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Stock Fish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The ''stockfish'' (fresh dried, not salted) category is often mistaken for the ''clipfish'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the Me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Stocks
Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are traditionally regarded as the significant factors determining the stock's population dynamics, while extrinsic factors (immigration and emigration) are traditionally ignored. Concepts The stock concept All species have geographic limits to their distribution, which are determined by their tolerance to environmental conditions, and their ability to compete successfully with other species. In marine environments this may be less evident than on land because there are fewer topographical boundaries, however, discontinuities still exist, produced for example by mesoscale and sub-mesoscale circulations that minimize long-distance dispersal of fish larvae. For fish, it is rare for an individual to reproduce randomly with all other individuals of that species within its biological range. There is a tendency to form a struct ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thorolf Kveldulfsson
Thorolf Kveldulfsson was the oldest son of Kveldulf Bjalfasson and brother of the Norwegian/Icelandic goði and skald Skalla-Grimr. His ancestor ( great uncle) Hallbjorn was nicknamed "halftroll", possibly indicating Norwegian- Sami ancestry. He served as a retainer of Harald I of Norway (Harald Fairhair). Thorolf is a hero of the early part of '' Egils saga''. Life Early life Thorolf was the eldest son of Kveldulf and Salbjorg. Taking after his father in stature, he grew up tall and strong. His character, however, resembled that of his mother's side of the family, and he is described as being attractive, accomplished, friendly, energetic, and popular with everyone he meets. At age 20, he began raiding, taking out longboats during the summer with a band of men and his maternal uncles Olvir Hnufa (Hump) and Eyvind Lamb. He spent winters at home with his father, and summers conducting lucrative raids. Service Under Harald-Fairhair Upon conquering Fjordane, Harald demanded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parma Ham
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked ('' prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognac
Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement. Production process Cognac is a type of brandy, and after the distillation and during the aging process, is also called ''eau de vie''. It is produced by twice distilling grapes produced in any of the designated growing regions. Grapes T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stockfisch
Stockfisch Records is a German independent record label, aimed at audiophile fans of guitar-oriented singer-songwriter music and was formed in 1974 by Günter Pauler. Based in Germany, the main focus is European artists, but there are also American musicians working with Stockfisch, some of them expatriates living in Germany. Stockfisch releases vinyl editions of albums and Direct Stream Digital-recordings released as hybrid Super Audio CDs. History The two artists with which Stockfisch Records started out in 1974 were Werner Lämmerhirt and David Qualey. They as guitar-playing singer-songwriters set the tone for many of their kind to come. Over the years, however, other instrumentalists apart from guitarists signed to Stockfisch. In 2001, Pauler managed to get the "Queen of Audiophile" Sara K. to sign to Stockfisch Records after her contract with Chesky Records had expired. Sara K. mentions that she was convinced to sign after Pauler had gotten Chris Jones as accompaniment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veneto
it, Veneto (man) it, Veneta (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-34 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €163 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €33,200 (2018) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.900 · 9th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITD , websi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baccalà
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal
Portugal, officially the Portuguese Republic, In recognized minority languages of Portugal: :* mwl, República Pertuesa is a country located on the Iberian Peninsula, in Southwestern Europe, and whose territory also includes the Macaronesian archipelagos of the Azores and Madeira. It features the westernmost point in continental Europe, its mainland west and south border with the North Atlantic Ocean and in the north and east, the Portugal-Spain border, constitutes the longest uninterrupted border-line in the European Union. Its archipelagos form two autonomous regions with their own regional governments. On the mainland, Alentejo region occupies the biggest area but is one of the least densely populated regions of Europe. Lisbon is the capital and largest city by population, being also the main spot for tourists alongside Porto, the Algarve and Madeira. One of the oldest countries in Europe, its territory has been continuously settled and fought over since prehistoric tim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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