TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

For the past several years, the applicant, on behalf of its members, has been conducting research and development of an automatic rodding machine for the processing of smoked herring.  1, record 1, English, - automatic%20rodding%20machine

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A small silvery fish... of the North Atlantic and Pacific oceans that is one of the most important food fishes in the world. Herring are caught in huge quantities and sold fresh, salted, smoked, dried, or pickled, and are also canned...  2, record 2, English, - herring

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le hareng est un poisson de mer très abondant [...] parmi les plus pêchés dans le monde.  2, record 2, French, - hareng

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

... cured fish means the following fish and fish products :(a) salted groundfish, smoked herring, pickled mackerel, pickled turbot, pickled herring, pickled and salted alewives, pickled trout and other pickled fish products; and(b) cod oil and cod livers.  1, record 3, English, - salted%20groundfish

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

[...] poisson traité. Poisson et produits du poisson suivants : a) le poisson de fond salé, le hareng saur, le maquereau saumuré, le turbot saumuré, le hareng saumuré, le gaspareau saumuré ou salé, la truite saumurée et autres produits du poisson saumurés; b) l'huile de morue et les foies de morue.  1, record 3, French, - poisson%20de%20fond%20sal%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Hard-smoking is a method of preserving and flavoring herring before consumption. The herring are immersed in a salt brine and then smoked for 4 to 6 weeks.  2, record 4, English, - hard%20smoking

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Méthode de conservation des aliments qui consiste à les fumer après les avoir traités à la saumure.  3, record 4, French, - saurissage

Record number: 4, Textual support number: 1 OBS

saurissage : terme normalisé par le Comité de normalisation de la terminologie des pêches commerciales.  4, record 4, French, - saurissage

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A piece of canned smoked herring fillet.  3, record 5, English, - kipper%20snack

Record number: 5, Textual support number: 1 OBS

kipper snack; kippered snack: terms usually used in the plural.  3, record 5, English, - kipper%20snack

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Morceau de filet de hareng fumé mis en conserve.  3, record 5, French, - bouch%C3%A9e%20de%20kipper

Record number: 5, Textual support number: 1 OBS

bouchée de kipper : terme normalisé par le Comité de normalisation de la terminologie des pêches commerciales.  4, record 5, French, - bouch%C3%A9e%20de%20kipper

Record number: 5, Textual support number: 2 OBS

bouchée de kipper; filet de kipper : termes habituellement utilisés au pluriel.  5, record 5, French, - bouch%C3%A9e%20de%20kipper

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The increase in smoked fish consumption began in the 90's with the development of smoked salmon, now the most consumed smoked species before trout and herring... Regarding samples processed by a friction generator and traditional smoking(FT), they can have specific odours such as "wood fire smoke", "butter" and, to a lesser extent, "caramel", particularly when smoked under 32 C.  2, record 6, English, - friction%20generator

Record number: 6, Textual support number: 1 OBS

The comparison of the level of smoking of the samples, evaluated by the odour intensity, shows that the friction generator has a lower efficiency for smoke production compared to the autocombustion generator.  2, record 6, English, - friction%20generator

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Générateur dans lequel la fumée est produite par le frottement d'un morceau de bois contre un disque ou un cylindre tournant à grande vitesse.  2, record 6, French, - g%C3%A9n%C3%A9rateur%20de%20fum%C3%A9e%20%C3%A0%20friction

Record number: 6, Textual support number: 1 OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.  3, record 6, French, - g%C3%A9n%C3%A9rateur%20de%20fum%C3%A9e%20%C3%A0%20friction

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Neologisms are words of the patient’s own making, often portmanteau condensations of several other words, and having originally had a special meaning for the patients.  2, record 7, English, - neologism

Record number: 7, Textual support number: 2 CONT

[The] same patient imagined she was called "Hokerring, "a neologism produced by fusing the two words "smoked herring"...  2, record 7, English, - neologism

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

[...] mot créé par le sujet, soit à partir de sons, soit par la fusion de mots ou de fragments de mots. Se rencontre dans certains états délirants.  2, record 7, French, - n%C3%A9ologisme

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A fillet of salted, smoked, round herring. [Fish Inspection Regulations]  1, record 8, English, - bloater%20fillet

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Désigne [le] filet de hareng entier, salé et fumé. [Règlement [canadien] sur l'inspection du poisson].  1, record 8, French, - filet%20de%20bouffis

Record number: 8, Textual support number: 1 OBS

Un «bouffi» est un hareng saur.  2, record 8, French, - filet%20de%20bouffis

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A whole un-gutted herring, heavily slated and cold smoked for two or three weeks until hard.  3, record 9, English, - red%20herring

Record number: 9, Textual support number: 1 OBS

This is named for the colour its skin turns after smoking.  4, record 9, English, - red%20herring

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

A national historic site in Grand Manan, New Brunswick.  2, record 10, English, - Seal%20Cove%20Smoked%20Herring%20Stands%20National%20Historic%20Site%20of%20Canada

Record number: 10, Textual support number: 2 OBS

On January 12, 2001, the words "of Canada" were added to the names of national parks, national park reserves and national historic sites. The addition should be systematically used on cover pages, in titles, headings and at the beginning of documents. In the body of a text, it is appropriate stylistically to omit the words "of Canada."  2, record 10, English, - Seal%20Cove%20Smoked%20Herring%20Stands%20National%20Historic%20Site%20of%20Canada

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Lieu historique national situé à Grand Manan au Nouveau-Brunswick.  2, record 10, French, - lieu%20historique%20national%20du%20Canada%20des%20%C3%89tals%2Dde%2DHarengs%2DFum%C3%A9s%2Dde%2DSeal%20Cove

Record number: 10, Textual support number: 2 OBS

Depuis le 12 janvier 2001, il faut désigner les noms des parcs nationaux, des réserves de parc national et des lieux historiques avec les éléments «du Canada». Cette forme doit paraître sur la couverture, la page de titre et les pages initiales de présentation de documents. Par la suite, on peut omettre les éléments «du Canada».  2, record 10, French, - lieu%20historique%20national%20du%20Canada%20des%20%C3%89tals%2Dde%2DHarengs%2DFum%C3%A9s%2Dde%2DSeal%20Cove

Record number: 10, Textual support number: 3 OBS

Dans un texte suivi, l'utilisation de la minuscule au générique est de rigueur; dans une liste, sur une carte géographique ou un panneau de signalisation, le générique porte la majuscule.  2, record 10, French, - lieu%20historique%20national%20du%20Canada%20des%20%C3%89tals%2Dde%2DHarengs%2DFum%C3%A9s%2Dde%2DSeal%20Cove

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

kipper : Fat herring split down the back from head to tail, lightly brined and cold smoked.  2, record 11, English, - boned%20kipper

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Hareng fumé taillé dans le dos et auquel on a enlevé l'épine dorsale.  1, record 11, French, - kipper%20d%C3%A9sar%C3%AAt%C3%A9

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

A method of preserving fish. Unsalted fish are cleaned, headed and gutted; split and hung in a special room. The fish is cured by the action of smoke produced usually from slow burning wood or other material.  1, record 12, English, - smoked%20herring

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Méthode encore utilisée pour conserver le hareng dans certaines régions des Maritimes et aux Iles-de-la-Madeleine, P.Q.  1, record 12, French, - hareng%20fum%C3%A9

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Hareng généralement entier, salé et fumé à froid pendant un minimum de deux semaines et jusqu'à six ou huit semaines.  2, record 13, French, - hareng%20saur

Record number: 13, Textual support number: 1 OBS

Aussi appelé «bloater» aux Iles-de-la-Madeleine.  2, record 13, French, - hareng%20saur

Record number: 13, Textual support number: 2 OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.  3, record 13, French, - hareng%20saur

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

Large fat round herring, lightly salted, then given short cold smoke followed by hot smoke, which cooks the product.  2, record 14, English, - b%C3%BCckling

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Gros harengs gras entiers légèrement salés, ayant subi un court fumage à froid suivi d'un fumage à chaud qui cuit le produit.  2, record 14, French, - b%C3%BCckling

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Hot-smoked herring from which head, belly, tail and most bones have been removed.  1, record 16, English, - boneless%20smoked%20herring

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Hareng fumé à chaud, dont la tête, l'abdomen, la queue et la plupart des arêtes ont été enlevés.  1, record 16, French, - hareng%20fum%C3%A9%20sans%20ar%C3%AAte

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

Small herring, lightly cured in brine, cold smoked; fried before eating.  1, record 17, English, - bratb%C3%BCckling

Record number: 17, Textual support number: 1 OBS

A German term.  2, record 17, English, - bratb%C3%BCckling

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Petits harengs, passés dans une saumure légère et fumés à froid; frits pour la consommation.  1, record 17, French, - bratb%C3%BCckling

Record number: 17, Textual support number: 1 OBS

Produit de l'Allemagne.  2, record 17, French, - bratb%C3%BCckling

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

cf. LIP règ. rég. la fabrication etc.  1, record 18, French, - hareng%20fum%C3%A9%20sans%20ar%C3%AAtes%20de%20qualit%C3%A9%20normale

Record 18,  Textual support,  Spanish