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Stockfish In Lofoten
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The ''stockfish'' (fresh dried, not salted) category is often mistaken for the ''clipfish'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the Medi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Stocks
Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are traditionally regarded as the significant factors determining the stock's population dynamics, while extrinsic factors (immigration and emigration) are traditionally ignored. Concepts The stock concept All species have geographic limits to their distribution, which are determined by their tolerance to environmental conditions, and their ability to compete successfully with other species. In marine environments this may be less evident than on land because there are fewer topographical boundaries, however, discontinuities still exist, produced for example by mesoscale and sub-mesoscale circulations that minimize long-distance dispersal of fish larvae. For fish, it is rare for an individual to reproduce randomly with all other individuals of that species within its biological range. There is a tendency to form a structur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
