MORUE Meaning and
Definition
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Morue is a noun in the French language, derived from the Latin word "murus" meaning "fish". It refers to a species of fish known as the cod, scientifically known as Gadus morhua. Cod is a saltwater fish that belongs to the family Gadidae and is widely distributed in the North Atlantic Ocean and adjacent seas. With a distinctive elongated body, it typically grows up to 1.8 meters in length and weighs around 45 kilograms.
In culinary contexts, morue refers to the cod fish after it has been prepared by salting and drying. These traditional preservation techniques have been employed for centuries, extending the shelf life of the fish and imparting a distinct flavor. This allows the morue to be stored for extended periods without refrigeration, making it popular in regions where fresh fish is not readily available. Morue is commonly used as an ingredient in various traditional dishes, including the renowned "bacalhau" dishes of Portuguese and Brazilian cuisine. It is also a popular choice in French, Spanish, and Scandinavian cuisines.
The term can also be used more broadly to describe other species of cod and cod-like fishes that have been processed in the same manner. The preparation and consumption of morue hold historical and cultural significance, as it has been a vital staple food for many coastal communities around the world.
Etymology of MORUE
The word "morue" originates from Old French "morue" which was derived from Portuguese "morue" or "morrua". This Portuguese term was initially borrowed from the Galician-Portuguese language, where it was known as "morrua". The Galician-Portuguese term was derived from the Latin "murrŭa" or "marrŭa", which referred to a type of salted fish. Ultimately, the Latin term is believed to have its roots in a pre-Roman Celtic language. The word "morue" itself is used in French to refer to codfish, particularly the Atlantic cod.
