A small fish, typically a young salmon or trout in its first year of life, or a small potato.
From 'finger' plus diminutive suffix '-ling' (Old English origin), referring to fish the size of a finger. The term emerged in fisheries terminology in the 1600s and was later applied to small potatoes.
Fingerling potatoes retain more nutrients than mashed regular potatoes because their lower starch content makes them less absorbent of heavy creams and oils—this is why chefs prize them for healthier preparations.
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