Stockfish [ˈstɒkˌfɪʃ]
n pl -fish, -fishes
(Cookery) fish, such as cod or haddock, cured by splitting and drying in the air
[of uncertain origin. Perhaps from stock (in the sense: stem, tree trunk) because it was dried on wooden racks. Compare Middle Dutch stocvisch].
Collins English Dictionary - Complete and Unabridged © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003.
Dried fish
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