TERMIUM Plus®

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

CHINCHARD [3 records]

Record 1 2022-01-17

English

Subject field(s)
  • Fish
Universal entry(ies)
OBS

A fish of the family Carangidae.

OBS

scad: common name also used to refer to other species of the family Carangidae.

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
OBS

Poisson de la famille des Carangidae.

Spanish

Campo(s) temático(s)
  • Peces
Entrada(s) universal(es)
DEF

Pez de cuerpo bastante alargado y con una línea lateral bien marcada y con forma de "s". Ojos grandes. Presenta una pequeña mancha negra en el opérculo, cerca de su ángulo superior. Posee un color azul-verdoso o gris oscuro en el lomo, los flancos son más pálidos y el vientre es de color blanco o plateado. Puede llegar a medir hasta 60 cm.

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Record 2 2022-01-04

English

Subject field(s)
  • Fish
Universal entry(ies)
OBS

A fish of the family Carangidae.

French

Domaine(s)
  • Poissons
Entrée(s) universelle(s)
OBS

Poisson de la famille des Carangidae.

OBS

carangue jaune : nom vernaculaire utilisé aussi pour désigner d’autres espèces de la famille des Carangidae.

Spanish

Campo(s) temático(s)
  • Peces
Entrada(s) universal(es)
OBS

Pez de la familia Carangidae.

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Record 3 1993-02-26

English

Subject field(s)
  • Food Industries
  • Food Preservation and Canning
  • Seafood and Freshwater Food (Food Industries)
DEF

Product dried after soaking in salt water or dry salt. Whole or split fish such as sardine, anchovy, round herring, cod, mackerel, pollack, horse mackerel, saury, blanquillo, yellowtail, etc. are used.

OBS

Term "Shioboshi" is usually subjoinded by the name of the fish, e.g. Shioboshi-Aji (from horse-mackerel or mackerel scad), Shioboshi-Iwashi (from sardine and allied species), or Shiobosshi-Samma (from saury.

French

Domaine(s)
  • Industrie de l'alimentation
  • Conservation des aliments et conserverie
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Produit séché après trempage à l'eau salée ou salage à sec. Poissons(entiers ou tranchés) tels que sardine, anchois, shadine, cabillaud, maquereau, lieu, chinchard, orphie, sériode, etc. sont utilisés.

OBS

Le terme «Shioboshi» est généralement suivi du nom du poisson utilisé ex. : Shioboshi-Aji(avec le chinchard ou faux maquereau), Shioboshi-Iwashi(avec des sardines ou espèces voisines), ou Shioboshi-Samma(avec le samma).

OBS

Produit du Japon.

Spanish

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