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Fishing In Portugal
Fishing is a major economic activity in Portugal. The country has a long tradition in the sector, and is among the countries in the world with the highest fish consumption per capita. PESSOA, M.F.; MENDES, B.; OLIVEIRA, J.SCULTURAS MARINHAS EM PORTUGAL "O consumo médio anual em produtos do mar pela população portuguesa, estima-se em cerca de 58,5 kg/ por habitante sendo, por isso, o maior consumidor em produtos marinhos da Europa e um dos quatro países a nível mundial com uma dieta à base de produtos do mar." Roman ruins of fish processing facilities were found across the Portuguese coast. Fish has been an important staple for the entire Portuguese population, at least since the Portuguese Age of Discovery. The Portuguese fishing sector is divided into various subsectors, which in turn are divided between industrial fishing and artisanal fishing. According to trade union sources, over 50% of fishing workers work in the artisanal area. There are a variety of trade unions and em ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek (), a food named by Aristophanes, Sophocles, and Aeschylus. Garos may have been a type of fish, or a fish sauce similar to garum. Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molluscs
Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,000 extant taxon, extant species of molluscs are recognized. The number of fossil species is estimated between 60,000 and 100,000 additional species. The proportion of undescribed species is very high. Many taxa remain poorly studied. Molluscs are the largest marine biology, marine phylum, comprising about 23% of all the named marine organisms. Numerous molluscs also live in freshwater mollusc, freshwater and Terrestrial molluscs, terrestrial habitats. They are highly diverse, not just in size and anatomical structure, but also in behaviour and habitat. The phylum is typically divided into 7 or 8 Taxonomy (biology), taxonomic class (biology), classes, of which two are entirely extinct. Cephalopod molluscs, such as squid, cuttlefish, and octopuses, are among the most neurobiology, neurologically advanced of all inve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atlantic Horse Mackerel
The Atlantic horse mackerel (''Trachurus trachurus''), also known as the European horse mackerel or common scad, is a species of jack mackerel in the family Carangidae, the jacks, pompanos and trevallies. It is found in the eastern Atlantic Ocean off Europe and Africa and into the south-eastern Indian Ocean. It is an important species in commercial fisheries and is listed as a Vulnerable species on The IUCN Red List of Threatened Species. Description The Atlantic horse mackerel has quite a slender, quite compressed body with a large head in which the rear of the upper jaw reaches the front of the eye and the lower jaw projects beyond the upper jaw. The eye has a well developed adipose eyelid. It has two dorsal fins, the first is tall and has seven thin spines, with the final spine being much shorter than the others. The second dorsal fin is separated from the first by a narrow gap and is considerably longer than the first with 29-33 soft rays. The anal fin is about as long as the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel species typically have deeply forked tails and vertical 'tiger-like' stripes on their backs with an Iridescence, iridescent green-blue quality. Many are restricted in their distribution ranges and live in separate populations or Fish stocks, fish stocks based on geography. Some stocks Fish migration, migrate in large Shoaling and schooling, schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans. Smaller mackerel are forage fish for lar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardine
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a loanword ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishing Harbour Setubal 2
Fishing is the activity of trying to catch fish. Fish are often caught as wildlife from the natural environment, but may also be caught from fish stocking, stocked bodies of water such as fish pond, ponds, canals, park wetlands and reservoirs. Fishing techniques include gathering seafood by hand, hand-gathering, spearfishing, spearing, fish net, netting, angling, bowfishing, shooting and fish trap, trapping, as well as destructive fishing practices, more destructive and often illegal fishing, illegal techniques such as electrofishing, electrocution, blast fishing, blasting and cyanide fishing, poisoning. The term fishing broadly includes catching aquatic animals other than fish, such as crustaceans (shrimp/lobsters/crabs), shellfish, cephalopods (octopus/squid) and echinoderms (starfish/sea urchins). The term is not normally applied to harvesting fish raised in aquaculture, controlled cultivations (fish farming). Nor is it normally applied to hunting aquatic mammals, where term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seine Fishing
Seine fishing (or seine-haul fishing; ) is a method of fishing that employs a surrounding net, called a seine, that hangs vertically in the water with its bottom edge held down by weights and its top edge buoyed by floats. Seine nets can be deployed from the shore as a beach seine, or from a boat. Boats deploying seine nets are known as seiners. Two main types of seine net are deployed from seiners: ''purse seines'' and ''Danish seines''. A seine differs from a gillnet, in that a seine encloses fish, where a gillnet directly snares fish. Etymology The word ''seine'' has its origins in the Old English ''segne'', which entered the language via Latin ''sagena'', from the original Greek σαγήνη ''sagēnē'' (a drag-net). History Seines have been used widely in the past, including by Stone Age societies. For example, the Māori used large canoes to deploy seine nets which could be over a kilometer long. The nets were woven from green flax, with stone weights and light wood o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal Exclusive Economic Zone
Portugal has the 5th largest exclusive economic zone (EEZ) within Europe, 3rd largest of the EU and the 20th largest EEZ in the world, at 1,727,408 km2.Seaaroundus.org Portugal's exclusive economic zone * 327,667 km2 * Islands 446,108 km2 * Islands 953,633 km2 * Total: 1,727,408 km2 Portugal submitted a claim to extend its |
Instituto Nacional Dos Recursos Biológicos
Instituto Nacional dos Recursos Biológicos (INRB) is the Portuguese state-run institute for research on biological resources. It develops research in agricultural fields, veterinary, animal growth, marine biology Marine biology is the scientific study of the biology of marine life, organisms in the sea. Given that in biology many phyla, families and genera have some species that live in the sea and others that live on land, marine biology classifies s ... and fishing. It provides scientific and technical support to its related sectors of activity. History The National Agronomy and Fishing Investigation Institute (native official name: Instituto Nacional de Investigação Agrária e das Pescas) was its previous incarnation. In 2006, a decree (''Decreto-Lei n.º 209/2006'') created the Instituto Nacional dos Recursos Biológicos from the remains of the ''Instituto Nacional de Investigação Agrária'' (agricultural research), ''Instituto de Investigação das Pescas e do Mar' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese People
The Portuguese people () are a Romance nation and ethnic group indigenous to Portugal who share a common culture, ancestry and language. The Portuguese people's heritage largely derives from the pre-Celts, Proto-Celts (Lusitanians, Conii) and Celts (Gallaecians, Turduli and Celtici), who were Romanized after the conquest of the region by the ancient Romans. A small number of male lineages descend from Germanic tribes who arrived after the Roman period as ruling elites, including the Suebi, Buri, Hasdingi Vandals, Visigoths with the highest incidence occurring in northern and central Portugal. The pastoral Caucasus' Alans left small traces in a few central-southern areas. Finally, the Umayyad conquest of Iberia also left Jewish, Moorish and Saqaliba genetic contributions, particularly in the south of the country. The Roman Republic conquered the Iberian Peninsula during the 2nd and 1st centuries B.C. from the extensive maritime empire of Carthage during the series o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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