poisson et fruits de mer

Definitions of poisson et fruits de mer
  1. noun
    edible fish (broadly including freshwater fish) or shellfish or roe etc
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    poisson d'eau douce, poisson de rivière
    flesh of fish from fresh water used as food
    coquillage
    meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
    crevette
    any of various edible decapod crustaceans
    oeufs de poissons
    fish eggs or egg-filled ovary; having a grainy texture
    perche commune
    any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
    bar
    the lean flesh of a saltwater fish of the family Serranidae
    brochet
    highly valued northern freshwater fish with lean flesh
    thon
    important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
    hareng
    valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
    crabe
    the edible flesh of any of various crabs
    écrevisse
    tiny lobster-like crustaceans usually boiled briefly
    cabillaud, morue
    lean white flesh of important North Atlantic food fish; usually baked or poached
    poisson plat
    sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
    caviar
    salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
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