英和和英

発音

• (英国発音) IPA: /ˈstɒkfɪʃ/
• 韻: -ɒkfɪʃ
• ハイフネーション: stock‧fish

語源 1

Inherited from 中期英語 stokfissh, stokfysch, from Middle Dutch stocvisch and/or Middle Low German stokvisch (“stick fish”), because the fish are dried on sticks or poles. Equivalent to stock +‎ fish.

名詞

stockfish (countable and uncountable, plural stockfishes or stockfish)

1. Cod (or similar fish) having been cut open and cured in the open air without salt.

   Hypernyms: fish < seafood < food

   Coordinate terms: (dried and salted) klipfish, salt cod

   • 1819, Walter Scott, Ivanhoe:

     So the Prior of Saint Botolph’s hobbled back again into the refectory, to preside over the stockfish and ale, which was just serving out for the friars’ breakfast.

   • 1856, Elisha Kent Kane, Arctic Explorations:

     We saw the codfish here in all the stages of preparation for the table and the market; the stockfish, dried in the open air, without salt; crapefish, salted and pressed

   • 1997, Mark Kurlansky, “Chapter 3: The Cod Rush”, in Cod: A Biography of the Fish that Changed the World, Walker, →ISBN:

     The Spanish Basque city of Bilbao, with its ironworks providing the anchors and other metal fittings for Europe’s ships, was one of the ports that grew with the boom in shipbuilding created by the cod trade. According to historian Samuel Eliot Morison, at no time in history, not even during World War II, has there ever been such a demand for replacement of sunken ships as between 1530 and 1600. European ambition was simply too far ahead of technology, and until better ships and better navigation were developed, shipwrecks and disappearances were a regular part of this new adventure. In this rapidly expanding commercial world, the British had one great disadvantage over the French, Spanish, and Portuguese: They had only a modest supply of salt. Most northern countries lacked salt and simply produced winter fish that was dried without salting. It was called stockfish, from the Dutch word stok, meaning “pole,” because the fish were tied in pairs by the tail and hung over poles to dry, as is still done out on the lava fields of Iceland every winter. But the English wanted to produce a year-round supply of cod for a growing market, and since neither the North Sea nor Iceland was cold enough for drying fish in the summer, they became dependent on salting. Some fish were simply sold salted and undried, which became known as “green” not because of the color but because it was considered a more natural state than dried fish. But in an attempt to conserve their limited salt, the British invented a product that was to be favored in Mediterranean and Caribbean markets for centuries: a lightly salted dried cod. The Norwegians called it terranova fisk, Newfoundland fish, but later used the name klipfisk, [literally] rockfish, because it was dried on rocky coasts. As green and salted-and-dried fish became available, they were preferred to the unsalted stockfish and brought substantially higher prices.

派生語

関連する語

Further reading

• stockfish on Wikipedia.Wikipedia

語源 2

Borrowed from Afrikaans stokvis, from Dutch stokvis.

名詞

stockfish (plural stockfishes or stockfish)

1. (South Africa) The shallow-water Cape hake (Merluccius capensis)

同意語

• (Merluccius capensis): South African hake

等位語

• (Merluccius capensis): deep-water Cape hake (Merluccius paradoxus)

Further reading

• Merluccius on Wikipedia.Wikipedia
• Merluccius on Wikispecies.Wikispecies
• Category:Merluccius on Wikimedia Commons.Wikimedia Commons