A type of herring or fish preserved in a particular way; a historical culinary term.
From Old Dutch or Scandinavian roots (possibly gul- meaning 'yellow' and fat meaning 'fish'). This obscure medieval food term refers to a specific preparation method for preserved fish that was common in Northern Europe.
The word 'guilfat' is so archaic that it barely survives in historical cookbooks, but it reveals how medieval trade and food preservation technology created entire vocabularies that simply disappeared when the practices did.
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