Obs. In 4 calwar, 5 calvur. [Of this and its connected words, the origin and original sense are unknown: cf. prec. It may be the earlier form of Sc. CALLER (cf. silver, siller).]
An epithet applied to salmon or other fish. E. Müller thinks ‘fresh’; Way (Promp. Parv.) ‘fish freshly taken, when its substance appears interspersed with white flakes like curd.’ See also CALVERED.
A good deal of evidence points to the condition of a fish, the dressing or cooking of which has begun while it is yet alive, instead of after it is dead. (Cf. also 1536 Bellenden, Descr. Alb. (1821), I. xliii., Quhen the fish faillis thair loup, thay fall callour in the said [boiling] caldrounis, and ar than maist delitius to the mouth.)
c. 1390[?]. Form of Cury, in Warner, Antiq. Culin., 19. Take calwar samon, and seeth it in lewe water.
c. 1440. Promp. Parv., 59. Calvur, as samoon or oþyr fysshe.
1526. Ord. Hen. VIII., ibid. 175. Calver Salmon 1 mess … 2s. 6d.
1719. D’Urfey, Pills, V. 145. Your Pheasant, Pout, and Culver Salmon.
1865. Way, Promp. Parv. (note s.v.). In Lancashire, the fish dressed as soon as caught are called calver salmon.
