(blo) – Means blue and describes the process where freshly killed fish is plunged into boiling water and poached until the skin of the fish has a bluish tinge.

The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in “truite au blue,” when the freshly killed fish is plunged into a boiling court bouillon, which turns the skin a metallic blue color.