| What it says |
What it means |
 |
| Aflatoon |
Mithai containing eggs and khoya |
| Anchovy/Hamsi |
A small fish like the herring |
| Ants |
Insects |
| Aquatic Food |
Flesh of fish/meen and marine creatures like that of abalone, albacore, anchovy/golden anchovy/Hamsi/mandeli, barramundi/chanak, bhaja, bhetki, bhing, Black Tiger shrimp, Bombay duck/sookha bomil, butter fish, carp/rohu, catfish, cod, codfish, crab/kurlya, crayfish, croaker, cuttle fish, eel/unagi, fugu, garfish/green-bones, fish maws, ghole, haddock, halibut/surmai, hamachi, herring, hilsa/ilish macher, John Dory/St Pierre/zeus, katla, kingfish, kipper, krill/okiami, ladyfish/kane, langoustines, lobster, maccher jhol, mackerel, mirigil, mollusc (clam/mussels/seep/kallumakai/kayurumakai /shellfish/tisriyo), mrugal, mud fish, mullets/dhodhiyare, octopus, oyster/seep/kalwa, pallo, palu, pala, pike, pomfret/bangda, pearl spot/karimeen, pollock, prawns/jhinga/kolambi, ravas/halwa, pud, ray fish, ribbon fish, rock fish, salmon, sardine, scad, scallops, scampi, sea asparagus, sea bass/gobra, sea cucumber/sea slug/trepang/gamat/bêche de mer, sea urchin, salmon, seer-fish, shad, shark/sora/saur/mori, shrimp, snapper, snail, sole/lep, squid, swordfish, telio, tilapia, tiger prawns, trout, tuna/choora/gedar, turbot, turtles, vannamei/white shrimp, whitefish, yellowfin, yellowtail fish |
Asipenser/Imperial/ Royal/Sturgeon
Golden Caviar |
A variety of caviar |
| Aspic/Aspic Jelly |
Derived from meat and fish |
| Assiette |
Cold cuts of meat |
| Bacon |
Sides and back of the pig, cured and smoked |
| Baloney |
Cheek of cattle as sausage |
| Banger |
A sausage |
| Beef |
Meat of cattle/bovines: adult cow, bull, ox, steer, including buffalo Cuts of beef are called: Biltong, Brisket, Chuck, Flank, Fore, Jerky, Loin, Rib, Round, Rump, Shank, Short, Short Plate, Sirloin, Tail and Tip |
| Beluga |
A variety of caviar |
| Bhunni |
Dish made from goat's liver, stomach, intestines and blood |
| Beondegi |
Silkworm chrysalis/pupa |
| Bird's Nest Soup/Yanwo |
Made from the nest of the Swift bird constructed with its saliva |
| Bisque Soup |
Made from shell fish |
| Biltong |
Cured/dried thick strips of meat (rump and tongue) such as beef, game, ostrich, shark, venison, chicken, fish |
| Bivalve Molluscs |
Clams, Mussels, Scallops and Oysters |
Black/Blood Pudding |
Made by cooking animal blood till it is thick enough to congeal when cool |
Black Ivory |
Elephant coffee |
| Bombay Duck/Sookha Bomil |
A fish found in Indian waters which is dried |
| Brain/Magaz/Bheja |
Animal brain, mostly of sheep |
| Bonito Flakes |
Derived from a type of mackerel and used in macrobiotic foods |
| Bosin-Tang |
Korean soup containing dog meat |
| Bratwurst |
Sausage made from pork, veal or beef |
| Broiler |
Chicken meat |
| Broth |
Clear soup made from meat and bones |
| Bush-meat |
Meat of killed wild animals particularly primates, ungulates, rodents and birds |
| cà phê Chồn |
Weasel coffee |
| Carabeef |
Buffalo meat |
| Cabrito |
Kid or young goat's meat |
| Carpaccio |
Pounded, thin, raw slices of meat or fish (beef, veal, venison, salmon or tuna) |
| Caterpillars |
Worms |
| Caviar |
Salted roe (eggs) of the sturgeon fish |
| Cawl |
Welsh stew with lamb and leek |
| Ceviche |
Marinated raw fish/seafood |
| Chaprah |
Ant chutney of Chhattisgarh |
| Cheese |
Could be of animal rennet (imported) |
| Chevon |
Mutton or meat of adult goat |
| Chitterlings |
Intestines of ox, calf, or pig |
| Chop |
A slice of meat like lamb, pork, veal |
| Chorizo |
A spicy pork sausage |
| Cockles |
Saltwater clams |
| Compote |
Game meat which is cooked slowly. (Also, a preparation of fruits simmered in sugar syrup.) |
| Cracklings |
The browned, crisp rind or roast pork |
| Crickets |
Insects |
| Currywurst |
Pork sausage seasoned with curry ketchup |
| Daube |
Braised meat stew |
| Dak Dong Jip |
Chicken anus with chillies and onions |
| Doh Khileh |
Pork and onion salad garnished with pig brain |
| Dripping |
Fat that drips from roasting meat |
| Drumstick |
Fowl's leg. (Also a vegetable.) |
| Egg |
Bird's unborn offspring within shell |
| Eri polu |
Silk worm pupas |
| Escalope |
Boneless slice of meat such as veal |
| Escamoles |
Ant eggs |
| Escargot |
Snail |
| Fabada |
Bean stew containing pig meats |
| Fillet |
Boneless slice of meat or fish |
| Flip |
Drink with beaten egg |
| Flitch |
A side of pork (pig) salted and cured |
| Forcemeat |
Meat prepared for stuffing |
| Fowl |
Bird meat, like that of chicken, cock, dove, duck, goose, grouse, guinea fowl, hen, jungle-fowl, partridge, peacock, pheasant, pigeon, pullet, quail/bater/lava, rooster, snipe, table bird, turkey, wild-fowl Cuts of fowl: breast, drumstick, leg, thigh, wing |
| Frankfurter |
Linked sausage of pork and beef |
| Fricandeau |
Cut of veal |
| Glamorgan Sausage |
Welsh sausage made of cheese, leeks and breadcrumbs |
| Galantine |
Fish or white meat cooked in aspic |
| Game/Shikar/Jungli Maas |
Meat of hunted wild life |
| Gammon |
Pig meat like bacon and ham |
| Gelato and Sorbet |
Both Italian ice creams: Gelato contains milk, and Sorbet can contain alcohol |
| Ggup Dae Gi |
Pig skin, usually grilled |
| Giblets |
Entrails, gizzard, liver, heart, and neck of birds |
| Gigot |
A leg of mutton, lamb, veal, etc |
| Gopchang |
Grilled pig or cattle intestines mixed with vegetables and spices |
| Goujon |
Strip of fish or chicken coated with breadcrumbs and deep fried |
| Grasshoppers |
Insects |
| Gristle |
Tendon or connective tissue of an animal's body, converted into gelatine by prolonged cooking |
| Gribenes |
Chicken or goose skin with fried onions |
| Grubs |
Larvae/caterpillars |
| Ham |
Meat of pig |
| Hare |
Meat of wild animal resembling rabbit |
| Haggis |
Visceral meat of sheep |
| Head Cheese/Brawn/Souse Meat |
Not cheese but terrine/meatloaf made from the head (or may be ears, tongue, feet or heart) of a calf or pig (or may be a sheep or cow) |
| Hoggett |
Meat of sheep |
| Honey |
Bee product |
| Hongeo |
Fermented raw fish |
| Humble |
Organ meat of deer |
| Icas |
Queen ant |
| Ikra/Ikura |
A variety of caviar |
| Jacu Bird Coffee |
Bird coffee |
| Jadoh |
Blood and entrails of pigs and chicken cooked with rice |
| Jerky |
Thin strips of marinated and burnt meat particularly beef; also game, kangaroo, moose, venison, caribou, elk, turkey, ostrich, salmon, alligator, tuna, horse, camel |
| Jumping chicken |
Frogs legs |
Kamaboko/Chikuwa/Satsuma Ag/
Hanpen/Konbumaki/Sasa/Kani |
Japanese fish cake |
| Kan-Jang-Kae-Jang |
Raw crab, fermented and marinated |
| Kid |
Cabrito or young goat's meat |
| Kielbasa |
Polish sausage highly seasoned with garlic |
| Kipper |
A herring (fish) split, salted and dried in smoke |
| Kiwi |
Bird meat |
| Knuckle |
Knee/hock joint of a pig or other animal |
| Kopi Luwak/Kape Alamid |
Civet coffee |
| Krab/Crab Stick |
"Artificial crab meat" made from white fleshed fish |
| Kumis/Koumiss/Airag |
Fermented dairy product traditionally made from mare’s milk |
| Kuro-tamago/Black Eggs |
Chicken eggs boiled in volcanic sulphur pool |
| Kutti Pi |
Curry containing a foetus, usually of a slaughtered goat |
| Lamb |
Meat of young sheep |
| Laksa |
Seafood and noodle curry |
| Lapin/Lapan |
Meat of rabbit |
| Lard |
Clarified fat of hog |
| Liver/Kaleji |
Animal liver |
| Lox |
Salmon fillet |
| Malossol |
Caviar preserved with a minimum amount of salt |
| Marrow/Ghoor |
Fat in animal bones |
| Marshmallow |
A sweet containing gelatine and egg |
| Maws |
Dried swim bladders of fish |
| Mealworm |
Worms |
| Mince/Kheema |
Short form for minced meat |
| Mopanie Worms |
Caterpillars |
| Mousse |
Dessert containing milk, eggs and gelatine |
| Mutton/Lal Maas |
Meat of sheep/goat/lamb (red meat) |
| Nougat |
Middle Eastern candy containing egg and honey |
| Offal |
Internal parts/entrails and organs of an animal |
| Omelette |
Egg preparation |
| Osetra/Ossetra |
A variety of Caspian Russian caviar |
| Oxtail |
Tail of ox served as soup |
| Palm Grubs |
Weevil larvae |
| Pasta (spaghetti, macaroni, etc) |
Contain eggs some times |
| Pastirma |
Seasoned and dried meat like that of camel, cattle, pig and goat |
| Pâté de Foie Gras |
Liver of goose, force-fed, fattened and killed |
| Pavlova |
Dessert basically containing egg whites, cream and fruit |
| Paws |
Chicken feet |
| Payusnaya |
A variety of caviar consumed by Russian dignitaries |
| Pink Slime/Soylent Pink |
Lean, boneless beef |
| Pork |
Meat of pig, hog and wild boar: breast/brisket, chop, bacon, flitch, ham, hand of pork, gammon, knuckle, lard, pig's fry, pig's trotters, rasher, salami/pepperoni, sausage, scrag end, shoulder, skirt, suckling pig, tongue, trotters/paya |
| Protein |
Flesh or meat of any creature |
| Pullet |
Young fowl meat |
| Poultry |
Meat of chicken, turkey, duck and goose |
| Queen Ants |
Insects |
| Rambak |
Sun-dried cattle skin |
| Rasher |
A thin slice of bacon |
| Rind |
Small hard pieces of fried skin of pig |
| Rissole |
Meat or fish coated with egg and fried |
| Roe/Garabh/Gaboli |
Fresh or salted mass of fish eggs |
| Royal Jelly |
Bee product |
| Saddle |
Joint of mutton, venison, rabbit, etc |
| Salami/Pepperoni |
Pig meat preparation |
| Sausage |
A tube of thin membrane (from cattle) containing minced pork |
| Scatchings |
Small hard pieces of fried fat of pig |
| Schnitzel |
Boneless veal/pork thinned with a mallet |
| Sea Asparagus |
Marine creature |
Sea Cucumber/Sea Slug/Trepang/
Gamat/Bêche de mer |
Marine creature |
| Sannakji |
Live octopus |
| Sea Urchin |
Marine creature |
| Sevruga |
A variety of caviar |
| Shank |
A cut of meat from an animal's leg |
| Shark's Fin |
Fin of shark served as soup |
| Som Tam |
Green papaya salad with shrimp or crab meat |
| Sora puttu |
Shark flesh fried and spiced |
| Sorpotel |
Pig offal preparation |
| Soufflé |
Dessert containing milk and eggs |
| Squab |
Domestic pigeon meat |
| Steak |
Thick slice of meat, especially beef |
| Suckling Pig |
Pig cooked whole |
| Suet |
Solid animal fat |
| Sundae |
Korean blood sausage with noodles. (Also ice cream with topping.) |
| Sushi |
Rice ball made with vinegar in which a raw fish is placed |
Sweetbreads/Gurdakapura/Taramosalata/
Taramas/Meze/Salata de icre |
Paste like Hummus made out of fish roeh |
| Tapenade |
Puréed olives with other ingredients, including anchovies |
| Tenderloin |
Most tender part of beef, pork, etc |
| Teppanyaki |
Steaks, shrimp, etc. grilled on an iron plate |
| Termite |
White ants |
| Tilli |
Buffalo spleen |
| Tongue |
Animal tongues of sheep, oxen, calves, pigs, etc |
| Tripe/Hojri |
Stomach of cow |
| Trotters/Paya |
Feet of pigs |
| Truffle |
A tuber gathered from the wild with the help of dogs or pigs, usually fried in goose fat and used as a condiment for potatoes/eggs, etc A truffle although similar to fudge, may contain egg |
| Turkish Delight/Lokoom |
A sweet that is likely to contain gelatine |
| Uni |
Meat of sea urchin |
| Veal |
Meat of calf |
| Venison |
Meat of deer and elk |
| Volaise |
Meat of ostrich |
| Welsh Rabbit/Rarebit |
Not rabbit meat - can contain cheese (animal rennet), Worcestershire sauce (anchovies), eggs |
| White-bait |
Fried young fish |
| Witchetty Grubs |
Larvae |
| Yakhani |
Chest meat of sheep or goat |
