Cured Fish
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Cured Fish
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1983
Cured Fish written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Technology & Engineering categories.
With the aid of 99 tables the paper attempts to outline the extremely complex pattern of regional and international trade in cured fish with a view to identifying market opportunities. Initial surveys concentrated on the small pelagic species but the study was extended to all cured fish, a definition which includes fish salted or unsalted, dried mechanically or naturally, presented dried or wet cured with or without the addition of vinegar or sugar. Summaries of the market situation are given for Ghana, Reunion, Equatorial Guinea, Zambia, Togo, Cameroon, Angola, USA, Mexico, Colombia, Saudi Arabia, Japan, Australia and Fiji. More detailed country studies are included for Zaire, Nigeria, Congo, Mauritius, Tanzania, Egypt, Kenya, Haiti, The Caribbean, Brazil, Venezuela, Panama, Papua New Guinea, Sri Lanka, Hong Kong, Malaysia and Singapore.
The Prevention Of Losses In Cured Fish
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Bernan Press(PA)
Release Date : 1981
The Prevention Of Losses In Cured Fish written by Food and Agriculture Organization of the United Nations and has been published by Bernan Press(PA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Education categories.
The paper reviews problems of the post-harvest losses in cured fish. The importance of this commodity in the tropics and existing methods of its handling, processing, storage and distribution are discussed. Information on the present level of losses due to micro-organisms, insect infestation and physical breakage is provided. The loss causing factors are reviewed in detail and means of reduction of losses given. Finally the paper provides recommendations for improvement in handling, storing and distribution, as well as ideas on the preparation of quality standards of cured fish and how to approach the assessment of losses in cured fish.
Curing Of Fishery Products
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Author : Norman D. Jarvis
language : en
Publisher:
Release Date : 1950
Curing Of Fishery Products written by Norman D. Jarvis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1950 with Dried fish categories.
Fish curing comprises all methods of preservation except refrigeration and canning and includes (1) drying, smoking, salting and pickling of fish, (2) various combinations of these methods, and (3) miscellaneouos methods such as the use of vinegar and fermentation processes or ripening.
The Prevention Of Losses In Cured Fish
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Author : Food and Agriculture Organization
language : en
Publisher:
Release Date : 1981
The Prevention Of Losses In Cured Fish written by Food and Agriculture Organization and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
Curing And Smoking Fish
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Author : Stanley Marianski
language : en
Publisher: Bookmagic LLC
Release Date : 2014-06-17
Curing And Smoking Fish written by Stanley Marianski and has been published by Bookmagic LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-17 with Cooking categories.
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Cured Fish
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Author : Roger Corey
language : en
Publisher:
Release Date : 2001
Cured Fish written by Roger Corey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Fish as food categories.
Fish Drying And Smoking
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Author : PeterE. Doe
language : en
Publisher: Routledge
Release Date : 2017-11-13
Fish Drying And Smoking written by PeterE. Doe and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Technology & Engineering categories.
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Reduction Of Losses In Cured Fish In The Tropics
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Author : T. W. Bostock
language : en
Publisher:
Release Date : 1987
Reduction Of Losses In Cured Fish In The Tropics written by T. W. Bostock and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Fish handling categories.
Prevention Of Losses In Cured Fish
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher:
Release Date : 1981
Prevention Of Losses In Cured Fish written by Food and Agriculture Organization of the United Nations and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
Cured Meat Smoked Fish Pickled Eggs
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Author : Karen Solomon
language : en
Publisher: Hachette UK
Release Date : 2018-07-10
Cured Meat Smoked Fish Pickled Eggs written by Karen Solomon and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-10 with Cooking categories.
This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.