TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The fathead minnow(Pimephales promelas) is a species of temperate freshwater fish belonging to the genus Pimephales of the cyprinid family. The natural geographic range extends throughout much of North America, from central Canada south along the Rockies to Texas, and east to Virginia and the Northeastern United States.... The fathead minnow in its wild form is generally dull olive-grey in appearance, with a dusky stripe extending along the back and side, and a lighter belly. There is a dusky blotch midway on the dorsal fin. Breeding males acquire a large, grey fleshy growth on the nape, as well as approximately 16 white breeding tubercles on the snout.  5, record 1, English, - fathead%20minnow

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

Around 1972, the Cree in the Bouclier region of the upper St-Maurice River in Quebec decided to readopt the name Atikamekw(White Fish) used by their predecessors in the 17th century, and to abandon the name Tête-de-Boule, of uncertain origin, which had been applied to them since 1697.  1, record 2, English, - Atikamekw

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Vers 1972, les Cris vivant dans la région du Bouclier, sur le cours supérieur de la rivière Saint-Maurice, au Québec, décident de reprendre le nom «Atikamekw» (poisson blanc) utilisé par leurs prédécesseurs au XVIIe siècle et d'abandonner le nom «Tête-de-Boule», d'origine incertaine, qui leur avait été attribué à partir de 1697.  3, record 2, French, - Atikamekw

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

Atractoscion nobilis (seatrout) is a species of bony fishes in the family Sciaenidae.  3, record 3, English, - white%20seabass

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Salted cod can be found with white wing or black wing.... Cod fish have a thin black internal skin which is called peritoneum.... If the cod fish is simply just cleaned and salted [without removing the peritoneum during the splitting procedure], the fish will be a... black wing salted fish.  3, record 4, English, - black%20wing

Record number: 4, Textual support number: 1 OBS

black wing; black nape: designations usually used in the plural.  4, record 4, English, - black%20wing

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

[La morue] est ouverte «en papillon» pour être ensuite salée, affinée et séchée. Ce type de morue salée est produit presque exclusivement en Norvège. La morue salée séchée peut être [des] «ailes blanches» ou [des] «ailes noires» en fonction si l'on retire ou non la membrane noire qui lui entoure l'estomac.  3, record 4, French, - aile%20noire

Record number: 4, Textual support number: 1 OBS

aile noire; oreille noire : désignations habituellement utilisées au pluriel.  4, record 4, French, - aile%20noire

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

El bacalao seco noruego se presenta con el ala negra, entero, bien salado y secado.  2, record 4, Spanish, - ala%20negra

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Salted cod can be found with white wing or black wing.... Cod fish have a thin black internal skin which is called peritoneum. The... removal of the peritoneum [during the splitting procedure] makes the fish a white wing salted fish.  3, record 5, English, - white%20wing

Record number: 5, Textual support number: 1 OBS

white wing; white nape: designations usually used in the plural.  4, record 5, English, - white%20wing

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

[La morue] est ouverte «en papillon» pour être ensuite salée, affinée et séchée. Ce type de morue salée est produit presque exclusivement en Norvège. La morue salée séchée peut être [des] «ailes blanches» ou [des] «ailes noires» en fonction si l'on retire ou non la membrane noire qui lui entoure l'estomac.  1, record 5, French, - aile%20blanche

Record number: 5, Textual support number: 1 OBS

aile blanche; oreille blanche : désignations habituellement utilisées au pluriel.  3, record 5, French, - aile%20blanche

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Categoría de calidad del bacalao.  1, record 5, Spanish, - ala%20blanca

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

A fish of the family Salmonidae.  3, record 6, English, - Atlantic%20whitefish

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Poisson de la famille des Salmonidae.  3, record 6, French, - cor%C3%A9gone%20de%20l%27Atlantique

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Redbanded rockfish are a deep-bodied fish with a rounded head. Underwater they appear white or light pink with four darker red or orange vertical bars on the body(one on the caudal peduncle). The bars tend to be more prominent on smaller fish. The first bar extends from the front of the first dorsal fin to the base of the pectoral fin. They have two oblique bands crossing their heads, one extending backward from the eye and the other near the upper jaw.  2, record 7, English, - redbanded%20rockfish

Record number: 7, Textual support number: 1 OBS

A fish of the family Scorpaenidae.  3, record 7, English, - redbanded%20rockfish

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Poisson de la famille des Scorpaenidae.  2, record 7, French, - s%C3%A9baste%20%C3%A0%20bandes%20rouges

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

A fish of the family Ostraciidae.  2, record 8, English, - whitespotted%20boxfish

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Poisson de la famille des Ostraciidae.  3, record 8, French, - poisson%2Dcoffre%20pintade

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

A fish of the family Salmonidae.  2, record 9, English, - pygmy%20whitefish

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Poisson de la famille des Salmonidae.  3, record 9, French, - m%C3%A9nomini%20pygm%C3%A9e

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

This term refers to many culinary preparations; fat or lean stock, or meat juices used for sauces, stews or braising.... The necessary stades are : broth, clear soup, veal stock, white and brown(thin and thick), juice from braised meat, poultry and game stock, fish stock....  1, record 10, English, - poultry%20stock

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Les fonds sont utilisés clairs ou liés. Ils sont à base de veau, de bœuf ou de volaille, voire de gibier, de légumes et d'aromates (les fonds de poisson sont habituellement appelés «fumets»).  1, record 10, French, - fond%20de%20volaille

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A rockfish(Sebastodes pinniger) found from Puget Sound to southern California that becomes two feet long, is olive gray blotched with orange shading to grayish white below, and is a common market fish.  2, record 11, English, - canary%20rockfish

Record number: 11, Textual support number: 1 OBS

The species belongs to the Scorpinidae family.  3, record 11, English, - canary%20rockfish

Record number: 11, Textual support number: 2 OBS

canary rockfish: trade name recommended by the "Comité de normalisation de la terminologie des pêches commerciales" and by Fisheries and Oceans Canada.  3, record 11, English, - canary%20rockfish

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Poisson de la famille des Scorpinidae.  2, record 11, French, - s%C3%A9baste%20canari

Record number: 11, Textual support number: 2 OBS

sébaste canari : appellation commerciale normalisée par l'OLF et le Comité de normalisation de la terminologie des pêches commerciales.  2, record 11, French, - s%C3%A9baste%20canari

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Any fish of the order Heterosomata, e.g. halibut, turbot, plaice, sole, flounder, etc.  3, record 12, English, - flatfish

Record number: 12, Textual support number: 1 OBS

Flounder: any of numerous flattened fishes constituting the order Heterosomata: flatfish.  3, record 12, English, - flatfish

Record number: 12, Textual support number: 2 OBS

Plaice: any of various American flatfishes.  3, record 12, English, - flatfish

Record number: 12, Textual support number: 3 OBS

Flounder: any of numerous similar [to Platichthys flesus, the European flounder] or related non-European flatfishes.  4, record 12, English, - flatfish

Record number: 12, Textual support number: 4 OBS

Sole: any of various flatfishes of families other than Soleidae, esp. when for table use.  3, record 12, English, - flatfish

Record number: 12, Textual support number: 5 OBS

any of about 600 species of oval-shaped, flattened fishes of the order Pleuronectiformes.... One of the most notable features of the flatfish is the location of the eyes-both on one side of the head. Another is the colouring; the eyed side of the fish(uppermost as it lies on the bottom) is pigmented by the lower, blind side is normally white.  5, record 12, English, - flatfish

Record number: 12, Textual support number: 6 OBS

The term "flounder" is also used specifically for a species, Platichthys flesus, which should be more correctly called "European flounder", and more generally for any number of flatfishes of the families Pleuronectidae and Bothidae of the order Pleuronectiformes.  6, record 12, English, - flatfish

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Tout poisson de l'ordre des Heterosomata, ex. : flétan, turbot, plie, sole, flet, etc.  2, record 12, French, - poisson%20plat

Record number: 12, Textual support number: 2 DEF

Pleuronectiforme : nom d'ordre donné aux poissons téléostéens connus sous le nom de poissons plats.  3, record 12, French, - poisson%20plat

Record number: 12, Textual support number: 1 CONT

Les Pleuronectiformes, ou Poissons plats, sont les seuls Vertébrés résolument asymétriques. Ils sont caractérisés par un corps fortement comprimé et par l'étrange structure de la tête, dans laquelle les deux yeux sont situés du même côté, le gauche ou le droit selon les espèces. La face sur laquelle se trouvent les yeux (zénithale) est pigmentée et parfois très colorée, alors que la face opposée (nadirale) tournée vers le fond de la mer, n'est pas teintée.  4, record 12, French, - poisson%20plat

Record number: 12, Textual support number: 1 OBS

Les spécialistes ne s'entendent pas sur le taxinomie exacte des poissons plats; néanmoins, ils les classent habituellement dans l'ordre des hétérosomata, aussi appelés pleuronectiformes ou pleuronectes.  5, record 12, French, - poisson%20plat

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Any of various light chilled or frozen foods made with egg white, gelatin, whipped cream, etc., combined with fruit or flavoring for desserts, or with fish, meat, etc.  2, record 13, English, - mousse

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Entremets ou dessert à base de crème ou de blanc d'œufs fouettés.  1, record 13, French, - mousse

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Plato preparado con claras de huevo que dan consistencia esponjosa a los ingredientes dulces o salados que lo componen.  1, record 13, Spanish, - mousse

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture.  3, record 14, English, - kamaboko

Record number: 14, Textual support number: 1 CONT

Since kamaboko products usually cost less than the foods they imitate, when you serve a kamaboko product, you must be sure to let customers know that it is an imitation.  2, record 14, English, - kamaboko

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

On appelle kamaboko les aliments transformés faits de pâte de chair de poisson cuite, assaisonnée, façonnée et colorée qui imitent d'autres produits de la mer. Ces produits peuvent ressembler de très près à des produits de la mer plus chers, comme les pattes de crabe, les crevettes et les pétoncles.  2, record 14, French, - kamaboko

Record number: 14, Textual support number: 1 OBS

Les variantes orthographiques : «kamoboko»; «produit kamoboko» utilisées dans certains contextes sont erronées.  3, record 14, French, - kamaboko

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

[Reduced fish stock or cooking liquid] made with fish trimmings and bones, onions, shallots, mushrooms and other flavourings boiled in water and wine(white or red, according to the intended use).  1, record 15, English, - fish%20fumet

Record number: 15, Textual support number: 1 OBS

It is used for braising or poaching fish and for making sauces to accompany a dish(normande, suprême, white wine).  1, record 15, English, - fish%20fumet

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Réalisé en cuisant des parures de poisson, ce fumet permet de braiser ou de pocher les poissons et de confectionner des sauces d'accompagnement (normande, suprême, au vin blanc).  2, record 15, French, - fumet%20de%20poisson

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

... a novel low-molecular weight form of Se [selenium] has recently been found to predominate in meats of ocean fish. Known as selenoneine, this low-molecular weight form comprises up to 95% of the total amount of Se present in red muscle and over 60% of the total Se in white muscle of blue fin tuna.  2, record 16, English, - selenoneine

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Outre la concentration plasmatique de sélénium, qui constitue le biomarqueur le plus usuel du statut à l’égard du sélénium, plusieurs autres biomarqueurs (p. ex. les sélénoprotéines et de petites molécules contenant du sélénium, notamment la sélénonéine) qui pourraient aider à mieux caractériser le statut à l’égard du sélénium ont été identifiés.  1, record 16, French, - s%C3%A9l%C3%A9non%C3%A9ine

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

The flavour should be selected to enhance or complement the food(such as suprême sauce with chicken or white wine sauce with fish) or to provide a pleasing contrast(such as béarnaise sauce with grilled beef or raisin sauce with ham).  2, record 17, English, - white%20wine%20sauce

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Aderezo que se elabora con vino blanco, ajo, cebolla, nata, harina, aceite de oliva, vinagre, sal y pimienta.  2, record 17, Spanish, - salsa%20de%20vino%20blanco

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A fish stew having five or six kinds of fish, white wine, garlic, parsley, tomatoes, saffron, pepper and bay leaf.  2, record 18, English, - bouillabaisse

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Soupe à base de poissons à chair ferme [...] et à chair tendre [...] avec tomate, ail, thym, etc., le tout arrosé d'huile d'olive et cuit dans de l'eau portée à ébullition.  2, record 18, French, - bouillabaisse

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

Sopa de pescados y crustáceos, sazonada con especias fuertes, vino y aceite, que suele servirse con rebanadas de pan.  2, record 18, Spanish, - bullabesa

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A French stew made with freshwater fish(typically eel) and red or white wine.  2, record 19, English, - matelote

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Ragoût, cuit à l'étouffée, composé de poissons d'eau douce (généralement de l'anguille) et de vin rouge ou blanc.  2, record 19, French, - matelote

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Baricite. Crystal Data : Monoclinic. Optical Properties : Translucent. Color : Colorless to pale blue, varies with iron oxidation. Streak :White to pale blue, darkening after several days. Mineral Group : Vivianite group. Occurrence : As fracture fillings in sideritic iron formation(Yukon Territory, Canada) ;as a folded ribbonlike mass in sediment from a raised beach(Marlborough Province, New Zealand).... Distribution : From the Big Fish River-Rapid Creek area, Yukon Territory, Canada. In Marlborough Province, New Zealand. Name : Honors Dr. Ljudevit Barić, former Director of the Mineralogical Museum and Professor of Mineralogy, University of Zagreb, Zagreb, Croatia.  2, record 20, English, - baricite

Record number: 20, Textual support number: 1 OBS

Chemical formula: (Mg,Fe⁺²₃(PO₄)₂·8H₂O  3, record 20, English, - baricite

Record number: 20, Textual support number: 2 OBS

barićite: The letter C has an acute accent as in Dr. Ljudevit Barić surname.  4, record 20, English, - baricite

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Minéral du système cristallin, monoclinique, du groupe de la vivianite.  3, record 20, French, - baricite

Record number: 20, Textual support number: 1 CONT

La baricite des énamines tertiaires est supérieure de 5 ordres de celle des énamines secondaires.  4, record 20, French, - baricite

Record number: 20, Textual support number: 1 OBS

Le contexte ci-haut fait partie du résumé français traduit à partir d'un article russe portant sur la géologie (base des données Pascal).  4, record 20, French, - baricite

Record number: 20, Textual support number: 2 OBS

Formule chimique : (Mg,Fe⁺²₃(PO₄)₂·8H₂O  5, record 20, French, - baricite

Record number: 20, Textual support number: 3 OBS

barićite : Accent aigu sur la lettre C, comme dans le nom de famille de Ljudevit Barić.  6, record 20, French, - baricite

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

A bird of the family Accipitridae.  3, record 21, English, - white%2Dtailed%20eagle

Record number: 21, Textual support number: 2 OBS

According to some authors, all elements of names of bird species require capital letters except for hyphenated adjectives where the second word is not capitalized, for example, Black-crowned Night Heron.  4, record 21, English, - white%2Dtailed%20eagle

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

Oiseau de la famille des Accipitridae.  2, record 21, French, - pygargue%20%C3%A0%20queue%20blanche

Record number: 21, Textual support number: 2 OBS

Selon certains auteurs, en français les noms des espèces d'oiseaux acquièrent une valeur de nom propre; tous les substantifs génériques de même que tous les qualificatifs spécifiques qui précèdent le substantif générique doivent prendre la majuscule, par exemple : Pétrel minime, Petit Butor.  3, record 21, French, - pygargue%20%C3%A0%20queue%20blanche

Record number: 21, Textual support number: 3 OBS

pygargue à queue blanche : nom français uniformisé par la Commission internationale des noms français des oiseaux.  2, record 21, French, - pygargue%20%C3%A0%20queue%20blanche

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

Slightly yellowish or white crystals, pellets, sticks or powder. Oxidizes on exposure to air. Soluble in water; slightly soluble in alcohol and ether... decomposition at 320°C... Uses :... rubber accelerators; color fixative and preservative in cured meats, meat products, fish, etc., pharmaceuticals; photographic and analytical reagent; dye manufacture; preparation of nitric oxide.  2, record 22, English, - sodium%20nitrite

Record number: 22, Textual support number: 1 OBS

Chemical formula: NaNO₂  3, record 22, English, - sodium%20nitrite

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Sel sodique de l'acide nitreux, présenté sous forme de cristaux blancs tirant parfois sur le jaune, solubles dans l'eau. Mélangé au sel de cuisine, c'est un conservateur; combiné avec certains nitrates, il aide à fixer la couleur des viandes.  2, record 22, French, - nitrite%20de%20sodium

Record number: 22, Textual support number: 1 OBS

Formule chimique : NaNO₂  3, record 22, French, - nitrite%20de%20sodium

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

A sodium salt extracted from fish and seaweed, available as a white powder with meat-like taste. A flavor enhancer.  4, record 23, English, - sodium%20inosinate

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Sel sodique tiré de poissons et d'algues marines, présenté sous forme d'une poudre blanche dont le goût rappelle la viande. Exhausteur de goût.  1, record 23, French, - inosinate%20de%20sodium

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A Japanese process in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture.  2, record 24, English, - kamaboko

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Procédé japonais consistant à transformer de la morue ou de la goberge en une pâte appelée surimi puis à la cuire à la vapeur pour finalement la mouler en bâtonnets ou en forme de fruit de mer.  2, record 24, French, - kamaboko

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

Any of various colloidal extractives of certain red algae... that are similar products both in appearance, being usu. in the form of translucent strips or flakes or a white powder, and in other physical properties(as ability to swell in cold water and to dissolve in hot water) [used] as gelling and stabilizing agents in foods(as jellies, dairy products, and canned meat and fish).  9, record 25, English, - agar

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Colloïde glucidique extrait de certaines algues marines (rhodophycées) de l'Océan indien et du Pacifique. Il se présente sous forme de poudre, de filaments ou de flocons. Gélifiant, émulsifiant.  2, record 25, French, - agar%2Dagar

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 DEF

Sustancia mucilaginosa que se obtiene del alga Gracilaria lichenoides y de otras especies de algas marinas.  4, record 25, Spanish, - agar%2Dagar

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

Made from a type of red chilli pepper said to be native to Cayenne in French Guyana, other seeds, salt and spices are often added to the powder in its commercial form. It is very pungent and thus should be used sparingly. It is used in curries, white sauces, soups, stews, with smoked fish, oysters, shrimps, whitebait and cooked cheese.  4, record 26, English, - cayenne%20pepper

Record number: 26, Textual support number: 2 OBS

Not to be confused with the spice of the same family called "Chilli" or Chili" which is a type of red pepper made from dried ground or flaked chili peppers [often called chilli powder and used in making Chili con carne].  5, record 26, English, - cayenne%20pepper

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Relever un mets d'une pointe de cayenne.  4, record 26, French, - piment%20de%20Cayenne

Record number: 26, Textual support number: 1 OBS

Cayenne : Poivre rouge, préparé à partir de piments desséchés et réduits en poudre, de saveur très piquante, utilisé comme condiment.  4, record 26, French, - piment%20de%20Cayenne

Record number: 26, Textual support number: 2 OBS

[...] l'appellation poivre rouge est à éviter.  5, record 26, French, - piment%20de%20Cayenne

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Commercialisation du poisson sur le marché américain.  1, record 27, French, - poisson%20maigre%20de%20qualit%C3%A9

Record number: 27, Textual support number: 2 OBS

Plusieurs autres traductions possibles pour «white fish», entre autres : corégone, poisson blanc, poisson à chair blanche.  1, record 27, French, - poisson%20maigre%20de%20qualit%C3%A9

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Source(s) : Pêches - avril 1995.  1, record 28, French, - esp%C3%A8ce%20d%27eau%20douce%20%C3%A0%20chair%20blanche

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

Fish in which the main reserves of fat are in the liver.  2, record 29, English, - white%20fish

Record number: 29, Textual support number: 1 OBS

not to be confused with "whitefish" (=corégone in French).  3, record 29, English, - white%20fish

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

Poisson dont les principales réserves de graisse sont dans le foie (ex. : Gadidae).  2, record 29, French, - poisson%20maigre

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

Fermented fish paste, prepared from boiled, dried white meat of cod, kneaded, mixed with soy "bean paste"(miso), sugar, mirin and starch; often sold as canned product.  1, record 30, English, - uo%2Dmiso

Record number: 30, Textual support number: 1 OBS

Also other species used, e.g. sea-bream (tai-miso), crucian carp (funa-miso), gyomiso.  1, record 30, English, - uo%2Dmiso

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Pâte de poisson fermenté, préparée avec la chair blanche du cabillaud bouillie séchée puis pétrie et mélangée avec du miso (pâte de soja), du sucre du mirin et de l'amidon; vendu souvent en conserve.  1, record 30, French, - uo%2Dmiso

Record number: 30, Textual support number: 1 OBS

D'autres espèces sont également utilisées comme le pagre (tai-miso), la carpe (funamiso), gyomiso.  1, record 30, French, - uo%2Dmiso

Record number: 30, Textual support number: 2 OBS

Produit du Japon.  2, record 30, French, - uo%2Dmiso

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

ragoût: French Cookery, a highly seasoned stew of meat or fish, with or without vegetables.  2, record 31, English, - rago%C3%BBt%20de%20pattes

Record number: 31, Textual support number: 2 OBS

Ragoût : One of the oldest known dishes, in which the simple use of meat with condiments is suggestive of the cooking of ancient Greece and Rome. The word ragoût is derived from the French word ragoûter., which means to re-awaken the taste. A white or brown spicy stew, it may be made with meat, fowl or fish, with or without vegetables. Navarin(which see) is the classic French version.  3, record 31, English, - rago%C3%BBt%20de%20pattes

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

[jarret] Partie servant à faire le ragoût de pattes québécois.  1, record 31, French, - rago%C3%BBt%20de%20pattes

Record number: 31, Textual support number: 1 OBS

recette de la cuisine québécoise.  2, record 31, French, - rago%C3%BBt%20de%20pattes

Record number: 31, Textual support number: 2 OBS

ragoût : Préparation culinaire à base de viande, de volaille, de gibier, de poisson ou de légumes (...) Le mot «ragoût» date de 1642 (...) Le verbe «ragoûter» signifiait "remettre en appétit"  3, record 31, French, - rago%C3%BBt%20de%20pattes

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Ragoût. One of the oldest known dishes, in which the simple use of meat with condiments is suggestive of the cooking of ancient Greece and Rome. The word ragoût is derived from the French word ragoûter, which means to re-awaken the taste. A white or brown spicy stew, it may be made with meat, fowl or fish, with or without vegetables. Navarin(which see) is the classic French version.  2, record 32, English, - rago%C3%BBt%20de%20boulettes

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Recette de la cuisine québécoise.  2, record 32, French, - rago%C3%BBt%20de%20boulettes

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

a white sauce made of fish stock, flavored with wine, and enriched with cream and yolks of eggs.  1, record 33, English, - Normande%20sauce

Record number: 33, Textual support number: 1 CONT

Normandy sauce ... served with fish dishes.  3, record 33, English, - Normande%20sauce

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

La sauce normande, qui accommode de nombreux poissons, est un velouté de poisson à la crème et au fumet de champignons.  2, record 33, French, - sauce%20normande

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

(alla) cacciatora :"hunter's style"; meat or fish cooked in a sauce that includes tomatoes, scallions, mushrooms, bay leaves and red or white wine  3, record 34, English, - chicken%20cacciatore

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

chasseur : Se dit d'apprêts sautés (rognons, médaillons ou escalopes, côtes de veau, mais surtout poulet), accompagnés d'une sauce aux champignons, à l'échalote, au vin blanc et à la tomate.  2, record 34, French, - poulet%20chasseur

Record 34,  Textual support,  Spanish