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A fishwife, fish-fag [1] or fishlass is a woman who sells fish. [2] She is typically the wife of a fisherman, selling her husband's catch, but other sources of fish have been used. Some wives and daughters of fishermen were notoriously loud and foul-mouthed, as noted in the expression, To swear like a fishwife as they sold fish in the marketplace.
1. Farm-Raised Salmon. Some farm-raised salmon may contain more parasites than its wild-caught counterpart due to the densely populated conditions of fish farms, which can foster a breeding ground ...
Generally, there are two types of smoked salmon: cold- and hot-smoked. Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes ...
Fans of salmon know just how versatile the fish is. Whether you enjoy it best smoked and on a bagel, or broiled with some light seasoning, salmon can spruce up a variety of dishes. In recent years ...
During the process of smoking salmon the fish is cured and partially dehydrated, which impedes the activity of bacteria. [4] An important example of this is Clostridium botulinum, which can be present in seafood and is inhibited by the salt content of the food. [5] Smoked salmon has featured in many Native American cultures for a long time.
Dried and smoked salmon were usually stored in smokehouses, freezers, or caches belonging to the head of the salmon production unit. Salted fish were kept in buckets or wooden barrels and were stored in the house, entryway, cache, or smokehouse. Frozen salmon were kept in household freezers.
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