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The Catholic Church historically observes the disciplines of fasting and abstinence (from meat) at various times each year. For Catholics, fasting is the reduction of one's intake of food, while abstinence refers to refraining from something that is good, and not inherently sinful, such as meat.
Publication place. Portugal. The " Sermon of Saint Anthony to the Fish " ( Portuguese: Sermão de Santo António aos Peixes) is a sermon written by Portuguese Jesuit priest António Vieira, preached to the congregation at the Church of Saint Anthony in São Luís do Maranhão, Colonial Brazil, on 13 June 1654. [ 1] It is Vieira's most famous work.
The Yale Edition of the Complete Works of St. Thomas More is the standard scholarly edition of the works of Thomas More, published by Yale University Press. [1] The first of the fifteen volumes to be published (volume 2) appeared in 1963, and the last (volume 1) in 1997. The English works are provided with glossaries, and the Latin works with ...
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
The Church of St Thomas of Canterbury and English Martyrs is the Roman Catholic church serving St Leonards-on-Sea, a town and seaside resort which is part of the Borough of Hastings in East Sussex, England. The present church, which combines a plain, unadorned Gothic Revival exterior with a lavishly decorated interior featuring extensive early ...
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 ...
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
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.