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A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C). [1] [2] A fast oven has a range of 450-500 °F (230–260 °C) for the typical temperature. [citation needed]
Slow-roasting pig on a rotisserie Tudor style roasting meat on a spit. Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
Canned cod liver. Cod is popular as a food with a mild flavour and a dense, flaky white flesh.Young Atlantic cod or haddock prepared in strips for cooking is called scrod.Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
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The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods.It is the only species in the monotypic genus Melanogrammus.It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan ...
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Haddocks curing in a smokehouse. A Finnan haddie is a haddock that has been cured with the smoke of green wood or peat. [1] They are usually said to have originated in Findon, a fishing village south of Aberdeen, [2] [3] though an alternative tradition traces them to Findhorn in Moray.