
	Where results make sense

Topic: Fermented fish

Related Topics

Salmon

Yupik

Storytelling

Boardwalk

Alaska

Alaskan Bush

	Ch09
		Salted, dried and fermented fish constitute approximately 10 percent of the total volume of fish distributed locally and are preferred among the low-income subsistence farmers of the rural areas in the interior.
		The consumption of fermented fish is relatively high in southern Ghana especially among the Akan tribe which uses it as a delicacy and flavouring agent in traditional vegetable sauces.
		During periods of fish scarcity, salted dried and fermented fish, such as koobi, kako, ewule, etc., constitute the main source of food fish used in the preparation of traditional soups in rural communities.
	www.fao.org /docrep/t0685e/T0685E09.htm (3508 words)

	To Philly, From Alaska, w/love: 24. Fermented Fish.
		Fermented fish is something most people in the lower 48 would never think to try; and that is a shame, because countless people have been enjoying it as a regular part of their diet for millenniums.
		Fermented fish is prepared by first digging a hole about two feet in the ground.
		After the fish reaches a desired level of fermentation, the preparer unearths it and immediately freezes it until someone is ready to eat it.
	tunt.blogspot.com /2005/01/24-fermented-fish.html (231 words)

	Fish Sauce - How it is Made
		Called "nam bplah" in Thai, or literally "fish water," genuine fish sauce is the water, or juice, in the flesh of fish that is extracted in the process of prolonged salting and fermentation.
		As soon as fishing boats return with their catch, the fish are rinsed and drained, then mixed with sea salt – two to three parts fish to one part salt by weight.
		Finally, the fish remains are boiled with salt water, then strained out and discarded, to produce the lowest grade fish sauce; or they may be added to other fish remains from the first fermentation in the process of making second-grade sauce.
	www.thaifoodandtravel.com /features/fishsauce1.html (1421 words)

	PICHAI FISH-SAUCE CO.,LTD. (Site not responding. Last check: 2007-10-11)
		ish sauce is a liquid sauce derived from the fish fermented with salt.
		Fish sauce is done by the fisherman throughout the Asian countries.
		Fish sauce is native seasoning sauce of Thailand and commonly used by all Thai people.
	www.pichaifishsauce.com /oldweb/fishsauce.html (561 words)

	Acidified, Fermented, and Salted Fish and Fishery Products
		The fish are covered with a solution of 2 parts vinegar and 1 part water, adding a small piece of alum about the size of a walnut.
		Cool fish and pack in glass containers with 1-2 slices of lemon, bay leaves, onion, and a scattering of rosemary, whole fl peppers, and whole cloves between layers of fish.
		After the preliminary cure, drain fish and resalt in a separate barrel, using 10% salt by weight in the fall and winter and 15% in the spring and summer (Tanikawa et al., 1985).
	seafood.ucdavis.edu /haccp/compendium/chapt01.htm (15859 words)

	Fish Sauce -- Asian fish sauce
		Fermentation is normally used to describe microbial digestion of
		Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a
		Asian fish sauce is made from anchovies, salt and water, and it needs to be used in moderation because it is intensely flavoured.
	www.edinformatics.com /culinaryarts/food_encyclopedia/fish_sauce.htm (379 words)

	Fermented fish - Wikipedia, the free encyclopedia
		Fermented fish is an Eskimo food that is eaten raw and frozen.
		It is a staple part of the diet in many Yupik communities of the Yukon-Kuskokwim Delta.
		Surströmming - A Swedish delicacy consisting of fermented Baltic herring.
	en.wikipedia.org /wiki/Fermented_fish (137 words)

	Mary Nguyen Vietnamese Fish Sauce
		To make their traditional sauce, islanders ferment anchovies for a year in large wooden vats in dark warehouses, a technique that is said to yield a rich, golden liquid with pungent flavor and degree far superior to rivals from the Vietnamese mainland, where fermentation periods are usually shorter, and other Southeast Asian nations.
		Fish sauce is only authentic when the sauce is a makeup of fermented fish, sauce, and water.
		To make their traditional sauce, islanders ferment anchovies for a year in massive wooden vats in dark warehouses, a technique that is said to yield a rich, golden liquid with pungent flavour and nuances far superior to rivals from the Vietnamese mainland, where fermentation periods are usually shorter.
	www.american.edu /ted/vietnam-fish-sauce.htm (5511 words)

	Fish sauce - Wikipedia, the free encyclopedia
		Fish sauce is frequently used in Vietnamese and other Southeast Asian cooking to add saltiness to dishes.
		In Cambodia, it is known as teuk trei and range from a variety of sauces using fish sauce as a base.
		A similar fish sauce was ubiquitous in Classical Roman cooking, where in Latin it is known as garum or liquamen, and also existed in many varieties such as oxygarum (mixed with vinegar) and meligarum (mixed with honey).
	en.wikipedia.org /wiki/Fish_sauce (748 words)

	Fish Sauce \| Recipes \| Temple of Thai (Site not responding. Last check: 2007-10-11)
		Fish sauce is an indispensable staple of Thai cooking much like salt is in Western cooking.
		In ancient Rome, fish sauce was commercially produced as 'liquamen' or 'garem' and was one of the most common and strongest seasonings.
		The fish sauce is started from very fresh fish, of the small variety, which are placed in concrete holding tanks along with salt (I think it is about a 3:2 weight ratio).
	www.templeofthai.com /recipes/fish_sauce.php (472 words)

	Inside Japan: Surprising Facts About Japanese Foodways
		Fish is usually eaten fresh—even delivered to the door by fishmongers—but it is also consumed in salted, dried and pickled form.
		Fish soup made from arajiru, the discarded portions of the fish such as the head and bones, was traditionally a common breakfast food.
		Fermented vegetables in the form of pickles are served with all traditional Japanese meals.
	www.westonaprice.org /traditional_diets/japan.html (5769 words)

	Honolulu Star-Bulletin Features
		Fermentation is the breakdown of complex molecules in organic compounds.
		In Asia, fermented fish sauces date back hundreds of years and were initially a way of preserving a large catch.
		Fish sauces will generally keep for quite awhile without refrigeration, although they can be refrigerated.
	starbulletin.com /2003/04/30/features/story1.html (1055 words)

	grandMAI's recipes: glossary > fish sauce
		Fish sauce (or "Nampla") is the most important ingredient of Thai cuisine.
		It is made from fermented fish, and looks brown and clear.
		It is not difficult to find a bottle of fish sauce in supermarkets now.
	darkwing.uoregon.edu /~sermsap/glossary/fishsauce.htm (80 words)

	PHTN
		In the past, people would bury their fish heads or seal flipper in the ground and we didnt have many cases of botulism.
		No botulism poison was found in the fermented fish heads made in the traditional method by using a grass-lined hole in the ground.
		However, botulism poison was found in the fermented fish heads made in the modern method by using a plastic bucket with a tight-fitting lid that was buried in the ground.
	www2.cdc.gov /phtn/botulism/who/who.asp (768 words)

	Garum/Liquamen
		The distinction between the cheapest fish sauce and one made with a particular type of fish was, I believe, largely in the mind of the purchaser.
		Fish are brought on to the beach whole and cut up The precious fluid, literally 'flower of the gore' is saved and mixed with salt.
		He then says that a separate mass of dead fish, presumably mixed with salt and fermented, sinks to the bottom and dissolves to provide a 'soft complement to foods' He appears to be talking about the fish paste called allec with was hardly ever added to food during cooking but served separately.
	www.geocities.com /Athens/Ithaca/8337/c_garum.html (2075 words)

	Thailand Fermented Fish Village
		They led a contented existence, casting their nets in the unpolluted rivers for fish, gathering firewood, fruit, greens, culinary and medicinal herbs from freshwater swamps which the locals call paa bung paa thaam.
		The catch was so abundant that fish had to be preserved by drying, salting or fermenting (using large earthenware jars called hai hin or hai saen to make plaa raa).
		The fish is caught in the river and in marshland pools in October and November and the villagers spend the next four or five months making fermented fish products.
	asiarecipe.com /thaifish.html (1269 words)

	Fermented Fish in Sweden
		Now, what no one had told me was that fermenting builds up quite a lot of pressure inside the can and that you should always cover a surstromming can with a cloth before you open it.
		Then, the air in the room was filled with a stench that was reminiscent of a public toilet that hadn't been cleaned for 20 years.
		I loved pytt i panna, Janssons frestelse, and pickled (as opposed to 'fermented' herring) washed down with Swedish schnapps is a wonderful treat.
	www.enat.org /~aribob/fermentedfish.html (651 words)

	microbiology of fermented foods 2-volume set (Site not responding. Last check: 2007-10-11)
		Fermentative upgrading of wastes for animal feeding: Fermentation of lignocellulosic crop residues.
		Fermented protein foods in the Orient: shoyu and miso in Japan: History.
		Fermented soybean foods in the Orient: shoyu, miso, tempeh and natto.
	www.vonl.com /chips/micferfd.htm (316 words)

	Certified Savory - Products (via CobWeb/3.1 planetlab2.tamu.edu) (Site not responding. Last check: 2007-10-11)
		Fermented fish sauces and pastes are made from a number of small species of fish that are found in abundance across the oceans of the world.
		While fish sauce and anchovy paste are considerably different products, they are made from processes that are very similar.
		The fish protein then undergoes hydrolysis from enzymes, which are naturally present.
	www.certifiedsavory.com.cob-web.org:8888 /fermentedfish (183 words)

	TAKA'S SUSHI (Site not responding. Last check: 2007-10-11)
		As the fish fermented the rice produced lactic acid, which pickled the fish and kept it from spoiling.
		As time went by, methods of fermentation were developed that took only a few days, so the rice, which had a sharp, sweet taste, could be eaten as well as the fish.
		It is often referred to as Edomae-sushi, possibly (though the derivation is by no means certain) because the fish and shellfish used in it were taken from the waters of the large bay on which the city is situated.
	www.takassushi.com /education/history.cfm (2377 words)

	New York State Department of Agriculture and Markets
		Section 262.4 Operations and Controls for Processed Fishrequires that all processed fish be produced pursuant to a scheduled process established by a competent processing authority.
		VP/MAP smoked fish which is not produced in accordance with Section 262.5 will need a scheduled process as required in this Section.
		Fish not overcrowded in smokehouse so as to promote absorption and exposure
	www.agmkt.state.ny.us /FS/industry/fishprocess.html (680 words)

	MyLinh's Recipe (Site not responding. Last check: 2007-10-11)
		Authentic Khmer Krom hot pot with fish, shrimp and pork belly meat (sach chrouk bei choen), and light fermented fish broth is very delicious.
		Khmer Krom basic raw vegetables for serve with sea food and fermented fish stock hotpot is mixture of ; fishwort, mint, chives, bean sprout, nappa cabbage, bitter melon, and cucumber, or any of vegetables that you prefer.
		Pour 6 cups water and fermented fish stock in to the soup pot and cook till meat tender.
	www.khmerkromrecipes.com /recipes/recipe532.html (306 words)

	fish sauce Definition in the Food Dictionary at Epicurious.com
		Popular throughout Southeast Asia, fish sauce can be any of various mixtures based on the liquid from salted, fermented fish.
		Fish sauces may be flavored variously — such as with chiles or sugar — depending on the use.
		Fish sauce is also referred to as fish gravy .
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=2531 (236 words)

	Hirozen Gourmet
		Cleaned and gutted raw fish were placed between layers of salt and rice and pressed by a heavy stone.
		After a few weeks, the stone was removed and a few months after that, the fermented fish were ready to eat.
		In the 15th century, people shorten fermentation time (half a month to one month) and began to eat preserved fish meat with rice that was used for the fermentation.
	www.hirozen.com /sushi.php (1150 words)

	Patis (fermented fish sauce): A Filipino (Pinoy) food adventure (via CobWeb/3.1 planetlab2.tamu.edu) (Site not responding. Last check: 2007-10-11)
		Known as nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos and ngan-pya-ye in Burma (Myanmar), patis is used for seasoning or as a dipping sauce.
		Patis making is an important industry in the fishing towns of Navotas and Malabon, both in Metro Manila.
		Fish is fermented with salt and water in large vats; the strained liquid becomes patis.
	www.pinoyfoodtalk.net.cob-web.org:8888 /index.php/site/comments/patis_fermented_fish_sauce (1442 words)

	BBC NEWS \| World \| Europe \| Airlines ban 'foul' Swedish fish (Site not responding. Last check: 2007-10-11)
		But now the fish has been banned from several major airlines, classified along with dangerous weapons like shoe bombs and firearms.
		The Baltic herring is fermented in barrels for months before being put in tin cans, where the fermentation process continues.
		Some say it is simply rotten fish, which smells like rotten fish.
	news.bbc.co.uk /1/hi/world/europe/4867024.stm (295 words)

	Boing Boing: Fermented fish banned on some airlines
		The fish is fermented in barrels for months and then canned, where the fermenting fun continues.
		which is similar to fish gone bad or garbage left out in the sun for a couple of days." Now a few airlines, including British Airways and Air France, are banning it, claiming that the tins could explode.
		That has made producers of the surstromming choke on their fermented fish, calling the airlines' decision "culturally illiterate".
	www.boingboing.net /2006/04/03/fermented_fish_banne.html (258 words)

	» Blog Archive » Fish with Fermented Black Beans (Site not responding. Last check: 2007-10-11)
		Add some fermented fl beans, soy sauce (not too much as the fl beans are already salty), a little bit of cooking wine, a dash of ground fl pepper and a bit of sugar.
		Add the fried fish to the sauce, cover the pan and simmer over low-medium heat for about 30 minutes.
		This entry was posted on Monday, October 16th, 2006 at 11:07 pm and is filed under 6-SEAFOODS, Fish with Fermented Black Beans.
	www.buboyskitchen.com /?p=20 (243 words)

	Botulism case associated with consumption of a salt-cured fish product (Site not responding. Last check: 2007-10-11)
		The individual had eaten a cured and fermented fish product called "moloha" or "Faseikh" in the Middle Eastern community.
		Public health officials advise that persons who might have already consumed this product to be vigilant for symptoms that might be consistent with botulism, as described below, and contact their physicians immediately.
		Please note that medical information found on this website is designed to support, not to replace the relationship between patient and physician/doctor.
	www.news-medical.net /?id=3344 (551 words)

Try your search on: Qwika (all wikis)