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Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

... fish which has recently been salted and is still moist.  6, fiche 1, Anglais, - green%20fish

Record number: 1, Textual support number: 1 CONT

The processes used for salting cod are generally the same in most areas and time periods, with some local variations. The colonial New England cod fishery is typical. Cod was either "dry cured" or "green cured. "For a dry cure, fish were usually cleaned, split, salted, and then stored aboard ship after each haul so they would not deteriorate at sea. Once the the ship returned to shore, the fish would be repacked, resalted, and eventually sun dried into tough, durable slabs that could be stacked and stored like wood. Dry curing was used when fishers traveled long distances to fishing grounds. In contrast, green curing, in which the fish were cleaned, salted, and dried on land rather than at sea, was used on shorter trips to nearby fishing grounds.... Because it was a faster process, green curing did not wring as much water out of the fish as dry curing. Green-cured fish therefore was considered to be of lower quality and did not last as long.  3, fiche 1, Anglais, - green%20fish

Fiche 1,  Justifications,  Français

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 DEF

Se dit d'un poisson fortement salé qui a été égoutté mais non séché.  2, fiche 2, Français, - sal%C3%A9%20en%20vert

Record number: 2, Textual support number: 1 OBS

salé vert; salé en vert: termes normalisés par le Comité de normalisation de la terminologie des pêches commerciales.  3, fiche 2, Français, - sal%C3%A9%20en%20vert

Fiche 2,  Justifications,  Espagnol

Record number: 2, Textual support number: 1 DEF

[Dícese del] pescado que ha sido desangrado, decapitado, eviscerado, tronchado y deshuesado[,] lavado con agua de mar limpia y salado de forma que se obtenga un equilibrio, en la carne del pescado, entre la sal y el agua, debiendo ser el contenido mínimo en sal del 12 por 100 aproximadamente.  1, fiche 2, Espagnol, - salado%20en%20verde

Fiche 3,  Justifications,  Anglais

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 DEF

Morue fortement salée, égouttée, mais non séchée.  2, fiche 3, Français, - morue%20verte

Record number: 3, Textual support number: 1 OBS

Terme(s) normalisé(s) par le Comité de normalisation de la terminologie des pêches commerciales.  3, fiche 3, Français, - morue%20verte

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 DEF

The skin of a young or immature bovine animal not exceeding a certain weight. This weight is : in Denmark 12 kilos, salted weight; in France about 14 kilos, salted weight... in UK 16 kg, green weight(the skin of immature milk-fed animals over 7 kilos green weight is often termed "veal") ;in USA about 7 kilos salted weight.  1, fiche 4, Anglais, - calf

Fiche 4,  Justifications,  Français

Record number: 4, Textual support number: 1 DEF

Peau brute provenant de la dépouille d'un bovin jeune ou non parvenu à l'âge adulte, n'excédant pas un certain poids. Ce poids limite est : [...] aux États-Unis, environ 7 kilos poids salé; en France, environ 14 kilos poids salé [...].  2, fiche 4, Français, - veau

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

Record number: 5, Textual support number: 1 CONT

Hides and skins are preserved and sold in one of three types of cure :green salted, or wet salted; dry; and dry salted, a combination of salting and drying.  1, fiche 5, Anglais, - green%20salted%20hide

Fiche 5,  Justifications,  Français

Record number: 5, Textual support number: 1 CONT

La présente norme concerne les peaux d'ovins fraîches, sèches écrues, salées vertes ou salées sèches.  1, fiche 5, Français, - peau%20sal%C3%A9e%20verte

Fiche 5,  Justifications,  Espagnol