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Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. An archa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plastic Container
Plastic containers are containers made exclusively or partially of plastic. Plastic containers are ubiquitous either as single-use or reuseable/durable plastic cups, plastic bottles, plastic bags, foam food containers, Tupperware, plastic tubes, clamshells, cosmetic containers, up to intermediate bulk containers and various types of containers made of corrugated plastic. The entire packaging industry heavily depends on plastic containers or containers with some plastic content (e.g. plastic coating or when made of composite material), besides paperboard and other materials. Food storage nowadays relies mainly on plastic food storage containers. A basic but important distinction is between single-use / disposable and multi-use / durable containers. The former makes up a notable portion of the global plastic waste (e.g. toothpaste tubs, food delivery foam containers, most plastic bottles, etc.). Because of the multitude of container applications, the types of plastic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burong Isda
''Burong isda'' (literally "fermented fish") is a Philippine_cuisine, Filipino dish consisting of cooked rice and raw fish fillet, filleted fermented fish, fish fermentation (food), fermented with salt and ''angkak'' (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the province of Pampanga. ''Angkak'' may also be omitted, especially in western central Luzon, resulting in a white-colored version. ''Burong isda'' variants are usually named after the fish they were made with; e.g. ''burong bangus'' for ''burong isda'' made with ''bangus'' (milkfish). Shrimp versions of the dish are known as ''burong hipon'' or ''balao-balao''. ''Burong isda'' is very similar to other fermented fish and rice dishes of Asia, including ''narezushi'' of Japanese cuisine and ''pla ra'' of Thai cuisine. All of these dishes rely on lactic acid fermentation to preserve the food. See also *Binagoongan *Daing *Kinilaw *Tapai *Burong mangga *Atchara External links * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mugil Cephalus
The flathead grey mullet (''Mugil cephalus'') is an important food fish species in the mullet family Mugilidae. It is found in coastal temperate, tropical and subtropical waters worldwide. Its length is typically . It is known with numerous English names, including the flathead mullet, striped mullet (US, American Fisheries Society name), black mullet, bully mullet, common mullet, grey mullet, sea mullet and mullet, among others. The flathead grey mullet is a mainly diurnal coastal species that often enters estuaries and rivers. It usually schools over sand or mud bottoms, feeding on zooplankton, dead plant matter, microalgae and detritus. The adult fish normally feed on algae in fresh water. The species is euryhaline, meaning that the fish can acclimate to different levels of salinity.Minckley, W.L. 1973. Fishes of Arizona. Arizona Game and Fish Department, Phoenix. pp. 257–258. Description The back of the fish is olive-green, sides are silvery and shade to white towards t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mauritania
Mauritania, officially the Islamic Republic of Mauritania, is a sovereign country in Maghreb, Northwest Africa. It is bordered by the Atlantic Ocean to the west, Western Sahara to Mauritania–Western Sahara border, the north and northwest, Algeria to Algeria–Mauritania border, the northeast, Mali to Mali–Mauritania border, the east and southeast, and Senegal to Mauritania–Senegal border, the southwest. By land area Mauritania is the 11th-largest country in Africa and 28th-largest in the world; 90% of its territory is in the Sahara. Most of its population of some 4.3 million lives in the temperate south of the country; roughly a third of the population is concentrated in the capital and largest city, Nouakchott, on the Atlantic coast. The country's name derives from Mauretania, the Latin name for a region in the ancient Maghreb. It extended from central present-day Algeria to the Atlantic. Berbers occupied what is now Mauritania by the beginning of the third centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean
The Mediterranean Sea ( ) is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean basin and almost completely enclosed by land: on the east by the Levant in West Asia, on the north by Anatolia in West Asia and Southern Europe, on the south by North Africa, and on the west almost by the Morocco–Spain border. The Mediterranean Sea covers an area of about , representing 0.7% of the global ocean surface, but its connection to the Atlantic via the Strait of Gibraltar—the narrow strait that connects the Atlantic Ocean to the Mediterranean Sea and separates the Iberian Peninsula in Europe from Morocco in Africa—is only wide. Geological evidence indicates that around 5.9 million years ago, the Mediterranean was cut off from the Atlantic and was partly or completely desiccated over a period of some 600,000 years during the Messinian salinity crisis before being refilled by the Zanclean flood about 5.3 million years ago. The sea was an important rout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottarga
Bottarga is salted, cured fish roe pouch, typically of the Mugil cephalus, grey mullet or the Atlantic bluefin tuna, bluefin tuna (). The best-known version is produced around the Mediterranean cuisine, Mediterranean; similar foods are the Japanese cuisine, Japanese and Taiwanese cuisine, Taiwanese , which is softer, and Korean cuisine, Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy. Names and etymology The English name, ''bottarga'', was borrowed from Italian.; 1st edition The Italian form is thought to have been introduced from the Arabic language, Arabic (), plural form (), itself from Medieval Greek, Byzantine Greek (), a combination of the words ('egg') and ('pickled'). The Italian form can be dated to , as the Greek form of the word, when transliterated into Latin as , occurs in Bartolomeo Platina's (), the earliest printed cookbook. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bekasang
Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago. The main component of this food is the stomach of fish that is fermented just like shrimp paste.Lee CH, Steinkraus KH, Reilly PJA. 1993. ''Fish Fermentation Technology''. Tokyo: United Nations University. One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili Bird's eye chili or Thai chili ( owing to its shape) is a chili pepper variety (botany), variety from the species ''Capsicum annuum'' that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It m .... See also * Dayok, a similar Filipino preparation * Shiokara, a similar Japanese preparation References Indonesian cuisine Fermented foods Fermented fish {{Indonesia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monascus Purpureus
''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; zh, s= 红 曲 霉, t=紅麴黴, p=hóng qū méi, lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mold, corn silage mold, maize silage mold, and rice kernel discoloration. Taxonomy and morphology The sexual state of ''M. purpureus'' is a cleistothecium with a two-layered wall, enclosing round, evanescent eight-spored asci, lifted above the substrate on a multi-hyphal stalk. Ascospores can be heat-resistant. The asexual state forms chains of hyaline, or brownish, chlamydospore-like cells. Physiology and metabolites During growth, ''Monascus'' spp. breaks down starch substrate into several metabolites, including pigments produced as secondary metabolites. The structure of pigments depends on the type of substrate and other specific factors during culture, such as acidity or basicity ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Yeast Rice
Red yeast rice or red rice ''koji'' is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold '' Monascus purpureus''. Red yeast rice is what is referred to as a '' kōji'' in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional Chinese medicine, possibly during the Tang dynasty around AD 800. Red yeast rice is described in the Chinese pharmacopoeia '' Ben Cao Gang Mu'' by Li Shizhen. A modern-era use as a dietary supplement developed in the late 1970s after researchers were isolating lovastatin from ''Aspergillus'' and monacolins from '' Monascus'', the latter being the same fungus used to make red yeast rice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Condiments
The generic term for condiments in the Filipino cuisine is ''sawsawan'' (Philippine Spanish: ''sarsa''). Unlike sauces in other Southeast Asian regions, most ''sawsawan'' are not prepared beforehand, but are assembled on the table according to the preferences of the diner. Description In the Philippines, the common condiments aside from salt and pepper are vinegar, soy sauce, calamansi, and '' patis''. The combination and different regional variations of these simple sauces make up the various common dipping sauces in the region. The most common type of ''sawsawan'' is the '' toyomansi'' (or ''toyo't kalamansi''), which is a mixture of soy sauce, calamansi, and native Siling labuyo. It can also be seasoned with vinegar and '' patis'' (fish sauce). This sauce is typically served with roasted meat dishes. A similar dipping sauce used for grilled meats like '' inihaw'' is ''toyo, suka, at sili'' (literally "soy sauce, vinegar, and chili"). It is made of soy sauce, vinegar, and ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
