Search results
Results from the WOW.Com Content Network
Salted herring, non-gutted, with hard or soft roe and heavily salted (20% NaCl brine, with final product containing around 12% salt), Soused herring which is gutted and lightly salted (2–3% NaCl), without roe, Anchovies, which can be immersed in brine or wet-salted. After several years, the fish liquefies and can be processed into paste or ...
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the ...
[citation needed] Bloaters are "salted less and smoked for a shorter time" while kippers are "lightly salted and smoked overnight"; both dishes are referred to as red herring. [7] [8] According to George Orwell in The Road to Wigan Pier, "The Emperor Charles V is said to have erected a statue to the inventor of bloaters." [9]
English grammar is the set of structural rules of the English language. This includes the structure of words, phrases, clauses, sentences, and whole texts. Overview
[a] The Romans called this dish salsamentum – which term later included salted fat, the sauces and spices used for its preparation. [42] Also evidence of ancient sausage production exists. The Roman gourmet Apicius speaks of a sausage-making technique involving œnogaros (a mixture of the fermented fish sauce garum with oil or wine). [43]
During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Perhaps the oldest reference is found in 1348 in Diplomatarium Norvegicum [4] as the nickname of a man named Óláfr, who was a delegate in a salmon fishery.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting , either with dry salt or with brine , was the only widely available method of preserving fish until the 19th century.