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Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
The New King James Version (NKJV) is a translation of the Bible in contemporary English. Published by Thomas Nelson, the complete NKJV was released in 1982.With regard to its textual basis, the NKJV relies on a modern critical edition (the Biblia Hebraica Stuttgartensia) for the Old Testament, [1] while opting to use the Textus Receptus for the New Testament.
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
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. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
ECPA Bible Translations Bestsellers, Best of 2023 [62] Rank Name Abbreviation Published [g] 1 New International Version: NIV 1978 2 King James Version [h] KJV 1611 3 English Standard Version: ESV 2001 4 New Living Translation: NLT 1996 5 Christian Standard Bible: CSB 2017 6 New King James Version: NKJV 1982 7 Reina-Valera [i] RVR 1602 8
The Feeding of the 5,000 is also known as the "miracle of the five loaves and two fish"; the Gospel of John reports that Jesus used five loaves and two fish supplied by a boy to feed a multitude. According to the Gospel of Matthew, when Jesus heard that John the Baptist had been killed, he withdrew by boat privately to a solitary place.
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Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in ...