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Live foods are based on small living creatures in their recognizable form and can be either still living, dried or frozen. Live fish food include earthworms, sludge worms, water fleas, bloodworms, and feeder fish. Food for larvae and young fish include infusoria (Protozoa and other microorganisms), newly hatched brine shrimp and microworms ...
In the 1950s, there were only about 50,000 fish keepers in Germany and the hobby was, at the time, considered as traditionally very time-consuming, rare, difficult and complicated because it required routine collection of live food from streams and river beds, until the invention of dried flake food for tropical fish by Dr. Ulrich Baensch.
Salt (sodium chloride) is a primary ingredient used to cure fish and other foods. [5] Removal of water and addition of salt to fish creates a solute-rich environment where osmotic pressure draws water out of microorganisms, retarding their growth. [5] [6] Doing this requires a concentration of salt of nearly 20%. [6]
Reconstruction of the Roman fish-salting plant at Neapolis in present day Tunisia. 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.
The North Atlantic is another important source of fish for fishmeal and fish oil. Many major suppliers belong to the International Fishmeal and Fish Oil Organisation. [3] Fishmeal is a brown, flour-like material made by specialist producers that cook, press, dry and grind the fish.
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 carry large fish from the sea or after drying/smoking ...
After the appearance of jawed fish (placoderms, acanthodians, sharks, etc.) about 420 million years ago, most ostracoderm species underwent a decline, and the last ostracoderms became extinct at the end of the Devonian period. More recent research indicates that fish with jaws had far less to do with the extinction of the ostracoderms than ...
Garos may have been a type of fish, or a fish sauce similar to garum. [11] Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to bagoong , this paste was a byproduct of fish sauce production).