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Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook ...
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from ...
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.
Smoked salmon. Smoked salmon, egg salad, sliced radish, and flat parsley on a toasted baguette. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked . Due to its moderately high price in some regions, smoked salmon is considered a delicacy.
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history .
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
One of the most distinctive styles of cooking throughout Oceania is the earth oven, a method which involves laying food on hot rocks and burying it in earth. The technique originated in Papua New Guinea and was subsequently spread by Austronesian seafarers.
From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded.