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Learn how fish are handled, preserved and transformed into various products from the time they are caught or harvested. Find out about different preservation methods, such as ice, refrigeration, freezing, drying, salting, smoking and irradiation.
Learn about the different ways of preserving fish, such as drying, salting, smoking, and freezing, and how they have evolved over time. Freezing is a technique that lowers the temperature of fish below -18 °C to inhibit spoilage bacteria and extend shelf life.
Learn about the history and varieties of dried fish, a method of food preservation that removes water from the fish. Find out how different cultures and regions prepare and consume dried fish, such as stockfish, clipfish, bacalhau, baccalà, balyk, boknafisk, bugueo, daing, fesikh, gwamegi, hákarl and harðfiskur.
Fermented fish is a traditional preservation of fish that makes it more acidic and less prone to spoilage. Learn about different fermented fish preparations from various countries, how they are made and what health risks they may pose.
Learn about the different ways of preserving fish by fermentation, pickling, smoking or salting, and their origins and effects. Discover various cured fish dishes from around the world, such as gravlax, bacalhau, kipper and lox.
Stockfish is a traditional method of preserving cod by cold air and wind on wooden racks. It is a delicacy in many countries, especially Italy, Croatia and Nigeria, where it is used in various dishes and soups.
Learn about the origins and methods of canning fish, a process that preserves food fish in airtight containers. Find out about different kinds of canned fish, such as salmon, sardines, and horse mackerel, and their nutritional and cultural value.
Seafood is any food from the sea, such as fish and shellfish. Learn about the ancient and modern practices of harvesting, processing, and consuming seafood, and the different types and groups of aquatic animals and plants.