cut herring

cut herring
headless and mostly gutless pickled and spiced herring. Also called clipped herring

Dictionary of ichthyology. 2009.

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  • Herring — Taxobox name = Herring fossil range = fossilrange|55|0 Early Eocene to Present [cite journal last = Sepkoski first = Jack authorlink = coauthors = title = A compendium of fossil marine animal genera journal = Bulletins of American Paleontology… …   Wikipedia

  • cut spiced herring — filleted and skinned herring cured in salt, sugar and spices and packed in brine with vinegar, sugar and spices. May refer to herring prepared this way but cut into small pieces …   Dictionary of ichthyology

  • cut lunch herring — marinated split herring with the skin and bones; cut into small pieces and packed in vinegar or wine sauces …   Dictionary of ichthyology

  • herring tidbit — gaffel bitar (semi preserved fat herring, gilled or headless, with 10 12% salt and sometimes benzoic acid added. The product is ripened in barrels at moderate temperature, then filleted, skinned and cut into tidbit pieces, packed with spiced… …   Dictionary of ichthyology

  • clipped herring — brined herring with the heads and most of guts removed. Also called cut herring …   Dictionary of ichthyology

  • Soused herring — Herring vendor at Koningsplein in Amsterdam, The Netherlands Brined herr …   Wikipedia

  • Oliver Herring — Born 1964 Heidelberg, Germany Nationality German American Training The Ruskin School of Drawing and Fine Art Hunter College Oliver Her …   Wikipedia

  • tailor herring — Tailor Tai lor, n. [OF. tailleor, F. tailleur, fr. OF. taillier, F. tailler to cut, fr. L. talea a rod, stick, a cutting, layer for planting. Cf. {Detail}, {Entail}, {Retail}, {Tally}, n.] 1. One whose occupation is to cut out and make men s… …   The Collaborative International Dictionary of English

  • red herring — something that draws attention away from the matter under consideration The issue of the pay cut is a red herring and is not related to the main issues …   Idioms and examples

  • caquès — herring usually stacked in barrels with salt, after removal of viscera by means of a cut below the gills (France) …   Dictionary of ichthyology

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