FISH

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FISH

An abbreviation for "first in, still here." The term is a tongue-in-cheek reference to the first in, first out accounting method. It refers to a company that keeps its inventory for a long time, often because of poor sales. Ultimately, this may render inventory obsolete. A company dealing with FISH may be in or near financial trouble.
References in periodicals archive ?
Organised by GL Events exhibitions, Piscine Middle East will bring the leading international exhibitors to Abu Dhabi to meet their counterparts and showcase the latest innovation from the global pool industry and to discuss opportunities and challenges in the Middle East Market.
Piscine Middle East exhibition is considered the leading exhibition for swimming pool and spa equipment and infrastructure in the region.
Jerome Fourmanoir, Doctor in Art History, has collected the precious testimony of a private collector, faithful friend of La Piscine and admirer of Jean Roulland.
At Christmas, Grand Place has an 18m tree, a ferris wheel and a mini fairytale village A pool is the centrepiece of La Piscine gallery (above)
THE first edition of Piscine Middle East, a new pool and spa exhibition, will be held from April 22 to 25, 2012 at the Abu Dhabi Exhibition Centre, Abu Dhabi, UAE.
Ever since I first read, many years ago, about the effects of alcohol on memory in goldfish, I have had a great deal of respect for the piscine world.
Another thrilling development is the expansion program to double our room's inventory and enhance the dining experience of our guests by adding three new specialty restaurants and upgrade our spa to a signature spa as well as improving the landscaping around the swimming pool and La Piscine existing restaurant we currently feature at Al Raha Beach Hotel.
Since the first report of GBS in hatchery-reared freshwater fish in the United States in 1966 (7), reports of piscine GBS have increased.
And it's true that it's nearly always the piscine option on mass-catering menus, partly because of the value for money, and, secretly, because chefs know that it can withstand a bit of rough treatment and sit under the hot-lamps for a bit longer than, say, a fillet of delicate sea bass.
With chef Yukio Furukawa (pictured) at the helm, it's a piscine paradise--14,000 square feet of sushi ($$$$); yakitori and robatayaka bars ($$$); Japanese, Hawaiian, Korean, and Chinese buffets ($33); fresh Pacific fish such as toro, hamada, and ahi; and a market with daily demonstrations of impressive filleting techniques.
Sadly I have to turn a deaf ear to its piscine pleadings, as we've recently eaten and need to be in Harlech by 7.