Straddling Stock
Fish stock or stock fish may also refer to: *Fish stocks are subpopulations of a particular species of fish. * Fish stock (food), liquid made by boiling fish bones with vegetables, used as a base for fish soups and sauces * Fish stocking, the practice of raising fish in a hatchery and releasing them into a river, lake, or ocean * Stockfish, unsalted fish, especially cod, dried by cold air * Stockfish (chess) Stockfish is a free and open-source chess engine, available for various desktop and mobile platforms. It can be used in chess software through the Universal Chess Interface. Stockfish has consistently ranked first or near the top of most chess ...

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]  

Fish Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredi ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Fish Stocking
Fish stocking is the practice of raising fish in a hatchery and releasing them into a river, lake or ocean to supplement existing populations or to create a population where previously none exists. Stocking may be done for the benefit of commercial, recreational or tribal heritage fishing, but may also be done to restore or increase the population of threatened or endangered fish in a body of water closed to fishing. Fish stocking may be conducted by governmental agencies in public waters, or by private groups in private waters. When in public waters, fish stocking creates a common-pool resource which is rivalrous in nature but non-excludable. Thus, on public grounds, all can enjoy the benefits of fishing so long as fish continue to be stocked. History Fish stocking is a practice that dates back hundreds of years. According to biologist Edwin Pister, widespread trout stocking dates back to the 1800s. For the first hundred years of stocking, the location and number of fish introdu ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Stockfish
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]