Glossary entry (derived from question below)
French term or phrase:
Dos de cabillaud
English translation:
cod loin fillet/fillet of cod
Added to glossary by
Mike Goeden (X)
Apr 15, 2006 16:22
18 yrs ago
9 viewers *
French term
Mike Goeden (X)
Dos de cabillaud
French to English
Other
Cooking / Culinary
Hello,
How might "dos" be translated here? I can't remember ever having seen "back of cod" on a menu...
Thanks in advance.
How might "dos" be translated here? I can't remember ever having seen "back of cod" on a menu...
Thanks in advance.
Proposed translations
(English)
| 4 +4 | cod loin fillets |
cmwilliams (X)
|
| 4 +8 | fillet of cod |
Tony M
|
| 3 +4 | prime/choice cod fillet?? |
Bourth (X)
|
| 4 | cod back fillet |
Francis MARC
|
| 3 | saddle of cod |
Rachel Fell
|
Proposed translations
+4
1 hr
Selected
cod loin fillets
I think it could be what is called cod loin - I buy it in my local supermarket and it's much thicker than an ordinary fillet.
However, I don't think you need to be too specific on a menu so you many just want to go with fillet (or filet).
A handful of recipes for cooking cod, including Cheesey Crunchy Cod Loin Fillets and Cod with Coriander Risotto.
www.brake.co.uk/recipes/cod.htm
Cod Loin with a Herb Crust Monkfish in a Cheddar and Soured Cream Sauce. Cod Loin with a Herb Crust ... 4 x cod loin fillets, skinned oil for light greasing ...
www.ivillage.co.uk/print/0,,173570,00.html
Cod Loins. The loin is the thickest part of the filet, so these are especially nice. photo of lemon pepper cod filet ...
www.ohiosteakandseafood.com/seafood.htm
Loin/Tail - Loins are premium cuts taken from the thickest, meatiest part of the fillet. Tails are cutfrom the thinner tail protion of the fillet. ...
www.globalgourmet.com/food/foodday/fd0197/fd010897.html
However, I don't think you need to be too specific on a menu so you many just want to go with fillet (or filet).
A handful of recipes for cooking cod, including Cheesey Crunchy Cod Loin Fillets and Cod with Coriander Risotto.
www.brake.co.uk/recipes/cod.htm
Cod Loin with a Herb Crust Monkfish in a Cheddar and Soured Cream Sauce. Cod Loin with a Herb Crust ... 4 x cod loin fillets, skinned oil for light greasing ...
www.ivillage.co.uk/print/0,,173570,00.html
Cod Loins. The loin is the thickest part of the filet, so these are especially nice. photo of lemon pepper cod filet ...
www.ohiosteakandseafood.com/seafood.htm
Loin/Tail - Loins are premium cuts taken from the thickest, meatiest part of the fillet. Tails are cutfrom the thinner tail protion of the fillet. ...
www.globalgourmet.com/food/foodday/fd0197/fd010897.html
4 KudoZ points awarded for this answer.
Comment: "Perfect, I'll go with "fillet" for this particular menu, but like Tony says, it's always good to know the proper/specific expression... Thanks again."
6 mins
cod back fillet
The Van - Roddy Doyle - Review - Oi, give me my cod back - [ Traduire cette page ]Oi, give me my cod back. A review by KingHerrod on The Van - Roddy Doyle ... Bimbo’s Burgers and thus to get all your appetites up we have the Van’s menu. ...
www.ciao.co.uk/The_Van_Roddy_Doyle__Review_5057453 - 42k -
Cod back with white butter sauce Roasted St Jacques, with Brittanywhisky flamed ... Children menu mashed steak or ham with fries 2 swells of ice or esquimau ...
www.premiumwanadoo.com/auberge-erdeven/ welcome/carterestaurant.htm
The Gallery, partenaire BeMyGuestMenu (3 services): 27eur (verre de vin et café inclus). ... pan fried pineapple and horseraddish vinaigrette - Cod back, tomatoe and pistachio concassé, ...
www.bemyguest.be/partners/thegallery - 5k - En cache - Pages similaires
[PDF] Hôtel & Restaurant « Le Zodiaque »Format de fichier: PDF/Adobe Acrobat - Version HTML
Menu du Jour - Tagesmenu. 900 Entrée, Plat du Jour, Dessert. 25.00 16.67 € ... Cod Back with Dill. 932 Médaillons de Lotte au Citron. 38.00 25.33 € ...
www.anzere-vacances.ch/commun/Resto.pdf
www.ciao.co.uk/The_Van_Roddy_Doyle__Review_5057453 - 42k -
Cod back with white butter sauce Roasted St Jacques, with Brittanywhisky flamed ... Children menu mashed steak or ham with fries 2 swells of ice or esquimau ...
www.premiumwanadoo.com/auberge-erdeven/ welcome/carterestaurant.htm
The Gallery, partenaire BeMyGuestMenu (3 services): 27eur (verre de vin et café inclus). ... pan fried pineapple and horseraddish vinaigrette - Cod back, tomatoe and pistachio concassé, ...
www.bemyguest.be/partners/thegallery - 5k - En cache - Pages similaires
[PDF] Hôtel & Restaurant « Le Zodiaque »Format de fichier: PDF/Adobe Acrobat - Version HTML
Menu du Jour - Tagesmenu. 900 Entrée, Plat du Jour, Dessert. 25.00 16.67 € ... Cod Back with Dill. 932 Médaillons de Lotte au Citron. 38.00 25.33 € ...
www.anzere-vacances.ch/commun/Resto.pdf
Peer comment(s):
| agree |
roneill
: http://www.foodstyling.be/Cabillaud_aux_jets.html
4 mins
|
| disagree |
Tony M
: Sorry, Francis, but we usually leave out the 'back' in EN; note that your first ref. is a red herring ('rendez-moi mon cabillaud...'), and the other 3 are all questionable translations from French sauces
9 mins
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| neutral |
Bourth (X)
: If only because I read the first quote as "give me back my cod" and the others are francophone sites.
14 mins
|
|
one reference is obviously wrong ;-)
|
+4
27 mins
prime/choice cod fillet??
Just an attempt to distinguish between "dos de cabillaud" and "filet de cabillaud", if indeed there is a distinction other than that a "filet de cabillaud" could be a seine purse full of the blighters! Otherwise I agree with Dusty.
One site I came across explained that "dos de cabillaud" was the central portion of the fish. Quite how central I don't know, but presumably the most central portion is the thickest, hence "prime" or "choice".
I don't think it has anything to do with the back in the sense of where its fin is. It is explained out there on the ether that butterfly fillets are the two sides of the fish joined by the BELLY skin, from which I imply that there is nothing very much at the top for them to be joined by.
The A to Z of French Food gives "dos" as "the meatiest part of fish", which matches the notions of centrality and thickness.
--------------------------------------------------
Note added at 30 mins (2006-04-15 16:53:11 GMT)
--------------------------------------------------
"Prime cod fillet" gets 88 ghits and "prime fillet of cod" 53. Nothing very much with "choice".
One site I came across explained that "dos de cabillaud" was the central portion of the fish. Quite how central I don't know, but presumably the most central portion is the thickest, hence "prime" or "choice".
I don't think it has anything to do with the back in the sense of where its fin is. It is explained out there on the ether that butterfly fillets are the two sides of the fish joined by the BELLY skin, from which I imply that there is nothing very much at the top for them to be joined by.
The A to Z of French Food gives "dos" as "the meatiest part of fish", which matches the notions of centrality and thickness.
--------------------------------------------------
Note added at 30 mins (2006-04-15 16:53:11 GMT)
--------------------------------------------------
"Prime cod fillet" gets 88 ghits and "prime fillet of cod" 53. Nothing very much with "choice".
Peer comment(s):
| agree |
Tony M
: A fair enough assumption, though in practice, I think it's just a bit of hype... You see it all over the place, all the time...
16 mins
|
|
That's my own cynical assumption, but cynical as I am I'm prepared to believe a REAL connoisseur might be able to tell the difference between "dos" and any old bit of fillet. But I doubt it matters in this case even so!
|
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| agree |
frenchloki (X)
: My local fishmonger tends to agree with you - the dos is a much better, thicker and and tastier piece than just plain old fillet.
18 mins
|
| agree |
Mark Nathan
: see my remark below
2 hrs
|
| agree |
cmwilliams (X)
: prime fillet of cod sounds right for a menu
20 hrs
|
6 hrs
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
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Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
84
saddle of cod
this is what sprang to my mind, anyway
Pan-fried saddle of cod with allspice and Belle de Fontenay potatoes *** Selection of matured cheese *** Mango soup with passion fruit sauce ...
www.hospitalityline.co.uk/valentines/packages/paris_cruise....
Saddle of cod with mashed potatoes. and grey prawns, herb jus with vine tomatoes. 22,00 €. Dover sole with pan-fried vegetables, ...
www.pegasusrecour.be/english/menu_e.htm
Paris from London by Eurostar - discount bookings
... White wine kir *** Foie Gras cushion with apricot puree and sesame seed Brioche Navette bread *** Pan-fried saddle of cod with allspice and Belle de Fontenay ...
www.discount-london.com/eurostar/valentinecruise.htm
Pan-fried saddle of cod with allspice and Belle de Fontenay potatoes *** Selection of matured cheese *** Mango soup with passion fruit sauce ...
www.hospitalityline.co.uk/valentines/packages/paris_cruise....
Saddle of cod with mashed potatoes. and grey prawns, herb jus with vine tomatoes. 22,00 €. Dover sole with pan-fried vegetables, ...
www.pegasusrecour.be/english/menu_e.htm
Paris from London by Eurostar - discount bookings
... White wine kir *** Foie Gras cushion with apricot puree and sesame seed Brioche Navette bread *** Pan-fried saddle of cod with allspice and Belle de Fontenay ...
www.discount-london.com/eurostar/valentinecruise.htm
+8
13 mins
fillet of cod
'dos' just means 'fillet' in everyday culinary usage
--------------------------------------------------
Note added at 1 hr (2006-04-15 17:37:45 GMT)
--------------------------------------------------
A quick Google failed to reveal a single native English use of 'back fillet...'
--------------------------------------------------
Note added at 582 days (2007-11-18 20:47:43 GMT) Post-grading
--------------------------------------------------
On my recent visit to the UK, I did notice that lots of the more pretentious restaurants did indeed use the term 'loin' for fish — though as their menus contained several erros and lots of other too-literal translations from the FR, I assume it's just because they've either started employing a FR chef (but can't yet afford a professional translator), or have just bought a pocket dictionary.
--------------------------------------------------
Note added at 1 hr (2006-04-15 17:37:45 GMT)
--------------------------------------------------
A quick Google failed to reveal a single native English use of 'back fillet...'
--------------------------------------------------
Note added at 582 days (2007-11-18 20:47:43 GMT) Post-grading
--------------------------------------------------
On my recent visit to the UK, I did notice that lots of the more pretentious restaurants did indeed use the term 'loin' for fish — though as their menus contained several erros and lots of other too-literal translations from the FR, I assume it's just because they've either started employing a FR chef (but can't yet afford a professional translator), or have just bought a pocket dictionary.
Peer comment(s):
| agree |
Leny Vargas
: how about cod fillet?
5 mins
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Thanks, Lenybee! Perfectly correct, but just not what I'd most often expect to hear; it's like 'leg of lamb' instead of 'lamb leg'
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| agree |
Bourth (X)
: Are you inviting us, Lenybee? I'll bring the wine.
8 mins
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Thanks, Alex! Count me in...
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| agree |
cmwilliams (X)
: Exactly! I was just about to post the same thing. To my ears, fillet of cod sounds better than cod fillet.
8 mins
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Thanks CMW! That's the way it sounds to my ears too...
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| agree |
Jennifer Levey
: yes - and preferably with a double portion of chips, salt and vinegar, all held together with a very soggy page 3 of the Sun!
49 mins
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Oh, my de-ar, I couldn't eat it if it was wrapped in the 'Sun' -- it'd HAVE to be 'The Guardian'! ;-))
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| agree |
Judy Gregg
1 hr
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Thanks, Judy!
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| agree |
Cervin
: Funnily enough my mother was asking what loin of cod was just the other day!!!!!!!
1 hr
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Thanks, Cervin! Fancy that!
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| agree |
Mark Nathan
: The top half of the fillet that runs along the fish's back is thicker than the lower half - which has to leave room for the guts - but on the other hand in oily fish (not cod) the bottom half of the fillet is usually fattier, and therefore "eats better".
2 hrs
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Thanks, Mark! Good thinking.
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| agree |
sporran
: bon appétit!
3 hrs
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Merci, Sporran ! Pareillement !
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