TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
NOBBING [1 record]
Record 1 - internal organization data 2017-07-20
Record 1, English
Record 1, Subject field(s)
- Seafood and Freshwater Food (Food Industries)
Record 1, Main entry term, English
- nobbing
1, record 1, English, nobbing
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
[The] process of removing the head and gut from fatty fish, such as herring, in one operation by partially severing the head and pulling the head away together with the attached gut; the roe or milt is left in. 2, record 1, English, - nobbing
Record 1, French
Record 1, Domaine(s)
- Produits de mer et d'eau douce (Industr. alim.)
Record 1, Main entry term, French
- étêtage et éviscération
1, record 1, French, %C3%A9t%C3%AAtage%20et%20%C3%A9visc%C3%A9ration
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Procédé qui consiste à enlever la tête et les viscères d'un poisson gras, comme le hareng, en une seule opération en sectionnant partiellement la tête et en tirant les branchies auxquelles les viscères restent attachés; on laisse dans le poisson les œufs ou la laitance. 1, record 1, French, - %C3%A9t%C3%AAtage%20et%20%C3%A9visc%C3%A9ration
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Productos del mar y de agua dulce (Ind. alimentaria)
Record 1, Main entry term, Spanish
- descabezado y eviscerado
1, record 1, Spanish, descabezado%20y%20eviscerado
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Proceso en el que se extraen la cabeza y las vísceras del pescado, ya sea de forma manual o mecánica. 2, record 1, Spanish, - descabezado%20y%20eviscerado
Record number: 1, Textual support number: 1 CONT
Descabezado y eviscerado: Esta etapa puede hacerse de manera manual o mecánica. La remoción de cabeza y vísceras ayuda a la conservación del producto, pues es aquí donde se encuentra la mayor parte de las bacterias y enzimas que aceleran la descomposición del mismo. 3, record 1, Spanish, - descabezado%20y%20eviscerado
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