Re: CHAT: F.L.O.E.S.

(re: hake)
Tristan wrote:
> See now, I think the problem is not FLOES, but FNCUES: fish and chips
under-exposure syndrome.

That, yes.  In a private reply to Mark, I suggested UEMBFN (under-exposure
to mainly British fish names). Also, excusing general American ignorance of
the name, I can say that in umpty-ump years of eating out in the US, I've
never encountered "hake" on a menu.  I suspect it wouldn't be prominently
featured anywhere, since it's basically a junk fish that just happens to get
hauled up with the good stuff in the north Atlantic. (Except the really good
stuff is getting rarer and rarer these days, so the hake, instead of being
turned into fish sticks and cat food, ends up in fancy restaurants at $15.95
a pop).

Amazingly, I knew the word "hake" thanks to several inedible encounters with
_merluza_ in Spain, long long ago.  Merluza = hake, though that's not much
help if one has never heard of hake............Turns out it's a species of
cod.