TERMIUM Plus®

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

SAUCE POISSON FERMENTE [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-01-23

English

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

An interesting fermented fish product called kusaya comes from the island of Izu. Mackerel and similar fish are soaked in a brine or “kusaya gravy” that is used over and over again because salt was a rare material. After soaking, the fish is dried.

French

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

Il y a trois sortes de produits de poisson fermenté : 1. la chair du poisson est transformée en sauce liquide : sauces de poisson; 2. le poisson est transformé en pâte : pâtes de poisson; 3. le poisson, entier ou en morceaux, garde à peu près sa forme primitive.

Spanish

Save record 1

Record 2 2004-08-25

English

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

A Southeast Asian staple, made by fermenting small, whole fish in brine, drawing off the liquid, and steeping that in the sunlight before it is bottled.

OBS

In Vietnam, it is called nuoc mam, in Thailand, nam pla, and in the Philippines, patis. It has a very pungent, salty taste, and is an essential ingredient in many dishes in these and neighboring countries.

French

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

Liquide obtenu par la fermentation des poissons sous l’action de leurs propres enzymes (ex. sucs gastriques) et certains micro-organismes en présence de sel.

OBS

Sauce très populaire dans la cuisine du Sud-Est asiatique, obtenue à partir de la fermentation de poissons salés, en général des anchois ou des maquereaux. Très salée et riche en protéines, elle ajoute une délicate et riche saveur aux plats de viandes, de poissons et de légumes.

Spanish

Campo(s) temático(s)
  • Productos del mar y de agua dulce (Ind. alimentaria)
Save record 2

Record 3 1999-02-09

English

Subject field(s)
  • Food Industries
OBS

Extremely pungent sauce made by fermenting fish in a brine solution for several days in the sun. The resulting liquid was combined with various other flavorings such as oil, pepper, wine and spices.

French

Domaine(s)
  • Industrie de l'alimentation
OBS

Sauce de poisson fermenté.

Spanish

Save record 3

Record 4 1993-02-26

English

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

Fermented fish sauce produced by pickling sandfish with salt and malted rice.

OBS

Similar products Ikanogo-Shoyu (from sand lance), Ika-Shoy (from sardine) Kaki-Shoyu (from oyster) etc.

French

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

Sauce de poisson fermenté à base de Trichodontidae(voir=Sandfish) salés à sec, avec du riz malté.

OBS

Produits semblables : Ikanago-Shoyu (à base de lançons), Ika-Shoyu (à base de sardine), Kaki-Shoyu (à base d’huîtres) etc.

OBS

Produit du Japon.

Spanish

Save record 4

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