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Out of the total marine fish production, the percentage for human consumption ranged between 65 and 70 percent in 2006. The rest of the catch was used for other purposes, especially reduction to fishmeal. Fish and shrimp processing is usually divided into mechanical and non-mechanical processing.
Common species of fish and shellfish used for food [4]; Mild flavour Moderate flavour Full flavour Delicate texture Basa, flounder, hake, scup, smelt, rainbow trout, hardshell clam, blue crab, peekytoe crab, spanner crab, cuttlefish, eastern oyster, Pacific oyster
Le Viandier is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language Liber de Coquina (early 14th century, believed to contain recipes from France and Italy), the Catalan Llibre de Sent Soví (c. 1320), and the English The Forme of Cury (c. 1390).
Meat processing began as soon as people realized that cooking and salting prolongs the life of fresh meat. It is not known when this took place; however, the process of salting and sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early Romans, and canning was developed by Nicolas Appert who in 1810 received a ...
Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao 3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and ...
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm.