Mexican Cooking Terminology

FISH & SEAFOOD
Pescado y Mariscos

Abulon -- abalone
Almejas (ahl-MEH-has) -- clam
Anchoas (ahn-CHOH-ahs)--
anchovies
Arenque (ah-REHN-keh)--Herring
Atún (ah-TOON)-- tuna
Bacalao (bah-kah-LAH-oh)--
salted codfish
Bogavante –- lobster
Calamares (kah-lah-MAH-res) --
squid
Callos (KAH-yohs)--tripe
Camarónes (kah-mah-ROH-nehs) --
shrimp
Cangrejos (kahn-GREH-hos)--
Crabs
Concha -- scallops
Filed de lenguado --
filet de sole (fish)
Huachinango -- red snapper
Jaiba -- crab
Langosta (lahn-GOH-stah)-- lobster
Langostino (lahn-gohs-TEE-nohs)--
crayfish
Lenguado -- flounder
Mariscos -- shellfish; fish is pescado
Mejillon -- mussel
Ostras (OHS-trahs) -- oysters
Pescado (pehs-KAH-doh)-- fish
Pescado blanco -- white fish
Pulpo (POOL-poh)-- octopus
Róbalo -- sea bass
Salmón -- salmon
Salmón ahumado -- smoked salmon
Sardinas (sahr-DEE-nahs)--sardines
Tiburon -- shark
Trucha (TROO-chah)-- trout
Veracruzana, a la --
fish with sauce of tomatoes,
olives, capers, & chiles

Know other terms that should be added ?
Need more info ?
Let me know !

Elaine

Return to Glossary
Recipe Index
Go To Main Page