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Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so treated can range from as little as one or two days, up to several months.
A crawfish boil in New Orleans. Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming ...
The fish is covered with boiling water, and salt, pepper, fennel, the bouquet garni and the saffron. The dish is simmered at low heat, and stirred from time to time so that the fish does not stick to the casserole. The fish simmer as the broth is then reduced, usually about twenty minutes.
Platter of fish boil, which is traditionally served in Door County. Many credit Scandinavian immigrants for bringing the fish boil to Door County. Fish boils were originally used to feed large crowds of lumberjacks and fishermen. It was a quick economic way to feed large groups of people. It later became an attraction at restaurants. [1]
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 ...
Rolling boil of water in an electric kettle. Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation.Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. Chafing dish and stand, circa 1895, [16] Victoria and Albert Museum, London. Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles.
The Indonesian dictionary describes pindang as "salted and seasoned fish, and then smoked or boiled until dry for preservation". [11] In Indonesia, various boiled fish products are generally known as pindang. [12] In Malaysia, it is known as pindang in Southwest coast of Malay peninsula, and singgang in Northeast coast of Malay peninsula. [13]