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suc de tête

English translation: jus made from (fish) heads

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:suc de tête
English translation:jus made from (fish) heads
Entered by: B D Finch

09:40 Feb 7, 2008
French to English translations [PRO]
Marketing - Cooking / Culinary
French term or phrase: suc de tête
From a description of a very posh restaurant in Paris:

le bar est cuit dans un **suc de tête** pour obtenir le maximum de goût et il n'est que tres legerement creme en toute fin de preparation. Le saint-pierre est traité dans le même esprit. La légèreté est dans la cuisson à la vapeur, courte, l'intensité dans le jus de coquillages, filtré puis lié au beurre demi-sel.

I *imagine* that these are juices from the head of a lobster or some such thing, but I do not know for sure. That said, it could be cooking juices from the head of veal... Regardless, how on earth could I put this in English without it sounding thoroughly unappetising? head juices - ug!
French Foodie
Local time: 15:02
jus made from fish heads
Explanation:
As bar is a fish, I think you are on the wrong track thinking that this is lobster or veal. Lobster could be included in the stock, but it's more likely to be fish heads. Though it doesn't get ghits, I think that "jus" is better than "juice" as it gives the idea of being concentrated. Also, for the same reason people use the word "cuisine" rather than "cooking", it sounds classier.

"First you must collect more than just one fish head and make fish stock. A stock is a flavored liquid obtained by (in this case) sweating and boiling the ..."
answers.yahoo.com/question/index?qid=20071226233030AAvyP4b&show

"Fish head stock is extremely rich in nutrients, especially vitamin A. ... celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, ..."
www.healthandlifestyle.co.nz/recipes/labels/recipes.html

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Note added at 5 hrs (2008-02-07 15:03:07 GMT)
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Thanks for your note Mara. I was justifying making a suggestion that would not get any "ghits" - having noticed that some people seem to think that anything that doesn't get ghits must be wrong! Fish cooked in meat juices sound dreadful! I find this particularly scary as I don't eat meat but do eat fish.
Selected response from:

B D Finch
France
Local time: 15:02
Grading comment
Thanks very much. This was definitely more where the chef was headed (no pun intended ;-)
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +1jus made from fish heads
B D Finch
3special/delicate juice/jus
Anne de Freyman (X)
2coulis
cjohnstone


Discussion entries: 4





  

Answers


9 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
special/delicate juice/jus


Explanation:
Very strange one! An idea to work around it. I'm not sure but I think you can use "jus" here.

Anne de Freyman (X)
United Kingdom
Local time: 14:02
Works in field
Native speaker of: French
PRO pts in category: 4
Login to enter a peer comment (or grade)

17 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5
coulis


Explanation:
sounds more appetizing than juice and is widely used... see if can fit

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Note added at 20 mins (2008-02-07 10:00:22 GMT)
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normally used for sweet things, mais on parle de coulis de tomate par exemple et j'ai vu sur des cartes de restos, coulis de poisson etc, en tt cas coulis en anglais est utilisé!!! :) Bon appétit!!!

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Note added at 23 mins (2008-02-07 10:03:38 GMT)
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on pourrait aussi tenter court-bouillon pour répondre à l'objection justifiée de Anne?

cjohnstone
France
Local time: 15:02
Works in field
Native speaker of: Native in FrenchFrench, Native in EnglishEnglish
PRO pts in category: 14
Notes to answerer
Asker: Thanks for your help, Catherine. But since this is for one of the top restaurants in Paris, I don't think I can be so free.


Peer comments on this answer (and responses from the answerer)
neutral  Anne de Freyman (X): but it's not the same thing... coulis is when you liquidize stuff together. Jus/juice is what comes out of something.
2 mins
  -> oui tu as raison, mais le terme est souvent utilisé (abusivement) ds ce genre de cas
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5 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
jus made from fish heads


Explanation:
As bar is a fish, I think you are on the wrong track thinking that this is lobster or veal. Lobster could be included in the stock, but it's more likely to be fish heads. Though it doesn't get ghits, I think that "jus" is better than "juice" as it gives the idea of being concentrated. Also, for the same reason people use the word "cuisine" rather than "cooking", it sounds classier.

"First you must collect more than just one fish head and make fish stock. A stock is a flavored liquid obtained by (in this case) sweating and boiling the ..."
answers.yahoo.com/question/index?qid=20071226233030AAvyP4b&show

"Fish head stock is extremely rich in nutrients, especially vitamin A. ... celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, ..."
www.healthandlifestyle.co.nz/recipes/labels/recipes.html

--------------------------------------------------
Note added at 5 hrs (2008-02-07 15:03:07 GMT)
--------------------------------------------------

Thanks for your note Mara. I was justifying making a suggestion that would not get any "ghits" - having noticed that some people seem to think that anything that doesn't get ghits must be wrong! Fish cooked in meat juices sound dreadful! I find this particularly scary as I don't eat meat but do eat fish.

B D Finch
France
Local time: 15:02
Works in field
Native speaker of: English
PRO pts in category: 43
Grading comment
Thanks very much. This was definitely more where the chef was headed (no pun intended ;-)
Notes to answerer
Asker: Hi BD, thanks very much for your help! I agree cuisine sounds better than cooking, but when referring to 'jus', it is either left in French as jus or describing as "cooking juices" or "pan juices". I think your suggestion of a fish head stock makes great sense, but I have learned not to jump to even the most logical conclusions, having translated fish dishes cooked in meat juices and vice versa meat dishes cooked with lobster juices! Chefs will do anything these days it seems :-) I think I am going to have to ask the client for confirmation on this one.

Asker: This is something I have learned translating for a lot of high-end restaurants. So if you are not a meat-eater, it pays to ask what 'kind' of 'jus de cuisson' when you see it on a menu!!


Peer comments on this answer (and responses from the answerer)
agree  Melissa McMahon: I think stock is on the right track, fish stock is usually made from fish head(s) - perhaps "reduced" fish stock to get the idea of essence/concentration rather than "jus", which says "meat" to me
8 hrs
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