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I've gone with "Spanish Squid", which was also my initial thought. I don't want to get into the intricacies of whether the "nación" is Spain or Europe. And I am happy to call it squid as I think there is greater danger for me the translator putting a spin on menu items and them then being misunderstood (with inherent allergy and fad issues etc) than simply reflecting the words on the menu and it potentially sounding a bit unappealing ;-)
Thanks all! 4 KudoZ points were awarded for this answer
I downloaded this when I had a big fish project some time ago. It's useful if you need to identify regional names under which species of fish and seafood are sold in Spain:
"Resolución de 28 de mayo de 2012, de la Secretaría General de Pesca, por la que se establece y se publica el listado de denominaciones comerciales de especies pesqueras y de acuicultura admitidas en España." https://www.boe.es/diario_boe/txt.php?id=BOE-A-2012-8366
I recommend downloading it in pdf and using your pdf reader to amplify the tables.
Thank you! I liked it too and agree with you in principle, but, sadly, one of the previous links was clear that they can also be frozen... Maybe we should all be playing chess!
Thank you for the link. I also like your suggestion of 'freshly caught squid/calamari' because that would give me the idea it was caught in nearby waters. I think that is what the text intends to say. Whether they were caught in nearby waters is another question but this is about marketing and the restaurant advertising to sell the dish. Buen provecho, oh la la :) and if its easier, just write Aida, I am mostly the one posting here. Stuart is my support but he prefers to play chess :)
Here's a link to one UK menu that does include Squid and I have seen it mentioned elsewhere. https://www.penventon.co.uk/restaurant-cornwall/menus/dinner... cf Crispy Salt and Pepper Squid. But I am not trying to insist, especially on that point (find it hard to discuss virtually!). I am actually intrigued. On the squid front I am torn between squid and calamari and would probably make that decision more easily within the context of the whole menu (as per Phil's point re intrepid gastronomes). It is the 'nacional' that is more problematic for me and what the restaurant's purpose is in including it for their clients. i.e. do they pride themselves on providing 'national' dishes? In which case, do they actually know these unsuspecting squid were potentially from Morocco? etc. If it is omitted, how to capture the flavour of their original intention (pardon the pun!). Or did they just write it down factually and had no idea it would create this much interest, in which case, perhaps it doesn't need to be included at all? Though Charles suggests the reason in his agree. In any case, it would all have been eaten by now...
I can totally see that European squid is potentially accurate (please know I am totally prepared to bow to far superior knowledge on that point), but I don't think it would tempt me to eat it if I saw it on a menu, except if I had already decided I wanted squid, calamari (or 'squid by any other name' providing I was aware it was squid and was not allergic to it). But if undecided European squid/calamari would not swing it for me. And I would want to ask the owner/waiter what that meant and where the squid was actually from (ringing bells of past discussions with some Scottish fishermen about Scottish fish exported to Spain and vice versa). Currently, European might also sound political! @StuartandAida, I had just remembered the other reference (though hadn't had a chance to check whether a location was mentioned before you said it), and the "Mata" (tinned) beans struck me as a bit of an unusual thing to put on a menu (I've just looked back at your discussion entries). Perhaps this is another one for the Asker to query with the client? Ultimately the restaurant clients need to want to eat the food so it does need to appeal to a wide range of people (meaning all of us and more!).
and Domini, very interesting discussion about 'squid' sounding unappetizing to many people. I would encourage you to give your answers because on reflection, I cannot recall having seen 'squid' on menues here in the UK. Comunican has posted another question with 'habas' and there he/she said that the restaurant is in Andalucia.
One last thought, whether squid or calamari, do you think Spanish-caught or nationally-caught might just get round the provenance issue? As it stresses the 'caught' aspect, and not where it came from would it avoid being misleading? Or do you think it still open to misinterpretation? Shame cuttlefish is not really accurate or as usual. Would at least flag up the allergy possibility while still being concise!
Which comes back to the question of more info about the restaurant context? Dare also I mention the thorny issue of seafood allergies (unless the restaurant has a separate code for indicating that eg in brackets...) Who'd have thought I'd spend today in an intricate (though very interesting) conversation about the provenance and description of squid. Never a dull moment as a translator!
I think the squid/calamari thing will partly depend on what type of restaurant it is. If it has three Michelin stars, it will be full of intrepid gastronomes who have no problem eating squid.
yes, I know it is in the UK. Been a while since I ate some in Spain and it made me wonder whether it might look like a possible misprint on its own on a Spanish menu in Spain (unless the menu is not in Spain)
actually calamari does at least preserve a Mediterranean flavour. Presuming you chose the Italian version on purpose? If the restaurant is in Spain though, might it need some elaboration in brackets, albeit adapting it to talk about how it is cooked if the Asker can get hold of that info? I'm due on a specialist gastronomy course early in the new year. Wish I was on it now!
It makes one wonder how the name came about. Also wondering whether there is still a way of translating it that refers to it being caught in local waters (as opposed to National!). @Asker Does the context say where the restaurant is situated (general geography...)
Freshly caught squid is beginning to sound preferable, at least it would have if some of the links didn't show it as frozen! Squid!
I'm not sure if this refers to a specific species, or to where it's caught. It may be European squid, caught by Spanish boats off the coast of West Africa: http://firms.fao.org/firms/resource/10137/en
Just noticed this echoes David's suggestions. Thrown it into the mix as a parallel thought because of what David said about 'how it looks on a menu" (I also echo that both home and locally must be accurate to the Asker's context, i.e. if more is known about the specific restaurant and the sourcing of the squid)
Automatic update in 00:
Answers
6 mins confidence:
squid from Spain
Explanation:
Yes, I also understand it to be the squid caught in Spain as opposed to the one imported. Would you also say: Spanish squid, or would that be awkward?
Stuart and Aida Nelson United Kingdom Local time: 04:43 Native speaker of: English, Spanish PRO pts in category: 4
Grading comment
I've gone with "Spanish Squid", which was also my initial thought. I don't want to get into the intricacies of whether the "nación" is Spain or Europe. And I am happy to call it squid as I think there is greater danger for me the translator putting a spin on menu items and them then being misunderstood (with inherent allergy and fad issues etc) than simply reflecting the words on the menu and it potentially sounding a bit unappealing ;-)
Thanks all!
