[h1]Cooking Term[/h1]
Dégorger : french term meaning to soak meat, poultry, fish or offal in cold water (with or without vinegar) to eliminate impurities  and blood. Used particularly for white dishes preparations or to dispel the muddy taste of river fish.

The term is also use for certain vegetable such as Cucumber, Aubergine, Cabbage by sprinkling salt to eliminate water.

Term also use for preparation of snails.