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Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1] [2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
In Europe, the fish is prepared for the table in a wide variety of ways; [6] most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces. In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France ...
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. By 900 BC, salt was being ...
[a] The Romans called this dish salsamentum – which term later included salted fat, the sauces and spices used for its preparation. [42] Also evidence of ancient sausage production exists. The Roman gourmet Apicius speaks of a sausage-making technique involving œnogaros (a mixture of the fermented fish sauce garum with oil or wine). [43]
Shelf-staple food items like spices, ... Olive oil overseas "tastes better than it does at home," according to one dietitian. ... Or Fleur de Sel de Guérande artisan sea salt and Herbes de ...
Fresh olive oil has a notorious grassy-like aroma and an herbaceous taste, but bad olive oil will smell rancid and stale. Some people even say it tastes like eating crayons or wax.
When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the oven for up to 30 minutes.
Stockfish, dried as fresh fish and not salted, is often confused with clipfish, where the fish is salted before drying. After 2–3 weeks in salt the fish has saltmatured, and is transformed from wet salted fish to Clipfish through a drying process. The salted fish was earlier dried on rocks (clips) on the foreshore.
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