestrial. The former is
known commonly as periwinkles and is smaller than the latter. Escargot is a
delicacy in France and the French consume vast quantities of it. Obviously,
although snails are prolific, merely gathering them in vineyards wouldn't be
enough to satisfy demand. As such, most of them are raised in snail farms where
they subsist on lettuce, fruits and aromatic herbs.
are also canned for export. Surprisingly, the cans come with a bag of polished
shells, as it is deemed proper to serve escargot in shells.
is scallops in English. A famed scallop dish is the Coquille Saint-Jacques -
scallops in an egg, cream, and wine sauce baked in scallop shells. Mushrooms and
other shellfish are sometimes added to make the dish even more interesting.
this means "miller's wife" or "mistress of the mill" or
"miller's style". It is a way of cooking fish. The fish is usually
dipped in milk, seasoned with salt and freshly-ground black pepper, rolled in
flour, sauteed first in butter and then in oil; and served with melted butter,
lemon and parsley. If the dish garnished with mushroom, it is called belle
terms are almost the same but not quite. Langouste is the French term for the
spiny lobster while langoustine is French word that means lobster as well. The
only difference is that langoustine refers to the deep-sea lobster. Any which
way though, they're both delicious.
is another French term for lobster and is used to refer to the North Atlantic
variety. The term is also usually used to denote the common lobster that turns
bright red when cooked. As such, the American lobster is also known as the