TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

ANCHOVY [21 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2023-05-31

English

Subject field(s)
  • Collaboration with the FAO
  • Statistical Methods
  • Environmental Management
  • Commercial Fishing
CONT

The daily egg production method(DEPM) requires a single survey to estimate the mean daily egg production and fecundity of the stock at or near the annual peak of spawning... DEPM surveys are designed for batch-spawning fish with indeterminate annual fecundity(e. g. anchovy).

OBS

A widely used technique for the stock assessment of multiple spawning pelagic fishes.

French

Domaine(s)
  • Collaboration avec la FAO
  • Méthodes statistiques
  • Gestion environnementale
  • Pêche commerciale

Spanish

Campo(s) temático(s)
  • Colaboración con la FAO
  • Métodos estadísticos
  • Gestión del medio ambiente
  • Pesca comercial
CONT

Se obtuvieron muestras de ejemplares adultos para estimar la biomasa desovante mediante el método de producción diaria de huevos, de 2002 a 2007, frente a la costa de Chile.

Save record 1

Record 2 2023-01-04

English

Subject field(s)
  • Fish
  • Commercial Fishing
  • Seafood and Freshwater Food (Food Industries)
Universal entry(ies)
Engraulis encrasicolus
Latin
OBS

A fish of the family Engraulidae.

OBS

anchovy : common name also used to refer to other fishes of the family Engraulidae.

OBS

anchovy : trade name recommended by the "Comité de normalisation de la terminologie des pêches commerciales" and by Fisheries and Oceans Canada.

French

Domaine(s)
  • Poissons
  • Pêche commerciale
  • Produits de mer et d'eau douce (Industr. alim.)
Entrée(s) universelle(s)
Engraulis encrasicolus
Latin
OBS

Poisson de la famille des Engraulidae.

OBS

anchois : nom vernaculaire utilisé aussi pour désigner d'autres espèces de la famille des Engraulidae.

OBS

anchois : nom français commercial normalisé par l'OLF et le Comité de normalisation de la terminologie des pêches commerciales.

Spanish

Campo(s) temático(s)
  • Peces
  • Pesca comercial
  • Productos del mar y de agua dulce (Ind. alimentaria)
Entrada(s) universal(es)
Engraulis encrasicolus
Latin
DEF

Pez teleósteo, fisóstomo, semejante a la sardina, pero más pequeño, que abunda en el Mediterráneo y parte del océano Atlántico, con el cual se preparan las anchoas.

OBS

La anchoa, es una especie pelágica de pequeño tamaño, de ciclo vital corto, perteneciente al orden "Clupeiforme", familia "Engraulidae", género "Engraulis". La anchoa que se captura en España es la anchoa "Engraulis encrasicolus", conocida por otras denominaciones autorizadas: "Anxova" (Cataluña), "Bokarte" (País Vasco), "Bocarte" (Cantabria), "Seitó" o "Aladroc" (Valencia y Baleares), y "Boquerón" denominación común en otras comunidades autónomas.

OBS

La Real Academia Española indica que anchoa puede referirse al nombre del pez o al pez curado en salmuera con parte de su sangre.

Save record 2

Record 3 2022-01-27

English

Subject field(s)
  • Commercial Fishing
CONT

… fishermen … are bracing up for good catches. [They] have been fixing their nets … in the hope to get a bumper catch of anchovy and baby bonito fish.

French

Domaine(s)
  • Pêche commerciale

Spanish

Campo(s) temático(s)
  • Pesca comercial
CONT

Los días faustos en que las embarcaciones pesqueras descargan una captura abundante en las playas cercanas a Moree, las 60 mujeres del grupo —quienes se dedican a la elaboración y venta del pescado— se preparan para llevar a cabo su labor.

Save record 3

Record 4 2021-04-16

English

Subject field(s)
  • Fish
Universal entry(ies)
Engraulis eurystole
Latin
OBS

Engraulis eurystole(anchovy) is a species of bony fishes in the family [Engraulididae].

OBS

anchovy : common name also used to refer to other species of the family Engraulidae.

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
Engraulis eurystole
Latin

Spanish

Save record 4

Record 5 2021-04-07

English

Subject field(s)
  • Fish
Universal entry(ies)
Engraulis ringens
Latin
OBS

Engraulis ringens (anchoveta) is a species of bony fishes in the family [Engraulidae].

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
Engraulis ringens
Latin

Spanish

Save record 5

Record 6 2021-04-07

English

Subject field(s)
  • Fish
Universal entry(ies)
Engraulis mordax
Latin
OBS

Engraulis mordax(anchovy) is a species of bony fishes in the family [Engraulidae].

OBS

anchovy : common name also used to refer to other fishes of the family Engraulidae.

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
Engraulis mordax
Latin

Spanish

Save record 6

Record 7 2016-03-08

English

Subject field(s)
  • Fish
Universal entry(ies)
Anchoa mitchilli
Latin
OBS

A fish of the family Engraulidae.

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
Anchoa mitchilli
Latin
OBS

Poisson de la famille de Engraulidae.

Spanish

Save record 7

Record 8 2016-02-15

English

Subject field(s)
  • Fish
Universal entry(ies)
Anchoa hepsetus
Latin
OBS

A fish of the family Engraulididae.

OBS

Anchoa hepsetus (Linnaeus, 1758).

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
Anchoa hepsetus
Latin
OBS

Poisson de la famille des Engraulididae.

Spanish

Save record 8

Record 9 2015-01-07

English

Subject field(s)
  • Seafood and Freshwater Food (Food Industries)
  • Recipes
  • Restaurant Menus

French

Domaine(s)
  • Produits de mer et d'eau douce (Industr. alim.)
  • Recettes de cuisine
  • Menus (Restauration)
CONT

Les filets d’anchois au vinaigre se servent en hors-d’œuvre mais sont également consommés en tapas.

Spanish

Campo(s) temático(s)
  • Productos del mar y de agua dulce (Ind. alimentaria)
  • Recetas de cocina
  • Menú (Restaurantes)
PHR

Filetes de boquerones en vinagre.

Save record 9

Record 10 2013-02-22

English

Subject field(s)
  • Spices and Condiments
  • Restaurant Menus

French

Domaine(s)
  • Épices et condiments
  • Menus (Restauration)
CONT

Carpaccio de veau à la sauce aux anchois.

Spanish

Campo(s) temático(s)
  • Especias y condimentos
  • Menú (Restaurantes)
Save record 10

Record 11 2011-12-22

English

Subject field(s)
  • Culture of Fruit Trees
Universal entry(ies)
Grias cauliflora
correct, Latin
DEF

Evergreen tree of the family Lecythidaceae, native to the West Indies. The tree is cultivated for its edible fruit. The plant grows to about 15 metres (50 feet) tall and bears spear-shaped, glossy leaves about 90 cm (35 inches) long that are produced in tufts at the ends of the branches. The fragrant yellow flowers are about 5 cm (2 inches) across. The fruit, which contains one seed, is pear-shaped, russet brown, 5–7 cm (2–3 inches) long, and rich in vitamin C.

CONT

Anchovy pear. West Indian tree bearing edible fruit resembling mango.

French

Domaine(s)
  • Arboriculture fruitière
Entrée(s) universelle(s)
Grias cauliflora
correct, Latin
CONT

Grias cauliflora. [...] Distribution Amérique tropicale. [...] Arbre persistant (haut : 30 m). Feuilles oblancéolées [...], fleurs aux sépales obovaux, aux pétales oblongs ou obovaux, blanchâtres (long : 10-23 mm), groupés par 2-4 en corymbes cauliflores. Fruits fusiformes [...]

Spanish

Campo(s) temático(s)
  • Fruticultura
Entrada(s) universal(es)
Grias cauliflora
correct, Latin
DEF

Árbol de [la familia de las Lecitidaceas], de 5-10 metros de alto, poco ramificado, con hojas grandes (hasta 70 cm de largo). Produce inflorescencias en el tronco; el fruto redondo o en forma de pera, contiene semillas rodeadas por una pulpa carnosa.

Save record 11

Record 12 2011-11-10

English

Subject field(s)
  • Food Industries
  • Seafood and Freshwater Food (Food Industries)
OBS

Made from pounded fillets of anchovy mixed with vinegar and spices.

French

Domaine(s)
  • Industrie de l'alimentation
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Anchois broyés mélangés avec du sel et mûris pendant un temps donné.

OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.

Spanish

Save record 12

Record 13 2010-09-09

English

Subject field(s)
  • Culture of Fruit Trees
OBS

The fruit of Grias cauliflora.

French

Domaine(s)
  • Arboriculture fruitière
OBS

Fruit du Grias cauliflora.

Spanish

Campo(s) temático(s)
  • Fruticultura
OBS

Fruta [con] gusto similar al del mango.

Save record 13

Record 14 2009-08-18

English

Subject field(s)
  • Culinary Techniques
DEF

(To insert) small pieces of truffles, cooked ham, and scarlet tongue into meat, fowl, game.

CONT

Whole cloves are standard for studding ham and pork roasts, and for onions that go into a meat stew or pot roast liquid.

CONT

Fish are studded with truffles, fillets of anchovy and gherkins.

OBS

clouter: Pronounced clouté.

French

Domaine(s)
  • Techniques culinaires
DEF

Piquer la surface d'une viande de menus morceaux taillés en forme de clou (jambon, truffe, etc.), ou piquer un oignon de clous de girofle.

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
Save record 14

Record 15 2002-06-20

English

Subject field(s)
  • Food Industries
CONT

Supermarkets carry tubes of [food paste] anchovy paste or shrimp paste.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Une pâte alimentaire préparée à partir d'anchois broyés est mûrie pendant six mois.

Spanish

Save record 15

Record 16 1999-02-09

English

Subject field(s)
  • Food Industries
  • Seafood and Freshwater Food (Food Industries)
  • Meats and Meat Industries
DEF

Anchovy paste mixed with vegetable oil to give a creamy consistency.

French

Domaine(s)
  • Industrie de l'alimentation
  • Produits de mer et d'eau douce (Industr. alim.)
  • Salaison, boucherie et charcuterie
DEF

Pâte d'anchois mélangée avec de l'huile de table pour donner une consistance crémeuse.

OBS

Se vend en tube.

Spanish

Save record 16

Record 17 1999-02-09

English

Subject field(s)
  • Food Industries
  • Seafood and Freshwater Food (Food Industries)
DEF

Anchovy paste mixed with butter.

French

Domaine(s)
  • Industrie de l'alimentation
  • Produits de mer et d'eau douce (Industr. alim.)

Spanish

Save record 17

Record 18 1999-02-09

English

Subject field(s)
  • Food Industries
  • Seafood and Freshwater Food (Food Industries)
  • Meats and Meat Industries

French

Domaine(s)
  • Industrie de l'alimentation
  • Produits de mer et d'eau douce (Industr. alim.)
  • Salaison, boucherie et charcuterie

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Productos del mar y de agua dulce (Ind. alimentaria)
  • Industria cárnica, de fiambres y embutidos
Save record 18

Record 19 1993-02-26

English

Subject field(s)
  • Food Industries
  • Food Preservation and Canning
  • Seafood and Freshwater Food (Food Industries)
DEF

Product dried after soaking in salt water or dry salt. Whole or split fish such as sardine, anchovy, round herring, cod, mackerel, pollack, horse mackerel, saury, blanquillo, yellowtail, etc. are used.

OBS

Term "Shioboshi" is usually subjoinded by the name of the fish, e.g. Shioboshi-Aji (from horse-mackerel or mackerel scad), Shioboshi-Iwashi (from sardine and allied species), or Shiobosshi-Samma (from saury.

French

Domaine(s)
  • Industrie de l'alimentation
  • Conservation des aliments et conserverie
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Produit séché après trempage à l'eau salée ou salage à sec. Poissons (entiers ou tranchés) tels que sardine, anchois, shadine, cabillaud, maquereau, lieu, chinchard, orphie, sériode, etc. sont utilisés.

OBS

Le terme «Shioboshi» est généralement suivi du nom du poisson utilisé ex. : Shioboshi-Aji (avec le chinchard ou faux maquereau), Shioboshi-Iwashi (avec des sardines ou espèces voisines), ou Shioboshi-Samma (avec le samma).

OBS

Produit du Japon.

Spanish

Save record 19

Record 20 1993-02-26

English

Subject field(s)
  • Food Industries
  • Commercial Fishing
  • Seafood and Freshwater Food (Food Industries)
DEF

Precooked crawfish meat or meal mixed with butter fat; sterilized(in cans or jars; similar to anchovy butter).

French

Domaine(s)
  • Industrie de l'alimentation
  • Pêche commerciale
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Chair ou farine de langouste cuite et mélangée avec du beurre; stérilisée (en boîtes ou en bocaux; préparation semblable à celle du beurre d'anchois).

Spanish

Save record 20

Record 21 1976-06-19

English

Subject field(s)
  • Cooking and Gastronomy

French

Domaine(s)
  • Cuisine et gastronomie

Spanish

Save record 21

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