Concept information
There is no term for this concept in this language.
PREFERRED TERM
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DEFINITION
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El pescado ahumado normalmente se prepara a partir de pescado fresco congelado o congelado rápidamente que se deseca directamente o tras la ebullición, con o sin salazón, mediante la exposición del pescado a humo de serrín recién generado.
(es)Created: 4/30/24
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Le poisson fumé est en général préparé à partir de poisson frais, surgelé ou congelé qui est séché directement ou après cuisson, avec ou sans sel, par exposition à de la fumée de sciure fraîche.
(fr)Created: 4/30/24
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Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling, with or without salting, by exposing the fish to freshly-generated sawdust smoke.
(en)Created: 4/30/24
BROADER CONCEPT
- fish products (en)
IS OBJECT OF ACTIVITY
- smoking (en)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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French
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Georgian
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Räucherfisch
Created: 2012-01-30T17:55:53Z
Last modified: 2015-03-12T18:25:49Z
skos:notation: 1327917352949
German
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Hindi
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Hungarian
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Italian
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Japanese
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Korean
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Lao
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Norwegian Bokmål
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Persian
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Polish
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Portuguese
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Romanian
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Russian
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Slovak
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Spanish
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Swahili
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Thai
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tütsülenmiş balık
Created: 2011-11-20T20:24:04Z
Last modified: 2014-07-03T18:50:48Z
skos:notation: 7115
Turkish
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füme balık
Created: 2011-11-20T20:24:04Z
Last modified: 2014-07-03T18:51:12Z
skos:notation: 1339129604780
URI
http://aims.fao.org/aos/agrovoc/c_7115
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