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Lamprey   Listen
noun
Lamprey  n.  (pl. lampreys)  (Written also lamprel, and lampron)  (Zool.) An eel-like marsipobranch of the genus Petromyzon, and allied genera; called also lamprey eel and lamper eel. The lampreys have a round, sucking mouth, without jaws, but set with numerous minute teeth, and one to three larger teeth on the palate. There are seven small branchial openings on each side. Note: The common or sea lamprey of America and Europe (Petromyzon marinus), which in spring ascends rivers to spawn, is considered excellent food by many, and is sold as a market fish in some localities. The smaller river lampreys mostly belong to the genus Ammocoeles, or Lampetra, as Ammocoeles fluviatilis, of Europe, and Ammocoeles aepypterus of America. All lampreys attach themselves to other fishes, as parasites, by means of the suckerlike mouth.






Collaborative International Dictionary of English 0.48








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"Lamprey" Quotes from Famous Books



... Albidius, who after that he had by a most extravagant expense wasted all the means and possessions he had to one only house, he fairly set it on fire, that he might the better say, Consummatum est. Even just as since his time St. Thomas Aquinas did, when he had eaten up the whole lamprey, although there was ...
— Gargantua and Pantagruel, Complete. • Francois Rabelais

... A lamprey now appears, a sprawling fish, With shrimps about it swimming in the dish. Whereon our host remarks: "This fish was caught While pregnant: after spawning it is naught. We make our sauce with oil, of the best strain Venafrum ...
— The Satires, Epistles, and Art of Poetry • Horace

... the cartilage which runs down the back. Season with a small quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a small stewpot, with beef gravy, port, and sherry. Cover it close, stew it till tender, take out the lamprey, and keep it hot. Boil up the liquor with two or three anchovies chopped, and some butter rolled in flour. Strain the gravy through a sieve, add some lemon juice, and ready-made mustard. Serve with sippets of bread and horseradish. When there is spawn, ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton

... in large numbers for the purpose of depositing their eggs; as, when hatched in such a place, the young will be comparatively free from the attacks of the larger carnivorous forms. Among the lowest vertebrate often found in numbers in early spring in these meadow rills and brooks is the lamprey, Ammocoetes branchialis (L.), or "lamper eel," as it is sometimes called. It has a slender eel-like body, of a uniform leaden or blackish color, and with seven purse-shaped gill openings on each side. The mouth is fitted for sucking rather than biting, and with it they attach themselves ...
— A Book of Natural History - Young Folks' Library Volume XIV. • Various

... freely censorious; or because heating wines deafen the subtle [judgment of the] palate. Vibidius and Balatro, all following their example, pour whole casks into Alliphanians; the guests of the lowest couch did no hurt to the flagons. A lamprey is brought in, extended in a dish, in the midst of floating shrimps. Whereupon, "This," says the master, "was caught when pregnant; which, after having young, would have been less delicate in its flesh." For these a sauce is mixed up; with oil which the best cellar ...
— The Works of Horace • Horace



Words linked to "Lamprey" :   Petromyzon marinus, lamper eel, sea lamprey, jawless fish, Petromyzontidae



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