TERMIUM Plus®

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

DRY CURED HERRING [1 record]

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Filter results by subject field

Alphabetical list of terms

Record 1 1998-09-22

English

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

Herring cured with dry salt in watertight tanks for at least six days, drained of pickle for 24 hour, firmly packed in boxes and thoroughly sprinkled with dry salt.

French

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

Hareng salé avec du sel sec dans des récipients étanches pendant au moins six jours, égoutté pendant 24 heures, puis pressé dans des caisses après avoir été abondamment saupoudré de sel sec.

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

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