When salted, smoked and cured, what fish is known as a bloater?
"Salted fish Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean, North Africa, Southeast Asia, Southern China, Scandinavia, parts of Canada including Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of refrigeration."
"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"
"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,"
"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"
"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"
"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,"
"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"
"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)."
"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,"
"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"
"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"
"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"
"make a specialty food across the world, such as Greek avgotaraho, Taiwanese , Korean eoran, Japanese karasumi, Italian bottarga, Turkish Haviar and Egyptian batarekh. In Egypt, the fish itself is salted, dried, and pickled to make fesikh. On the coast of Northwest Florida and Alabama, this mullet, called the striped or black mullet, is often a specialty of seafood restaurants. Fried mullet is most popular, but smoked, baked, and canned mullet are also eaten. Local fishermen usually catch mullet in a castnet, though some use a hook. Mullet is a delicacy in this area and is most often consumed in"
"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 food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term ""cure"" is derived from the Latin ""curare"", meaning ""to take care of"". It was first recorded in reference to fish in 1743. According to"
"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 as ""banchan"" (side dish), as a condiment, or as an ingredient for kimchi. Korean people have eaten yellow croakers for a very long time, as ""Shuowen Jiezi"", an early 2nd-century Chinese dictionary, reports that yellow croakers were caught in Lelang, a Han commandery existed within the Korean peninsula. Fresh yellow croakers with lustrous scales chubby belly caught in May to June are preferred. Washed croakers drained on ""sokuri"" (bamboo tray), stuffed with coarse salt, and"
"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"
"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"
"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"
"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),"
"blini with onion and smetana. Taramá is salted and cured carp or cod roe used to make taramosaláta, a Greek meze consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip. Avgotaraho (αυγοτάραχο) or botargo is the prepared roe of the flathead mullet. Bottarga is primarily the salted and dried roe pouch of the Atlantic bluefin tuna; it can also be prepared with the dried roe pouch of the flathead mullet, even if it is considered of low quality and less tasty. It is used minced for dressing pasta or sliced"
"Smoked fish Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process. According to Jeffrey J. Rozum ""The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined"
"Salt-cured meat Salt-cured meat or salted meat is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. It was frequently called ""junk"" or ""salt horse"". Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that"
"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"
"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"
"brine in hermetically sealed can and sterilized to achieve commercial sterility by application of heat. The fish is treated by Blast or brine freezing method. The frozen species are Katsuwonus Pelamis “Skipjack” and Thunnus Albacares “Yellowfin” tuna. Fishmeal, a fertilizer as well as an essential ingredient in poultry, and fish feed, this is by product of the cannery. To reduce amount of waste exhausted from fish products, fish meal is produced from the waste fish from the cannery. Katsuobushi is the Japanese name for a specific type of smoked dried tuna. Although Katsuobushi is a form of dried skipjack, the"
"the 20th century, meat and blubber from the pilot whale was used to feed people for long periods of time. Everybody got a share, as is the custom to this day. The meat and blubber can be stored and prepared in a variety of ways, in Faroese it is called ""Tvøst og spik"". When fresh, the meat is boiled or served as steaks. A pilot whale steak is called in Faroese: ""grindabúffur"". Whale meat with blubber and potatoes in their skins are put into a saucepan with salt and then boiled for an hour or so. Slivers of the blubber"
"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."
"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"
"Bottarga Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna (""bottarga di tonno""), frequently found near coastlines throughout the world, that often is featured in Mediterranean cuisine and consumed in many other regions of the world. The food bears many different names and is prepared in several different ways. The product is similar to karasumi, the softer cured mullet roe from Japan, Guneoran, the cured mullet or freshwater drum from Korea and East Asia. Also known in Egypt as ""batarekh"" where it's known to be the origin"
"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"
"from fillet of tuna. It is prepared in the summer months by salting strips of tuna fillet from the large conical muscle known as ""bodano"", which are then sun-dried, smoked, or – more often – dried in a warm oven. Musciame Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coast of Liguria and Versilia; under European law, it may no longer be legally produced or"
"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"