DCHP-1 Online
bar ((v.)) 
v. prepare fish by cutting slashes in the fillets about an inch apart to allow penetration of smoke and wind in drying or fat in frying.
- 1828 (1872) . . . fat . . . is allowed to penetrate all parts of the fish by cross-cutting ("barring"), the sides. . . .
- 1828 (1872) . . . fat . . . is allowed to penetrate all parts of the fish by cross-cutting ("barring"), the sides. . . .