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Stockfish warehouse in the village of Forsøl, Norway. The word stockfish is a loan word from West Frisian stokfisk (stick fish), possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. [2] "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to ...
Stockfish is a TCEC multiple-time champion and the current leader in trophy count. Ever since TCEC restarted in 2013, Stockfish has finished first or second in every season except one. Stockfish finished second in TCEC Season 4 and 5, with scores of 23–25 first against Houdini 3 and later against Komodo 1142 in the
In AlphaZero's chess match against Stockfish 8 (2016 TCEC world champion), each program was given one minute per move. AlphaZero was flying the English flag, while Stockfish the Norwegian. [9] Stockfish was allocated 64 threads and a hash size of 1 GB, [2] a setting that Stockfish's Tord Romstad later criticized as suboptimal.
The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...
The World Wildlife Fund and the Zoological Society of London jointly issued their "Living Blue Planet Report" on 16 September 2015 which states that there was a dramatic fall of 74% in world-wide stocks of the important scombridae fish such as mackerel, tuna and bonitos between 1970 and 2010, and the global overall "population sizes of mammals ...
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore.The drying racks are known as fish flakes.Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.
In South Africa, in combination with Merluccius capensis, the shallow-water Cape hake, it is one of the most important commercial food fishes and locally is generally known as "stockfish" (this English name being derived from the Afrikaans stokvis). [1]
Fish stocks are subpopulations of a particular species of fish. Fish stock (food), liquid made by boiling fish bones with vegetables, used as a base for fish soups and sauces; Fish stocking, the practice of raising fish in a hatchery and releasing them into a river, lake, or ocean; Stockfish, unsalted fish, especially cod, dried by cold air