"Anchovy paste Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco. Anchovy is used as a condiment and as an ingredient in various dishes. Basic ingredients in its preparation includes mashed"
"the fish which have a variety of sizes, i.e., scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (""fiskeboller""). Unlike cod, haddock is not an appropriate fish for salting and preservation is more commonly effected by drying and smoking. The smoking of haddock was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smokehouses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations. Grimsby fish market sources its"
"Scotch eggs are served on a stick. Scotch eggs are available at most Renaissance Festivals across the US. In the Netherlands and Belgium, Scotch eggs may also be called ""vogelnestje"" (""little bird's nest""), because they contain an egg, or ""eierbal"" (""eggball""). Several local variations exist. The Manchester Egg uses a pickled egg wrapped in a mixture of pork meat and Lancashire black pudding, and the Worcester Egg uses an egg pickled in Worcestershire sauce and clad in a mixture of local sausage meat and white pudding. Scotch egg A Scotch egg consists of a hard or soft-boiled egg wrapped in"
"also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes. It is an ingredient in the dish Scotch woodcock. Elsenham Quality Foods also make a similarly packaged product, Poacher's Relish, made from smoked salmon, butter, spices and lemon zest. The relish is sold in plastic containers (pictured), and in more expensive but reusable traditional ceramic pots. Since 2008 another variation, Angler's Relish, made from smoked mackerel, salted butter, lemon juice, vinegar,"
"how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller). Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking. The smoking of"
"Scotch egg A Scotch egg consists of a hard or soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. There are a number of different theories about the origins and etymology of Scotch eggs. The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738 but the name for the snack was supposedly derived from a nickname used by Londoners who lived around Wellington Barracks after Officers of the Scots Guards stationed there developed a taste for the snack. According to ""Culinary Delights of Yorkshire"", they originated in Whitby, Yorkshire, England,"
"United Kingdom Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc. Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and, to a small extent, canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips. Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by"
"haddock from the North East Atlantic, principally Iceland, Norway and the Faroe Islands. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters. One popular form of haddock is Finnan haddie which is named after the fishing village of Finnan or Findon in Scotland, where the fish was originally cold-smoked over smouldering peat. Finnan haddie is often poached in milk and served for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath smokie. This is a hot-smoked haddock which requires no further cooking before"
"cod, salmon, winter flounder, haddock, striped bass, pollock, hake, bluefish, and, in southern New England, tautog. All of these are prepared numerous ways, such as frying cod for fish fingers, grilling bluefish over hot coals for summertime, smoking salmon or serving a whole poached one chilled for feasts with a dill sauce, or, on cold winter nights, serving haddock baked in casserole dish with a creamy sauce and crumbled breadcrumbs as a top so it forms a crust. Clam cakes, a savory fritter based on chopped clams, are a specialty of Rhode Island. Farther inland, brook trout, largemouth bass, and"
"or, in New England, Atlantic cod or haddock. Salmon is growing common on the West Coast, while freshwater catfish is most frequently used in the Southeast. In India, the dish is usually based on pomfret fish, and uses chilli paste, and more pepper than would be used in Britain. In chip shops in most parts of Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar (used for pickling onions), or the cheaper non-brewed condiment. In a few places, notably Edinburgh, 'sauce' (as in 'salt"
"Powan The powan (""Coregonus clupeoides"") is a kind of freshwater whitefish endemic to two lochs in Scotland, Loch Lomond and Loch Eck. It has been successfully introduced in two other sites, Loch Sloy and the Carron Valley Reservoir. Powan populations are relatively healthy, but may have been negatively impacted by the introduced ruffe, which eats powan eggs and fry. As a conservation action, an attempt to establish populations in four additional lakes has been undertaken. The taxonomic status of the British whitefish populations, including powan, is a matter of debate. Currently the Scottish powan, along with the Welsh gwyniad known"
"Stargazy pie Stargazy pie (sometimes called starrey gazey pie, stargazey pie and other variants) is a Cornish dish made of baked pilchards (or sardines), along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing skyward. The dish is traditionally held to have originated from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock's Eve to celebrate his heroic catch"
"eating. Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish ""kedgeree"", and also in the Scottish dish ""Cullen Skink"" (a 'chowder' like soup). Haddock The haddock (""Melanogrammus aeglefinus"") is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus ""Melanogrammus"". It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe. It is also an important food fish and it"
"toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce. Scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt, butter and various other ingredients. Only eggs are necessary to make scrambled eggs, but salt and pepper are often used, and other ingredients such as water, milk, butter, chives, cream or in some cases crème fraîche or grated cheese may be added. The eggs are cracked into a bowl"
"The carbon dioxide in the beer lends a lighter texture to the batter. Beer also results in an orange-brown colour. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer alters the taste of the batter; some prefer lager whereas others use stout or bitter. In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley, plaice, skate, and ray (particularly popular in Ireland); and"
"eggs are a common picnic food. In the United Kingdom packaged Scotch eggs are available in supermarkets, corner shops and motorway service stations. Miniature versions are also widely available, sold as ""mini scotch eggs"" ""savoury eggs"", ""picnic eggs"", ""party eggs"", ""snack eggs"", ""egg bites"" or similar. These contain chopped egg or a quail's egg, rather than a whole chicken egg, and sometimes contain mayonnaise or chopped bacon. In the United States, many ""British-style"" pubs and eateries serve Scotch eggs, usually served hot with dipping sauces such as ranch dressing, hot sauce, or hot mustard sauce. At the Minnesota State Fair"
"cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast. The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating. Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. In 2010, Greenpeace International has added the haddock to its seafood red list. ""The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the"
"Crappit heid Crappit heid is a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. In Gaelic it is known as ""ceann-cropaig"". Its origins can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce, the more expensive fillets of fish, such as cod or haddock would be sold to market but the offal and less attractive parts were retained by the fisherfolk for the pot. Crappit heid was a favourite midday or evening meal amongst those communities and"
"made with salmon. Fish finger Fish fingers (British English) or fish sticks (American English), are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried, or deep-fried. The term ""fish fingers"" is first referenced in a recipe given in a British popular magazine in 1900, and the dish is often considered symbolic of the United Kingdom. The commercialization of fish fingers may be traced to 1953 when the American"
"the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock. However, in recent years, pollock has become more popular due to overfishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, it is used minced in fish fingers or as an ingredient in imitation crab meat, and is commonly used to make fish and chips. Because of its slightly gray color, pollock is often prepared, as in Norway, as fried fish balls, or if juvenile sized, breaded with oatmeal"
"Fish finger Fish fingers (British English) or fish sticks (American English), are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried, or deep-fried. The term ""fish fingers"" is first referenced in a recipe given in a British popular magazine in 1900, and the dish is often considered symbolic of the United Kingdom. The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries,"
"in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them. It has also been suggested that they were originally called ""scorch"" eggs, as they were cooked over an open flame. Other writers have noted similarities to a Mughlai dish called ""nargisi kofta"" (""Narcissus meatballs"") and an Algerian dish. The earliest printed recipe appears in the 1809 edition of Maria Rundell's ""A New System of Domestic Cookery."" Rundell, as well as other 19th-century authors, served them hot with gravy. Scotch"
"haddock is something that was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly family-run businesses that have developed their skills over many generations. Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed and have not seen the large scale depreciation in fish stocks seen in EU waters. One popular form of haddock is Finnan haddie, named for the fishing village of Finnan or Findon in Scotland, where it was originally"
"thought unwholesome, but that the eggs were taken and sold in ""great numbers"" in Stockholm and Gothenburg. In Nicolas Freeling's ""Kitchen Book"" he narrates the lavish dinner described in Kipling's ""Sea Constables"", which features woodcock as a savoury, and explains that 'the woodcock has no gall, and is not cleaned [...] the creamy inside parts are spread on toast [...] no Edwardian gentleman would have resisted this for one minute.' In the United Kingdom, the early arrival of migrant woodcock in autumn was said to mean a good harvest, especially if they stayed until spring. It used to be thought"
"Cabbie claw Cabbie claw or Cabelew is a traditional dish from the northeast of Scotland and Orkney. It is traditionally made using speldings, young fish of the ""Gadidae"" family, such as Cod, Haddock or Whiting. The name is a derivative of ""cabillaud"", the French name for Cod. The dish of cod served in white sauce with chopped egg white in it. To make it, the cod is cleaned, then rubbed with salt inside and out, then hung outside to dry in the wind for 24 to 48 hours. The cod is then simmered for about half an hour in enough"
"when the two countries campaigned together during the Pacific War. Steak and eggs Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening. Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others. Variations"
"a food fish. It is sold fresh or preserved by smoking, freezing, drying, or to a small extent canned. Haddock, along with Atlantic cod and plaice, is one of the most popular fish used in British fish and chips. When fresh, the flesh of haddock is clean and white and its cooking is often similar to that of cod. A fresh haddock fillet will be firm and transluscent and hold together well but less fresh fillets will become nearly opaque. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of"
"Scrod Scrod or schrod () is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major white fish. From smallest to largest, the categories are: scrod, market, large, and whale. In the U.S., scrod haddock or cusk weighs ; scrod cod ; and scrod pollock . The exact weight categories are somewhat different in Canada. Scrod is common in many coastal New England and Atlantic Canadian fish markets and restaurants,"
"dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod's soft liver can be tinned (canned) and eaten. Cod is mainly consumed in Portugal, Spain, Italy and Brazil. USDA data: Pacific cod; Atlantic cod Following the early 1990s collapse of Canadian stocks, the Canadian"
"fishcakes and are made especially during Easter, but also throughout the year. Here fishcakes are normally eaten between hot cross buns. In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes. Savory is used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or pork back fat until golden brown. In Barbados, fishcakes are made from salted codfish and flour batter, then fried in oil. In Denmark, ""fiskefrikadeller"" (fishcakes) are slightly elongated, pan-fried patties much like regular frikadeller. They are normally not breaded."
"Castleford, West Yorkshire, England. It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep fried. In Edinburgh, Scotland, fish patties are traditionally served with haggis, tatties, and neeps. In Saint Helena, fishcakes are made from locally caught tuna or wahoo scraped into mashed potato with herbs and spices, then moulded into cakes and fried in oil. They are often spicy or, as locals would describe, ""with bite"". In Vietnam, fishcakes are made of fresh fish, sometimes along with flour. The fishcakes can either be fried or steamed/boiled. In the Philippines fishcake is eaten as street"
"Woodcock The woodcocks are a group of seven or eight very similar living species of wading birds in the genus Scolopax. The genus name is Latin for a snipe or woodcock, and until around 1800 was used to refer to a variety of waders. The English name was first recorded in about 1050. Only two woodcocks are widespread, the others being localized island endemics. Most are found in the Northern Hemisphere but a few range into the Greater Sundas, Wallacea and New Guinea. Their closest relatives are the typical snipes of the genus ""Gallinago"". As with many other sandpiper genera,"
"Woodcock The woodcocks are a group of seven or eight very similar living species of wading birds in the genus Scolopax. The genus name is Latin for a snipe or woodcock, and until around 1800 was used to refer to a variety of waders. The English name was first recorded in about 1050. Only two woodcocks are widespread, the others being localized island endemics. Most are found in the Northern Hemisphere but a few range into the Greater Sundas, Wallacea and New Guinea. Their closest relatives are the typical snipes of the genus ""Gallinago"". As with many other sandpiper genera,"