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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.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore.The drying racks are known as fish flakes.Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.
Paregoric was a household remedy in the 18th and 19th centuries when it was widely used to control diarrhea in adults and children, as an expectorant and cough medicine, to calm fretful children, and to rub on the gums to counteract the pain from teething. A formula for paregoric from Dr. Chase's Recipes (1865): [7]
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 ...
Sushi that contains raw fish is made with the highest quality (i.e., sushi grade) seafood, which is why it’s pretty much odorless. (If it isn’t, put down your chopsticks and take a hard pass.)
Suxamethonium chloride (brand names Scoline and Sucostrin, among others), also known as suxamethonium or succinylcholine, or simply sux in medical abbreviation, [5] is a medication used to cause short-term paralysis as part of general anesthesia. [6] This is done to help with tracheal intubation or electroconvulsive therapy. [6]
Disulfiram. Disulfiram is a medication used to support the treatment of chronic alcoholism by producing an acute sensitivity to ethanol (drinking alcohol). Disulfiram works by inhibiting the enzyme aldehyde dehydrogenase, causing many of the effects of a hangover to be felt immediately following alcohol consumption.
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