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A fish fond with gelatinous structure. In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". [1] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food stuck to a pan or pot
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
Medieval fish pond still in use today at Long Clawson, Leicestershire. Records of the use of fish ponds can be found from the early Middle Ages. "The idealized eighth-century estate of Charlemagne's capitulary de villis was to have artificial fishponds but two hundred years later, facilities for raising fish remained very rare, even on monastic estates.".
Anadromous – fish that live their adult lives in the ocean but migrate up fresh water rivers to spawn. Examples are Pacific salmon. Fish that migrate in the opposite direction are called catadromous. Anoxic sea water – sea water depleted of oxygen. See hypoxia. Anoxic sediments – sediments depleted of oxygen.
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.
Spreewaldsauce is a traditional thickened sauce used in the cuisines of Brandenburg and Berlin which is particularly eaten with fish such as eel, pike or zander.Even if it is very similar to the French Béchamel sauce, it is said that its recipe does not derive from the Huguenots but is of a much older and regional source.
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In the archival science field, it is widely agreed upon that the term fonds originated in French archival practice shortly after the French Revolution as Natalis de Wailly, head of the Administrative Section of the Archives Nationales of France, wrote Circular No. 14, which laid out the idea of fonds as keeping records of the same origin together because prior to this announcement records were ...