Eat Your Words. Paul Convery

* a cookery term for the red mullet, considered as a table fish

      salami * spiced and salted sausage meat served in slices and eaten cold

      salpicon * French forcemeat; in particular, a chopped meat stuffing for legs of veal

      saltfish * dried and salted cod; a hugely popular item in Caribbean cooking

      salumi * Italian cured meat appetizer bites; salami is hence a kind of salumi

      sapsago * an ancient Swiss hard cheese flavoured with clover or fenugreek

      satay * Malaysian skewered meat bites, served with a signature peanut sauce

      saucisson * a large garlicky sausage of ground pork

      saveloy * a smoked pork sausage, highly seasoned and coloured red with saltpetre

      scallops * edible saltwater molluscs; a highly popular article of seafood

      scaloppini * veal cutlets, served coated with flour and sautéed in a reduction

      scamorza * an unfermented Italian “beheaded” cheese, shaped like a small gourd

      scampi * in cookery, Norwegian lobsters prepared and served as food; a.k.a. langoustines

      schlagobers * German whipped cream

      schmaltz * rendered and clarified poultry fat, useful as a frying medium

      schnitzel * a fillet of seasoned and garnished veal

      scratchings * crisp, cooked scraps of pork fat, eaten as a snack

      scrod * any young whitefish prepared as food

      scungille * mollusc or conch meat, regarded as a gastronomic delight

      serate * sour milk; a term from Norman times

      sevruga * “stellar sturgeon,” noted for the pricey, grey caviar processed from its roe

      sewin * Welsh sea trout harvested as food

      shad * a food fish, part of the wider herring family

      shashlik * Georgian mutton kebab

      shawarma * an Arabic take on the Turkish doner kebab, a processed meat product

      sheftalia * Cypriot crépinettes, or skinless sausages

      shimesaba * Japanese pickled mackerel

      shirako * the sperm sacs of the male cod, served both raw and cooked across Japan

      shortplate * a cut taken from the belly of a cow, arguably the best cut of beef ribs

      shottsuru * a pungent, salty Japanese paste of fermented sandfish

      siffleur * marmot meat

      silverside * a hindquarter beefsteak cut, usually prepared as a roasting joint

      sinarapan * a species of freshwater goby, notable as the world’s smallest commercial food fish

      sirloin * a quality beefsteak cut taken from the loin, just in front of the rump

      siskebap * lamb spiced, spitted, and sliced; better known to diners as shish kebab

      skipjack * a major species of tuna, accounting for most of the tinned meat sold

      skyr * an Icelandic cultured dairy product with qualities of both cheese and yoghurt

      slipcote * an organic ewe’s milk cheese from Sussex

      smearcase * sour cottage cheese, easily spread or eaten with a spoon

      smetana * traditional Eastern European sour cream

      smokies * Scottish smoked haddock

      sobrasada * Balearic pork sausage

      sockeye * a commercially important salmon species, popular with consumers

      soft roe * the semen and reproductive organs of a male fish, used as items of food

      souse * pig’s ears or trotters, pickled and prepared as a culinary treat

      souvlaki * Greek kebab meat, served in bite-sized chunks on a skewer

      sowbelly * salted pork or bacon from the belly of a hog

      spalderling * any fish split, cured, and dried for eating

      spam * a tinned meat product made with spiced ham

      spareribs * ubiquitous cooked pork ribs

      spermyse * a soft summer cheese not made since the Middle Ages

      squab * the meat of fledgling pigeons or doves

      squeakers * freshly made cheddar cheese curds, or “squeaky cheese”

      squeteague * the weakfish, a marine food fish native to North American waters

      Stilton * a mouldy, wrinkly, rinded, and notoriously pongy Leicestershire cheese

      stockfish * unsalted cod allowed to dry by the action of cold air and wind

      stracchino * an Italian soft cheese, eaten on its own or used as a bread filling

      suet * hard white internal beef or mutton fat, used to make puddings and so forth

      suine * an old butter substitute, made from an admixture of oleomargarine and lard

      surimi * a bland fish paste from processed pollock, used to make surrogate crabmeat

      surströmming * fermented Baltic herring; a contender for the world’s smelliest food

      sweetbreads * in cookery, the pancreas and thymus glands of animals used as food

      swine-grease * pig fat or lard

      taleggio * a square semisoft Lombardy cheese made from whole cow’s milk

      tasso * speciality Cajun spiced smoked ham

      tawari * a mild-tasting gourmet honey from New Zealand

      tenderloin * fillet steak, a premium beef hindquarter cut

      tendron * in culinary idiom, the rib cartilage of deer or cattle prepared for the table

      thrutchings * a vivid dialectal term for the last pressings of curdled milk, or whey

      thuringer * a speciality German smoked summer sausage

      thymus * in cookery, the gullet sweetbread; an organ meat of either calf or lamb

      tilapia * an African freshwater fish, now raised for food in many parts of the world

      Tillamook * an Oregonian cheddar variety

      Tilsiter * a mild to sharp, semisoft porous cheese originally produced in Prussia

      tomalley * the gooey digestive gland of the lobster prepared as a gourmet paste

      topside * a British beef joint cut from the upper portion of the leg

      toro * the fatty belly meat of the tunafish, widely used in sushi and sashimi bites

      torrentine * a long-lost name for the common trout

      torsk * a variety of edible whitefish, also known as codling

      tournedos * a thick round beefsteak cut taken from the tenderloin

      trevally * a large edible fish of the jack family

      tri-tip * an inferior triangular muscle cut of beef taken from the bottom sirloin

      tunny * tuna meat

      tupelo * a high-grade, uniquely non-crystallizing honey suitable for diabetics

      turbot * a commonly eaten European flatfish; flounder flesh

      tushonka * Soviet-era bully beef or tinned meat; a regular Red Army field ration

      tvorog * soft Russian cottage or curd cheese

      twizzler * a turkey-based formed meat product, now withdrawn from the market