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Cantonese salted fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; pinyin: Guǎngdōngxiányú; Cantonese Yale: Gwong2 Dung1 Haam4 Yu2; also known as "salted fish, Chinese style") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Guangdong.
Ilisha elongata. The elongate ilisha (Ilisha elongata), also known as the Chinese herring (simplified Chinese: 勒鱼; traditional Chinese: 勒魚; pinyin: lèyú, or simply 鳓; 鰳; lè) or slender shad (although not a true herring or shad), is a species of longfin herring native to the coastal waters and estuaries of North Indian Ocean and Northwest Pacific.
Herring has been a staple food source since at least 3000 BC. The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers. Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. [128] They are a source of vitamin D. [129]
The herring used for surströmming are caught prior to spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2]
Herring are forage fish in the wild, mostly belonging to the family Clupeidae. ... Salted herring is the basis for a number of herring dishes, as spekesild.
Also known as white-spotted goby, brown-barred goby, bullet goby; scientific name amblygobius phalaena. Maximum length: 5.9 inches Wild habitat: East Indian Ocean, Australia, Indonesia, East ...
A kipper is a whole herring, a small, oily fish, [1] 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, Ireland and some regions of North America, kippers are most commonly eaten for breakfast.
Reconstruction of the Roman fish-salting plant at Neapolis in present day Tunisia. 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.