985:
858:
243:
108:
831:(literally "cliff fish", since the fish was dried on stone cliffs by the sea to begin with.) Since the method was introduced by the Dutchman Jappe Ippes around 1690, the town had produced klippfisk and when the Spanish merchants arrived, it became a big industry. The bacalhau or bacalao dish is sometimes said to originate from Kristiansund, where it was introduced by the Spanish and Portuguese fish buyers and became very popular. Bacalao was common food in northwest Norway to this day, as it was cheap to make. In more recent years, it has become less of an everyday staple and mostly eaten on special occasions.
943:
973:
874:
912:
251:
893:
1538:
928:
185:, where the fish is salted before drying. After 2–3 weeks in salt the fish has saltmatured, and is transformed from wet salted fish to Clipfish through a drying process. The salted fish was earlier dried on rocks (clips) on the foreshore. The production method of Clipfish (or Bacalhau in Portuguese) was developed by the Portuguese who first mined salt near the brackish water of Aveiro, and brought it to Newfoundland where cod was available in massive quantities. (
123:
2121:
1917:
1824:
1689:
958:
96:
214:
20:
2110:
1004:
228:
294:. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal.
731:
pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Available water is necessary for the microbial and enzymatic reactions involved
459:
where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous. Fresh herring or saury is frozen at -10 degrees
Celsius and is placed outdoors in December to repeat freezing at night and defreezing in the day. The process continues until the water content of the fish
641:. The Phoenicians had learned to dry tuna in sea salt so they could trade it. Mojama is made by curing tuna in salt for two days. The salt is then removed, the tuna is washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.
322:: bacalĂ ) is sun-dried stockfish, rather than salt cod. In other parts of Italy dishes made with salt cod are given the same name. BaccalĂ dishes made with stockfish are soaked for several days to soften the fish. Salt cod, which is already soft, is also soaked to remove excess salt.
86:
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.
684:
Karuvadu is dried fish, prepared by sun drying it for several days. This procedure is traditionally seen in coast of Tamil Nadu in India. Various species of fish are sundried and storage timeline of these dried fishes varies from several months to years based on
477:), a delicacy in Iceland (eaten as is or usually with butter). A type of wind-dried fish, called skreiĂ°, also dried but including the head, is no longer eaten domestically in modern times but is sold mostly to Nigeria where it is used in soup.
200:
where cold adapted bacteria matures the fish, similar to the maturing process of cheese. Clipfish is processed in a chemical curing process called saltmaturing, similar to the maturing processes of other saltmatured products like the
779:
The
Portuguese tried to use this method of drying and salting on several varieties of fish from their waters, but the ideal fish came from much further north. With the "discovery" of Newfoundland in 1497, long after the
695:
laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional
1171:
710:
and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked.
984:
425:
family, a saltwater fish that lives in both the
Mediterranean and the Red Seas. The traditional process of preparing it is to dry the fish in the sun before preserving it in salt.
972:
1291:
Cosmas Milton Obote
Ochieng (2008). "Comparative capitalism and sustainable development: Stakeholder capitalism and co-management in the Kenyan fisheries sub sector".
857:
911:
1236:
1987:
748:
have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying. In more recent times,
193:
was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe.
1175:
2158:
1154:
681:
in Kenya. Traditionally, fishing was strictly forbidden during the rainy seasons, and people relied on obambo caught earlier and preserved.
942:
1057:
647:
is the
Japanese name for dried infant sardines that are both eaten as a snack and used to make soup stock. They are also eaten in Korea.
1201:
756:, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.
2270:
181:
Over the centuries, several variants of dried fish have evolved. Stockfish, dried as fresh fish and not salted, is often confused with
732:
in spoilage. There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the a
67:. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
873:
350:
and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is
582:
is a
Japanese style salted, dried and fermented fish. It has a pungent smell, similar to the fermented Swedish herring called
1275:
2151:
1407:
1379:
1331:
1093:
2144:
892:
406:
variant, the drying period only lasts a few hours, allowing the fish to retain some moisture and texture. In the
1116:
834:
This dish was also popular in
Portugal and other Roman Catholic countries, because of the many days (Fridays,
1036:
927:
1537:
957:
1559:
1941:
1619:
669:, prepared by cutting the fish open and drying it in the sun for several days. It is popular among the
154:
1244:
1151:
2074:
2059:
764:
Salt cod has been produced for at least 500 years, since the time of the
European discoveries of the
444:
270:
and in a culinary context refers to dried and salted codfish. Fresh (unsalted) cod is referred to as
776:
and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier.
2415:
1956:
1827:
1682:
1624:
1604:
788:
328:
is the
Russian term for the salted and dried soft parts of fish of large valuable species, such as
309:
107:
1920:
1860:
421:
is a traditional
Egyptian fish dish consisting of fermented salted and dried gray mullet, of the
64:
1845:
1645:
656:
573:
486:
371:
1070:
242:
2220:
1677:
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149:, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as
2410:
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1977:
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221:
8:
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2013:
1982:
1961:
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1321:
Fisheries and aquaculture department, Rome. Updated 27 May 2005. Retrieved 14 March 2011.
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978:
A Dried Flatfishes in the desk from Cantonese Wanton Noodle Shop in Yuen Long, Hong Kong
534:
410:
variant, the fish isn't dried at all, but simply marinated in vinegar, garlic and spices.
263:
197:
2094:
2064:
2003:
1137:
949:
804:
282:, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like
402:). Cuttlefish and squid may also dried this way The amount of drying can vary. In the
2049:
2008:
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82:. The oldest traditional way of preserving fish was to let the wind and sun dry it.
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Fresh fish rapidly deteriorates unless some way can be found to preserve it.
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153:. Cod is the most common fish used in stockfish production, though other
146:
60:
52:
1502:
560:, that has been split from tail to head, gutted, salted or pickled, and
122:
1895:
1767:
1762:
1757:
1732:
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838:, and other festivals) on which the Church forbade the eating of meat.
395:
150:
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100:
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394:. Almost any kind of fish is used, but the most popular variant uses
347:
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308:
since ancient times. If preserved well they can stay for many years.
213:
202:
142:
55:(air drying, sun drying, smoking or wind drying) but, in the case of
1058:
Keumamah: A Traditional Fish Processing and Prospect for Development
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traditionally produced in the Maldives. It is a staple of the
47:. Open air drying using sun and wind has been practiced since
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2230:
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40:
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103:, such as this one in Norway, is a rack used for drying cod
1385:
470:
that has been fermented and dried for four or five months.
1817:
305:
443:
made during winter. It is mostly eaten in the region of
637:
today), the first Phoenician settlement in the Western
610:(Spain) consists of filleted salt-cured tuna. The word
921:, where cod dry in the sun before being packed in salt
815:(faithful friend). From the 18th century, the town of
990:
Dried fish in Fareniya Bazar, Indo Nepal Border Trail
1988:
Sustainable seafood advisory lists and certification
999:
691:
is a Japanese processed food product made from baby
1372:
Cod: A Biography of the Fish That Changed the World
1265:
473:HarĂ°fiskur is the Icelandic term for dried fish (
2397:
2166:
1311:
1094:"Three Ways with Danggit — Version 2: Labtingaw"
840:
809:
797:
336:. Over time, the term has come to apply also to
220:, salted dried fish served with green chili, an
354:, but other types of fish can also be used. If
1211:
51:to preserve food. Water is usually removed by
2152:
1401:
1117:"Three Ways with Danggit — Version 1: Lamayo"
489:dried in winter undergoing freeze-thaw cycle.
772:, there was a need to preserve the codfish;
74:through such traditional methods as drying,
43:from the food, which inhibits the growth of
727:, in a fish is defined as the ratio of the
274:(fresh cod). Bacalhau dishes are common in
2159:
2145:
1408:
1394:
1359:
1037:"Historical Origins of Food Preservation."
1114:
1091:
1068:
246:Dried fish and octopus in Aceh, Indonesia
823:became an important place of purchasing
499:and it is often served accompanied with
249:
241:
226:
212:
121:
106:
94:
23:Fish barn with fish drying in the sun –
18:
1270:. East African Publishers. p. 40.
519:made by pressing, drying and seasoning
196:Stockfish is cured in a process called
2398:
948:Equipment for curing fish used by the
2140:
1389:
1108:
677:tribes, who live along the shores of
495:is a dried and salted fish. It is an
466:is an Icelandic food consisting of a
1324:
1172:"The True Flavor of Pohang, Gwamegi"
1085:
1042:
791:, they started fishing its cod-rich
736:. Traditionally, techniques such as
1366:(in French). Paris: A Colin et cie.
13:
1062:
1030:
390:) refers to sun-dried fish in the
14:
2427:
1363:Guide de l'immigrant Ă Madagascar
1161:at Encyclopedia of Korean Culture
714:
63:and then the water is removed by
2120:
2119:
2108:
1916:
1915:
1823:
1822:
1688:
1687:
1536:
1305:10.1111/j.1477-8947.2008.00168.x
1069:Marketman (September 28, 2005).
1002:
983:
971:
956:
941:
926:
910:
891:
872:
856:
312:and shark are also dried in Goa.
254:Dried fish on sale in Kyrgyzstan
1284:
1259:
1229:
1189:
1243:. 24 June 2004. Archived from
1164:
1142:
1131:
1051:
1:
1353:
145:is unsalted fish, especially
1266:Simon Okumba Miruka (2001).
1208:, Hankyung News, 2009-01-23.
1115:Marketman (March 10, 2014).
1092:Marketman (March 11, 2014).
1071:"Buwad / Daing / Dried Fish"
358:is used, the dish is called
137:
7:
1942:Fish diseases and parasites
1415:
995:
846:dishes were eaten instead.
706:is whole, salted and dried
621:(dry), but its origins are
572:refers to half-dried young
541:, sometimes referred to as
460:drops to approximately 40%.
176:
10:
2432:
1268:Oral Literature of the Luo
849:
759:
2377:
2346:
2178:
2103:
2075:List of seafood companies
2060:Gathering seafood by hand
2042:
1996:
1970:
1929:
1836:
1701:
1633:
1545:
1534:
1423:
1048:Grandidier (1899), p. 521
515:is a kind of Korean fish
445:North Gyeongsang Province
1957:Scombroid food poisoning
1370:Kurlansky, Mark (1997).
1023:
789:Channel-Port aux Basques
208:
90:
16:Fish preserved by drying
1861:List of raw fish dishes
1360:Grandidier, A. (1899).
1319:Preservation techniques
1293:Natural Resources Forum
1139:Baheyeldin Dynasty site
803:became a staple of the
126:Assorted dried fish in
39:that works by removing
1846:List of seafood dishes
1332:"HistĂłria do Bacalhau"
1237:"What's an oily fish?"
963:Dried fish on sale in
933:Drying salted fish at
841:
810:
798:
655:refers to dried young
255:
247:
239:
224:
134:
119:
104:
28:
2221:Cantonese salted fish
1241:Food Standards Agency
1039:. Accessed June 2011.
863:Women drying fish in
253:
245:
230:
216:
125:
115:drying in the sun in
110:
98:
22:
2359:Dried shredded squid
2236:Dried and salted cod
1978:Seafood mislabelling
1374:. New York: Walker.
625:, specifically from
2385:List of dried foods
2029:Pain in crustaceans
2014:Eating live seafood
1983:Sustainable seafood
1962:Shellfish poisoning
1866:List of tuna dishes
1856:List of fish dishes
1851:List of crab dishes
1247:on 10 December 2010
1225:Doosan Encyclopedia
1018:List of dried foods
879:Dried fish shop at
2095:Seafood restaurant
2065:History of seafood
2004:Declawing of crabs
1204:2011-07-26 at the
1157:2011-06-10 at the
917:Platforms, called
805:Portuguese cuisine
398:(locally known as
256:
248:
240:
225:
218:Ikan asin cabe ijo
135:
120:
105:
29:
2393:
2392:
2134:
2133:
2126:Category: Seafood
2050:Fish preservation
2009:Eyestalk ablation
1971:Advisory services
1277:978-9966-25-086-5
639:Mediterranean Sea
598:Maldivian cuisine
340:of these species.
320:Venetian language
300:(Sukho Bangdo in
173:, are also used.
37:food preservation
2423:
2279:
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2154:
2147:
2138:
2137:
2123:
2122:
2113:
2112:
2070:History of sushi
1919:
1918:
1826:
1825:
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1690:
1683:List of seafoods
1540:
1410:
1403:
1396:
1387:
1386:
1367:
1347:
1346:
1344:
1343:
1334:. Archived from
1328:
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1288:
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1174:. Archived from
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801:
752:, water binding
533:name for dried,
370:refers to dried
346:is a variant of
302:Konkani language
59:, food is first
2431:
2430:
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2425:
2424:
2422:
2421:
2420:
2416:Fish processing
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2115:Food portal
2107:
2099:
2055:Fish processing
2038:
2019:Live fish trade
1992:
1966:
1947:Mercury in fish
1925:
1832:
1793:Shark liver oil
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1206:Wayback Machine
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1159:Wayback Machine
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1147:
1143:
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1120:
1119:. Market Manila
1113:
1109:
1099:
1097:
1096:. Market Manila
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1086:
1076:
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1073:. Market Manila
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868:
861:
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762:
735:
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614:comes from the
497:Indonesian dish
437:Pacific herring
382:(also known as
272:bacalhau fresco
222:Indonesian dish
211:
179:
140:
93:
35:is a method of
17:
12:
11:
5:
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2043:Related topics
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1997:Animal welfare
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1612:
1607:
1602:
1597:
1592:
1587:
1582:
1577:
1572:
1567:
1562:
1557:
1551:
1549:
1543:
1542:
1535:
1533:
1531:
1530:
1525:
1520:
1515:
1510:
1505:
1500:
1495:
1490:
1485:
1480:
1475:
1470:
1465:
1460:
1455:
1450:
1445:
1440:
1435:
1429:
1427:
1421:
1420:
1413:
1412:
1405:
1398:
1390:
1384:
1383:
1368:
1355:
1352:
1349:
1348:
1323:
1310:
1283:
1276:
1258:
1228:
1210:
1188:
1163:
1141:
1130:
1107:
1084:
1061:
1050:
1041:
1028:
1027:
1025:
1022:
1021:
1020:
1014:
1013:
997:
994:
993:
992:
989:
982:
980:
977:
970:
968:
965:Kolkata, India
962:
955:
953:
947:
940:
938:
932:
925:
923:
916:
909:
907:
897:
890:
888:
878:
871:
869:
862:
855:
851:
848:
761:
758:
733:
724:
721:water activity
716:
715:Water activity
713:
712:
711:
701:
698:Japanese paper
686:
682:
660:
657:Alaska pollock
648:
642:
605:
587:
577:
574:Alaska pollock
565:
546:
524:
510:
490:
487:Alaska pollock
478:
471:
461:
426:
416:
411:
375:
372:Alaska pollock
363:
341:
323:
313:
304:) is dried in
295:
234:, traditional
210:
207:
178:
175:
139:
136:
132:Manipur, India
92:
89:
45:microorganisms
15:
9:
6:
4:
3:
2:
2428:
2417:
2414:
2412:
2409:
2407:
2404:
2403:
2401:
2386:
2383:
2382:
2380:
2376:
2370:
2367:
2365:
2362:
2360:
2357:
2355:
2352:
2351:
2349:
2347:Dried seafood
2345:
2339:
2336:
2334:
2331:
2329:
2328:Tatami Iwashi
2326:
2324:
2321:
2319:
2316:
2314:
2311:
2309:
2306:
2304:
2301:
2299:
2296:
2294:
2293:Maldives fish
2291:
2289:
2286:
2284:
2281:
2277:
2272:
2269:
2267:
2264:
2262:
2259:
2257:
2254:
2252:
2249:
2247:
2244:
2242:
2239:
2237:
2234:
2232:
2229:
2227:
2224:
2222:
2219:
2217:
2214:
2212:
2209:
2207:
2204:
2202:
2199:
2197:
2194:
2192:
2189:
2187:
2184:
2183:
2181:
2177:
2173:
2169:
2162:
2157:
2155:
2150:
2148:
2143:
2142:
2139:
2127:
2118:
2116:
2111:
2106:
2105:
2102:
2096:
2093:
2091:
2088:
2086:
2083:
2081:
2078:
2076:
2073:
2071:
2068:
2066:
2063:
2061:
2058:
2056:
2053:
2051:
2048:
2047:
2045:
2041:
2035:
2034:Shark finning
2032:
2030:
2027:
2025:
2022:
2020:
2017:
2015:
2012:
2010:
2007:
2005:
2002:
2001:
1999:
1995:
1989:
1986:
1984:
1981:
1979:
1976:
1975:
1973:
1969:
1963:
1960:
1958:
1955:
1953:
1950:
1948:
1945:
1943:
1940:
1938:
1935:
1934:
1932:
1928:
1922:
1914:
1912:
1909:
1907:
1904:
1902:
1899:
1897:
1894:
1892:
1889:
1887:
1884:
1882:
1879:
1877:
1874:
1872:
1869:
1867:
1864:
1862:
1859:
1857:
1854:
1852:
1849:
1847:
1844:
1843:
1841:
1839:
1835:
1829:
1821:
1819:
1816:
1814:
1811:
1809:
1806:
1804:
1801:
1799:
1796:
1794:
1791:
1789:
1786:
1784:
1781:
1779:
1776:
1774:
1771:
1769:
1766:
1764:
1761:
1759:
1756:
1754:
1751:
1749:
1746:
1744:
1741:
1739:
1736:
1734:
1731:
1729:
1728:Cod liver oil
1726:
1724:
1721:
1719:
1716:
1714:
1711:
1710:
1708:
1706:
1700:
1694:
1686:
1684:
1681:
1679:
1676:
1674:
1671:
1669:
1666:
1664:
1661:
1659:
1656:
1652:
1649:
1648:
1647:
1644:
1642:
1639:
1638:
1636:
1634:Other seafood
1632:
1626:
1623:
1621:
1618:
1616:
1613:
1611:
1608:
1606:
1603:
1601:
1598:
1596:
1593:
1591:
1588:
1586:
1583:
1581:
1578:
1576:
1573:
1571:
1568:
1566:
1563:
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1553:
1552:
1550:
1548:
1544:
1539:
1529:
1526:
1524:
1521:
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1516:
1514:
1511:
1509:
1506:
1504:
1501:
1499:
1496:
1494:
1491:
1489:
1486:
1484:
1481:
1479:
1476:
1474:
1471:
1469:
1466:
1464:
1461:
1459:
1456:
1454:
1451:
1449:
1446:
1444:
1441:
1439:
1436:
1434:
1431:
1430:
1428:
1426:
1422:
1418:
1411:
1406:
1404:
1399:
1397:
1392:
1391:
1388:
1381:
1380:0-8027-1326-2
1377:
1373:
1369:
1365:
1364:
1358:
1357:
1338:on 2015-05-30
1337:
1333:
1327:
1320:
1314:
1306:
1302:
1298:
1294:
1287:
1279:
1273:
1269:
1262:
1246:
1242:
1238:
1232:
1226:
1222:
1214:
1207:
1203:
1200:
1192:
1178:on 2011-07-16
1177:
1173:
1167:
1160:
1156:
1153:
1145:
1138:
1134:
1118:
1111:
1095:
1088:
1072:
1065:
1059:
1054:
1045:
1038:
1033:
1029:
1019:
1016:
1015:
1011:
1005:
1000:
986:
981:
974:
969:
966:
959:
954:
951:
944:
939:
936:
935:Malpe Harbour
929:
924:
920:
913:
908:
905:
901:
894:
889:
886:
882:
875:
870:
866:
859:
854:
853:
847:
845:
843:
837:
832:
830:
826:
822:
818:
814:
812:
806:
802:
800:
794:
790:
786:
783:
777:
775:
771:
770:refrigeration
767:
757:
755:
751:
750:freeze-drying
747:
743:
739:
730:
722:
709:
705:
702:
699:
694:
690:
689:Tatami Iwashi
687:
683:
680:
679:Lake Victoria
676:
672:
668:
664:
661:
658:
654:
653:
649:
646:
643:
640:
636:
632:
628:
624:
620:
617:
613:
609:
606:
603:
600:, as well as
599:
595:
591:
590:Maldives fish
588:
585:
581:
578:
575:
571:
570:
566:
563:
559:
555:
551:
547:
544:
540:
539:skipjack tuna
537:, and smoked
536:
532:
528:
525:
522:
518:
514:
511:
508:
507:
502:
498:
494:
491:
488:
484:
483:
479:
476:
472:
469:
468:sleeper shark
465:
462:
458:
454:
450:
446:
442:
441:Pacific saury
438:
434:
430:
427:
424:
420:
417:
415:
412:
409:
405:
401:
397:
393:
389:
385:
381:
380:
376:
373:
369:
368:
364:
361:
357:
353:
349:
345:
342:
339:
335:
331:
327:
324:
321:
317:
314:
311:
307:
303:
299:
296:
293:
289:
285:
281:
277:
273:
269:
265:
261:
258:
257:
252:
244:
237:
233:
229:
223:
219:
215:
206:
204:
199:
194:
192:
188:
184:
174:
172:
168:
164:
160:
156:
152:
148:
144:
133:
129:
124:
118:
114:
109:
102:
97:
88:
85:
81:
77:
73:
68:
66:
62:
58:
57:freeze-drying
54:
50:
49:ancient times
46:
42:
38:
34:
26:
21:
2364:Dried shrimp
2167:
2024:Pain in fish
1901:Seafood boil
1798:Shrimp paste
1788:Salted squid
1717:
1663:Sea cucumber
1605:Prawn/Shrimp
1371:
1362:
1340:. Retrieved
1336:the original
1326:
1313:
1299:(1): 64–76.
1296:
1292:
1286:
1267:
1261:
1249:. Retrieved
1245:the original
1231:
1213:
1191:
1180:. Retrieved
1176:the original
1166:
1144:
1133:
1121:. Retrieved
1110:
1098:. Retrieved
1087:
1075:. Retrieved
1064:
1053:
1044:
1032:
839:
833:
828:
824:
817:Kristiansund
808:
807:, nicknamed
796:
778:
763:
729:water vapour
718:
650:
626:
618:
611:
584:surströmming
567:
509:chili paste.
504:
501:steamed rice
480:
407:
403:
399:
387:
383:
377:
365:
359:
271:
231:
217:
198:fermentation
195:
186:
180:
141:
69:
30:
2411:Snack foods
2274: [
2266:Katsuobushi
2211:Bombay Duck
1803:Smoked fish
1783:Salted fish
1743:Fish fillet
1723:Canned fish
1620:Crustaceans
1615:Sea urchins
1218:(in Korean)
1196:(in Korean)
1149:(in Korean)
1123:November 1,
1100:November 1,
1077:November 1,
1010:Food portal
919:fish flakes
881:Cox's Bazar
793:Grand Banks
787:arrived in
562:cold smoked
556:, a small,
552:is a whole
527:Katsuobushi
435:half-dried
414:Dried squid
392:Philippines
338:smoked fish
238:dried fish
151:fish flakes
84:Drying food
65:sublimation
53:evaporation
2406:Dried fish
2400:Categories
2179:Dried fish
2170:and dried
2168:Dried fish
1896:Fried fish
1773:Fish stock
1768:Fish steak
1763:Fish paste
1758:Fish sauce
1733:Cured fish
1718:Dried fish
1438:Barramundi
1354:References
1342:2012-05-13
1182:2012-05-13
885:Bangladesh
811:Fiel amigo
754:humectants
623:Phoenician
602:Sri Lankan
485:refers to
396:rabbitfish
264:Portuguese
157:, such as
117:Madagascar
111:Flattened
101:fish flake
2318:Stockfish
2206:Boknafisk
1937:Ciguatera
1891:Fish soup
1808:Stockfish
1748:Fish head
1703:Processed
1641:Jellyfish
1547:Shellfish
1528:Whitebait
1508:Swordfish
950:Algonquin
900:stockfish
865:Indonesia
829:klippfisk
795:. Thus,
768:. Before
766:New World
665:is dried
592:is cured
558:oily fish
535:fermented
493:Ikan asin
475:stockfish
457:Yeongdeok
404:labtingaw
360:boknasild
348:stockfish
344:Boknafisk
266:word for
203:Parma ham
155:whitefish
143:Stockfish
138:Stockfish
72:preserved
70:Fish are
2369:Musciame
2271:Keumamah
2261:Karasumi
2216:Bottarga
2186:Bacalhau
1886:Fish pie
1778:Lutefisk
1753:Fish oil
1625:Molluscs
1610:Scallops
1575:Crayfish
1503:Sturgeon
1483:Mackerel
1473:Flounder
1468:Flatfish
1443:Billfish
1202:Archived
1155:Archived
996:See also
842:Bacalhau
825:bacalhau
799:bacalhau
693:sardines
685:species.
604:cuisine.
531:Japanese
521:filefish
482:Hwangtae
447:such as
330:sturgeon
298:Mackerel
276:Portugal
260:Bacalhau
236:Acehnese
232:Keumamah
183:clipfish
177:Clipfish
25:Van Gogh
2308:PiracuĂ
2303:Niboshi
2251:Gwamegi
2201:Bokkoms
2191:BaccalĂ
2172:seafood
2085:Raw bar
1921:more...
1876:Chowder
1828:more...
1705:seafood
1693:more...
1668:Seaweed
1658:Octopus
1600:Oysters
1595:Mussels
1590:Lobster
1580:Geoduck
1560:Cockles
1555:Abalone
1513:Tilapia
1493:Sardine
1478:Herring
1453:Catfish
1433:Anchovy
1417:Seafood
1221:Gwamegi
1199:Gwamegi
1152:Gwamegi
904:Iceland
898:Drying
850:Gallery
785:whalers
760:History
746:smoking
742:salting
704:Bokkoms
667:tilapia
645:Niboshi
554:herring
529:is the
429:Gwamegi
400:danggit
356:herring
316:BaccalĂ
280:Galicia
268:codfish
262:is the
191:Salting
163:haddock
159:pollock
80:salting
76:smoking
2354:Conpoy
2338:Yukola
2313:Sanyaa
2298:Mojama
2288:Kusaya
2283:Kipper
2246:Fesikh
2124:
1871:Bisque
1813:Surimi
1713:Caviar
1488:Salmon
1378:
1274:
1251:13 May
867:, 1971
821:Norway
782:Basque
774:drying
738:drying
708:mullet
663:Obambo
652:Nogari
619:musama
616:Arabic
612:mojama
608:Mojama
580:Kusaya
569:Kodari
550:kipper
543:bonito
506:sambal
464:Hákarl
455:, and
449:Pohang
433:Korean
419:Fesikh
408:lamayo
334:salmon
292:Brazil
290:, and
284:Angola
128:Imphal
61:frozen
33:Drying
2378:Misc.
2333:Vobla
2323:Taran
2278:]
2256:Jwipo
2241:Eoran
2231:Daing
2196:Balyk
1911:Sushi
1678:Algae
1673:Squid
1651:Whale
1585:Krill
1565:Conch
1518:Trout
1498:Shark
1317:FAO:
1024:Notes
675:Luhya
635:Cádiz
631:Gadir
517:jerky
513:Jwipo
453:Uljin
431:is a
423:mugil
384:bulad
379:Daing
367:Bugeo
326:Balyk
310:Prawn
288:Macau
209:Other
91:Types
41:water
1570:Crab
1523:Tuna
1448:Carp
1425:Fish
1376:ISBN
1272:ISBN
1253:2012
1125:2014
1102:2014
1079:2014
836:Lent
744:and
719:The
673:and
594:tuna
503:and
388:tuyĂ´
318:(in
278:and
187:q.v.
171:tusk
169:and
167:ling
113:fish
78:and
27:1882
1818:Roe
1463:Eel
1458:Cod
1301:doi
1223:at
902:in
827:or
819:in
723:, a
671:Luo
627:Gdr
439:or
386:or
352:cod
332:or
306:Goa
189:).
147:cod
2402::
2276:id
1297:32
1295:.
1239:.
883:,
740:,
633:,
548:A
451:,
286:,
205:.
165:,
161:,
130:,
99:A
2160:e
2153:t
2146:v
1409:e
1402:t
1395:v
1382:.
1345:.
1307:.
1303::
1280:.
1255:.
1185:.
1127:.
1104:.
1081:.
734:w
725:w
700:.
659:.
629:(
586:.
576:.
564:.
545:.
523:.
374:.
362:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
