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Fish
Description
Fish, along with meat, is an important source of protein for the human body. There are more than 32,000 species of fish in the sea, but only a small number are consumed on the table.
Unfortunately fish is also an extremely perishable food. If you store it at room temperature for less than a day, the fish becomes completely inedible. Processing is done quickly, since the deterioration starts as soon as the fish dies, causing potential growth of spoilage bacteria.
Fish is a good source of high quality protein, plus many minerals and vitamins. There are three main classes of fish:
- white fish, low on fat
- oily fish, rich of "positive" fat content
- shellfish.
Fish is often processed, in order to be stored longer than a day, involving several techniques of dry salting, drying and smoking.
Sources
fao.org - Fish and fish products
wikipedia.org - Fish (food)
recipes
articles
Checking Fish Freshness (infographic)
Basic steps in checking for fish freshness.
How to smoke fish, Norwegian way (infographic)
Top-notch smoking technology from the ancient masters of Salmon.
Baked sea bass fish recipe
Eat more fish!
Cooking in the oven (plus a fast fish recipe)
The bright sides of the heat conduction.
images
How to smoke fish
This infographic shows the complex procedure to smoke fish, initially developed by the Lydersen family and now implemented by Hansen & Lydersen salmon smokers.
Fish and vegetables
Still life of fish and vegetables in a chest. Mosaic, Roman artwork, 2nd century CE. From a villa at Tor Marancia.
