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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.
It is made from aged stockfish (air-dried whitefish), or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating. [1] Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feasts Norwegian julebord, Swedish julbord, and Finnish joulupöytä ...
Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild. Bugeo refers to dried Alaska pollock.
In Middle English, dried and salted cod was called haberdine. [3] [4] Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root bacal-, itself of unknown origin. [4] Explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland. [5]
On 30 May 2014, Stockfish 170514 (a development version of Stockfish 5 with tablebase support) convincingly won TCEC Season 6, scoring 35.5–28.5 against Komodo 7x in the Superfinal. [37] Stockfish 5 was released the following day. [38] In TCEC Season 7, Stockfish again made the Superfinal, but lost to Komodo with a score of 30.5–33.5. [37]
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), an open source UCI chess engine
Holiday names are usually pretty straightforward. New Year's, Thanksgiving and — perhaps least creatively, the 4th of July — all have origins that are fairly easy to figure out.
Boknafisk (either from saami boahkkeguolli or Norwegian bokna "half dry") is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall. Boknafisk is hung out to dry in the winter months. The fish is most often unsalted, but in some places salted fish is also used.