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Escovitch fish — fish that's fried and then topped with pickled, thinly sliced vegetables — is everywhere in Jamaica. 2019 F&W Best New Chef Kwame Onwuachi uses a garlicky marinade to form a ...
Poaching is a cooking technique that uses low temperature and liquid to cook delicate foods, such as eggs, poultry, fish and fruit. Learn about the variations, liquid, preparation and comparison of poaching with other methods, such as simmering and boiling.
Learn how fish are handled, preserved and transformed into various products from the time they are caught or harvested. Find out about different preservation methods, such as ice, refrigeration, freezing, drying, salting, smoking and irradiation.
Learn about different cooking methods and styles from around the world, such as baking, braising, barbecuing, and more. This comprehensive list covers various techniques, ingredients, and terms used in cooking and food preparation.
Learn about the different ways of preserving fish, such as drying, salting, smoking, and freezing, and how they have evolved over time. Freezing is a technique that lowers the temperature of fish below -18 °C to inhibit spoilage bacteria and extend shelf life.
Fermented fish is a traditional preservation of fish that makes it more acidic and less prone to spoilage. Learn about different fermented fish preparations from various countries, how they are made and what health risks they may pose.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation
Gibbing is the process of removing the gills and part of the gullet from salt herring, which improves the flavor and preservation. Learn about the origin of gibbing, the Dutch fisherman who invented it, and its cultural significance in the Netherlands.