Galician

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Terms in Galician 61-70 of 355

bola de neve dos bosque

[Galician] plural bolas de neve dos bosque

Blushing wood mushroom

bolos

[Galician]

Greater sand eel.

bomba

[Galician] plural bombas

Giant puffball. An edible mushroom which slices almost like bread. Use only the smaller ones and they should be heavy and firm. If they are light in weight than they have dried up. Always cut them open from top to bottom with a sharp knife to check the interior

bonito del sur

[Galician] plural bonitos del sur

Bonito. A migratory fish which is available up to 25 lb (11.3 kg). Often sold as tuna, though it is not.

bonito raiado

[Galician] plural bonitos raiados

A Galician name for skipjack tuna or striped bonito with a striped belly, which lives in the Atlantic and the Mediterranean.

boruba

[Galician] plural borubas

Giant puffball. An edible mushroom which slices almost like bread. Use only the smaller ones and they should be heavy and firm. If they are light in weight than they have dried up. Always cut them open from top to bottom with a sharp knife to check the interior

breca

/BREH-kah/
[Galician] plural brecas

Pandora. A variety of sea bream or porgy. not as good as besugo.

brincabois

[Galician]

Fly agaric. A type of mushroom, the classic red with white spots. Famous for its psychoactive hallucinogenic properties this is the magic mushroom and is actually poisonous to eat.

bucareo

[Galician]

Big-scale atherine. A type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.

bugre

[Galician]

Lobster. The European lobster is a large, marine shellfish with huge claws and is dark, mottled blue-black before cooking, turning red during the process. The flesh is sweet and tender. The Maine or American lobster found in the United States is huge in size and lacks the wonderful sweetness of its European cousin. American varieties may sometimes be brick red before cooking. In Europe they are likely to up to 2 kg (4ΒΌ lbs) while North American ones may be a lot larger. Increasingly, American lobsters are imported for use in Europe.