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turbot    音标拼音: [t,ɚb'o] [t'ɚb,ʌt]
n. 比目鱼之类

比目鱼之类

turbot
n 1: flesh of a large European flatfish
2: a large brownish European flatfish [synonym: {turbot}, {Psetta
maxima}]

Trigger \Trig"ger\, n. [For older tricker, from D. trekker, fr.
trekken to draw, pull. See {Trick}, n.]
1. A catch to hold the wheel of a carriage on a declivity.
[1913 Webster]

2. (Mech.) A piece, as a lever, which is connected with a
catch or detent as a means of releasing it; especially
(Firearms), the part of a lock which is moved by the
finger to release the cock and discharge the piece.
[1913 Webster]

{Trigger fish} (Zool.), a large plectognath fish ({Balistes
Carolinensis} or {Balistes capriscus}) common on the
southern coast of the United States, and valued as a food
fish in some localities. Its rough skin is used for
scouring and polishing in the place of sandpaper. Called
also {leather jacket}, and {turbot}.
[1913 Webster]


Turbot \Tur"bot\, n. [F.; -- probably so named from its shape,
and from L. turbo a top, a whirl.] (Zool.)
(a) A large European flounder ({Rhombus maximus}) highly
esteemed as a food fish. It often weighs from thirty to
forty pounds. Its color on the upper side is brownish
with small roundish tubercles scattered over the surface.
The lower, or blind, side is white. Called also {bannock
fluke}.
(b) Any one of numerous species of flounders more or less
related to the true turbots, as the American plaice, or
summer flounder (see {Flounder}), the halibut, and the
diamond flounder ({Hypsopsetta guttulata}) of California.
(c) The filefish; -- so called in Bermuda.
(d) The trigger fish.
[1913 Webster]

{Spotted turbot}. See {Windowpane}.
[1913 Webster]


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  • Turbot - Wikipedia
    Turbot is highly prized as a food fish for its delicate flavour, and is also known as brat, breet, or britt It is a valuable commercial species, acquired through aquaculture and trawling Turbot are farmed in Bulgaria, Canada, France, Spain, Portugal, Romania, Turkey, Chile, Norway, and China [10] Turbot has a bright white flesh that retains this appearance when cooked Like all flatfish
  • What Is Turbot and Why Its a Chef Favourite | Hamiltons Fish
    Turbot is a wild flat fish caught in the North East Atlantic and commonly landed at Brixham Fish Market Recognisable by its disc-like shape and speckled skin, it has a higher natural gelatine content than most white fish, which gives it a luxurious texture when cooked
  • Turbot: A Comprehensive Guide to this Delicious Flatfish
    Turbot is a highly sought-after flat fish known for its delicate flavor and firm, flaky texture In this comprehensive guide, we'll explore the various aspects of turbot, including its taste, cooking techniques, nutritional value, and more
  • Is Turbot Fish Good? A Comprehensive Guide to Taste . . .
    In this article, we’ll cover everything you need to know about turbot fish, including its taste and texture, health benefits, cooking techniques, and where to buy it Whether you’re a seasoned seafood lover or a curious beginner, this guide is sure to provide you with valuable insights and tips for enjoying turbot fish to the fullest
  • Pan-Seared Turbot with Lemon Butter Sauce - The Perfect Tide
    Pan-seared turbot recipe where the fillets are cooked in a simple lemon butter sauce for a light, easy to make dinner, yet delicious dinner
  • How to cook turbot - Great British Chefs
    This handy how to cook turbot guide from Great British Chefs explores various delicious ways of cooking turbot recipes
  • Turbot | Flatfish, European, Delicacy | Britannica
    turbot, (Psetta maxima), broad-bodied European flatfish of the family Scophthalmidae A highly valued food fish, the turbot lives along sand and gravel shores It is a left-sided flatfish, with its eyes normally on the left side of the head, and it is scaleless, though its head and body are studded with numerous bony knobs, or tubercles
  • Is Turbot a Nice Fish to Eat? Discover Why This Delicacy Is . . .
    Turbot is often heralded as one of the finest flatfish, capturing the attention of gourmets and home cooks alike Known for its unique flavor and firm texture, this culinary jewel holds a special place in seafood history But is turbot really as delicious as it’s often claimed to be? In this article, we’ll dive deep into what makes turbot a sought-after fish, exploring its taste, culinary
  • Turbot - SeafoodSource
    Turbot has gleaming flesh that retains its bright-white appearance when cooked The firm meat has a large flake and an excellent mild flavor Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions Fillets from a 3- to 4-pound turbot are quite meaty; those from smaller fish can be rather thin A rim of fatty tissue on the fin side of each fillet contains
  • Turbot Fish: A Complete Guide - Fishify Hub
    Turbot is a fantastic source of lean protein and omega-3 fatty acids I won’t bore you with the nitty-gritty scientific details, but suffice it to say, it’s incredibly good for your heart, your brain, and your overall well-being!





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