Terms of Use / privacy Policy

  All rights Reserved ©  Come to Portugal 2011-2014

Your Gateway to Portugal & Algarve

TM



Atum / Tuna

Bacalhau /Cod

Besugo /  Bream Sea

Carapau /Horse Mackerel

Cavala / Mackerel

Cherne / Grouper

Choco / cuttlefish

Dourada /Bream

Espadarte / Swordfish

Linguado / Sole

Lula / Squid

Moreia / Eel Moray

Pargo Snapper / sea bream

Peixe espada / Scabbard fish

Pescada / Hake

Polvo / Octopus

Robalo / Bass Sea  

Safio Eel / small Conger  

Salmão /Salmon

Salmonete / Mullet

Sardinha / Sardine

Sargo Porgy / sea bream

Tamboril / Monkfish


Fish Translation

Salt Dried Cod (Bacalhau)

Ameijoa / Clam

Berbigão / Cockle

Búzio / Whelk

Camarão / Prawn

Carangueijo / Crab

Conquilha / Clam( Small)

Lagosta / Lobster

Lingueirão / Clam Razor  

Mexhilhão / Mussel

Ostra / Oyster

Santola / Spider Crab


Shellfish translation


Anise / Erva-doce

Basil / Manjericấo

Bay Leaves  /Louro

Caraway / Alcaravia

Cayenne  /Pimenta-de-Caiena

Celery Seed  /Aipo

Chilli Piri Piri

Chives Cebolinha

Cinnamon / Canela

Coriander / Coentro

Garlic / Alho                             

Parsley / Salsa


Herbs/Spices

Meat names Translated

Frango / Chicken

Perú / Turkey

Pato / Duck

Porco / Pork

Fiambre / Ham

Febras / Pork steak

Lombo de porco / Pork loin

Vaca Beef

Bife de vaca (bem passado) Beef steak (well done)

Bife de vazia /Sirloin steak

Bifanas / Pork thin steaks  

Bitoque / Steak minute  

Picar / Mince

Vitela / Veal

Borrego / Lamb

Costeletas de borrego / Lamb chops

Coelho / Rabbit


Grelhar - grilling,
Assar - roasting,
Cozer - boiling,
Estufar - stewi
ng


COOKING TERMS

DOP- equal to the  DOC in wine, designated to cheeses produced in their traditional regions

Velho- Old, vintage cheese of a few months

Curado, Semi-Curado- Cured, Semi-Cured

Amanteigado- “Smooth good spreading cheese

Mole/ de Pasta Mole, Semi-Mole- Soft, Semi-Soft

 Duro/ de Pasta Dura, Semi-Duro- Hard, Semi-Hard

Seco- Dry  

Leite de Vaca- Cow’s Milk

Leite de Ovelha( “o-vayl-ya”)- Sheep’s Milk

Leite de Cabra/Cabreiro- Goat’s Milk

Cru- Raw

Gordura- Fat (in foods)

 Picante- Spicy

Casca- Casing, wrapping, shell

Ligeiro/a- Light (in consistency and/or flavor)


Cheese Terms More on regional cheeses > >

Milk

Semi Skimmed   Semi Desnatado
Half Fat      meio da gordura
FullFat       Gordo
Fresh          Fresco  
Pasteurise  Pasteurizado