Behind the French Menu

Fish and Seafood on Menus in France; the Variety is Incredible.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Bar, Bar Commun, Loup, Loup de Mer.

The European seabass

Photograph courtesy of 4johnny5

www.flickr.com/photos/johnny4ever5/3579578115/

French chefs, along with the French people, have always had an open love affair with fish and seafood. That love may be seen in countless recipes that were, and still are, created in their thousands. The French love of fish and seafood is consummated, in mainland France, in more specialist fish and seafood restaurants, per capita, than any other western nation. The choice of fish and seafood in France's fish restaurants is staggering; to their wide variety add France's unique and extensive selection of wines and cheeses; these additions allow for the creation of dishes that other nations can only dream of.

Cod in cider with Swiss chard and fried mussels.

Photograph courtesy of Arnold Gatilao

www.flickr.com/photos/arndog/5890401861

This is not a post about one particular fish or one specific member of the seafood family. This is an introduction to the fish and seafood that have links in this blog. French cuisine has so much to offer, and this is a reminder not forget when considering where to dine in France that the fish and seafood they prepare are exceptional.

Menus of even relatively small French restaurants that do not specialize in fish still often have one or more fish dishes on their menu. For visitors from the UK and North America, even those limited choices may still include a fish that is rarely seen in the UK and probably never in North America.

Click the links below; they include many of France's favorite fish and seafood:

Aiguillat, Saumonette, and Rousette

Rock Salmon in the UK. Small Sharks in French Cuisine. Aiguillat, Saumonette and Rousette on French Menus.

Aiguille, Aiguillette or Orphie.

The Garpike, Garfish or Needlefish on French Menus.

Aile de Raie, Raie – Skate

Aile de Raie, Raie – Skate, the Fish on French Menus.

Alose or Grande Alose
Shad or Allis Shad, the Fish. On French Menus Alose or Grande Alose

Anchois - Anchovies, the Fish.

Anchovies on the Menu in France. Visiting the Fishing Village of Collioure. Enjoying Anchoyade and Tapenade, France’s Great Anchovy Spreads.

Barracuda, the European Barracuda.
Barracuda – Barracuda, the fish. The European Barracuda in French Cuisine.

Barbue - Brill, the Fish.
Barbue on French Menus. Searching for the Most Popular Fish in France.

Bar or Loupe - European Sea Bass.
European Sea Bass - Bar or Loupe on French Menus. Searching for the Most Popular Fish in France.

Béryx or Dorade Rose - Red Bream or the Splendid Alfonsino.
Béryx and the Dorade Rose - Red Bream and the Splendid Alfonsino. Two of the Tastiest Fish in French Cuisine

Largemouth Bass
Black-Bass, Black-bass à Grande Bouche – Largemouth Bass or Largemouth Black Bass. Largemouth Black Bass on FrenchMenus.

Bouillabaisse

Bouillabaisse and Bouillabaisse Marseillaise. Bouillabaisse on French Menus and Links to Recipes for Bouillabaisse.

A bouillabaisse.

A genuine bouillabaisse is a whole meal.

Do not order an hors d’oeuvre or an entrée if

you are in a restaurant that serves a real bouillabaisse; it is a very large meal.

Photograph courtesy of Mira nyaa_birdies_perch.

www.flickr.com/photos/birdies-perch/407676260/

Boutargue or Poutargue
Boutargue or Poutargue – Mediterranean Caviar? Boutargue on French Menus.

Brochet - Pike, the Fish.
Brochet on French Menus

Plaice, the fish.
Carrelet, Plie or Plie d'Europe – Plaice, the fish. Plaice on French Menus

Pike

Photograph courtesy of Biodiversity Library.

www.flickr.com/photos/biodivlibrary/6007967093/

Cabillaud and Morue – Cod.

Cod, the Fish; Cabillaud or Morue de l'Atlantique on French Menus. Morue and Stockfish Rehydrated Cod. Cod is the Most Important Fish in the World and the Most Popular Fish in France.

Cod

Photograph courtesy of the Norwegian Ministry of Fisheries and Coastal Affairs

Carpe – Carp.

Carp, the Fish, on French Menus.

Congre

Conger Eels; Congre on French Menus. The Conger Eel in French Cuisine.

Corb or Corb Noir– Brown Meagre.

Corb or Corb Noir– Brown Meagre, the fish. Brown Meager in French Cuisine.

Daurade Rose or Pagre à Points Bleus

Daurade Rose or Pagre à Points Bleus - Bluespotted Seabream, the fish, on French Menus.

Denté, Denti or Denté Commun

Denté, Denti or Denté Commun - The Dentex or Common Dentex, a Mild but Tasty Fish.

Dorade or Dorade Royale – Gilthead.

Gilthead or Gilthead Sea Bream. Dorade, Daurade or Dorade Royale on French Menus.

Dorade Grise or Griset - Black Seabream.

Dorade Grise or Griset - Black Seabream. Black Seabream in French Cuisine.

Dorade Coryphène – The Pompano Dolphin Fish

The Pompano Dolphin on French Menus.

Dover Sole or Sole Française.

Dover Sole or Sole Française on French Menus. The Fish are the Same, They Just Have Different Passports!

Églefin, Eglefin, Aiglefin, and Haddock

Haddock and Smoked haddock. Églefin, Eglefin, Aiglefin and Haddock on French Menus.

Swordfish in the Eastern Mediterranean

Photo courtesy of Delta-Fishing

Grenadier

Grenadier – Grenadier. The Fish Called Grenadier on French Menus.

Fera, Féra, or Palée du Léman – Broad Whitefish.

Broad Whitefish (The) on F

Flétan (fletan)– Halibut, the fish.

Grenadier

Grenadier – Grenadier. The Fish Called Grenadier on French Menus.

Hareng

Herring on French Menus. The Humble Herring in French Cuisine.

Lamprey in French cuisine.

Lieu Jaune

Lieu Jaune – Pollack, the Fish. Pollack is also called Callagh and Coley in the UK. Pollack on French Menus.

Lotte or Baudroie

Monkfish; Lotte or Baudroie on French Menus. Searching for the Most Popular Fish in French Restaurants; Monkfish is Number Five in the Top Ten.

Maigre

Maigre – Meagre, Croaker, Drum Fish or Salmon Bass on French Menus.

Marlin de la Méditerranée

Marlin de la Méditerranée – The Mediterranean Spearfish on French Menus.

Maquereau – Mackerel.

Maquereau – Mackerel. Mackerel in French Cuisine.

Merlu – Hake, the fish.

Merlu – Hake, the Popular White Fish. Hake in French Cuisine.

Mérou

Mérou - Grouper. Grouper, the Fish, on French Menus.

Mulet and Mulet Dore

Mulet and Mulet Dore on French Menus. Grey Mullet and Golden Grey Mullet, the Fish.

Pageot - Sea Bream
Pageot or Pagre, the fish. Sea Bream on French Menus.

Pollack, the fish.
Lieu Jaune – Pollack, the Fish. Pollack is also called Callagh and Coley in the UK. Pollack on French Menus.

Maigre – Meagre.

Meagre, Croaker, Drum Fish or Salmon Bass on French Menus.

Mulet and Mulet Dore on French Menus.

Grey Mullet and Golden Grey Mullet, the Fish.

Merlan – Whiting.

European Whiting, the Fish, on French Menus

Omble Chevalier

Char: Fresh Water Char on French Menus.

Freshwater Char

Photo courtesy of MeRyan

www.flickr.com/photos/63457916@N00/4306254774/

Pageot, the fish – Sea Bream.

Sea Bream on French Menus.

Perche, Perche Commune.

Perch: Fresh Water Perch. Freshwater Perch. Perche on French Menus.

Rascasse - The Scorpion

The Scorpion or Sea Robin family of fishes in French cuisine.

Rouget Barbet and Rougets de Roche

Red Mullet and Striped Red Mullet, the Fish. Rouget Barbet and Rougets de Roche on French Menus.

Saint-Pierre - John Dory.

The Saint-Pierre, that unique fish. Searching for the Most Popular Fish in France. The John Dory will Probably be Rated Number Three in the Top Ten.

Sandre – Zander or Pike-Pearh.

Zander in the USA and Pike Perch in the UK. Sandre on French Menus.

Sardine, Sardine Commune - Sardines.

Sardines: Fresh Sardines. A tasty and special treat on French Menus.

If you have not tasted freshly grilled sardines,

you have not really tasted sardines.

Photograph courtesy of Rouvrais/Prisma and Cuisine Actuelle, France.

Saumon

Salmon, Atlantic Salmon; Saumon on French Menus

The Atlantic Salmon

Photograph courtesy of the Maritime Aquarium at Norwalk, USA

Silure or Silure Glane - France’s favorite catfish.

The Wels Catfish, the European Catfish.

Sole Limande

Lemon Sole on French Menus .

Tacaud – Pouting.

Tacaud – Pouting. Rarely on UK Menus, it is one of the Tastiest Saltwater Fish.

Thon

Tuna, the Fish. Thon on French Menus.

Truite

Trout; Truite on French Menus.

Turbot

Turbot - Turbot. Turbot, the fish on French Menus.

Rainbow Trout

Photograph courtesy of Linda Paul

www.flickr.com/photos/rangewriter/26135904959/

Seafood

Algue or Algue de Mer – Seaweed.

Seaweed, Edible Seaweed. Algue or Algue de Mer on French Menus.

Amander de Mer – the Sea Almond.

Amande de Mer. the Sea Almond or Dog Cockle. A tasty Clam on French Menus.

Fresh dogcockles

Photograph courtesy of Trip Advisor.

Anguille, Anguille d'Europe

Freshwater Eels in French Cuisine. Anguille, Anguille d'Europe on French Menus.

Bernique or Patelle

Bernique or Patelle - Limpets. The Limpet in French Cuisine.

Bigorneaux - Perwinkles (Winkles).

Bigorneaux - Perwinkles (Winkles). Periwinkles are a Treasured Part of a French Seafood Platter. Winkles in French Cuisine.

Bulot, Bourget or Buccin.

Whelks on the menu in France. A Very Tasty Sea Snail.

Calmar, Calamar, Chipirons, and Encornets – Calamari.

Dining on Calamari in France - Look out for Calmar, Calamar, Chipirons and Encornets on your menu.

Caviar and Esturgeon.

Caviar on French Menus. Sturgeon, the fish, Esturgeon on French menus.

Cigale de Mer - Slipper lobster.
Cigale de Mer – The Slipper Lobster. The Slipper Lobster on French Menus

Cocktail de Fruits de Mer

How Seafood Cocktails Ended up on Menus in France.

A Conger Eel looking out from its cave

and considering a possible main course for dinner.

Photograph courtesy of Miguel Pontes, M@re Nostrum

Coques - Cocques

Cockles or Coques on Your French Seafood Menu.

Coquilles Saint-Jacques and the Vanneaux or Pétoncle

The King Scallop and the Queen Scallop. On French Menus the Saint-Jacque, the Coquilles Saint-Jacques, and the Vanneaux or Pétoncle.

Cuisses de Grenouilles

Enjoying Frogs' Legs in France - Cuisses de Grenouilles on French Menus.

Crabes

Crabs – Crabes (Les) Among the Crustaceans on Your French Menu. Crustaceans II.

Crabe de Neige

Crabe de Neige – The Snow Crab. The snow crab in French cuisine.

King Crab.

This is a six and one-half kilo (14.3 lb) King Crab.

Photograph courtesy of A. Lau.

Crabe de Neige -The Snow Crab

Crabe de Neige – The Snow Crab. The snow crab in French cuisine..from

Crabe Royal – King Crab.

Crab Royal – King Crab. King Crab is an Imported Delicacy but Holds an Important Place in French Cuisine.

Crevettes – Shrimps and prawns.

Shrimps and Prawns; Crevettes in French. Some of the Many Tasty Crustaceans on Your French Menu.

Écrivisse

Crayfish, Crawdad, or Crawfish; The Écrivisse in French - The Freshwater Crayfish may be Among the Crustaceans on Your French Menu. Crustaceans III.

Homard

Lobster on French Menus. The Two-Clawed European Lobster; also Called, in France, the Homard Bleu and Homard Breton.

Huitres

Oysters in France 1. Ordering, Eating, and Enjoying Oysters. Huitres on French Menus.

Oysters

Photograph courtesy of Jameson Fink

www.flickr.com/photos/jamesonfink/6193251586/

Huitres II Oysters II

Oysters II, How Fresh Oysters in France are Sold by Weight

Langouste

Lobster Tails and the Tails’ Owner, the Rock Lobster, Spiny Lobster or Crawfish. Langouste on French menus.

The Langouste, the rock lobster on the Left

the Homard, the two clawed lobster is on the right

Photograph courtesy of Biodiversity Heritage Library

Langoustine – The Dublin Bay Prawn or Scampi.

The Dublin Bay Prawn, Scampi or Norwegian Lobster on French Menus.

Moules - Mussels in France.

Mussels along with Moules Frites and Much More. Moules on French Menus.

Palourdes - Clams

Palourdes – Clams. Clams on French Menus.

Poulpe or Pieuvre

Poulpe or Pieuvre – Octopus. Octopus on French Menus.

Seiche – Cuttlefish.

Seiche – Cuttlefish. Cuttlefish in French Cuisine.

France borders the Atlantic Ocean and the Mediterranean Sea; to those borders add the oceans and seas that border France's five overseas departments and its many administered territories. These oceans and seas provide France with fishing rights greater than all the other countries of Europe combined. To these fishery resources add mainland France's hundreds of freshwater lakes, streams, rivers, and its immense aquaculture industry. France's fishermen and fisherwomen are working 24/7, and they are working very hard. The result is a diversity of fish that is truly astounding.

The Pink Shrimp

Photograph courtesy of AnneCN

www.flickr.com/photos/anne-cathrine_nyberg/5844466599/

Visitors to France will have heard or read that the majority of French men and women enjoy a daily glass, or two, of red wine. Their daily intake of red wine has been proven to contain unique antioxidants that are good for the heart; with that knowledge the French now enjoy their red wine even more. In fish restaurants, the product looking after the hearts and the health of the French citizenry is not their many superb white wines which do not contain the same antioxidants; like the rest of us the French only occasionally drink red wine with fish. In fish restaurants, looking after the health of the diners are essential fatty acids that come from fish Omega-3. Today, France competes only with Iceland, Japan, Spain and Portugal with the amount of fish eaten per capita. Omega-3 is helping to keep French citizens healthy. Fish, French cuisine, and good health are inseparable.

Cockles.

Photograph courtesy of Cooking etc.

Usually, my search for the correct English names for the fish offered in France’s restaurants, along with the origins and information behind certain recipes, begins with lunch or dinner. Those searches included many mangled French and English discussions with Maitre D's, waiters and waitresses, and occasionally with the chefs themselves. I visited fish restaurants, sometimes just to see their menus, I visited fish markets, and on a few occasions the port-side fish markets in fishing villages. When I later double checked the information that I had acquired, I learned again and again that the French citizenry certainly do know their fish and seafood.

Shad

Photograph courtesy of Biodiversity Heritage Library

Local names for a fish sometimes make it to menus of the larger restaurants and can confuse the visitor. So do not be surprised when occasionally your French-English dictionary offers no help. The multiplicity of different names for a single fish is not unique to France. Most other countries have more than one name for a particular fish; the UK, the USA, Germany, Spain, and Italy all have more than one name for many popular fish. In France, some of the names come from old French, old French dialects; others come from Basque, Spanish, the Occitan language and its dialects. I still, occasionally, needed the help of professional ichthyologists; ichthyologists are those who study fish and they also search for or know the correct English names along with the Latin. That professional help with fish names and other bits of fishy information came mostly from Froese, R., and D. Pauly. Editors. 2011. FishBase. World Wide Web electronic publication. www.fishbase.org.

Bon Appétit – Enjoy!

Searching for words, names or phrases on French Menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Sandre - Zander in the USA and Pike Perch in the UK. Sandre in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Zander

Photograph courtesy of Martin Hilber

Sandre, Perche-brochet or Doré Noir – Zander in the USA and Pike-perch in the UK. (For this post, I will use the name Zander as this fish is rarely on UK restaurant menus). Zander is a freshwater fish that is sometimes mistaken for Pike. Despite the occasional case of mistaken identity Zander is very much a part of the perch fish family and has a different taste and texture to Pike. N.B. Pike, the fish, is called Brochet in French.

Zander has light, firm, but tender meat with few bones and a delicate taste. In France and much of Western and Europe, Zander will be on fish restaurant menus. This is the time to try this tasty fish that may not be on many menus at home. Zander is found in nearly all the rivers and lakes in France and is much sought after by anglers. Wild fish may be caught weighing over six kgs (13.2 lbs) or more with a few reaching three times that weight. On French menus, the chef will note if the fish was caught in the wild, otherwise, they will have come from freshwater fish farms. Zander from farms will weigh from 700 grams (1.5 lbs) to 3 kilos (6.6 lbs).

This is an over 10 kilo (22lb) Zander caught in a lake.

The fish was returned to be caught again another day,

Photograph courtesy of helti

Zander will be served grilled, fried or baked, and since even farmed fish are also quite large they are all served as filets. Zander will also be part of many freshwater fish soups and stews. In France Zander also find their way into quenelles, fish patties made with 50% fish and 50% bread and breadcrumbs.

Zander on French menus:

Dos de Sandre Au Beurre Blanc Nantais - A thick cut of Zander served with a Beurre Blanc Nantaise Sauce.

Pavé de Sandre du Lac aux Asperges

A thick cut of zander from the lake served with asparagus.

Photograph courtesy of Daniel Ebneter

Filet de Sandre aux Salicornes, Beurre Blanc – A filet of zander prepared with young salicornia and served with a Beurre Blanc Sauce. Salicornia or samphire, also called in French Perce-pierre or Criste-marine and often mistakenly described as an edible seaweed. Salicornia grows in salt marshes and along the coast, not in the sea. Only young salicornia plants are used, and they are gathered from April through July; they will be used in salads, sauces, soups, and they may also be pickled and used as a condiment. Their shape gives them another name, the asparagus of the sea. However, that description refers to their look, not their taste.

Salicornia

Photograph courtesy of KH Kwon

Sandre Sauvage, Noix de Saint Jacques et Gambas - Wild Zander, not from a fish farm, the word sauvage means wild. Here, the fish is served together with the meat of the King Scallop and large shrimps. Wild fish are considered tastier as zander, like many other fish, are what they eat. I have enjoyed the Zander that comes from fish farms; nevertheless, wild Zander has a stronger taste and a different texture.

Zander, Cauliflower, Anchovies and Capers.

Sandre, Chou-fleur, Anchois, Capres

Photograph courtesy of Inspirational Food

Filet De Sandre, Sauce Matelote, Nouillettes À l'Alsacienne - A filet of zander served with a Matelote Sauce and Alsatian type noodles. Alsatian noodles are, in the Alsace, called Spâtzlé or Spaetzlé and look something like overweight bumpy noodles; they will be served as a garnish instead of potatoes, pasta or rice. Sauce Matelote includes red wine, butter, flour, shallots, black pepper, fish stock and often button mushrooms. N.B. On a menu with an English translation there is sometimes confusion with a freshwater fish stew called a Matelote and Sauce Matelote. Read the menu carefully!

Alsatian Spâtzlé

Photograph courtesy of Stefania Ricci Frabattista

FiIlet De Sandre Poêlé, Beurre Rouge, Nouilles Fines – Filet of Zander lightly fried and served with a Beurre Rouge Sauce, and served with thin egg noodles. (Buerre Rouge Sauce is a thick sauce made with butter, red wine and shallots).

Zander with tomatoes and button mushrooms.

Photograph courtesy of Seph Swain

Quenelles de Sandre et Médaillons de Homard Européen, Sauce Homardine – Quennels of Zander served with oval or round cuts of the European two-clawed lobster all served with a Homardine Sauce. Quenelles are dumplings made with the fish, breadcrumbs and egg used for binding and Sauce Homardin translates as a lobster sauce. The chef will use lobster leftovers including the shell; however, for the color, many chefs also add a Béchamel Sauce flavoured with shellfish, shellfish shells and tomatoes.
Quenelles were originally created for Pike; some may be large and considered a main course while others may be smaller and served as side dish.

Quenelles

Photograph courtesy of stu_spivack

Zander (Pike –Perch) were brought into the UK as another fish for amateur fishermen and women in the early 20th century. Despite that, in the UK they are now considered a threat to native species as they swim everywhere and eat everything.