TERMIUM Plus®

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

ACEITE PESCADO [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-03-27

English

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

Fatty oil from the bodies of fishes or other aquatic animals, used as food, as drying oils in the paint and varnish industries, and for soapmaking.

OBS

The liver oils of halibut, rockfish, dogfish, and soupfin shark are outstanding sources of vitamin A. The liver oils of tuna, mackerel, swordfish, and sea bass may contain 100 times as much vitamin A and D as cod-liver oil.

OBS

Fish oils are used in the manufacture of margarine and paints.

OBS

fish oil: term officially approved by the Lexicon Project Committee (New Brunswick).

French

Domaine(s)
  • Chimie
  • Produits de mer et d'eau douce (Industr. alim.)
  • Peintures et vernis (Industries)
CONT

L'industrie et le commerce ont adopté pour les huiles de poissons, une classification empirique. On distingue : 1) Les huiles de poissons entiers; 2) Les huiles de foies; 3) Les huiles de déchets de poissons.

OBS

huile de poisson : terme uniformisé par le Comité du projet de lexiques (Nouveau-Brunswick).

Spanish

Campo(s) temático(s)
  • Química
  • Productos del mar y de agua dulce (Ind. alimentaria)
  • Pinturas y barnices (Industrias)
Save record 1

Record 2 2015-01-29

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
OBS

en papillote: This term refers to a cooking method in which the food is enclosed in parchment paper or sometimes aluminum foil prior to cooking.

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
OBS

en papillote : Méthode de cuisson selon laquelle l'aliment cuit, enveloppé dans du papier-parchemin ou du papier d'aluminium.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
OBS

papillote : Dicho de asar la carne o el pescado con manteca y aceite y envolviéndolo en un papel.

Save record 2

Record 3 2013-03-28

English

Subject field(s)
  • Culinary Techniques
  • Restaurant Menus
DEF

[Referring to] a preparation cooked and served in a wrapping of greaseproof (parchment) paper or foil.

French

Domaine(s)
  • Techniques culinaires
  • Menus (Restauration)
PHR

Cailles, côtelettes en papillote.

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
  • Menú (Restaurantes)
DEF

Dicho de asar la carne o el pescado con manteca y aceite y envolviéndolo en un papel.

Save record 3

Record 4 2013-03-22

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
DEF

A type of food that has been puréed or bound with a thick sauce, made into small shapes, breaded, and fried.

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
DEF

Mets composé d'aliments hachés et liés, panés à l'anglaise, puis frits à la grande friture.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
DEF

Porción de masa hecha con un picadillo de jamón, carne, pescado, huevo, etcétera, que, ligado con besamel, se reboza en huevo y pan rallado y se fríe en aceite abundante.

OBS

Suele tener forma redonda u ovalada.

OBS

croqueta: término utilizado generalmente en plural.

Save record 4

Record 5 2008-06-27

English

Subject field(s)
  • Regulations and Standards (Food)
  • Seafood and Freshwater Food (Food Industries)
CONT

Fish protein is used less in food applications than dietary supplements, and is primarily used for the highly bioavailable protein fractions which aid gastrointestinal and immune health.

French

Domaine(s)
  • Réglementation et normalisation (Alimentation)
  • Produits de mer et d'eau douce (Industr. alim.)
CONT

Un test de compression pour la mesure de l'aptitude à la gélification des protéines de poisson.

Spanish

Campo(s) temático(s)
  • Reglamentación y normalización (Alimentación)
  • Productos del mar y de agua dulce (Ind. alimentaria)
CONT

Concentrado de proteína de pescado [...] Este producto se prepara por extracción con disolventes del aceite o la harina de pescado, con lo cual se elimina el gusto a pescado. Se fabrica principalmente para el consumo humano [...] En general, la proteína menos digestible soluble en agua se extrae, lo que hace que el concentrado sea más digestible que la harina de pescado corriente.

Save record 5

Record 6 2003-09-17

English

Subject field(s)
  • Fatty Substances (Food)
  • Fish
  • Pharmacy
DEF

A fatty oil from the livers of various fishes (as cod, halibut, or sharks) used chiefly as a source of vitamin A and formerly also of vitamin D.

CONT

Fish liver oils ... are used in animal feeds, in pharmaceutical preparations and for fortifying foods such as margarine.

Key term(s)
  • liver oil

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Poissons
  • Pharmacie
DEF

Huile extraite de foies de poisson et utilisée pour différents usages industriels.

OBS

Certaines huiles ont une haute teneur en vitamine A et D; ex. huile de foie de morue, huile de foie de flétan.

Key term(s)
  • huile de foie

Spanish

Campo(s) temático(s)
  • Substancias grasas (Industria alimentaria)
  • Peces
  • Farmacia
DEF

Aceite procedente de la cocción del hígado de distintas especies de peces; contiene una apreciable cantidad de vitamina A.

Save record 6

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