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Lutefisk
''Lutefisk'' (Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, cured in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feast; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia. Stockfish is very nutrient-rich and was consu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutefisk
''Lutefisk'' (Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, cured in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feast; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia. Stockfish is very nutrient-rich and was consu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Ling
The common ling (''Molva molva''), also known as the white ling or simply the ling, is a large member of the family Lotidae, a group of cod-like fishes. It resembles the related rocklings, but it is much larger and has a single barbel. This species is unrelated to the pink ling, '' Genypterus blacodes'', from the Southern Hemisphere. The common ling is found in the northern Atlantic, mainly off Europe, and into the Mediterranean Basin. It is an important quarry species for fisheries, especially in the northeastern Atlantic, although some doubts exist as to the sustainability of the fisheries. As an edible species, it is eaten fresh, frozen, or dried, but also preserved in lye, while the roe is a delicacy in Spain. Description The common ling is the longest and one of the largest of the cod-like fish, the Gadiformes, which can reach lengths of 200 cm and weights of 30 kg. It is long and slender with a small head and small eyes and a large mouth, which has large teeth, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julebord
Julebord (Danish: ''julefrokost'', Norwegian: ''julebord'' or ''jolebord'', Swedish: ''julbord'') is a Scandinavian feast or banquet during the Christmas season where traditional Christmas food and alcoholic beverages are served. Originally, the julebord belonged to Christmas itself, i.e. the period from Christmas Day and onwards. Today julebord is often organized by employers or organizations for the employees or members. Many julebords are characterized by large amounts of food and drink, both traditional and new, hot and cold dishes. There is often lively partying and the party can be an important social meeting place for colleagues. Julebords are a popular tradition that creates high season for the restaurant industry, the taxi industry and ferry companies during this season. Etymology The Norwegian word ''julebord'' and the Swedish word ''julbord'' directly translates as "Christmas table", while the Danish word ''julefrokost'' means "Christmas lunch". Traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutefish
The Citharinidae, the lutefishes, are a small family of characiform fish. They are freshwater fish native to Africa, and are sufficiently abundant to be significant food fishes. They are deep-bodied, silvery fish, measuring up to in length and weighing up to . They are filter feeders. Genera The family contains three genera: *'' Citharidium'' (monotypic) *'' Citharinops'' (monotypic) *''Citharinus ''Citharinus'' is a genus of lutefishes from tropical Africa, with six currently described species: * ''Citharinus citharus'' (Étienne Geoffroy Saint-Hilaire, É. Geoffroy Saint-Hilaire, 1809) ** ''C. c. citharus'' (É. Geoffroy Saint-Hilaire, ...'' (6 species) References Characiformes * Ray-finned fish families {{characiformes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Svolvær Fish Drying
Svolvær () is the administrative centre of Vågan Municipality in Nordland County, Norway. It is located on the island of Austvågøya in the Lofoten archipelago, along the Vestfjorden. The town has a population (2018) of 4,720 which gives the town a population density of . Name The place is first mentioned in 1567 as "Suoluer", though there is some evidence of sparse settlement, likely overflowing from nearby established settlements predating the aforementioned reference. The Old Norse form of the name is assumed to be ''Svǫlver''. The first element is probably derived from ''svalr'' which means 'cool' or 'chilly', and the last element is ''vær'' which means 'fishing village'. History The first town formation known in North Norway, ''Vågar'', was situated around the narrow, natural harbor near Kabelvåg, just west of Svolvær. Vågar is mentioned in the book Heimskringla, and might have been established as early as the year 800 AD. Atlantic Cod fisheries, particularly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboil
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them. Basic technique The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water. Parboiled rice Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aluminium Foil
Aluminium foil (or aluminum foil in North American English; often informally called tin foil) is aluminium prepared in thin metal leaves with a thickness less than ; thinner gauges down to are also commonly used. Standard household foil is typically thick, and heavy duty household foil is typically . The foil is pliable, and can be readily bent or wrapped around objects. Thin foils are fragile and are sometimes laminated with other materials such as plastics or paper to make them stronger and more useful. Annual production of aluminium foil was approximately in Europe and in the U.S."Foil & Packaging" . The Aluminum Association (USA). in 2003. Approximately 75% of aluminium foil is used for |
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] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
