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2. Cod liver oil - Wikipedia

   en.wikipedia.org/wiki/Cod_liver_oil

   In Newfoundland, cod liver oil was sometimes used as the liquid base for traditional red ochre paint, the coating of choice for use on outbuildings and work buildings associated with the cod fishery. In Tübingen , Germany, drinking a glass of cod liver oil is the punishment for the loser at the traditional Stocherkahnrennen , a punting boat ...

3. List of fermented foods - Wikipedia

   en.wikipedia.org/wiki/List_of_fermented_foods

   Fermented shrimp dish. Cod liver oil (Traditional preparation method) Cod liver oil was traditionally manufactured by filling a wooden barrel with fresh cod livers and seawater and allowing the mixture to ferment for up to a year before removing the oil. Fermented fish: A traditional preparation of fish.

4. Cod as food - Wikipedia

   en.wikipedia.org/wiki/Cod_as_food

   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).

5. Fermented fish - Wikipedia

   en.wikipedia.org/wiki/Fermented_fish

   The products is packed in wooden boxes and also in used vegetable oil tins. In the case of terkeen the fermented fish is warmed up and stirred at the end of the processing period, resulting in a paste that includes small fish bones and has a taste resembling both liver pâté and anchovy paste. Both products are important ingredients ...

6. Cured fish - Wikipedia

   en.wikipedia.org/wiki/Cured_fish

   As early as 3,000 BC in Mesopotamia, cooked meats and fish were preserved in sesame oil and dried salted meat and fish were part of the Sumerian diet. Salt from the Dead Sea was in use by Jewish inhabitants around 1,600 BC, and by 1,200 BC, the Phoenicians were trading salted fish in the Eastern Mediterranean region.

7. Fish paste - Wikipedia

   en.wikipedia.org/wiki/Fish_paste

   Depending on the salt content, it is fermented for several days to weeks. It can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. [8] Garum: Ancient Greece Ancient Rome Byzantium: A pungent paste made by crushing the roe and liver of various fishes such as mackerel, [9] tuna, and eel, and then fermenting in brine ...