escabechen.

Brit.

/ˌɛskəˈbɛtʃeɪ/, U.S.

/ˌɛskəˈbɛtʃeɪ/

Forms:

α. 1600s– escaveche, 1700s– escabeche.

β. Chiefly Jamaican 1900s– escoveitch, 1900s– escovitch.

γ. 1900s– escabèche.

Origin: A borrowing from Spanish. Partly also a borrowing from French. Etymons: Spanish escabeche; French escabèche.

Etymology: < Spanish †escaveche, escabeche marinade for pickling fish (late 15th cent.), ultimately < Arabic sikbāj marinated dish ( < Persian sik vinegar + bā broth; compare Persian sikbā marinade of vinegar), perhaps via Catalan escabetx (14th cent.). Compare post-classical Latin escabeg (1331 in a Catalan source), Portuguese escabeche (1576 as escaueche ). In γ. forms via French escabèche (20th cent.).

A dish consisting of fish (or occasionally some other food) which is cooked (usually fried) and then soaked in a marinade of seasoned vinegar, and often served cold. Also: this marinade.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > pickling or preserving agent

meresauce?c1425

sousec1503

escabeche1699

marinade1725

laspick1761

glacialine1876

sanitizer1950

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > meat or fish dishes

chewet14..

escabeche1699

ballotine1846

teriyaki1962

jerk1966

teppan-yaki1970

tataki1971

chermoula1974

1699 Philos. Trans. (Royal Soc.) 21 254 The Escaveche, or fry'd Fish, is cut in thin slices, and put into Vinegar, with the aforesaid Spices, adding Safron and Pepper, &c.

1770 G. Baretti Journey London to Genoa IV. 279 The supper consisted in the usual mess of dry beans,..with only the addition of some escabeche, that is, some river-fish pickled with vinegar, sugar, and garlick.

1898 N.Y. Times 26 Dec. 8 Escabeche is fish, usually the large mero, sliced, salted, fried in oil, and laid several hours before being served in a sauce..made of one-half part of vinegar and one part of olive oil.

1962 Daily Gleaner (Kingston, Jamaica) 8 Mar. 14 (caption) Although salt fish and fritters sell well.., escovitch fish and fried potatoes are by far the best sellers.

1995 A. Hardy Where to eat in Canada 302 You can stop in for garbanzos or baked crab with spinach, chicken livers with sherry or an escabèche of smoked trout.

2003 A. Dornenburg Becoming Chef viii. 260/1 There were cold dishes in refreshing sauces like this chicken in escabeche.

This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022).

单词	escabeche
释义	escabechen. Brit. /ˌɛskəˈbɛtʃeɪ/, U.S. /ˌɛskəˈbɛtʃeɪ/ Forms: α. 1600s– escaveche, 1700s– escabeche. β. Chiefly Jamaican 1900s– escoveitch, 1900s– escovitch. γ. 1900s– escabèche. Origin: A borrowing from Spanish. Partly also a borrowing from French. Etymons: Spanish escabeche; French escabèche. Etymology: < Spanish †escaveche, escabeche marinade for pickling fish (late 15th cent.), ultimately < Arabic sikbāj marinated dish ( < Persian sik vinegar + bā broth; compare Persian sikbā marinade of vinegar), perhaps via Catalan escabetx (14th cent.). Compare post-classical Latin escabeg (1331 in a Catalan source), Portuguese escabeche (1576 as escaueche ). In γ. forms via French escabèche (20th cent.). A dish consisting of fish (or occasionally some other food) which is cooked (usually fried) and then soaked in a marinade of seasoned vinegar, and often served cold. Also: this marinade. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > pickling or preserving agent meresauce?c1425 sousec1503 escabeche1699 marinade1725 laspick1761 glacialine1876 sanitizer1950 the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > meat or fish dishes chewet14.. escabeche1699 ballotine1846 teriyaki1962 jerk1966 teppan-yaki1970 tataki1971 chermoula1974 1699 Philos. Trans. (Royal Soc.) 21 254 The Escaveche, or fry'd Fish, is cut in thin slices, and put into Vinegar, with the aforesaid Spices, adding Safron and Pepper, &c. 1770 G. Baretti Journey London to Genoa IV. 279 The supper consisted in the usual mess of dry beans,..with only the addition of some escabeche, that is, some river-fish pickled with vinegar, sugar, and garlick. 1898 N.Y. Times 26 Dec. 8 Escabeche is fish, usually the large mero, sliced, salted, fried in oil, and laid several hours before being served in a sauce..made of one-half part of vinegar and one part of olive oil. 1962 Daily Gleaner (Kingston, Jamaica) 8 Mar. 14 (caption) Although salt fish and fritters sell well.., escovitch fish and fried potatoes are by far the best sellers. 1995 A. Hardy Where to eat in Canada 302 You can stop in for garbanzos or baked crab with spinach, chicken livers with sherry or an escabèche of smoked trout. 2003 A. Dornenburg Becoming Chef viii. 260/1 There were cold dishes in refreshing sauces like this chicken in escabeche. This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022). < n.1699
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