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 Glossary Search for Rackling (Search Options)

Definition of Term

(English) In the UK, sides of flatfish, especially halibut, with a fat content of about 2%, cut into long narrow strands about 2.5 cm wide, and left joined at collarbone, brine-salted and air-dried. Other fish with a 2% fat content may be used. (See also: Brine)

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