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Jaadi Valhulithan
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance. Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish. Modern freezing and canning methods have largely supplanted older methods of preservation. Fish to be cured are usually first cleaned, scaled, and eviscerated. Fish are salted by packing them between layers of sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent reconta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilchards
"Sardine" and "pilchard" are common names for various species of small, Oily fish, 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 Italy, 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 ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines
"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 loanw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bloater (herring)
Bloaters are a type of whole cold- smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. Popular in the 19th and early 20th centuries, the food is now described as rare. Bloaters are sometimes called Yarmouth bloater, or, jokingly, as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant (after the Billingsgate Fish Market in London). The bloater is associated with England, while kippers share an association with Scotland and the Isle of Man (the Manx kipper). Bloaters are "salted less and smoked for a shorter time" while kippers are "lightly salted and smoked overnight"; both dishes are referred to as ''red herring''. According to George Orwell in ''The Road to Wigan Pier'', "The Emperor Charles V is said to have erected a statue to the inventor of bloaters." They are given the name "bloater" since they are swelled, or "bloated" in preparation. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kippers
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast. In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II. Terminology The English philologist and ethnographer Walter William Skeat derives the word from the Old English ''kippian'', to spawn. The word has various possible parallels, such as Icelandic ''kippa'' which means "to pull, snatch" and the Germanic word ''kippen'' which means "to tilt, to incline". Similarly, the Middle English ''kipe'' denotes a basket used to catch fish. ... [...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 manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deposition (Aerosol Physics)
In the physics of aerosols, deposition is the process by which aerosol particles collect or deposit themselves on solid surfaces, decreasing the concentration of the particles in the air. It can be divided into two sub-processes: ''dry'' and ''wet'' deposition. The rate of deposition, or the deposition velocity, is slowest for particles of an intermediate size. Mechanisms for deposition are most effective for either very small or very large particles. Very large particles will settle out quickly through sedimentation (settling) or impaction processes, while Brownian diffusion has the greatest influence on small particles. This is because very small particles coagulate in few hours until they achieve a diameter of 0.5 micrometres. At this size they no longer coagulate. This has a great influence in the amount of PM-2.5 present in the air. ''Deposition velocity'' is defined from , where is flux density, is deposition velocity and is concentration. In gravitational depositi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Description The haddock has the elongated, tapering body shape typical of members of the cod family. It has a relatively small mouth which does not extend to below the eye; with the lower profile of the face being straight and the upper profile slightly rounded, this gives its snout a characteristic wedge-shaped profile. The upper jaw projects beyond the lower more so than in the Atlantic cod. There is a rather small barbel on the chin. There are three dorsal fins, the first being triangular in shape and these dorsal fins have 14 to 17 fin rays in 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] |
Herring
Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Herring are also known as "sil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
