TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Frozen fish fingers or fish sticks are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded.  2, record 1, English, - frozen%20fish%20stick

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

... the catches of haddock with a 87 [millimetre] mesh codend are compared with the catches obtained with a 35 [millimetre] mesh codend. As is often the case, the large mesh codend seems to catch more large fish than the small mesh codend.  1, record 2, English, - large%20mesh%20codend

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Management measures that control the size at which haddock are first captured, i. e. that minimize the capture of "small" fish(however small may be defined), are of importance... An issue ancillary to this is the effect on size at first capture of species taken as bycatch in any haddock fishery that might occur.  2, record 3, English, - size%20at%20first%20capture

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Methods for predicting mean weight-at-age for four haddock... stocks in the Northeast Atlantic were evaluated. Their performance in short-term forecasts of yield(catch in weight) was tested in a retrospective analysis conducted for a 12-year period... For each year, the estimated yield was compared with the observed yield, both being conditional on the recorded catch numbers-at-age.  4, record 4, English, - mean%20weight%2Dat%2Dage

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Northeast Arctic cod and Northeast Arctic haddock(Melanogrammus aeglefinus) stocks, for which recruitment to the fishery occurs at age-3, a short-term forecast is 1–3 years ahead, while for species like Greenland halibut(Reinhardtius hippoglossoides) and redfish(Sebastes mentella), short-term forecastmay be as much as 6 years ahead...  2, record 5, English, - recruitment%20to%20the%20fishery

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Family: Gadidae  2, record 6, English, - haddock

Record number: 6, Textual support number: 2 OBS

haddock : Trade name recommended by the "Comité de normalisation de la terminologie des pêches commerciales" and by Fisheries and Oceans Canada.  2, record 6, English, - haddock

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Famille : Gadidae  3, record 6, French, - %C3%A9glefin

Record number: 6, Textual support number: 2 OBS

églefin, aiglefin : Noms français commerciaux normalisés par l'OLF et le Comité de normalisation de la terminologie des pêches commerciales.  3, record 6, French, - %C3%A9glefin

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Landings by longline in the study area were primarily taken from along the southwest slope of the Grand Bank and Whale Bank, the southern portions of Halibut and Haddock Channels as well as the shelf areas of St. Pierre and Burgeo Banks. Some landings were also taken from the shelf area of the Whale Bank and Grand Bank, as well as the Nose and Tail of the Grand Bank.  2, record 7, English, - Nose%20and%20Tail%20of%20the%20Grand%20Bank

Record number: 7, Textual support number: 1 OBS

The Grand Banks of Newfoundland are located south and east of the island of Newfoundland. They are comprised of a grouping of submerged banks including the Grand Bank ... The Grand Bank is deeply incised with submarine canyons along the southern and southeast areas and the Nose and Tail of the Grand Bank lie beyond the Canadian 200 nautical mile [exclusive economic zone (EEZ)].  2, record 7, English, - Nose%20and%20Tail%20of%20the%20Grand%20Bank

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Les débarquements effectués par les palangriers provenaient principalement du long de la pente sud-ouest du Grand Banc et du Banc de la Baleine, de la section sud des chenaux Halibut et Haddock, de même que de la zone du plateau du Banc de Saint-Pierre et du Banc Burgeo. Certains débarquements provenaient aussi de la région du plateau du Banc de la Baleine et du Grand Banc, de même que du nez et de la queue du Grand Banc.  2, record 7, French, - nez%20et%20queue%20du%20Grand%20Banc

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

An aquatic animal that feeds on small specks of organic matter that have drifted down through the water and settled on the bottom.  3, record 8, English, - deposit%20feeder

Record number: 8, Textual support number: 1 OBS

Examples of deposit feeders are flounders, eels, haddock, bass, crabs, shellfish, snails and sea cucumbers.  3, record 8, English, - deposit%20feeder

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

[Animal aquatique qui se nourrit] à partir de matière organique particulaire déposée sur le fond, contenant divers déchets minéraux ou organiques ainsi qu'un feutrage algal ou bactérien plus ou moins abondant.  3, record 8, French, - d%C3%A9posivore

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Total catches were weighted and sorted to species level. … Six species — haddock, hake, whiting, cod, megrim, and plaice — represented 87% of the total catches by weight …  1, record 9, English, - total%20catches%20by%20weight

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 CONT

Del total de especies declaradas, solo están gestionadas alrededor de 146 (18%), incluyendo las parcialmente gestionadas, aunque representan un 69% de las capturas totales en peso.  1, record 9, Spanish, - capturas%20totales%20en%20peso

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

Referring to small fish pieces such as cod or haddock.  5, record 10, English, - bits

Record number: 10, Textual support number: 2 OBS

bits: designation rarely used in the singular.  5, record 10, English, - bits

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Des petits morceaux de poisson tel que la morue ou l'aiglefin.  3, record 10, French, - morceaux

Record number: 10, Textual support number: 2 OBS

morceaux; bits : désignations inusitées au singulier.  3, record 10, French, - morceaux

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 OBS

En plural.  1, record 10, Spanish, - trozos

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Among the fish there are two essentially different habits; those that live near the bottom are called demersal fish, and those that have no connection with the bottom are called pelagic. Demersal fish may look much like pelagic fish or they might have specific physical adaptations to bottom living. In either case the type of bottom sediment, its texture and composition, may be important to demersal fish, who generally feed and lay their eggs on the bottom.  5, record 11, English, - demersal%20fish

Record number: 11, Textual support number: 2 CONT

Included in the Gadidae are cod, haddock, ling, and whiting.... Some species of demersal fish can change their color and markings drastically to camouflage themselves. This, along with their ability to partially bury themselves in shallow sand, makes them quite inconspicuous on the ocean floor.  5, record 11, English, - demersal%20fish

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Espèce que l'on trouve normalement sur ou près des fonds marins.  3, record 11, French, - poisson%20d%C3%A9mersal

Record number: 11, Textual support number: 1 CONT

Le nectobenthos, catégorie biologique très mal connue, intermédiaire entre les peuplements benthiques et les peuplements pélagiques, comporte en particulier les populations juvéniles de poissons démersaux, groupées en bancs très mobiles dans le domaine côtier et le domaine lagunaire [...]  4, record 11, French, - poisson%20d%C3%A9mersal

Record number: 11, Textual support number: 2 CONT

[La] plie est un poisson démersal.  5, record 11, French, - poisson%20d%C3%A9mersal

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Fish preserved by combination of salting and drying ...  3, record 12, English, - dried%20salted%20fish

Record number: 12, Textual support number: 1 OBS

... applies mostly to non-fatty fish, particularly cod, ling, coalfish, haddock, hake and tusk : e. g. klipfish or bacalao(Spain).  3, record 12, English, - dried%20salted%20fish

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Poisson conservé par une combinaison [de] salage et [de] séchage [...]  3, record 12, French, - poisson%20sal%C3%A9%20s%C3%A9ch%C3%A9

Record number: 12, Textual support number: 1 OBS

[...] s'applique surtout aux poissons maigres, morue, lingue, lieu noir, églefin, merlu : ex. klipfish ou bacalao (Espagne).  3, record 12, French, - poisson%20sal%C3%A9%20s%C3%A9ch%C3%A9

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

[In the Fish Inspection Regulations, ] chicken haddie means canned haddock, cod, cusk or hake, or any combination thereof, that has not been ground, but does not include dark or sow hake...  2, record 13, English, - chicken%20haddie

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

[Dans le Règlement sur l'inspection du poisson,] miettes de gades désigne une conserve d'aiglefin, de morue, de brosme ou de merluche, ou encore tout mélange non haché de ces poissons, à l'exclusion de la merluche foncée ou noire [...]  1, record 13, French, - miettes%20de%20gades

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 OBS

En España hay dos variedades de pescado blanco, los de mar: merluza, bacalao, abadejo, besugo, rape, lenguado, pescadilla, salmonete, y los de río: lucio, carpa, perca, etc.  2, record 13, Spanish, - pescado%20blanco%20de%20mar%20enlatado

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

... lobster cocktail means lobster canned in combination with cod, haddock, hake or cusk or any combination thereof...  1, record 14, English, - lobster%20cocktail

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

[...] coquetel au homard désigne du homard mis en conserve avec de la morue, de l'aiglefin, de la merluche ou du brosme ou avec un mélange de ces espèces [...]  1, record 14, French, - coquetel%20au%20homard

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

creole : prepared with sauteed tomatoes, green peppers, onions, etc. and spices.  2, record 15, English, - baked%20stuffed%20haddock%2C%20cr%C3%A9ole%20sauce

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

créole : Accompagnement de volailles, poissons, crustacés agrémenté de tomates, poivrons, oignons etc.  2, record 15, French, - aiglefin%20farci%20au%20four%2C%20sauce%20cr%C3%A9ole

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

An underwater feature that has officially approved names in both English and French.  2, record 16, English, - Haddock%20Channel

Record number: 16, Textual support number: 2 OBS

Coordinates: 45º 30’ N, 54º 20’ W.  3, record 16, English, - Haddock%20Channel

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Entité sous-marine dont le nom anglais et le nom français sont approuvés officiellement.  2, record 16, French, - chenal%20de%20l%27%C3%89glefin

Record number: 16, Textual support number: 2 OBS

Coordonnées : 45º 30' N, 54º 20' O.  3, record 16, French, - chenal%20de%20l%27%C3%89glefin

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

Smoked haddock.  4, record 17, English, - finnan

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Églefin légèrement salé, coloré et fumé froid.  2, record 17, French, - %C3%A9glefin%20fum%C3%A9

Record number: 17, Textual support number: 1 OBS

Appelé «haddock» en France.  2, record 17, French, - %C3%A9glefin%20fum%C3%A9

Record number: 17, Textual support number: 2 OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.  3, record 17, French, - %C3%A9glefin%20fum%C3%A9

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A split, smoked haddock prepared chiefly in Grimsby for London Market, characterized by leaving backbone on left hand side of fish.  2, record 18, English, - London%20cut%20cure

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Églefin fumé préparé surtout à Grimsby pour le marché de Londres et caractérisé par le fait que la colonne vertébrale est laissée sur le côté gauche du poisson.  1, record 18, French, - haddock%20tranch%C3%A9%20%C3%A0%20la%20fa%C3%A7on%20de%20Londres

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Another way of defining this category is sale price-i. e. the target whitefish species are those with bulk frozen fillet prices varying between $2/kg and $4. 5/kg-i. e. cod, haddock, pollack and the cheaper flatfish.  1, record 19, English, - bulk%20frozen%20fillet

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

As to haddock, there are "fish" products in the US made out of things that are not what they are called-for example, friend haddock fish sticks may have only a small portion of Haddock and a larger portion of some unidentified whitefish, or pollock or hoki-the stuff used to make imitation crab meat.  2, record 20, English, - haddock%20fish%20stick

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

The oil extracted from [the] livers of cod and sometimes other suitable gadoids such as haddock.  3, record 21, English, - cod%20liver%20oil

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Huile extraite des foies de morue et parfois de certains autres gadidés tels que l'églefin.  2, record 21, French, - huile%20de%20foie%20de%20morue

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 OBS

Document publié par Pêches et Océans, février 1995.  1, record 24, French, - La%20mariculture%20des%20Maritimes%20%2D%20L%27aiglefin

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

Groundfish stocks, consisting primarily of cod, haddock, pollock and flatfish(flounder, plaice, etc.), traditionally support approximately half of the 140, 000 jobs in the fishery and represent approximately 50% of total fish landings in Atlantic Canada.  1, record 25, English, - fish%20landing

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Les stocks de poisson de fond, principalement la morue, l'aiglefin, la goberge et les poissons plats (flétan, plie, etc.), ont traditionnellement été la source d'environ 50 pour 100 des 140 000 emplois liés à la pêche, et constituent environ 50 pour 100 des débarquements totaux de poisson dans le Canada atlantique.  1, record 25, French, - d%C3%A9barquement%20de%20poisson

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

Fish cured by smoking at air temperatures not higher than 30 ° C(86 ° F)-in some countries 90 ° F-to avoid cooking the flesh or coagulating the proteins; tropical species may be smoked at slightly higher temperatures; various products e. g. finnan haddock, golden cure, kipper lachshering(Germany).  1, record 26, English, - cold%2Dsmoked%20fish

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Poisson préparé par fumage à des températures ne dépassant pas 30 ° C (86 ° F) - 90 ° F dans certains pays - afin d'éviter de cuire le poisson et d'en coaguler les protéines; certaines espèces tropicales peuvent être fumées à des températures légèrement supérieures; exemple : haddock, hareng rouge, hareng fumé, «lachshering» (Allemagne).  1, record 26, French, - poisson%20fum%C3%A9%20%C3%A0%20froid

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

creole: prepared with sautéed tomatoes, green peppers, onions, etc. and spices.  2, record 27, English, - baked%20haddock%2C%20%C3%A0%20la%20cr%C3%A9ole

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

créole : Accompagnement de volailles, poissons, crustacés agrémenté de tomates, poivrons, oignons, etc. Cette appellation, d'un emploi assez vaste, se confond souvent avec les dénominations à l'antillaise, "des îles". (Basée sur le Larousse gastronomique, 1984, p. 325.)  2, record 27, French, - aiglefin%20au%20four%2C%20%C3%A0%20la%20cr%C3%A9ole

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

Baked haddock... Truss in an S-shape and make light incisions on the sides  1, record 30, English, - make%20incisions

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Pratiquer quelques incisions obliques peu profondes à la surface d'un poisson rond (maquereau en particulier) ou d'une andouillette. L'opération facilite la cuisson au gril ou à la poêle.  1, record 30, French, - ciseler

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Place au pois. durant le carême, 1958  1, record 31, French, - filet%20d%27aiglefin%20O%27Grady

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  French

Record 33,  Textual support,  Spanish