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Tuna's kin
Answer for the clue "Tuna's kin ", 8 letters:
mackerel
Alternative clues for the word mackerel
Word definitions for mackerel in dictionaries
Wiktionary
Word definitions in Wiktionary
Etymology 1 n. An edible fish of the family Scombridae, often speckled. Etymology 2 n. (context obsolete English) A pimp; also, a bawd.
WordNet
Word definitions in WordNet
n. flesh of very important usually small (to 18 in) fatty Atlantic fish any of various fishes of the family Scombridae
Wikipedia
Word definitions in Wikipedia
Mackerel is a common name applied to a number of different species of pelagic fish , mostly, but not exclusively, from the family Scombridae . They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...
Douglas Harper's Etymology Dictionary
Word definitions in Douglas Harper's Etymology Dictionary
edible fish, c.1300, from Old French maquerel "mackerel" (Modern French maquereau ), of unknown origin but apparently identical with Old French maquerel "pimp, procurer, broker, agent, intermediary," a word from a Germanic source (compare Middle Dutch makelaer ...
Usage examples of mackerel.
Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth and baste closely.
Split the mackerel down the back and broil carefully over a clear fire.
Split two fresh mackerel, remove the backbone, season with salt and pepper, rub with olive-oil, and broil.
Draw and wash the mackerel, cut off the head, rub with olive-oil, and broil.
Split a mackerel down the back, take out the backbone, sprinkle with salt, and broil on a buttered gridiron.
Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.
Open the mackerel, remove the bones, sprinkle with pepper and salt, spread with butter, and broil.
Broil a Spanish mackerel, seasoning with salt and pepper, and basting with oil.
Soak cleaned mackerel in oil with chopped onion and parsley to season.
Clean four fresh mackerel, remove the heads and tails and cut in halves crosswise.
Clean the mackerel, split down the back and cut each fish in four pieces.
Gash two cleaned fresh mackerel, and put in a buttered baking-dish with two tablespoonfuls of white wine, three tablespoonfuls of mushroom liquor, a chopped shallot, and salt and pepper to season.
Remove the head and backbone from a large fresh mackerel, and place the roe on top.
Arrange upon it the fillets of four fresh mackerel, skinned and seasoned with salt and pepper.
Bind with the yolk of a raw egg and fill a cleaned fresh mackerel with the stuffing.