|
Cod As Food
This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock, and whiting, regarded as food. Cod Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc. Other cod-like fish Haddock Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and, to a small extent, canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preserved Codfish Bodara
Preservation may refer to: Heritage and conservation * Preservation (library and archival science), activities aimed at prolonging the life of a record while making as few changes as possible * ''Preservation'' (magazine), published by the National Trust for Historic Preservation * Historic preservation, endeavor to preserve, conserve and protect buildings, objects, landscapes or other artifacts * Conservation and restoration of cultural heritage, protection and care of tangible cultural heritage Mathematics and computer science * Type preservation, property of a type system if evaluation of expressions does not cause their type to change * Case preservation, when computer storage preserves the distinction between upper and lower case * Digital preservation, endeavor to ensure that digital information of continuing value remains accessible and usable Arts and entertainment * ''Preservation'' (2018 novel), historical fiction by Jock Serong about the wreck of the ''Sydney C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Chips
Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic British meal. Often considered Britain's national dish, fish and chips is a common take-away food in the United Kingdom and numerous other countries, particularly in English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the UK. By the 1930s there were over 35,000 shops, but the trend reversed, and by 2009 there were only approximately 10,000. The British government safeguarded the supply of fish and chips during the First World War, and again in the Second World War; it was one of the few foods in the UK not subject to rationing during the wars. History The UK tradition of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced or diced pieces of meat, poultry or fish. This preparation involves smearing the inside of the pan with whole butter and adding aromatic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peat
Peat (), also known as turf (), is an accumulation of partially decayed vegetation or organic matter. It is unique to natural areas called peatlands, bogs, mires, moors, or muskegs. The peatland ecosystem covers and is the most efficient carbon sink on the planet, because peatland plants capture carbon dioxide (CO2) naturally released from the peat, maintaining an equilibrium. In natural peatlands, the "annual rate of biomass production is greater than the rate of decomposition", but it takes "thousands of years for peatlands to develop the deposits of , which is the average depth of the boreal orthernpeatlands", which store around 415 gigatonnes (Gt) of carbon (about 46 times 2019 global CO2 emissions). Globally, peat stores up to 550 Gt of carbon, 42% of all soil carbon, which exceeds the carbon stored in all other vegetation types, including the world's forests, although it covers just 3% of the land's surface. '' Sphagnum'' moss, also called peat moss, is one of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Findon, Aberdeenshire
Findon ( Gaelic: ''Fionndan'', Scots: ''Finnan'') is a fishing village eight miles south of Aberdeen, famous for originating the smoked haddock known as Finnan haddie. The Findon moor has a number of paths through it, many of which run along the cliffs. Deer can often be seen there. Nearby features include the Portlethen Moss Nature Reserve. Historical buildings in the area include Elsick House, Gillybrands and Muchalls Castle. Geography Findon is a coastal village along the North Sea in the area historically known as Kincardineshire. Somewhat to the south of Findon is the small offshore island of May Craig. History The local area was first recorded in medieval history in association with the Causey Mounth. Findon is situated somewhat east of the ancient Causey Mounth trackway, which road was constructed on high ground to make passable this only available medieval route from coastal points south from Stonehaven to Aberdeen. This ancient passage specifically conn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnan Haddie
Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Origin The origin of finnan haddie is the subject of debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen,"Before bringing this introductory letter to a close, I shall remind the Stranger of the opportunity which he now so happily enjoys, of eating, in all their perfection, the far-famed Finnan Haddocks. These, he may be informed, are prepared at a small fishing village called Finnan, or Findon, about six miles to the south; and, like Rowland's 'Incomparable Oil Macassar,' have been the subject of innumerable imitations, 'of the most deleterious tendency.'" while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. The "disput ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Grimsby Smoked Fish
Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby, England. Grimsby has long been associated with the sea fishing industry, which once gave the town much of its wealth. At its peak in the 1950s, it was the largest and busiest fishing port in the world. The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between , which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby. After processing the fish fillets vary from cream to beige in colour, with a characteristic combination of dry textured, slightly salty, and smokey flavour dependent on the type of wood used in the smoking process. Variations in wood quality, smoke time and temperature control the end flavour. The smoking process is controlled by experienced cold smokers trained in the traditional Grims ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grimsby
Grimsby or Great Grimsby is a port town and the administrative centre of North East Lincolnshire, Lincolnshire, England. Grimsby adjoins the town of Cleethorpes directly to the south-east forming a conurbation. Grimsby is north-east of Lincoln, (via the Humber Bridge) south-south-east of Hull, south-east of Scunthorpe, east of Doncaster and south-east of Leeds. Grimsby is also home to notable landmarks such as Grimsby Minster, Port of Grimsby, Cleethorpes Beach and Grimsby Fishing Heritage Museum. Grimsby was once the home port for the world's largest fishing fleet around the mid-20th century, but fishing then fell sharply. The Cod Wars denied UK access to Icelandic fishing grounds and the European Union used its Common Fisheries Policy to parcel out fishing quotas to other European countries in waters within of the UK coast. Grimsby suffered post-industrial decline like most other post-industrial towns and cities. However, food production has been on the rise in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot Smoked fish, smoking fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drying (food)
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through by using methods such as air drying, sun drying, smoking or wind drying, although today electric |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Peat")
.jpg "Click for more on -> Traditional Grimsby Smoked Fish")
