Căl'ver1, n.
n. The fat of fish. [Obs.]
3 entries under this word
Calver
Căl'ver2, v. i.
v. i. [Applied to salmon or sturgeon, which is fresh, and bears the knife without breaking, the fish showing its calver or fat, which no fish will do unless it be perfectly fresh.] To shrink by cutting, and not fall to pieces. [Obs.]
Căl'ver3, v. t.
v. t. To prepare fish by a delicate method not perfectly understood now, but formerly much used; it can be done only when they are fresh and firm; to crimp. [Obs.] “For a change leave calvered salmon and eat sprats.” Manninger.
Calvered salmon, salmon prepared by calvering; it now means, in the fish trade, only crimped salmon. Nares.