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Cantonese Salted Fish
Cantonese salted fish (; also known as "salted fish, Chinese style") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Guangdong. It historically earned the nickname of the "poor man's food", as its extreme saltiness is useful in adding variety to the simpler rice-based dinners. Cantonese salted fish was revealed to be on the list of Group 1 known carcinogens, but was suspected and studied for its links to cancer as early as the 1960s due to the high incidence of nasopharyngeal cancer, an extremely rare type of nose and head cancer now understood to be linked to a high consumption of this dish. History In the past, large cities like Guangzhou in southern China had large populations without access to any kind of food preservation. To overcome the rotting of room temperature meat, a number of methods became popular, such as canning and salting. The coastal Guangdong province, however, includes fish a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salted Fish
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean, West Africa, North Africa, South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada including Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of refrigeration. Method Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, ''Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scomberomorus
''Scomberomorus'' is a genus of ray-finned bony fish in the mackerel family, Scombridae. More specifically, it is a member of the tribe Scomberomorini, commonly known as the Spanish mackerels. Species ''Scomberomorus'' includes 18 species: * Serra Spanish mackerel, ''S. brasiliensis'' Collette, Russo & Zavala-Camin, 1978 * King mackerel, ''S. cavalla'' ( Cuvier, 1829) * Narrow-barred Spanish mackerel, ''S. commerson'' ( Lacépède, 1800) * Monterrey Spanish mackerel, ''S. concolor'' (Lockington, 1879) * Indo-Pacific king mackerel, ''S. guttatus'' (Bloch & Schneider, 1801) * Korean seerfish, ''S. koreanus'' (Kishinouye, 1915) * Streaked seerfish, ''S. lineolatus'' (Cuvier, 1829) * Atlantic Spanish mackerel, ''S. maculatus'' (Couch, 1832) * Papuan seerfish, ''S. multiradiatus'' Munro, 1964 * Australian spotted mackerel, ''S. munroi'' Collette & Russo, 1980 * Japanese Spanish mackerel, ''S. niphonius'' (Cuvier, 1832) * Kanadi kingfish, ''S. plurilineatus'' Fourmanoir, 1966 * Que ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bahaba Taipingensis
The Chinese bahaba (''Bahaba taipingensis''), also known as the giant yellow croaker,Moore, M. (21 August 2012)The Telegraph. Retrieved 18 May 2019. is a critically endangered species of marine and brackish water fish in the family Sciaenidae. It is a large fish, reaching lengths up to and weights of . It is found on the coast of China, from the Yangtze River estuary southwards to the Pearl River estuary, including the waters of Hong Kong and Macau. Its natural habitats are shallow seas, subtidal aquatic beds, rocky shores, and estuarine waters. Distribution The Chinese bahaba is known only from the parts of China from the Yangtze River southwards to Hong Kong. It enters estuaries to spawn and in the past it was seasonally numerous in this habitat. This includes the estuaries of the Yangtze River, the Min River and the Pearl River and around the coast of Zhoushan Island. Behaviour The Chinese bahaba is a bentopelagic fish that feeds mostly on crustaceans such as shrimps an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pseudosciaena Crocea
''Larimichthys crocea'', commonly called the large yellow croaker, yellow croaker or croceine croaker, is a species of saltwater fish in the family Sciaenidae, native to the marginal seas of East Asia from western Japan and Korea to the Yellow Sea, East China Sea, Taiwan Strait and northern South China Sea. It generally thrives in temperate coastal waters and often also in brackish estuaries, and is found on muddy-sandy bottoms. Males can reach , but a common size is . Once an abundant commercial fish off East and South China, Taiwan, South Korea and Japan, its population collapsed in the 1970s due to overfishing. Fishing boats landed 56,000 tonnes of ''Larimichthys crocea'' in 2008, and 91,000 tonnes in 2013. The species is now aquafarmed in China, and production has grown to 105,000 tonnes by 2013. Farms have experienced outbreaks of ''Nocardia seriolae'' infections. ''L. crocea'' is an important enough commercial species to have its genome mapped in 2014. On 6 January 2015 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ilisha Elongata
The elongate ilisha (the FAO name) (''Ilisha elongata''), also known as the Chinese herring or slender shad (although not a true herring or shad The Alosinae, or the shads,Alosinae longfin herring native to the coastal waters and estuaries of North Indian Ocean and Northwest Pacific. It is a relatively large species, up to in total length. It is an important fishery species. Life history In the northern part of its range, ''Ilisha elongata'' matures at age of 2 years and has ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eleutheronema Tetradactylum
''Eleutheronema tetradactylum'', the fourfinger threadfin, is a species of marine ray-finned fish, a threadfin from the family Polynemidae which occurs in the Indian and western Pacific Ocean. Description ''Eleutheronema tetradactylum'' has two dorsal fins; the first has 9 spines and the second has 13–15 soft rays, with 13 being the mean. The anal fin has 3 spines and 14–19 soft rays. The pectoral fins have 16–18 rays, and there are 4 pectoral filaments. The upper sides of the head and body have a slight darkish silver tinge, lighting in the lower flanks. Both dorsal fins show a blackish anterior margin, with the remaining parts of the fins translucent and slightly dusky. The membranes of the pectoral fins are vivid yellow in smaller individuals, but in larger fish this becomes duskier. The pectoral filaments are white. The pelvic fins are white with a yellow front edge, while the caudal fin is blackish with a yellowish base. This species can attain a maximum total length ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
