Search results
Results from the WOW.Com Content Network
An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since the development of mechanical refrigeration, which makes ice easy and cheap to produce.
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 the Caribbean , West Africa , North Africa , South Asia , Southeast Asia , Southern China , Scandinavia , parts of Canada ...
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage.
Fish are preserved through such traditional methods as drying, smoking and salting. [2] The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying 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 ...
Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. Traditionally, salt cod was dried only ...
Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, [1] and high in salt, preventing enzymes from working and micro-organisms from multiplying. [2] Pickling can preserve perishable foods for months, or in some cases years. [3]
Fermented fish is a traditional preparation of fish as fermented food. Ciss'uq (Ciss'ur in Nunivak Cup'ig) is fermented herring or capelin that have been buried underground for two weeks. Tepcuaraq (tepcuar(aq) [6] or tepcuaraq kumlaneq [11]) is fish that has been frozen after being allowed to age slightly, eaten uncooked and frozen. [6]
An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since the development of mechanical refrigeration, which makes ice easy and cheap to produce.