One of the mysteries of the English language finally explained.
A newly spawned salmon or trout still carrying the yolk.
- ‘Tissue samples of adults, alevins, and fry were stored at - 80°C until analysis.’
- ‘After 90-150 days (depending on temperature) the eggs hatch, and the alevins (fry with yolksacs attached to the underside) stay in the gravel until the yolksac is used up.’
- ‘In mid spring, after the larval fish has absorbed its yolk sac, it emerges as an alevin and proceeds to find suitable habitat for the summer period.’
- ‘Out of the eggs come tiny alevins which soon emerge from the gravel and are called fry.’
- ‘The newly hatched salmon, called ‘alevins,’ remain in rapid water until they are about 65 mm long.’
Mid 19th century: from French, based on Latin allevare ‘raise up’.
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