TERMIUM Plus®

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

DRY CURE [2 records]

Record 1 2011-11-10

English

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

French

Domaine(s)
  • Pêche commerciale
  • Produits de mer et d'eau douce (Industr. alim.)
  • Industrie de l'alimentation
DEF

Saler un produit par l'addition de sel sec.

OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.

Spanish

Save record 1

Record 2 1993-02-26

English

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

Fish that have been cured by stacking split fish and dry salt in alternate layers so that the pickle which is formed can drain off freely (to be distinguished from dried salted fish); applies to both fatty and non-fatty fish. Process called dry cure or dry salt. If applied to non-fatty fish, also called kench cure.

Key term(s)
  • dry cure
  • dry salt
  • kench cure

French

Domaine(s)
  • Industrie de l'alimentation
  • Pêche commerciale
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Poisson qu'on a fait macérer en plaçant des couches alternées de poisson tranché et de sel sec de telle façon que la saumure formée puisse s'écouler (ne pas confondre avec poisson salé séché); s'applique aussi bien aux poissons gras que maigres.

Spanish

Save record 2

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