TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

ECAILLAGE HUITRES [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-07-17

English

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

How to shuck an oyster? This method of oyster shucking is often used by restaurants for presentation purposes. Hold the oyster cup side down, flat side up, with the hinged or narrow end in your hand. Insert the knife about 1/3 back from the wide end of the oyster. Go in using the knife and cut the muscle. Be careful to keep your fingers out of the path of the knife. Detach the muscle from the bottom shell. Carefully roll the meat over, taking care to neatly detach the muscle underneath.

French

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

Écaillage :[...] 3. Action d’ouvrir(des huîtres).

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: