A Brief Manual: Directions for Curing Herring, Cod, and Salmon (Classic Reprint)

A Brief Manual: Directions for Curing Herring, Cod, and Salmon (Classic Reprint)
Author: R. J. Duthie
Publisher: Forgotten Books
Total Pages: 20
Release: 2018-03-02
Genre: House & Home
ISBN: 9780666749352
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Excerpt from A Brief Manual: Directions for Curing Herring, Cod, and Salmon Barrels or Kits - Ai the smaller fishing-ports the price of fresh herring is usually too high to permit the smaller dealer to cure profitably, but chances of cheap fish are sure to comb to him who waits. It is wise, therefore, to keep a few good barrels in stock - whole barrels, half-barrels, or kits. Acco'rd ing to trade requirements - as well as sufficient salt for the purpose. So as to be ready to take advantage of the chance when it comes. If the operator is a novice to the trade and has no skilled workers available, he had better be content with one, or at most two, barrels'at first or, even better, he might commence by curing small balances left over from the counter trade, provided the fish have not been kept until they have become soft or stale. In the latter case. However. He should select a barrel or kit which the herrings on hand are likely to fill; remnants packed into the same barrel on successive days do not make a good cure. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Curing And Smoking Fish

Curing And Smoking Fish
Author: Stanley Marianski
Publisher: Bookmagic LLC
Total Pages: 190
Release: 2014-06-17
Genre: Cooking
ISBN: 0990458601
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Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

Marine and Freshwater Products Handbook

Marine and Freshwater Products Handbook
Author: Roy E. Martin
Publisher: CRC Press
Total Pages: 986
Release: 2000-04-04
Genre: Technology & Engineering
ISBN: 9781566768894
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Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.