Enquire within upon everything: The great Victorian-era domestic standby — Page 11
Mackerel
サバ
must be perfectly fresh, or it is a very indifferent fish; it will neither bear carriage, nor being kept many hours out of the water.
完全に新鮮でなければならない。そうでなければ、非常に質の劣る魚となる。運搬にも耐えられず、水から出して長時間保存することもできない。
The firmness of the flesh and the clearness of the eyes must be the criteria of fresh mackerel, as they are of all other fish.
身の締まりと目の透明感が、新鮮なサバを見分ける基準となる。これは他のすべての魚においても同様である。
3. Turbot, and all flat white fish,
3. ターボット、およびすべての平たい白身魚、
are rigid and firm when fresh; the under side should be of a rich cream colour.
新鮮なときは身が硬く締まっており、腹側は豊かなクリーム色をしているべきである。
When out of season, or too long kept, this becomes a bluish white, and the flesh soft and flaccid.
旬でない場合、または保存期間が長すぎる場合、この色は青みがかった白色になり、身は柔らかくたるんでしまう。
A clear bright eye in any fish is also a mark of its being fresh and good.
どんな魚においても、澄んで明るい目は新鮮で良質であることの証でもある。
4. Cod
4. タラ
is known to be fresh by the rigidity of the muscles (or flesh), the redness of the gills, and clearness of the eyes.
筋肉（または身）の硬さ、えらの赤み、そして目の透明感によって新鮮であることがわかる。
Crimping much improves this fish.
切り込みを入れることで、この魚の質は大いに向上する。
5. Salmon.
5. サーモン。
The flavour and excellence of this fish depend upon its freshness and the shortness of time since it was caught; for no method can completely preserve the delicate flavour that salmon has when just taken out of the water.
この魚の風味と優れた質は、その新鮮さと捕獲からの時間の短さにかかっている。なぜなら、水から引き上げたばかりのサーモンが持つ繊細な風味を完全に保存できる方法は存在しないからである。
A great deal of what is brought to London has been packed in ice, and comes from the Scotch and Irish rivers, and, though perfectly fresh, is not quite equal to salmon from English streams.
ロンドンに持ち込まれるサーモンの多くは氷詰めにされており、スコットランドやアイルランドの川から運ばれてくる。完全に新鮮であっても、イングランドの川のサーモンにはやや及ばない。
6. Herrings
6. ニシン
should be eaten when very fresh; and, like mackerel, will not remain good many hours after they are caught.
非常に新鮮なうちに食べるべきであり、サバと同様に、捕獲後何時間も良い状態を保つことができない。
Vocabulary
- サバ
- saba — Mackerel, a common oily fish.
- 完全
- kanzen — Complete, perfect, flawless.
- に
- ni — Particle indicating direction, time, or purpose.
- 新鮮
- shinsen — Fresh, not stale or spoiled.
- で
- de — Particle indicating means, location, or condition.
- なければ
- nakereba — If not; conditional negative form.
- なら
- nara — Conditional particle meaning 'if' or 'in that case'.
- ない
- nai — Negative auxiliary meaning 'not exist' or 'not do'.
- そう
- sou — That way, so, like that.
- 非常
- hijou — Extremely, very, unusually high degree.
- 質
- shitsu — Quality, grade, or nature of something.
- の
- no — Possessive or linking particle.
- 劣る
- otoru — To be inferior, to fall short in quality.
- 魚
- sakana — Fish, aquatic animal used as food.
- と
- to — Particle meaning 'and', 'with', or 'becomes'.
- なる
- naru — To become, to turn into.
- 運搬
- unpan — Transportation, carrying goods from place to place.
- も
- mo — Particle meaning 'also', 'too', or 'even'.
- 耐え
- tae — To endure, to withstand (stem form).
- られ
- rare — Potential or passive auxiliary verb suffix.
- ず
- zu — Negative verb ending meaning 'without doing'.
- 水
- mizu — Water, fresh liquid essential for life.
- から
- kara — Particle meaning 'from' or 'because'.
- 出し
- dashi — To take out, remove (stem form).
- て
- te — Te-form particle connecting consecutive actions.
- 長時間
- choujikan — For a long time, extended duration.
- 保存
- hozon — Preservation, storage, keeping something fresh.
- する
- suru — To do, general-purpose action verb.
- こと
- koto — Thing, fact, nominalizer for verb phrases.
- でき
- deki — Can do, be possible (stem form).
- 身
- mi — Flesh, body meat of a fish.
- 締まり
- shimari — Firmness, tightness of flesh or texture.
- 目
- me — Eye; also used to indicate appearance.
- 透明感
- toumei-kan — Sense of transparency or clarity.
- が
- ga — Subject-marking particle in Japanese grammar.
- な
- na — Negative or adjectival form; 'there is no'.
- を
- wo — Object-marking particle indicating direct object.
- 見分ける
- miwakeru — To distinguish, to tell apart by looking.
- 基準
- kijun — Standard, criterion, benchmark for judgment.
- これ
- kore — This, referring to something nearby.
- は
- wa — Topic-marking particle in Japanese grammar.
- 他
- hoka — Other, another, the rest.
- すべて
- subete — All, everything, the whole lot.
- おい
- oi — Flavor, taste (short form of 美味しい context).
- 同様
- douyou — Same, similar, in the same manner.
- ある
- aru — To exist, to be (for inanimate things).
- および
- oyobi — And, as well as, in addition.
- 平たい
- hiratai — Flat, level, having a flat shape.
- 白身魚
- shiromi-zakana — White fish, fish with white-colored flesh.
- とき
- toki — Time, moment, when something occurs.
- 硬く
- kataku — Firmly, in a hard or stiff manner.
- 締まっ
- shimatt- — Tightened, firmed up (conjugated form).
- おり
- ori — Being in a state (formal continuous form).
- 腹側
- haragawa — Belly side, ventral side of a fish.
- 豊か
- yutaka — Rich, abundant, plentiful in quality.
- クリーム
- kuriimu — Cream, off-white creamy color or substance.
- 色
- iro — Color, hue, shade of something.
- し
- shi — And, conjunctive verb ending listing reasons.
- いる
- iru — To be, to exist (for animate things).
- べき
- beki — Should, ought to, expressing obligation.
- 旬
- shun — Peak season, best time for produce or fish.
- 場合
- baai — Case, situation, circumstance.
- または
- mata wa — Or, alternatively, either one.
- 期間
- kikan — Period, duration, span of time.
- 長
- naga — Long, lengthy (prefix or standalone form).
- すぎる
- sugiru — To exceed, to be too much of something.
- この
- kono — This (before a noun), nearby referent.
- 青みがかった
- aomi-gakatta — Bluish-tinged, having a slight blue hue.
- 白色
- hakushoku — White color, pure white appearance.
- なり
- nari — Becomes, turns into (connective form).
- 柔らかく
- yawarakaku — Softly, in a soft or tender manner.
- たるん
- tarun- — Sagging, going slack or limp.
- しまう
- shimau — To end up doing, often undesirable result.
- どんな
- donna — What kind of, any sort of.
- 澄ん
- sun- — Clear, unclouded (stem of 澄む).
- 明るい
- akarui — Bright, light, vivid in appearance.
- 良質
- ryoushitsu — Good quality, high-grade, superior material.
- 証
- akashi — Proof, evidence, sign of something.
- タラ
- tara — Cod, a common white-fleshed fish.
- 筋肉
- kinniku — Muscle, muscular tissue of the body.
- 硬さ
- katasa — Hardness, firmness, degree of stiffness.
- えら
- era — Gills, breathing organ of a fish.
- 赤み
- akami — Redness, red tinge or coloration.
- そして
- soshite — And then, and also, furthermore.
- よっ
- yot- — By means of, based on (short form of よって).
- わかる
- wakaru — To understand, to know, to be clear.
- 切り込み
- kirikomi — Incision, cut made into something.
- 入れる
- ireru — To put in, to insert, to make a cut.
- 大いに
- oo-ini — Greatly, considerably, to a large degree.
- 向上
- koujou — Improvement, advancement, raising quality.
- サーモン
- saamon — Salmon, popular pink-fleshed fish.
- 風味
- fuumi — Flavor, taste, aroma of food.
- 優れた
- sugureta — Excellent, superior, outstanding in quality.
- その
- sono — That (before noun), refers to previously mentioned.
- さ
- sa — Suffix nominalizing adjectives into nouns.
- 捕獲
- hokaku — Capture, catching of fish or animals.
- 時間
- jikan — Time, hours, duration of a period.
- 短さ
- mijikasa — Shortness, brevity of time or length.
- かかっ
- kakatt- — It took (time), required (conjugated form).
- なぜなら
- nazenara — Because, the reason being that.
- 引き上げ
- hikiage — Pulling up, lifting out of water.
- た
- ta — Past tense auxiliary verb marker.
- ばかり
- bakari — Just, only, having just done something.
- 持つ
- motsu — To hold, to have, to possess.
- 繊細
- sensai — Delicate, subtle, fine in quality.
- できる
- dekiru — To be able to, to be possible.
- 方法
- houhou — Method, way, means of doing something.
- 存在
- sonzai — Existence, presence of something or someone.
- 持ち込ま
- mochikoma- — Brought in, carried into a place.
- れる
- reru — Passive verb ending, to be done to.
- 多く
- ooku — Many, much, a large number or amount.
- 氷詰め
- kooridume — Packed in ice, ice-chilled for preservation.
- れ
- re — Passive or potential verb suffix form.
- や
- ya — And, or, listing particle for nouns.
- 川
- kawa — River, natural flowing body of water.
- 運ば
- hakoba- — Transported, carried (passive stem form).
- くる
- kuru — To come, to arrive from somewhere.
- あっ
- att- — There is/was (contracted form of ある).
- やや
- yaya — Somewhat, slightly, a little bit.
- 及ば
- oyoba- — To reach, to come up to a standard.
- ニシン
- nishin — Herring, small oily schooling fish.
- うち
- uchi — Within, inside, among a group.
- 食べる
- taberu — To eat, to consume food.
- あり
- ari — There is, exists (formal or literary form).
- 後
- ato / nochi — After, later, subsequent to an event.
- 何時間
- nanjikan — How many hours, a number of hours.
- 良い
- yoi / ii — Good, fine, favorable condition or quality.
- 状態
- joutai — State, condition, current situation of something.
- 保つ
- tamotsu — To maintain, to keep in a certain state.
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