The French word for eel, used in English culinary contexts to refer to prepared eel dishes.
From Old French 'anguille,' derived from Latin 'anguilla.' This French term is retained in English culinary vocabulary, similar to how French cuisine vocabulary dominates fine dining terminology.
Anguille is a delicacy especially in France and Scandinavia, traditionally prepared as 'anguille au vert' (eel in green sauce), showing how the most unusual foods become culturally precious and worthy of French culinary titles.
Complete word intelligence in one call. Free tier — 50 lookups/day.