"same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill, and beetroot, and it is often eaten on rye bread. Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the"
"Graveldiver The graveldiver (""Scytalina cerdale"") is a species of perciform fish, the only species in the genus Scytalina and the family Scytalinidae. Graveldivers are small, with snake-like heads (hence the generic name). Their bodies are compact, and lack pelvic fins, with very small pectoral fins. Their range encompasses the coastal area from the Bering Sea to central California. The generic name ""Scytalina"" is of a Greek origin, from the diminutive of ""skytale"", meaning ""viper"". This refers to the snake-like head. The specific name ""cerdale"" means ""wary one"" or ""the fox"", in allusion to its agility and quick movement when disturbed."
"called ""graving,"" literally burying, a curing method where salt and sugar is used as curing agents. Although salmon or trout are the most used fish for this method, other fish and meat also get a treatment similar to gravlaks. Sandefjordsmør - a traditional butter and cream sauce typically seen fish dishes, garnished with fresh dill and peppercorn. This sauce originated from Sandefjord, a coastal city near Oslo, in 1959 by the Park Hotel. Gravlaks - sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites,"
"gravel, and broken shells, hence their name. They may burrow to depths of or more. Graveldivers generally inhabit shallow intertidal and subtidal areas. Graveldiver The graveldiver (""Scytalina cerdale"") is a species of perciform fish, the only species in the genus Scytalina and the family Scytalinidae. Graveldivers are small, with snake-like heads (hence the generic name). Their bodies are compact, and lack pelvic fins, with very small pectoral fins. Their range encompasses the coastal area from the Bering Sea to central California. The generic name ""Scytalina"" is of a Greek origin, from the diminutive of ""skytale"", meaning ""viper"". This refers to"
"Navanax inermis Navanax inermis, common name the California aglaja, is a large species of predatory sea slug, a marine opisthobranch gastropod mollusk in the family Aglajidae. ""Navanax"" is not a nudibranch, even though it somewhat resembles one; it belongs to a more ancient lineage of opisthobranchs called the cephalaspideans or head shield slugs and snails. The body of ""N. inermis"" can be tan, black, or purple, with yellowish streaks. Yellow or orange streaks and blue dots are visible on the margins. It has two large parapodial folds that run the length of either side of the body, and almost touch"
"used include mudfish (""Channa"" spp.) and moonlight gourami (""Trichogaster microlepis""). One noted variety made with a gourami species is called ""Prahok Kanthara"" and is attributed to a Laotian style of preparation. Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted. The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips. Afterwards, the prahok can be eaten just 20"
"presently sold mainly from fish farms, or like ""dentice"" (""Dentex dentex""), ""sarago"" (""Diplodus sargus sargus"") and ""pezzogna"" (""""). Fishes of very small size are also used: The baccalà (cod) and stockfish, imported from northern Europe seas, are either fried or cooked with potatoes and tomatoes. Most cephalopods are employed (octopus, squid, cuttlefish), as well as crustacea (mainly shrimp). Shellfish ""cozze"" (mussels), ""vongole"" (clams), ""cannolicchi"" (""Ensis siliqua"", taratufi, ""telline"" (""Donax trunculus""), ""sconcigli"" (""Haustellum brandaris"")) are employed in many seafood meals, and sometimes are eaten raw, but this happens more and more seldom nowadays. Clams require a special note. The ""vongola verace"""
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"is cured with the fillet is covered with a mixture that is half salt and half sugar, spiced with black pepper, dill and brandy, covered with cling-wrap, and cured in the refrigerator for three days, turned once a day. Gravet elg - sweet and salt-cured moose: this treatment may be used for all red meat, but game and beef work best. It is the same procedure as for gravlaks, but brandy is often substituted with aquavit, and dill with juniper berries. Pickled herring: a pickle is made with vinegar, sugar, herbs and spices like dill, mustard seed, black peppercorns, onion"
"traditional salmon product is ""gravlaks"", (literally ""buried salmon""). Traditionally, gravlaks would be cured for 24 hours in a mix of sugar and salt and herbs (dill). The salmon may then be frozen or kept in a chilled area. Since grav means ""buried"" it is a common misunderstanding that the salmon is buried in the ground, (similar to how rakfisk is still prepared). This was the case in the medieval ages because the fermenting process was important, however, this is not the case today. Gravlaks is often sold under more sales-friendly names internationally. A more peculiar Norwegian fish dish is ""Rakfisk"","
"The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips. The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (""julskinka"")"
"Greek-style fish Greek-style fish – a dish known in Poland possibly based on Greek Psari Plaki, served hot or cold which is prepared from fried pieces or fillets of fish in vegetable sauce. Basic sauce ingredients are grated carrots, parsley, celery, onion as well as tomato concentrate. All of them are fried in oil and then braised with water, salt, pepper and spices (traditionally allspice, bay leaf and sometimes other ones). After frying, fish is shortly braised with previously stewed vegetables. Braised fish in previously stewed and grated mirepoix with onion used to be called gefilte fish. In Poland, Greek-style"
"adobo"" in the mainland, and ""tollos"" in the Canary Islands. In Mexican cuisine, the term ""cazón"" refers to other species, and is prepared similarly. In the United Kingdom, the flesh is sometimes used in ""fish and chips"" as a substitute for the more usual cod or haddock. In Greek cuisine, it is known as ""galéos"" (γαλέος) and usually is served with skordaliá (σκορδαλιά), a dip made of mashed potatoes or wet white bread, with mashed garlic and olive oil. Before 1937, the school shark was caught in California to supply a local market for shark fillet, and the fins were"
"dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called ""kräftskiva"", during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. While most Americans eat them warm, the Swedes and Finns normally eat them cold. One traditional Swedish and Finnish practice is to eat crayfish with a vodka or akvavit chaser. The catch of domestic freshwater crayfish, ""Astacus astacus"", and even of a transplanted American species, ""Pacifastacus leniusculus"", is very limited, and to satisfy demand, the majority of"
"fish is eaten on Christmas Eve. Greek-style fish Greek-style fish – a dish known in Poland possibly based on Greek Psari Plaki, served hot or cold which is prepared from fried pieces or fillets of fish in vegetable sauce. Basic sauce ingredients are grated carrots, parsley, celery, onion as well as tomato concentrate. All of them are fried in oil and then braised with water, salt, pepper and spices (traditionally allspice, bay leaf and sometimes other ones). After frying, fish is shortly braised with previously stewed vegetables. Braised fish in previously stewed and grated mirepoix with onion used to be"
"dog treats. The 2012–2015 project SafeTrackFood developed a method of indoor production of stockfish to accelerate the maturing and drying of the fish while ensuring safety, quality and traceability. The ""baccalà alla vicentina"", an ancient and traditional Italian dish native to Vicenza, is made from stockfish (confusingly not from dried and salted cod, although this is known in standard Italian as ""baccalà"") and is served on or next to polenta. In the Italian region of Basilicata, the so-called ""baccalà alla lucana"" is prepared with typical peppers called ""cruschi"" (dialect word for ""crunchy""). Dishes made from stockfish (locally called ""bakalar"") are"
"Macrourus berglax Macrourus berglax, the roughhead grenadier or onion-eye grenadier, is a species of marine ray-finned fish in the family Macrouridae. It is a deep-water fish found in the Atlantic Ocean. The roughhead grenadier can reach a length of one metre (yard). The head occupies about one quarter of the total length of the fish and it has a slender body and long tapering tail. There are some bony spiny scutes or scales on the upper side of the head but the lower side is scaleless. The snout is pointed and the small mouth is set far back on the"
"public aquaria. The most economically important of these fishes, for which fisheries and aquaculture operations exist, are the grayling (""T. thymallus"") and the Arctic grayling (""T. arcticus""). The name of the genus ""Thymallus"" first given to grayling (""T. thymallus"") described in the 1758 edition of ""Systema Naturae"" by Swedish zoologist Carl Linnaeus originates from the faint smell of the herb thyme, which emanates from the flesh. ""Thymallus"" derives from the Greek θύμαλλος, ""thyme smell"". According to FishBase, 14 species are placed in this genus. However, views differ on their taxonomic rank. The ""Catalog of Fishes"" also lists the species ""Thymallus"
"Skordalia Skordalia or skordhalia or skorthalia (σκορδαλιά , in Greek also called αλιάδα 'aliada/aliatha), is a thick ""purée"" (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base—which may be a ""purée"" of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating olive oil in to make a smooth emulsion. Vinegar is often added to skordalia. Skordalia is the modern equivalent of ancient ""skorothalmi"". The name, on the other hand, may be pleonastic compound of Greek σκόρδο 'garlic' and Italian ""agliata"" 'garlicky'. Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος),"
"and seafood in Sweden, for example gravlax and various herring pickles, among them the traditional sill i dill (literally ""herring in dill""). In contrast to the various fish dishes flavoured with dill, there is also a traditional Swedish dish called dillkött, which is a meaty stew flavoured with dill. The dish commonly contains either pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is paired up with chives as a flavouring of potato chips. This"
"In a study off the east coast of Greenland, more males were taken by trawling and more females by long line. This seemed to be due to the females being in the depth range while the males predominated at shallower depths. Macrourus berglax Macrourus berglax, the roughhead grenadier or onion-eye grenadier, is a species of marine ray-finned fish in the family Macrouridae. It is a deep-water fish found in the Atlantic Ocean. The roughhead grenadier can reach a length of one metre (yard). The head occupies about one quarter of the total length of the fish and it has a"
"dried dill leaves (sometimes called ""dill weed"" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill oil is extracted from the leaves, stems and seeds"
"using salt cod fillets is known as ""filetto di baccalà"") and Greece (where various fish like Mediterranean sand smelt, European anchovy, cod, common sole, greater amberjack and picarel are used). It was also eaten by the Romans in ancient Rome. It is made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it with salt as the only seasoning. It is usually served hot, freshly fried, and can be eaten as an appetizer (for example with a beer or wine), or as the main course. Usually, it is served with fresh"
"kind of meat"". ""Agliata"" is used in the cuisine of Liguria to accompany meats and fish, and has been described as ""a Ligurian classic"". It is still commonly used in Italian cooking. ""Porrata"" sauce is prepared using all of the ingredients in agliata except for the garlic, which is substituted with leeks ( in Italian). Agliata Agliata (; from , ""garlic""; ) is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine"
"today are fished for use in animal feed and as bait fish. In early July 2014, a massive school of Northern anchovies could be seen migrating off the coast of La Jolla ... baffling scientists who said they haven't seen anything like it in more than 30 years. Common names | Synonyms | Catalog of Fishes (gen., sp.) | ITIS | CoL | WoRMS | Cloffa Actinopterygii (ray-finned fishes) > Clupeiformes (Herrings) > Engraulidae (Anchovies) > Engraulinae Etymology: Engraulis: Greek, engraulis, -eos = anchovy (Ref. 45335); mordax: Genus name from the Greek 'engraulis' meaning anchovy; species name from the Latin"
"Lox Lox is a fillet of brined salmon. Lox is one type of salmon product served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers. The other type of salmon product is smoked salmon. The American English word ""lox"" is derived from the Yiddish word for salmon, לאַקס ""laks"" (cf. German ""Lachs"", Swedish ""Lax""), which ultimately derives from the Germanic word for salmon, ""*laks-"". The word ""lox"" has cognates in numerous Germanic languages. For example, cured salmon in Scotland and Scandinavian countries is known by different versions of the name Gravlax"
"many people from eating them, but the green colour is harmless. Garfish The garfish (""Belone belone""), or sea needle, is a pelagic, oceanodromous needlefish found in brackish and marine waters of the Atlantic Ocean and the Mediterranean, Caribbean, Black, and Baltic Seas. The garfish is a long and slender fish with a laterally compressed body, and grows to about in length. The jaws are elongated and armed with sharp teeth. The pectoral, dorsal, and anal fins are situated well back on the body and the latter two are similar in appearance. Positioning the fins so far back gives greater flexibility"
"Jordan and Gilbert suggested an alternative generic name ""Scytaliscus"" due to the similarity between ""Scytalina"" and the unrelated genus ""Scytalinus"". This name is unnecessary and is not in wide use. Graveldivers are small fish, reaching lengths of only , but usually not exceeding . They are long and compressed, resembling blennies. The head is snake-like, and the dorsal fins and anal fins have no soft rays, and are supported only by thin spines. Each has 41–51 spines, originating deep in the skin. They are at opposite sides of the body. The dorsal and anal fins converge at the rounded caudal"
"and may be sold fresh, frozen, canned or powdered. Both the claws and the abdomen of ""H. gammarus"" contain ""excellent"" white meat, and most of the contents of the cephalothorax are edible. The exceptions are the gastric mill and the ""sand vein"" (gut). The price of ""H. gammarus"" is up to three times higher than that of ""H. americanus"", and the European species is considered to be more flavored. Lobsters are mostly fished using lobster pots, although lines baited with octopus or cuttlefish sometimes succeed in tempting them out, to allow them to be caught in a net or by"
"other organisms to break pursuit of the slug. Navanax inermis Navanax inermis, common name the California aglaja, is a large species of predatory sea slug, a marine opisthobranch gastropod mollusk in the family Aglajidae. ""Navanax"" is not a nudibranch, even though it somewhat resembles one; it belongs to a more ancient lineage of opisthobranchs called the cephalaspideans or head shield slugs and snails. The body of ""N. inermis"" can be tan, black, or purple, with yellowish streaks. Yellow or orange streaks and blue dots are visible on the margins. It has two large parapodial folds that run the length of"
"than portioning the entire fish into slices before serving. While traditionally made with carp, gefilte fish may also be made from any large fish: cod, haddock, or hake in the United Kingdom, carp or pike in France. In United States whitefish is added to the above as a mince. The combination of lox, smoked salmon, or whitefish with bagels and cream cheese is a traditional breakfast or brunch in American Jewish cuisine, made famous at New York City delicatessens. Vorschmack or ""gehakte hering"" (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs,"
"dish also found in Moravia in the eastern part of the Czech Republic. Strapačky is a similar Slovak dish, where stewed sauerkraut is used instead of bryndza. In Hungary, galuska are often eaten with meat stews, such as goulash or pörkölt. In the United States, most adapted halusky recipes call for egg noodles rather than potato dumplings. Some American cooks include loose, cut, and fried green cabbage (a convergence with strapačky, compelled by simplicity, difficulty in finding bryndza or acceptable substitutes, and access to affordable cabbage in areas with prominent existing Slavic and Germanic immigration). Halušky Halušky ( in Czech"