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Glossary entry

French term or phrase:

coeur de cabillaud

English translation:

cod loin

Added to glossary by Yana Dovgopol
Aug 2, 2018 09:27
5 yrs ago
4 viewers *
French term

coeur de cabillaud

French to English Other Cooking / Culinary Part of a recipe
pour cette recette on a besoin d'un coeur de cabillaud...On va confire les coeurs de cabillaud donc c'est une dizaine de minutes à 70° et il ne faut surtout pas que le coeur de cabillaud soit trop cuit
Proposed translations (English)
4 +2 Centre-cut cod fillet
Change log

Aug 2, 2018 14:04: David Hayes changed "Level" from "PRO" to "Non-PRO"

Aug 2, 2018 16:55: B D Finch changed "Level" from "Non-PRO" to "PRO"

Aug 5, 2018 09:03: Yana Dovgopol changed "Edited KOG entry" from "<a href="/profile/67047">Carla Selyer's</a> old entry - "coeur de cabillaud"" to ""cod loin (https://www.greatbritishchefs.com/how-to-cook/how-to-cook-cod-loin)""

Votes to reclassify question as PRO/non-PRO:

PRO (4): philgoddard, Tony M, Mark Nathan, B D Finch

Non-PRO (3): mchd, Lara Barnett, David Hayes

When entering new questions, KudoZ askers are given an opportunity* to classify the difficulty of their questions as 'easy' or 'pro'. If you feel a question marked 'easy' should actually be marked 'pro', and if you have earned more than 20 KudoZ points, you can click the "Vote PRO" button to recommend that change.

How to tell the difference between "easy" and "pro" questions:

An easy question is one that any bilingual person would be able to answer correctly. (Or in the case of monolingual questions, an easy question is one that any native speaker of the language would be able to answer correctly.)

A pro question is anything else... in other words, any question that requires knowledge or skills that are specialized (even slightly).

Another way to think of the difficulty levels is this: an easy question is one that deals with everyday conversation. A pro question is anything else.

When deciding between easy and pro, err on the side of pro. Most questions will be pro.

* Note: non-member askers are not given the option of entering 'pro' questions; the only way for their questions to be classified as 'pro' is for a ProZ.com member or members to re-classify it.

Discussion

Tony M Aug 3, 2018:
@ Asker Your glossary entry is now misleading: 'cod loin' or 'loin of cod' is speciifcally called 'dos de cabillaud' in FR — we do not have an links that confirm any connection between 'dos' and 'cœur'. I'm sure that 'cœur' is indeed a subset of 'dos' (just as we have cœur de rumstek' etc.), but it is misleading and technically inaccurate to imply that they are exactly the same thing, which they are NOT!
Carla Selyer (asker) Aug 3, 2018:
Thank you for all the comments. Thank you for all the comments. Please be assured that I am aware of the existence of the question on 'coeur de saumon', but I believed that the context was different and the previous question did not have much context, anyway. From previous research, it appeared that people do eat cod hearts. Nonetheless, I have extensively researched and found the appropriate English and French references and take it as being a 'cod loin' which is often cooked in a confit, too. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-co... Thanks again for your valuable input.
Odette Grille (X) Aug 3, 2018:
Picture I agree with you that in this case, it is probably center-cut filet, but for the fun of it, here is a link to a dissected cod where you can see the heart :
https://essentialbygonehousewifery.wordpress.com/2013/07/18/...
We eat many things as small as this.
David Hayes Aug 3, 2018:
It seems unlikely that 'heart' is meant literally here. How big is a cod's heart, and would it survive being cooked at 70° for 10 minutes?
Odette Grille (X) Aug 3, 2018:
@ David A previously answered question may have been wrong, or insufficient. As I mention, it seems Fishermen in Island did eat the heart.
David Hayes Aug 3, 2018:
My point is simply that, on the contrary, the level of difficulty does change over time. What required specialist input 11 years ago is now easier because someone has been kind enough to provide the answer. It depends on your definition of looking something up in a dictionary. If that means flicking through your pocket-sized paper dictionary, then, no, you will never find the answer to this. If 'looking in a dictionary' includes checking the proz glossary (which takes just a few minutes) then what was once difficult has now become much easier.
Mark Nathan Aug 3, 2018:
@ David That's hilarious, I see that both Tony and I are among the "agrees" 11 years ago! But anyway, isn't Tony's point that no matter how many times a question is asked its pro/non pro status does not change. This is determined by the nature of the question. You cannot simply look up the answer to this question in the dictionary. The simple fact that is has generated so much discussion surely indicates that the answer is not obvious. The Kudoz rules say, "When deciding between easy and pro, err on the side of pro. Most questions will be pro."
David Hayes Aug 3, 2018:
Tony, I disagree. The glossary is there is build up a body of knowledge that makes future queries much easier to answer. In many cases, even a whiff of a previously asked question has people screaming at the asker to check the glossary. In this case, I wonder if anyone else realized that a virtually similar question had already been answered quite a long time ago now (surprising really, given that some of the same people contributed to that answer too). I also find your use of the verb 'punish' to be curious here. Voting non-pro is not (at least, not for me) a sanction.
Tony M Aug 2, 2018:
@ David That really isn't a valid criterion for evaluating this question, which must be done in isolation on its own merits.
Your way of thinking is exactly what we try to avoid: using a non-pro vote to punish an Asker's decision to post on the basis they ought to have researched it properly first — that's a whole different issue, and it's important not to confuse the two!
David Hayes Aug 2, 2018:
I do not believe this particular question is Pro for the simple reason that a virtually identical question was answered back in 2007:
https://www.proz.com/kudoz/french_to_english/cooking_culinar...
As the same old people never tire of reminding us, it is always worth checking the term search before posting a question.
Odette Grille (X) Aug 2, 2018:
To Philgoddard For some reason I do not get the option to vote it pro but only non-pro, so I did not vote.
I believe it is because, being retired, I do not pay my member fee any more...
Carla Selyer (asker) Aug 2, 2018:
Another reference in French with pictures https://market.carrefour.eu/fr/recette/coeur-de-cabillaud-ro...
Carla Selyer (asker) Aug 2, 2018:
This is a reference I had found before posting it. https://forum.wordreference.com/threads/coeur-de-cabillaud.1...
Tony M Aug 2, 2018:
I agree with Phil and Odette this is a 'Pro' question that only someone with the right specialist technical knowledge could answer, not just "any normally bilingual person"
It's interesting to note that all those who voted it 'non-pro' have not themselves seen fit to share this 'everyday' knowledge with us or contribute in any other way to the discussion!
philgoddard Aug 2, 2018:
Odette If you vote it pro, it just needs one more vote :-)
Odette Grille (X) Aug 2, 2018:
I agree Pro it is
philgoddard Aug 2, 2018:
This is definitely a pro question.
Odette Grille (X) Aug 2, 2018:
Le coeur Il semblerait qu'il puisse s'agir du cœur :
Si l’huile de foie de morue rappelle sans doute de mauvais souvenirs aux plus âgés d’entre nous, les foies de morue fumés, vendus en conserve dans la plupart des supermarchés, font un apéritif subtil,
simplement tartinés sur du pain grillé avec du poivre et de la fleur de sel. Mais tout est bon dans la morue. On en mange également les tripes, la langue, les joues et même le coeur pour certains pêcheurs islandais!
http://lacuisineaquatremains.blogs.lalibre.be/archive/2013/1...

Proposed translations

+2
1 hr
Selected

Centre-cut cod fillet

Filets de coeur de cabillaud.

Or center-cut for US English.

"Cod loin" is also used.

--------------------------------------------------
Note added at 3 hrs (2018-08-02 12:44:47 GMT)
--------------------------------------------------

https://market.carrefour.eu/fr/recette/coeur-de-cabillaud-ro...

--------------------------------------------------
Note added at 3 hrs (2018-08-02 12:47:17 GMT)
--------------------------------------------------

I guess "cod steak" would be another option, but preceded by "centre-cut" to ensure the idea of "coeur" was translated.



--------------------------------------------------
Note added at 3 hrs (2018-08-02 12:58:25 GMT)
--------------------------------------------------

Here is a chef preparing a "loin" :
https://www.greatbritishchefs.com/how-to-cook/how-to-skin-a-...

--------------------------------------------------
Note added at 6 hrs (2018-08-02 15:32:22 GMT)
--------------------------------------------------

Yes, I suppose Tony is right, better to avoid "steak" as it could be taken to mean a darne.
Reference:

https://www.nytimes.com/1996/06/30/nyregion/cod-when-roasted-is-moist-and-tasty.html

Note from asker:
Thanks.
Peer comment(s):
agree Tony M : Though 'cod loin' is really 'dos de cabillaud' — I think this 'cœur' must be a subset of that? / 'steak' is not a good idea, really, as it tends to connote 'darne'.
14 mins
Yes, depending on the size of the loin, you might get two or three "coeurs". Or perhaps only one, given that cod are apparently getting smaller, as they get overfished. // Perhaps, I just don't really like "loin of cod".
neutral philgoddard : I think you need French references - your English one doesn't prove that this is the right answer.
1 hr
See note
agree B D Finch
6 hrs
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thank you so much."
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