"turbot and many other varieties. Jewish delis often sell, in addition to lox, hot-smoked whitefish, mackerel, trout, and sablefish (also sometimes referred to as black cod in its fresh state). Along the Mississippi River, hot-smoked locally caught sturgeon is also available. Traditionally, in the US, cold-smoked fish, other than salmon, is considered ""raw"" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern"
"Britain, which is swelled in its preparation. The bloater is one of the several taxa in the ""Coregonus artedi"" complex of freshwater whitefishes, which sometimes all are considered to belong to a single species. The bloater is found at depths of . There it inhabits underwater slopes, and is tolerant of temperatures between 34.7 and 52.4 degrees Fahrenheit (1.5 to 11.4 Celsius). When it is brought to the surface its gas bladder expands, giving it a swollen appearance. The bloater feeds mostly on animals living at the lake bottom (zoobenthos), but will sometimes eat small drifting animals, or zooplankton. The"
"shrimp ""Mysis diluviana"", and the amphipod ""Diporeia hoyi"", also named after P. R. Hoy, are recorded as food items. The lake trout, various species of introduced salmon, and the burbot all are known to prey on the bloater. In the nineteenth century it was abundant, and was often caught by fishermen, among whom it was known as the ""moon-eye"". It was considered a good panfish, but too small to be marketable. Since most of the other ""chubs"" of the Great Lakes have become extinct, the average size of the bloater has increased, and it is caught and smoked in the"
"from which it may be distinguished by its lighter upper lip and smaller eye. Its body is deepest at its middle, it has small and pale fins, and it has 40–47 long gill rakers. The discoverer of the bloater, P. R. Hoy, thought it to be ""the most beautiful of the white fish"". It reaches a maximum total length of and commonly is . The bloater is native to all of the Great Lakes (except Lake Erie) and in Lake Nipigon. Across its range it is in decline, and it is listed as Vulnerable to global extinction by the IUCN"
"are also a popular accompaniment to dried fish. The traditional preservation is by salting or outdoor wind-drying. The wind-drying takes around eight weeks. The salting is usually done by putting the meat and the blubber in salt, a little bit of water can be added, it should be so salty, that a potato can float in it. The meat and blubber can be eaten when needed, it can last for a very long time when lying in salt. It can not be eaten directly as it would be too salty, it must be ""watered out"" for one to 1½ day,"
"Coregonus hoyi Coregonus hoyi, also known as the bloater, is a species or form of freshwater whitefish in the family Salmonidae. It is a silvery-coloured herring-like fish, long. It is found in most of the Great Lakes and in Lake Nipigon, and inhabits underwater slopes. This fish is not to be confused with the extinct deepwater cisco (""Coregonus johannae""), a large fish that shared a common name with the bloater. The bloater is a small, silvery-coloured whitefish with a pink and purple iridescence. It has a greenish tinge above, and a whitish belly. It is very similar to the kiyi,"
"Bokkoms Bokkoms (or Bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, ""Liza richardsonii"", a type of fish commonly known in the Western Cape of South Africa as ""harders""), 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. It is sometimes referred to as ""fish biltong"". The word ""bokkom"" comes from the Dutch word ""bokkem"", which is a variant of the word ""bokking"" (or ""buckinc"" in Middle Dutch)."
"the genus in which the bloater is now placed. The generic name ""Coregonus"", given by Carl Linnaeus in his 1758 tenth edition of ""Systema Naturæ"", is derived from Greek and means ""angled eye"", referring to the tilted pupil of whitefishes. It is closely related to the cisco or lake herring, ""Coregonus artedi"", and the shortjaw cisco, both of which it is known to hybridise with. The common name of the bloater comes from the swollen appearance it has after being brought up from the deep waters it inhabits. The same name is given to certain type of smoked herring in"
"susceptible to growth of ""Clostridium botulinum"" bacteria. Balyk Balyk () is the salted and dried soft parts of fish, usually coming from large valuable species: ""acipenseridae"" (e.g., sturgeon) or ""salmonidae"" (salmon). The word means ""fish"" in Turkic languages (written ""balık"" in Turkish). Over time, the term was applied to smoked fish of this kind, and one may see, e.g., ""cold smoked hucho balyk."" As a curiosity, recently a number of cold smoked meat products branded ""balyk"" appeared in Russia. Traditionally, sturgeon balyk has been considered the most fine and tender one, sought and praised by gourmets. At the same time,"
"bottom-dwellers. Larval bloaters have a high mortality until they become large enough to avoid predation by other bloaters and alewives. It is slow-growing, because of the scarcity of food in its habitat. The bloater's average length at maturity is , and maximum age reported from otoliths is 10 years. Coregonus hoyi Coregonus hoyi, also known as the bloater, is a species or form of freshwater whitefish in the family Salmonidae. It is a silvery-coloured herring-like fish, long. It is found in most of the Great Lakes and in Lake Nipigon, and inhabits underwater slopes. This fish is not to be"
"bloat. Bloat is caused by a protozoan that multiplies when a fish is under stress or consuming an improper diet. The protozoans multiply enough that they cause blockages in the intestines, so neither food nor gases can pass, causing them to become bloated. The bloat eventually damages their liver, swim bladder, and kidneys so much that they die in 24–78 hours. Acei have bicuspid teeth like the rest of the ""Pseudotropheus"" genus. Pseudotropheus sp. ""acei"" Pseudotropheus sp. ""acei"" (also known as yellow-tail acei) is a Mbuna cichlid from Lake Malawi that grows to around in length. Although known for many"
"Daing Daing, Tuyô, or Bilad (literally ""sun-dried"" or ""sun-baked"") refers to dried fish from the Philippines. Fish prepared as ""daing"" are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also ""boneless"" variants which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. A variant of ""daing"" known as labtingaw uses less salt and is dried for a much shorter period (only a few hours). The resulting ""daing"" is"
"blotches and this fish can change colour to suit its background, providing an effective camouflage. The underside is pearly-white, giving the fish one of its common names, the white fluke. The lateral line features rows of small tubercles, as do the bases of the dorsal and anal fins. The European flounder is a flatfish with an oval-shaped body with a width about half its length. The maximum recorded length is and the maximum recorded weight . However, a more usual mature length is about . The fish is flattened laterally and swims and rests on one side. During development, its"
"Balyk Balyk () is the salted and dried soft parts of fish, usually coming from large valuable species: ""acipenseridae"" (e.g., sturgeon) or ""salmonidae"" (salmon). The word means ""fish"" in Turkic languages (written ""balık"" in Turkish). Over time, the term was applied to smoked fish of this kind, and one may see, e.g., ""cold smoked hucho balyk."" As a curiosity, recently a number of cold smoked meat products branded ""balyk"" appeared in Russia. Traditionally, sturgeon balyk has been considered the most fine and tender one, sought and praised by gourmets. At the same time, the tender flesh of sturgeon is more"
"Bludger (fish) The bludger (""Carangoides gymnostethus""), also known as the bludger trevally, nakedbreast trevally or Bleeker’s jackfish, is a widespread species of large marine fish in the jack family, Carangidae. The bludger inhabits the tropical and subtropical regions of the Indo-west Pacific Ocean, distributed from South Africa in the west to Japan and New Caledonia in the east. It is a large fish, growing to a maximum recorded length of 90 cm, and is very similar to the yellowspotted trevally, ""Carangoides fulvoguttatus"", but can be separated by the complete absence of breast scales and a number of other anatomical features."
"At one time, dried hatahata was one type of fish-based fertilizer (fish manure) being trafficked in Japan. The fish lacks scale, has few small bones, and the spine separates easily from the flesh, so that they are usually poached or broiled whole, or just with the head off. If the fish is fresh, snapping the bone at the base of the tail beforehand, will make it easier for the spine to come off easily after broiling. Fresh ""hatahata"" can be served salted and broiled, or be poached in a pot flavored with soy sauce, sake kasu, and especially shottsuru. In"
"Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ""jeotgal"". Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (""myeolchi"") and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks. Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with ""chogochujang"", which is a mixture of ""gochujang"" and vinegar, or used as a popular ingredient"
"Other names include ""ráktoguolli/goikeguolli"" (Sami), ""klipfisk/klippfisk/clipfish"" (Scandinavian), ""stokvis/klipvis"" (Dutch), ""saltfiskur"" (Icelandic), ""morue"" (French), ""saltfish"" (Anglophone Caribbean), ""bakaljaw"" (Maltese), ""labardan"" (Russian). The fish is beheaded and eviscerated, often on board the boat or ship. (This is feasible with whitefish, whereas it would not be with oily fish.) It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but modern commercial production is mainly dried indoors with electrical heating. It is sold whole or in portions, with or without bones. Prior to the collapse of the Grand Banks (and other) stocks due to overfishing, salt"
"laid on a salt-lined ""onggi"" (earthenware jar). One layer of fish is added with one layer of salt. When the jar is around 70% filled, split and sterilized bamboo stalks are laid over the croakers, followed by boiled and cooled brine (with one part salt and two parts water). In total, salt weighing 15‒20% of the fish is used. The ""jeotgal"" is left to ferment at for two to three months up to a year. Jogi-jeot Jogi-jeot () or salted yellow croaker is a variety of ""jeotgal"" (salted seafood), made with yellow croakers. In Korean cuisine, ""jogi-jeot"" is widely used"
"can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not. If the fish is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the fish is not yet dry. This can be achieved by drying thin slices of fish. Cured fish Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These"
"Emperor Charles V erected a statue to the inventor of bloaters. Smoked herring is a traditional meal on the Danish island in the Baltic Sea, Bornholm. This is also the case in Sweden where one can get hard fried/smoked ""Strömming"" named ""Sotare"" in places like Skansen, Stockholm. In Scotland, herrings are traditionally filleted, coated in seasoned pin-head oatmeal, and fried in a pan with butter or oil. This dish is usually served with ""crushed"", buttered, and boiled potatoes. In Sweden, herring soup is a traditional dish. In Southeast Alaska, western hemlock boughs are cut and placed in the ocean before"
"Spotted bass The spotted bass (""Micropterus punctulatus""), also called spotty, or spots in various fishing communities, is a species of freshwater fish of the sunfish family (Centrarchidae) of the order Perciformes. One of the black basses, it is native to the Mississippi River basin and across the Gulf states, from central Texas through the Florida panhandle. Its native range extends into the western Mid-Atlantic states and it has been introduced into western North Carolina and Virginia. It has also been introduced to southern Africa, where it has become established in some isolated waters. It is often mistaken for the similar"
"marinated, broiled, and smoked. This fish was first described by Carl Linnaeus in 1758 in the 10th edition of Systema Naturae. He called it ""Clupea sprattus"", but it was later transferred to the genus ""Sprattus"". Three subspecies are recognised; ""S. sprattus balticus"" from the Baltic Sea; ""S. sprattus phalericus"" from the Mediterranean, Adriatic and Black Seas and ""S. sprattus sprattus"" from the eastern Atlantic. The European sprat is a small fish growing to a maximum length of , but more often in the range. It is fairly elongate and somewhat laterally compressed, with a keel-like row of sharp scales along"
"is a Greek word meaning circular or slender. ""Elongatus"" is a Latin word meaning elongated. Blue sucker The blue sucker (""Cycleptus elongatus"") is a freshwater species of fish in the sucker family. The species has an average weight of 2-3 kilograms and an average length of 76 centimeters. The record length has been recorded at 102 centimeters. Color is variable, from light steel-gray to almost jet black in the spring. The fish is streamlined, with an inferior mouth and a small/slender head that tapers to a fleshy snout. The mouth location allows the fish to feed off the bottom of"
"to March. 7.27℃~-3℃ is adequate for manufacturing. First, sorting is done. The yellow croakers are sorted by size, weight. Salting can be done in 2 ways. Salt can be directly dropped, or the croakers can be washed in salt pond. After 8 hours, they are weaved by 20 units or 10 units. Then washing is done in clean water. Lastly, weaved croakers are dried with barley for 3~6 hours. 2. Ocher Gulbi First, a germicide, which is a combination of ocher, salt, organic acid and ethanol. Then the fishes are put in a salt pond. If the fishes are big"
"Atlantic tripletail The Atlantic tripletail or tripletail (""Lobotes surinamensis"") is a warm-water marine fish found across the tropics; it can grow to 90 cm long and weigh 18 kg. It is also known by fishermen by names like flasher or steamboat. Young fishes float on their sides, often beside flotsam, and appear like a dry leaf. In Indonesia, the local name is called KakapHitam/Laut or similar as Black Barramundi which is commonly consumed by its similar appearance as Lates calcalifers-Baramundi The Atlantic tripletail is the only fish in the family Lobotidae that can be found in the Atlantic Ocean. It"
"originated from the European method of making dried herring, bokkoms use a different species of fish (the mullet) and do not regularly make use of smoking in preparation of the delicacy. Foods that are similar to bokkoms include: Bokkoms Bokkoms (or Bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, ""Liza richardsonii"", a type of fish commonly known in the Western Cape of South Africa as ""harders""), 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"
"After the filleting process, skinning of the fish takes place and then the fish fillet is processed into end products such as frozen fish fillet, moulded loins fillet or smoked fish fillet. The fish fillet may be divided into fish loins, fish fillet tail, etc. It is then packed in blocks and kept in cold storage. Oily fish have oils throughout their tissues and around the gut. Examples of oily fish are salmon, tuna, mackerel, herring and anchovy. Oily fish is not headed and gutted on the fishing vessel because it contains oil and this can be hazardous as it"
"percent) in the finished product... As a preservative and color fixative, with or without sodium nitrate, in smoked, cured sablefish, smoked, cured salmon, and smoked, cured shad so that the level of sodium nitrite does not exceed 200 parts per million and the level of sodium nitrate does not exceed 500 parts per million in the finished product."" Fish can also be preserved by smoking, which is drying the fish with smoke from burning or smoldering plant materials, usually wood. Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It"
"and mud. When unhealthy, the spots on this fish's belly often change color or move. Hogchoker The hogchoker (""Trinectes maculatus"") is a small flatfish found along the Atlantic coast of North America, ranging from Massachusetts and Florida to Panama. They prefer brackish water, and are abundant in many bays and estuaries north of the Carolinas (another similar species replaces it south of the Carolinas). It is a member of the American sole family Achiridae. They are usually brown to dark brown in color, and lighter on their ""blind side"" (side lacking an eye). The overall body color is often broken"
"South Australian cobbler (""Gymnapistes marmoratus"") and within this region, as this fish has a preference for patchy beds of eelgrass near Smooth Island. The east coast of Smooth Island has the most dense concentration of Little weed whiting (Neoodax balteatus) in Norfolk Bay. An assessment via a beam-trawl in 1995–1996 revealed that 88% of the fish caught were of two species: Little Rock Whiting (""Neoodax balteatus"") and Bridled Leatherjacket (""Acanthaluteres spilomelanurus""). (further information in this link.) ""Recreational fishing restrictions:"" ""All waters 200 metres seaward from the low water mark of Smooth Island: Shark Refuge Area. No taking of shark, skates"
"the home. Mullet are usually filleted, and the remaining frames used for fish stock, used in chowders and stews. The mullet most commonly consumed in Florida however is the white mullet (""Mugil curema""), because its preference for cleaner water gives it a cleaner and less muddy taste. Flathead grey mullet The flathead grey mullet (""Mugil cephalus"") is an important food fish species in the mullet family Mugilidae. It is found in coastal tropical and subtropical waters worldwide. Its length is typically . It is known with numerous English names, including the flathead mullet, striped mullet (US, American Fisheries Society name),"
"Trumpeter whiting The trumpeter whiting, ""Sillago maculata"", (also known as the winter whiting or diver whiting) is a common species of coastal marine fish of the smelt-whiting family, Sillaginidae. The trumpeter whiting is endemic to Australia, inhabiting the eastern seaboard from southern New South Wales to northern Queensland. The species is found in bays, estuaries, coastal lakes and mangrove creeks on silty and muddy substrates in waters ranging from 0 to 30 m deep, occasionally inhabiting sandy and seagrass beds. The trumpeter whiting is a benthic carnivore, consuming a variety of crustaceans, polychaetes and molluscs, with a dietary shift occurring"