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Canned fish. Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that ...
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 ...
Verses 1-11 report the call of Jesus' first disciples.Jesus arrives at the Lake of Gennesaret, or Sea of Galilee.Biblical scholar William Smith suggests that "there was a beautiful and fertile plain called 'Gennesaret'" at the northwestern angle of the Sea of Galilee, and "from that was derived the name of 'Lake of Gennesaret'" used by Luke in Luke 5:1. [3]
Electrofishing is a common scientific survey method used to sample fish populations to determine abundance, density and species composition. When performed correctly, electrofishing results in no permanent harm to the fish, which return to their natural mobility state in as little as two minutes after being caught. [1]
Robert Jamieson (1802–1880) was a minister at St Paul's Church, Provanmill in Glasgow.Andrew Fausset (1821–1910) was rector of St Cuthbert’s Church in York. [1] David Brown (1803–1897) was a Free Church of Scotland minister at St James, Glasgow, and professor of theology at Free Church College of the University of Aberdeen.
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.
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
The Anchor Bible Series, which consists of a commentary series, a Bible dictionary, and a reference library, [1] is a scholarly and commercial co-venture which was begun in 1956, with the publication of individual volumes in the commentary series. Over 1,000 scholars—representing Jewish, Catholic, Eastern Orthodox, Protestant, Muslim, secular ...