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Fish cured by fermentation to reduce spoilage
Fermented fish is a traditional form of preserved fish. Before refrigeration, canning, and other modern preservation techniques became available, fermenting
Fermented_fish
Swedish fermented Baltic Sea herring
Fesikh – Egyptian fermented fish Hákarl – Icelandic fermented shark Kusaya – Japanese fermented then dried fish Pla ra – fermented fish and rice flour seasoning
Surströmming
Condiment made from fish
China, fish fermented with soybeans and salt was used as a condiment. By the time of the Han dynasty, soybeans were fermented without the fish into soy
Fish_sauce
fermented as part of their production. This is a list of fermented drinks. Although many fermented drinks are alcoholic beverages, not all fermented drinks
List_of_fermented_foods
National dish of Iceland consisting of fermented shark
food Kusaya – Japanese dried and fermented fish Lutefisk – Nordic dried fish dish Pla ra – Southeast Asian fermented fish seasoning Bagoong – Type of Philippine
Hákarl
Paste made of fish meat
fish products ensure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste
Fish_paste
Historical fermented fish sauce
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen
Garum
Series of interconnected biochemical reactions
007. Olympia MS (1992). "Fermented Fish Products in the Philippines". Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc
Lactic_acid_fermentation
Fermented fish product from Manipur
Ngari is a fermented fish product indigenous to the people of Manipur and Nagaland. Nga means fish in Meitei language and ri (riba/liba) means the process
Ngari_(fish)
Korean fermented fish dish
Traditional Egyptian fermented fish Hákarl – National dish of Iceland consisting of fermented shark Hongeo muchim – Korean fermented fish dish Lutefisk – Nordic
Hongeo-hoe
sauce Colatura di alici – Italian fish sauce made from anchovies fermented in brine Garum – Historical fermented fish sauce See Green sauce – Sauce made
List_of_sauces
Mindanao islands of the Philippines made from fermented yellowfin tuna entrails. Garum – a fermented fish sauce that was used in the cuisines of ancient
List_of_fish_sauces
Cambodian salted and fermented fish paste
or fermented fish condiment Pla ra – Southeast Asian fermented fish seasoning Saeu-jeot – Fermented shrimp in Korean cuisine Shrimp paste – Fermented condiment
Prahok
Laotian dipping sauce
smoky or fermented, made by pounding grilled or fresh ingredients such as chilies, garlic, shallots, herbs, and fish sauce or padaek (fermented fish paste)
Jeow
Dried fish and meat from Siberia
follows. There were two ways: yukola and fermented fish. The latter one was fish seasoned in pits. For yukola, fish was cut into three parts, two of which
Yukola
Dried, fermented, and smoked skipjack tuna
Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as
Katsuobushi
Lao pickled or fermented fish condiment
from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other
Padaek
Preserved fish
topping in some places. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance
Anchovies_as_food
Vietnamese fermented fish sauce
nêm (Vietnamese: [mɐ̌m neʲm]) is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar
Mắm_nêm
Processed fish preserved in an airtight container
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning
Canned_fish
gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserved). Parasites in fish are a natural occurrence and common. Though
List_of_raw_fish_dishes
Ilocano (Filipino) dish of mixed vegetables
flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern
Pinakbet
Vietnamese vermicelli soup
T. H. Fermented Foods: Naturally Enzymatic Therapy. 2008. Page 277: "Fermented Shrimp and Fish Soup (Bún Mắm). Fermented shrimp paste or fish paste soup
Bún_mắm
fermented rice) Balao-balao (fermented rice with shrimp) Burong isda (fermented rice with fish) Tinapayan (fermented rice with dried fish) Burong mangga (pickled
List_of_condiments
Type of Philippine condiment
either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. The fermentation process of bagoóng isdâ also produces fish sauce
Bagoong
East Asian liquid condiment
(本醸造; 'genuine fermented'): Contains 100% genuine fermented product Kongō-jōzō (混合醸造; 'mixed fermented'): Contains genuine fermented shōyu mash mixed
Soy_sauce
One of the five basic tastes
long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (murri) rich
Umami
Japanese dried and fermented fish
salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming
Kusaya
Thai fish sauce
Nước mắm – Vietnamese fish sauce Ishige, Naomichi; Ruddle, Kenneth (1987). “Fish Sauces of Southeast Asia: Study of Fermented Fish Products (5).” Bulletin
Nam_pla
Cuisine of Manipur, a state of northeastern India
(fermented soya bean, somewhat similar to the Japanese nattō), soibum (fermented bamboo shoot), ngaa-ri (fermented fish), and hentak (fermented fish powder
Manipuri_cuisine
Filipino dish of pickled rice and fish
Burong isda (literally "fermented fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast
Burong_isda
Species of flowering plant
Bi-carbonate, little amount of salt and a special fermented pork called "Saum"(sa means meat, um means fermented) and called it Zawngṭa-râwt. In Mizoram, the
Parkia_speciosa
Southern Thai curry, made with a salty sauce made from fermented fish entrails
cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails, which gives the curry a strong smell and flavor. This curry
Kaeng_tai_pla
isda – Filipino fish stew Gefilte fish – Ashkenazi Jewish dish made from ground fish Herring soup – Fish soup Hongeohoe – Korean fermented fish dishPages displaying
List_of_fish_dishes
Fish preserved by drying
the fish. Fesikh is a traditional Egyptian fish dish consisting of fermented salted and dried gray mullet, of the mugil family, a saltwater fish that
Dried_fish
Traditional Egyptian fermented fish
Egypt. Fesikh consists of salted, pickled, fermented and dried gray mullet of the genus Mugil, a saltwater fish that lives in both the Mediterranean and
Fesikh
Roman garum manufacturer-merchant
manufacturer-merchant, known for the production of garum and liquamen (types of fermented fish sauce), a staple of Roman cuisine. He was active in Pompeii between
Aulus_Umbricius_Scaurus
Vegetable dish from Manipur, India
main types: ngari-based and thoiding-besan-based. Ngari is a kind of fermented fish, the flavour of which forms the backbone of Manipuri cuisine. Roasted
Singju
Norwegian fermented fish dish made from trout or char
Surströmming Hákarl Lutefisk Gravlax Fermented fish Acquired taste Portal: Food "Rakfisk (Norwegian Fermented Fish)". northwildkitchen.com. Retrieved March
Rakfisk
Indonesian and Malaysian fermented dish
term for fermented food, more precisely fermented fish product. In Malay and Banjar cookery, pekasam usually refers to freshwater fish fermented with salt
Pekasam
Ilocano-Filipino salad dish
profile derived primarily from its dressing, which is typically made with fermented fish sauce (buggúong or bagoong isda), commonly produced from anchovies.
Kinilnat
Southeast Asian fermented fish seasoning
produced by fermenting fish with rice bran or roasted rice flour and salt in a closed container for at least six months. Fermented fish seasoning is
Pla_ra
Pie with the main ingredient being fish
Fish pie, also known as fisherman's pie, is a traditional British dish. According to Cook's Illustrated, the dish was likely created to make use of fish
Fish_pie
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
fish. Natural fermentation predates human history. Since ancient times, humans have exploited the fermentation process. They likely began fermenting foods
Fermentation in food processing
Fermentation_in_food_processing
Culinary and fisheries term for exoskeleton-bearing aquatic invertebrates
the meaning of the English word fish over the centuries, shellfish no longer fall under what is usually considered fish. Most shellfish are low on the
Shellfish
Fermented fish paste
thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun
Hentak
Overview of fish in Meitei civilization
Preserved fish, in the form of ngari (fermented pool barbs), hentak (a fermented paste made with Indian flying barbs and giant taro stems), and smoked fish are
Fish_in_Meitei_culture
Dishes in Thai cuisine made with curry paste
seeds, cardamom pods, and cumin, or other ingredients such as boiled fermented fish, and fingerroot. Ingredients are traditionally ground together with
Thai_curry
Salted fermented fish in Korean cuisine
Sikhae (Korean: 식해; Hanja: 食醢) is a salted fermented food in Korean cuisine prepared with fish and grains. Sikhae is made in the east coast regions of
Sikhae
Type of condiment
sauce Fish sauce (garum), or nam pla, used in southeastern Asian cuisines as a dip for snacks and other foods Fish paste or bagoong, fermented fish paste
Dipping_sauce
Culinary traditions of Thailand
the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish is pla ra. It is more pungent
Thai_cuisine
Techniques for preserving fish
of small fish to make fermented fish paste and smoked fish with the assistance of family members. Large fish are used to make fermented fish or salt dried
Fish_preservation
Fermented food from Indonesia
this food is the stomach of fish that is fermented just like shrimp paste. One manner of preparation uses salt and is fermented for about a month. Another
Bekasang
Process in beer production
basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with
Brewing
Culinary tradition of India
endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular
Assamese_cuisine
Ancient Roman culinary habits and attitudes
was the fundamental seasoning. The most common salty condiment was a fermented fish sauce known as garum. Locally available seasonings included garden herbs
Food_in_ancient_Rome
Fish eaten by humans
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source
Fish_as_food
Egg masses of fish and seafood
roe. (cf. also #Canada) In Cambodia roe (Khmer: ពងត្រី, pông trei) are fermented and usually eaten with steamed eggs, omelettes and other hen or duck egg
Roe
Culinary traditions of Vietnam
from soy sauce (nước tương; usually light soy sauce), fermented bean paste (tương), and fermented bean curd (đậu phụ nhự or chao) to douhua (soft tofu
Vietnamese_cuisine
Fish bladder as food
fermented fish maw. Krapaw pla [th] is a Thai-Chinese fish maw stew in a red braise. Vietnamese cuisine does not typically feature fish maw, but fish
Fish_maw
Korean salted seafood category
Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titled Dongyi in the Book
Jeotgal
Chinese regional cuisine from Fujian province
to not have soup" (不汤不行; 不湯不行; bù tāng bù xíng; put thong put hêng). Fermented fish sauce, known locally as "shrimp oil" (虾油; 蝦油; xiā yóu; hâ iû), is also
Fujian_cuisine
Fermented condiment
which is a class of fermented seafood in Philippine cuisine (including fermented fish, oysters, and clams) which also produces fish sauce (patís). It is
Shrimp_paste
Filipino-Ilocano dish of eggs and chopped eggplants
with roasted eggplant, sautéed garlic, onions, tomatoes, eggs, and fermented fish sauce, locally known as buggúong or bagoong isda. The dish has a savory
Poqui_poqui
Method of preparing meat
production can lead to illness and death through botulism. Fermented fish and other fermented foods are part of many traditional cuisines worldwide. "Igunaq"
Igunaq
Oil derived from the tissues of oily fish
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega−3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid
Fish_oil
Species of plant
it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chile, onions sometimes roasted tomatoes. In Tripura, it is known as
Lemon_basil
Elongated cut of fish
A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from
Fish_fillet
Nordic dish consisting of raw salmon cured in salt, sugar, and dill
List of raw fish dishes Lox – Brined salmon Rakfisk – Norwegian fermented fish dish made from trout or char Sashimi – Japanese dish of raw fish Surströmming –
Gravlax
Seafood paste used in Burmese cuisine
lit. 'pressed fish') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that
Ngapi
Traditional Vietnamese rice flour pancake
originally served with various dripping sauce like: fish soup, fermented fish sauce, mixed fish sauce or meatball sauce on the side, accompanied by an
Bánh_căn
Korean yellow croaker dish
In total, the salt used should weigh around 15‒20% of the fish. The jeotgal is left to ferment at 15–20 °C (59–68 °F) for two to three months and up to
Jogi-jeot
Dish of fermented stuffed crucian carp
unclear if it was fermented with rice like funazushi. The Shiming, written in southern China in the 3rd century, describes fermenting fish mixed with salt
Funazushi
Meat paste, usually made from fish
Surimi (Japanese: 擂り身 / すり身; 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste
Surimi
Fermented fish paste found in Meghalayan cuisine
Tungtap is a fermented fish paste found in Meghalayan cuisine, consumed by the Khasi and Garo people. Like hentak, it is made with Indian flying barb or
Tungtap
Roman name for Cartagena in Spain
Commercial activity in the city shifted to the production of garum, a fermented fish sauce; numerous remains of such facilities have been found along the
Carthago_Nova
Type of sushi from Toyama
sashimi on top of vinegared rice and wrapped in bamboo leaves. Once the fish and rice is wrapped in bamboo leaves, a weight (often a heavy stone) is kept
Masuzushi
Japanese dish with vinegared rice
"fully fermented", as opposed to namanare, meaning "partially fermented", a type of sushi that appeared in the Muromachi period. Fermented fish using rice
Sushi
Southeast Asian snack
khao). Miang Lao uses dipping sauces made with fermented fish sauce (Padaek), or pieces of the fermented fish, which provides an intense flavor. There are
Miang_kham
Dish in Filipino cuisine
Tinapayan is a Filipino dish consisting of tapay (fermented cooked rice) and dried fish. It originates from the Maguindanao people. It is very similar
Tinapayan
Filipino dish of boiled bananas dipped in fermented fish paste
consisting of boiled saba bananas (or cardava bananas) commonly dipped in fermented fish paste (bagoong na isda, also called ginamos in Cebuano). The bananas
Nilagang_saging
fermented, and smoked skipjack tuna (Katsuwonus pelamis). Keumamah – traditional Acehnese dried fish. Kipper – a whole herring, a small, oily fish, that
List_of_dried_foods
Filipino vegetable stew
yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other
Ginataang_kalabasa
Teochew people, Guangdong Province, China
sauce, Shantou sweet and spicy sauce, garlic white vinegar sauce, and fermented fish sauce. Salty, spicy, sweet or sour, each has its own outstanding flavor
Chaoshan_culture
Chili pepper cultivated in Northeast India
chutneys. It is popularly used in combination with pork or dried or fermented fish. The pepper's intense heat makes it a fixture in competitive chili pepper
Ghost_pepper
Fermented fish curry
Hutki shira (Sylheti: ꠢꠥꠐꠇꠤ ꠡꠤꠞꠣ) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish or prawns. It is cooked without oil or
Hutki_shira
Condiments used in Filipino cuisine
ng kamote), eggplant, etc. Balao-balao - fermented rice with shrimp Burong isda - fermented rice with fish Burong mangga - pickled green mangoes. Commonly
Philippine_condiments
Fermented and salted black soybeans
(Chinese: 豆豉; pinyin: dòuchǐ), also known as tochi, fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ; Jyutping:
Douchi
Culinary traditions of Laos
Larb – a spicy Lao minced meat salad made with fermented fish and herbs. Various meats include fish, duck, chicken, pork, and beef, as well as mushrooms
Lao_cuisine
Philippine condiment
Philippines. It is made from fish entrails (usually from yellowfin tuna), excluding the heart and the bile sac. It is fermented with salt, and sometimes rice
Dayok
Meitei community in Australia
ingredients consistent with their traditional culinary practices. Fermented fish, Ngari (fish) continues to be a central element in many preparations. A variety
Meitei_Australians
Chinese condiment
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting
Fermented_bean_curd
Iranian cuisine tangy sauce made out of fermented fish
Mahyâveh (Persian: مهیاوه) is an Iranian cuisine tangy sauce made out of fermented fish. Mahyâveh is often sold at bakeries and by street vendors in the southern
Mahyawa
Traditional fermented condiment of Sabah, Malaysia
jars at tamu markets is often fermented for 6–8 weeks. Food portal Malaysia portal List of condiments List of fermented foods Bambangan Tuhau Murphy (8
Bosou
Cambodian dipping sauce
iceberg lettuce, string beans, and round eggplants. The combination of fermented fish and pork unfamiliar to many non-Cambodians can sometimes cause a misperception
Prahok_ktis
Place in China
sauce, Shantou sweet and spicy sauce, garlic white vinegar sauce, and fermented fish sauce. Salty, spicy, sweet or sour, each has its own outstanding flavor
Chaoshan
spices (such as chilies) and herbs are boiled with or without ngari, a fermented fish product, then smashed with hands, whisked or blended with a blender
Eromba
Edible shoots of many bamboo species
them bashchuri. The fermented version is called medukkeye and is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar
Bamboo_shoot
Algae that can be used for culinary purposes
animal health applications. Prebiotics are non-digestible, selectively fermented compounds that stimulate the growth and/or activity of beneficial gut
Edible_seaweed
Any fish or shellfish that has been prepared by frying
Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices
Fried_fish
FERMENTED FISH
FERMENTED FISH
Male
Yiddish
(פִיש×ֶעל) Yiddish name FISHEL means "little fish."
Surname or Lastname
English (southern Lancashire)
English (southern Lancashire) : habitational name from a minor place in the parish of Rochdale, named from Old English mere ‘lake’, ‘pool’ + land ‘tract of land’, ‘estate’, ‘cultivated land’. There may also have been some confusion with Markland.Dutch : habitational name from Maarland in Eijsden, Dutch Limburg.possibly a variant of Dutch Merlan, from French merlan ‘whiting’, a metonymic occupational name for a fisherman or seller of these fish.
Surname or Lastname
English
English : nickname for someone thought to resemble the loach (a species of freshwater fish), Middle English loche.
Surname or Lastname
English
English : habitational name from Fishbourne in Sussex and the Isle of Wight or Fishburn in Durham, all named from Old English fisc ‘fish’ + burna ‘stream’.In some cases, possibly a translation of Fischbach.
Girl/Female
Sikh
Foolish, Demented, Crazy for naam
Girl/Female
Hindu, Indian, Kannada, Telugu, Traditional
Joy Permeated
Male
Yiddish
(פִיש×ְקֶע) Variant spelling of Yiddish Fishel, FISHKE means "little fish."
Surname or Lastname
English
English : variant spelling of Meece.German and Dutch : nickname from the bird name mees ‘titmouse’, or a metonymic occupational name for a bird-catcher.Dutch : possibly a metonymic occupational name for a basketweaver, from Middle Dutch mese ‘(fish) basket’.Dutch : patronymic from a short form of the personal name Bartolomeus.
Surname or Lastname
English
English : possibly a habitational name from Kiddal in Barwick in Elmet, West Yorkshire, which is probably so named from the Old English personal name Cydda + Old English halh ‘nook or corner of land’. However, the surname occurs predominantly in Devon, suggesting another, unidentified source may be involved. Alternatively, it could be a variant of Kiddle, a topographic name for someone living by (or making his living from) a fish weir, Middle English kidel (Old French cuidel, quidel, a word of Breton origin).
Surname or Lastname
English (Lancashire)
English (Lancashire) : habitational name from a place in Lancashire, so named from Old English fisc ‘fish’ + wīc ‘trading place’.
Surname or Lastname
English, German, French, Jewish (Ashkenazic), Lithuanian, Czech and Slovak (Jonáš), and Hungarian (Jónás)
English, German, French, Jewish (Ashkenazic), Lithuanian, Czech and Slovak (Jonáš), and Hungarian (Jónás) : from a medieval personal name, which comes from the Hebrew male personal name Yona, meaning ‘dove’. In the book of the Bible which bears his name, Jonah was appointed by God to preach repentance to the city of Nineveh, but tried to flee instead to Tarshish. On the voyage to Tarshish, a great storm blew up, and Jonah was thrown overboard by his shipmates to appease God’s wrath, swallowed by a great fish, and delivered by it on the shores of Nineveh. This story exercised a powerful hold on the popular imagination in medieval Europe, and the personal name was a relatively common choice. The Hebrew name and its reflexes in other languages (for example Yiddish Yoyne) have been popular Jewish personal names for generations. There are also saints, martyrs, and bishops called Jonas venerated in the Orthodox Church. Ionas is found as a Greek family name.Jewish (Ashkenazic) : respelling of Yonis, with Yiddish possessive -s.
Surname or Lastname
English
English : nickname from Old French maquerel ‘bawd’.English : from Middle English makerel ‘mackerel’ (the fish), hence a metonymic occupational name for a fisherman or a seller of these fish.English : Possibly also from Middle English mackerel ‘red scorch marks (on the skin)’, perhaps a descriptive nickname for someone with a noticeable birthmark.
Surname or Lastname
English
English : nickname for someone thought to resemble the fish in some way, Middle English lampreye.
Surname or Lastname
English
English : occupational name for a fisherman, Middle English fischer. The name has also been used in Ireland as a loose equivalent of Braden. As an American family name, this has absorbed cognates and names of similar meaning from many other European languages, including German Fischer, Dutch Visser, Hungarian Halász, Italian Pescatore, Polish Rybarz, etc.In a few cases, the English name may in fact be a topographic name for someone who lived near a fish weir on a river, from the Old English term fisc-gear ‘fish weir’.Jewish (Ashkenazic) : occupational name for a fisherman, Yiddish fisher, German Fischer.Irish : translation of Gaelic Ó Bradáin ‘descendant of Bradán’, a personal name meaning ‘salmon’. See Braden.Mistranslation of French Poissant, meaning ‘powerful’, but understood as poisson ‘fish’ (see Poisson), and assimilated to the more frequent English name.
Surname or Lastname
English, French, German, and Hungarian (Jób)
English, French, German, and Hungarian (Jób) : from the personal name (Hebrew Iyov) borne by a Biblical character, the central figure in the Book of Job, who was tormented by God and yet refused to forswear Him. The name has been variously interpreted as meaning ‘Where is the (divine) father?’ and ‘Persecuted one’. It does not seem to have been used as a personal name in the Middle Ages: the surname is probably a nickname for a wretched person or one tormented with boils (which was one of Job’s afflictions).
Surname or Lastname
English
English : from Middle English fische, fish ‘fish’, a metonymic occupational name for a fisherman or fish seller, or a nickname for someone thought to resemble a fish.Americanized spelling of German and Jewish Fisch.
Boy/Male
Irish
Meaning “â€fair-haired,â€â€ the name has been popular since the sixth century when St. Finbar came to an area of Cork that was being tormented by a serpent. The people begged him to do something to help them. One night he went to where the serpent was sleeping and sprinkled it with holy water. The angry serpent tore and devoured the land until she slithered into the sea at Cork Harbor. The track she left behind filled with water and became the River Lee and that’s why St. Finbar is the patron saint of Cork. It is said that the sun didn’t set for two weeks after Finbar’s death.
Surname or Lastname
German and Danish
German and Danish : metonymic occupational name for a salmon fisher or a seller of salmon, Middle High German lahs ‘salmon’.English (northeastern counties) and Danish : from an Old Norse nickname, Lax, meaning ‘salmon’.Jewish (Ashkenazic) : ornamental name from German Lachs ‘salmon’, Yiddish laks, one of the many Ashkenazic surnames taken from words denoting fish, birds, and animals.
Surname or Lastname
English
English : variant spelling of Fishburn.
Girl/Female
Tamil
Anandamaye | ஆநஂதமயீ
Joy permeated
FERMENTED FISH
FERMENTED FISH
Male
German
German name derived from the Greek word geon, GEREON means "old man."
Boy/Male
Bengali, Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Sanskrit, Telugu
A Prajapati; Name of a Saint
Boy/Male
Tamil
Balakrishna | பாலகà¯à®°à®¿à®·à¯à®¨à®¾
Young Krishna
Girl/Female
Greek Latin
Messenger.
Girl/Female
Tamil
Karisma | கரீஸமாஂÂ
Favor: gift, Miracle
Girl/Female
Tamil
Dignity
Girl/Female
Australian, Christian, Czech, Greek, Slavic
Strong; Courageous; A Man's Woman; Womanly; Warrior
Biblical
net
Girl/Female
Muslim/Islamic
Princess
Girl/Female
Tamil
Lakshmika | லகà¯à®·à¯à®®à¯€à®•à®¾Â
Lakshmi Devi
FERMENTED FISH
FERMENTED FISH
FERMENTED FISH
FERMENTED FISH
FERMENTED FISH
v. t. & i.
To ferment, or cause to ferment, again.
n.
A liquor made of ale and honey fermented, with spices, etc.
p. pr. & vb. n.
of Ferment
a.
Having structure; capable of growth and development; organized; as, the formed or organized ferments. See Ferment, n.
a.
Demented; dementate.
n.
A bacteroid ferment.
n.
A ferment.
n.
To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to heat.
imp. & p. p.
of Torment
n.
A fermented beverage made of honey and water; mead.
n.
The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment.
n.
A fermented liquor made from pears; pear cider.
imp. & p. p.
of Ferment
n.
A fermented drink, or milk beer, made by the Turks.
a.
Not fermented; unleavened; -- said of bread, loaves, etc.
a.
Tormented.
a.
Half-demented; half-witted.
n.
The fermented wort before the spirit is extracted.
n.
Fermented wort used for making vinegar.
n.
A mother substance, or antecedent, of an enzyme or chemical ferment; -- applied to such substances as, not being themselves actual ferments, may by internal changes give rise to a ferment.