malossoladj.n.

Brit.

/ˈmaləsɒl/, U.S.

/ˈmæləˌsɑl/

Forms: 1900s– malasol, 1900s– malassol, 1900s– malosol, 1900s– malossol.

Origin: A borrowing from Russian. Etymon: Russian malosol'nyj.

Etymology: < Russian malosol'nyj lightly salted, fresh-salted (first recorded in a Russian, German, and French dictionary 1801 in sense ‘under-salted’; < malo little (cognate with small adj.) + sol' salt n.¹), with loss of the final syllable and (perhaps under the influence of German and French transliteration) doubling of s.

A. adj.

Of caviar: preserved by the malossol process (see sense B. 2).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adjective] > preserved with salt > specifically of caviare

malossol1959

1959 W. Heptinstall Hors d'Oeuvre & Cold Table i. 29 Beluga Malossol Caviar..has the largest grain and..the highest price.

1964 A. Laundy Caviare & After i. 20 The best malossol caviare is prepared from the spring fishing of sturgeon.

1979 R. Jaffe Class Reunion (1980) iii. xi. 343 There would be Dom Perignon and Iranian malassol caviar.

1990 J. Rubash Master Dict. Food & Wine 200 All types of caviar can be prepared malosol and are considered fresh caviar.

B. n.

1. Lightly salted fresh caviar, preserved by being washed in a low-salt brine.

ΘΚΠ

the world > food and drink > food > animals for food > seafood > [noun] > roes > lightly salted

malossol1964

1964 A. Laundy Caviare & After i. 20 The best quality caviare is always slightly salted and is known as malossol.

1975 Harpers & Queen May 64/3 The best Russian [caviar]..is the Malossol, a term applied to the grading of spring fish roes.

2. The process of washing caviar in low-salt brine to preserve it (as opposed to pressing it and packing it with salt).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving with salt > specific caviare

malossol1985

1985 New Yorker 16 Dec. 117/1 He..forks over $295..for fourteen ounces of fresh premier beluga caviar... Malossol is the process whereby salt is added to the freshly caught roe (‘malossol’ means ‘little salt’).

This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022).

单词	malossol
释义	malossoladj.n. Brit. /ˈmaləsɒl/, U.S. /ˈmæləˌsɑl/ Forms: 1900s– malasol, 1900s– malassol, 1900s– malosol, 1900s– malossol. Origin: A borrowing from Russian. Etymon: Russian malosol'nyj. Etymology: < Russian malosol'nyj lightly salted, fresh-salted (first recorded in a Russian, German, and French dictionary 1801 in sense ‘under-salted’; < malo little (cognate with small adj.) + sol' salt n.¹), with loss of the final syllable and (perhaps under the influence of German and French transliteration) doubling of s. A. adj. Of caviar: preserved by the malossol process (see sense B. 2). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adjective] > preserved with salt > specifically of caviare malossol1959 1959 W. Heptinstall Hors d'Oeuvre & Cold Table i. 29 Beluga Malossol Caviar..has the largest grain and..the highest price. 1964 A. Laundy Caviare & After i. 20 The best malossol caviare is prepared from the spring fishing of sturgeon. 1979 R. Jaffe Class Reunion (1980) iii. xi. 343 There would be Dom Perignon and Iranian malassol caviar. 1990 J. Rubash Master Dict. Food & Wine 200 All types of caviar can be prepared malosol and are considered fresh caviar. B. n. 1. Lightly salted fresh caviar, preserved by being washed in a low-salt brine. ΘΚΠ the world > food and drink > food > animals for food > seafood > [noun] > roes > lightly salted malossol1964 1964 A. Laundy Caviare & After i. 20 The best quality caviare is always slightly salted and is known as malossol. 1975 Harpers & Queen May 64/3 The best Russian [caviar]..is the Malossol, a term applied to the grading of spring fish roes. 2. The process of washing caviar in low-salt brine to preserve it (as opposed to pressing it and packing it with salt). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving with salt > specific caviare malossol1985 1985 New Yorker 16 Dec. 117/1 He..forks over $295..for fourteen ounces of fresh premier beluga caviar... Malossol is the process whereby salt is added to the freshly caught roe (‘malossol’ means ‘little salt’). This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022). < adj.n.1959
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