TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
POISSON SALE SAUMURE [2 records]
Record 1 - internal organization data 2012-02-06
Record 1, English
Record 1, Subject field(s)
- Seafood and Freshwater Food (Food Industries)
- Food Preservation and Canning
Record 1, Main entry term, English
- wet salted fish
1, record 1, English, wet%20salted%20fish
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
The term "wet salted fish" can only be used for fish fully saturated with salt. 2, record 1, English, - wet%20salted%20fish
Record number: 1, Textual support number: 2 OBS
Wet salting (pickling) is the process whereby fish is mixed with suitable food grade salt and stored in watertight containers under the resultant brine (pickle) which forms by solution of salt in the water extracted from the fish tissue. Brine may be added to the container. The fish is subsequently removed from the container and stacked so that the brine drains away. 2, record 1, English, - wet%20salted%20fish
Record 1, French
Record 1, Domaine(s)
- Produits de mer et d'eau douce (Industr. alim.)
- Conservation des aliments et conserverie
Record 1, Main entry term, French
- poisson salé en saumure
1, record 1, French, poisson%20sal%C3%A9%20en%20saumure
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- poisson en saumure 2, record 1, French, poisson%20en%20saumure
correct, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
L'expression «poisson salé en saumure» ne peut être utilisée que pour le poisson totalement saturé de sel. 3, record 1, French, - poisson%20sal%C3%A9%20en%20saumure
Record number: 1, Textual support number: 2 OBS
Salage en saumure : Le poisson est mélangé à du sel de qualité alimentaire approprié et conservé dans des récipients étanches dans la saumure qui en résulte suite à la dissolution du sel dans l'eau extraite des tissus du poisson. De la saumure peut être ajoutée dans les récipients. Le poisson est ensuite retiré du récipient et mis en pile pour permettre à la saumure de s'écouler. 3, record 1, French, - poisson%20sal%C3%A9%20en%20saumure
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos del mar y de agua dulce (Ind. alimentaria)
- Conservación de los alimentos y elaboración de conservas
Record 1, Main entry term, Spanish
- pescado salado en húmedo
1, record 1, Spanish, pescado%20salado%20en%20h%C3%BAmedo
masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- pescado salado en salmuera 1, record 1, Spanish, pescado%20salado%20en%20salmuera
masculine noun
Record 1, Textual support, Spanish
Record 2 - internal organization data 1997-02-28
Record 2, English
Record 2, Subject field(s)
- Canadian General Standards Board (CGSB) Standards
Record 2, Main entry term, English
- Preserved Fish (Salted, Dried, Smoked or Pickled)
1, record 2, English, Preserved%20Fish%20%28Salted%2C%20Dried%2C%20Smoked%20or%20Pickled%29
correct, Canada
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Standard number: 32.142M, 1991 1, record 2, English, - Preserved%20Fish%20%28Salted%2C%20Dried%2C%20Smoked%20or%20Pickled%29
Record 2, French
Record 2, Domaine(s)
- Normes de l'Office des normes générales du Canada (ONGC)
Record 2, Main entry term, French
- Poisson salé, séché, fumé ou saumuré
1, record 2, French, Poisson%20sal%C3%A9%2C%20s%C3%A9ch%C3%A9%2C%20fum%C3%A9%20ou%20saumur%C3%A9
correct, Canada
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Numéro de norme : 32.142M, 1991 1, record 2, French, - Poisson%20sal%C3%A9%2C%20s%C3%A9ch%C3%A9%2C%20fum%C3%A9%20ou%20saumur%C3%A9
Record 2, Spanish
Record 2, Textual support, Spanish
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