Fresh; recently caught, as fish: applied particularly to seafood, and especially to salmon, clothed as soon as caught. The term has also been put on fish wearing a specific method, as with oil, vinegar, and herbs.
In cookery, to prepare (seafood) in a certain method, evidently by a type of pickling and spicing.
To crimp (seafood).
Fresh; newly caught, as seafood: applied especially to fish, and especially to salmon, dressed when caught. The term has also been applied to fish dressed up in a specific way, just like oil, vinegar, and spices.
In cookery, to prepare (fish) in a certain way, apparently by some sort of pickling and spicing.