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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.
Stockfish. Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be ...
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in ...
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. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in ...
Daing. Daing, tuyô, buwad, or bilad ( lit. ' sun-dried ' or 'sun-baked') are dried fish from the Philippines. [ 1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. [ 2]
Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean , West Africa , North Africa , South Asia , Southeast Asia , Southern China , Scandinavia , parts of Canada ...
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.
Salting before drying is a solution: kapenta is salted at a ratio normally of 2.5 kg per 30 kg (1 lb per 12 lb) of fish, and dried in the hot Zambezi Valley sun. It is a highly important staple, providing refrigeration-free protein to people of Africa. A cup of dried kapenta will feed a family. Dried kapenta is preferred to the slightly bitter ...
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