A new word for seafood cooked lightly and quickly over a high heat in a frying pan, ie seared. Snacké is a popular way for cooking red tuna and scallops and salmon, but also tofu, halloumi, beef, duck and even chicken.
It’s a curious word, borrowed from the English ‘snack’, and convoluted into a new meaning. A bit like ‘le smoking’ for a dinner jacket or ‘pressing’ for dry cleaners, or cake.
Image by eric molina from San Francisco, United States