DOCSLIB.ORG

TO 1985 1 DFO Li L~Lilmlifif Lll ~L~~L Lillilillli[Jjieque 14003232

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TO 1985 1 DFO Li L~Lilmlifif Lll ~L~~L Lillilillli[Jjieque 14003232 ANNEX TO THE WORLDWIDE FISHERIES MARKETING STUDY: ..---~~TS TO 1985 1 DFO li l~lilmlifIf lll ~l~~l lillilillli[JJieque 14003232 Government Gouvernement _.-...,.... of Canada du Canada SH 328 F1shenes Peches W6713 and Oceans et Oceans v. 4 Industry, Trade lndustne and Commerce et Commerce (This Report is one of a series of country and species annexes to the main study - entitled the (' 11 erview). D R A F T Annex to the Worldwide Fisheries Marketing Study: Prospects to 1985 HERRING P.M. Jangaard Department of Fisheries and Oceans October 1979 - i - ACKNOWLEDGEMENT The preparation of the Worldwide Fisheries Marketing Study, of which this Report is a part, embodies many hours of work not only by the authors but also and more importantly by those who generously provided us with market information and advice. Specifically, this Report would not have been possible without the cooperation and assistance of fishermen, processors, brokers, wholesalers, distributors, retailers, consumers and their organizations as well as government officials with whom we visited and interviewed. Though too numerous to mention separately, we would like to extend our sincere gratitude and appreciation. The views expressed in this Study, however, are ours alone and reflect the Canadian perception of worldwide markets. With regard to the overall Study, we would like to acknowledge: the encouragement of G.C. Vernon, Department of Fisheries and Oceans (DFO) and C. Stuart, Department of Industry, Trade and Commerce (IT&C); the guidance of the Steering Committee: K. Campbell, Fisheries Cou~cil of Canada; R. Bulmer, Canadian Association of Fish Exporters; R. Merner, IT&C; and J D Puccini (and J. John) DFO; the liaison work of H. Weiler and G. Gagne, IT&C; K. Dormaar and L. Gagnon, DFO; the dedication of the participants from various parts of the industry and government including officers at our diplomatic posts who formed the study teams; the analytical expertise and editorial assistance of K. Hay and his staff, Economix International; the general assistance within DFO provided by the Marketing Services Branch, the graphical services of the Informa­ tion Services Branch, and the secretarial services of J. Inson. To all of the above, we extend our thanks. E.W. Octobe~, 1979 - ii - FOREWORD As a consequence of global extension of fisheries jurisdictions, a radical shift has taken place in the pattern of worldwide fish supply and demand. This change is still going on and will continue for many years before an equili­ brium situation is reached. However, in the midst of this re-adjustment, a new trade pattern is emerging -- some net exporting countries are now importing and vice versa. In the longer term, some countries will experience shortages of supply and others will have a surplus. Fortunately, Canada is amongst the latter group. The implications for the marketing of Canadian fisheries products arising from the worldwide introduction of the 200-mile limit are extensive. With our vastly improved supply position relative to world demand, government and industry are understandably concerned about ensuring that the bright promise of increased market opportunities are real and can be fulfilled. One of the steps in this process is the publication of the Worldwide Fisheries Marketing Study which assesses the potential on a country and species basis. Specifically, the purpose of the Study is to identify the short (1981) and longer-term (1985) market opportunities for selected traditional and non-traditional species in existing and prospective markets. In this initial phase, 14 country markets and 8 species groups are analysed. It should be noted that while the information contained in the Reports was up-to-date when collected during March- June 1979, some information may now be dated given the speed with which changes are occurring in the marketplace. In this same vein, the market projections to 1981 and 1985 should be viewed with caution given the present and still evolving re-alignment in the pattern of international fisheries trade, keeping in mind the variability of key factors such as foreign exchange rates, energy costs, bilateral fisheries arrangements and the recently concluded GATT-MTN agreements which have a direct effect on trade flows. Notwithstanding, the findings contained in these Reports represent an important consolidation of knowledge regarding market potential and implications for improve­ ments in our existing marketing and production practices. - iii - Thus, the results of the Study should usefully serve as a basis for planning fisheries development and marketing activities by both government and industry in order to capitalize on the identified market opportunities. This draft Report is published for discussion purposes and as such we invite your critical comments. Ed Wong Marketing Services Branch Economic Development Directorate Fisheries Economic Development & Marketing Department of Fisheries and Oceans October, 1979 Gttawa - iv - TABLE OF CONTENTS I Summary I I Supply and Demand 5 I I I Herring Markets and Canadian Export Potential 7 1. General 7 2. The United States 9 3. Federa 1 Re pub 1i c of Germany 10 4. Japan 18 5. United Kingdom 22 6. France 23 7. Netherlands 24 8. Sweden 27 9. Norway 29 10. Belgium 29 11 . Finland 30 12. Denmark 32 13. Caribbean Countries 33 14. Other Countries 33 APPENDIX A - The World Herring Resource 34 APPENDIX B - Herring Products 52 - 1 - I SUMMARY The worldwide supply shortage of herring is expected to continue for several years, and the market outlook for good quality Canadian herring products is good for the near future. Prices levelled off in 1978 but could strengthen in 1979 if predicted supply shortages materialize. Tables I and II summarize the marketing outlook for Canadian herring products in 1981 and 1985. These figures are estimates only based on information available in the spring of 1979. The 1981 predictions in­ dicate that Canadian fishermen and processors should be able to market the total Canadian catch in traditional markets in that year. Some recovery of European stocks is expected by 1985, and some new markets will have to be developed in order to enable processors to market the total catch expected for that year. These additional markets could be developed by the industry in western countries,or Japan,or through government involvement in Eastern European countries. The traditional herring consuming countries will continue to im­ port from Canada for several years, especially if quality and grading is im­ proved. The United States and Western Europe are the best markets for Canadian food herring products and Japan is expected to purchase any amount of roe produced on the West Coast. Even when European stocks of herring start recovering, Canada is expected to have a price advantage due to the high energy and processing costs in Europe. The low value of the Canadian dollar relative to European currencies is presently giving Canadian exporters an additional advantage which is expected to continue for some time. A number of assumptions made in preparing Tables I and II follow, and a further dis~ussion of each market can be found in Seetion I I I. HERRING FORECAST 1981 TABLE I Vinegar Spice-, Cured Sugar- Fresh , Frozen , Fi 11 ets Pickled Cured Whole Whole Whole Split Pickled or or Frozen or or Whole or Dressed Dressed Fillets Smoked Dressed Fillets Dressed Canned Sardines TOTAL Roe Meal Oil Cana.da 200 2,400 2,600 U.S .A . 21 ,000 2, 000 300 l ,500 5,000 6,000 l ,200 2,400 39,400 9,000 3,500 W. Germany 6,000 28,000 5, 000 l ,500 l ,400 41,900 Japa n 5,000 5,000 5,000 Netherlands 6,000 2,000 500 8,500 United Kingdom 4,000 4,000 200 500 l ,000 9,700 l ,000 France l ,800 4,500 500 6,800 Belgium/ Lu xemburg 800 l ,500 2,300 Sweden 1,500 3,000 5,000 500 N Denmark 200 200 Norway 2,000 200 2,200 Finl and l 00 l ,500 1,600 S. Korea 2,000 2,000 Caribb. Countries 3,000 I 100 3, 100 Others 200 500 100 200 200 l,200 200 Product wt . 21 ,000 27,800 42,800 4,500 11 ,500 10,200 8,900 4,800 5,000 136 ,500 5,000 10,000 3,700 Conversion l l 2. l 2.2 2.7 2.3 1.4 1.6 2. 5 10 Factors Landed wt. 21,000 27,800 89,880 11,000 31 ,050 23,460 12,460 7,680 12,500 235,730 50,000 HERRING FORECAST 1985 TABLE- -- II Vinegar Sp1ce-, Cured Sugar- Fresh, Frozen, Fillets Pickled Cured Whole Whole Whole Split Pickled or or Frozen or or Whole or Dressed Dressed Fillets Smoked Dressed Fillets Dressed Canned Sardines TOTAL Roe Meal Oil Canada 500 2,600 3,100 U.S.A. 20,000 2,000 3,000 2,000 7,500 7,000 1 ,000 2,400 44,900 9,000 W. Germany 6,000 20,000 5,000 1,500 1 ,400 33,900 Japan 5,000 5,000 7,000 Netherlands 4,00() 1,000 5,000 United 4,000 1,000 Kingdom 2,000 2,000 France 1,000 2,500 700 4,200 Belgium/ 1 ,000 1,000 Luxemburg w Sweden 500 1 ,500 2,000 4,000 Denmark 200 200 Norway --- Finland 1 ,500 1,500 S. Korea 2,000 2,000 Caribb. 3,000 Countries 3,000 Others 200 500 200 300 200 1,400 Product wt. 20,000 22,200 30,000 5,000 13,900 ll ,000 6, 100 5,000 5,000 118,200 7,000 10,000 3,500 Conversion 1 1 2.
Load more

Recommended publications
  • A Glossary of Words Used in the Dialect of Cheshire
    o^v- s^ COLONEL EGERTON LEIGH. A GLOSSARY OF WORDS USED IN THE DIALECT OF CHESHIRE FOUNDED ON A SIMILAR ATTEMPT BY ROGER WILBRAHAM, F.R.S. and F.S.A, Contributed to the Society of Antiquaries in iSiy. BY LIEUT.-COL. EGERTON LEIGH, M.P. II LONDON : HAMILTON, ADAMS, AND CO. CHESTER : MINSHULL AND HUGHES. 1877. LONDON : CLAY, SONS, AND TAYLOR, PRINTERS, » ,•*• EREA2) STH4iaT^JIIJ:-L,; • 'r^UKEN, V?eTO«IVS«"gBI?t- DEDICATION. I DEDICATE this GLOSSARY OF Cheshijie Words to my friends in Mid-Cheshire, and believe, with some pleasure, that these Dialectical Fragments of our old County may now have a chance of not vanishing entirely, amid changes which are rapidly sweeping away the past, and in many cases obliterating words for which there is no substitute, or which are often, with us, better expressed by a single word than elsewhere by a sentence. EGERTON LEIGH. M24873 PRELIMINARY OBSERVATIONS ATTACHED TO WILBRAHAM'S "CHESHIRE GLOSSARY." Although a Glossary of the Words peculiar to each County of England seems as reasonable an object of curiosity as its History, Antiquities, Climate, and various Productions, yet it has been generally omitted by those persons who have un- dertaken to write the Histories of our different Counties. Now each of these counties has words, if not exclusively peculiar to that county, yet certainly so to that part of the kingdom where it is situated, and some of those words are highly beautiful and of their and expressive ; many phrases, adages, proverbs are well worth recording, and have occupied the attention and engaged the pens of men distinguished for talents and learning, among whom the name of Ray will naturally occur to every Englishman at all conversant with his mother- tongue, his work on Proverbs and on the different Dialects of England being one of the most popular ones in our PRELIMINARY OBSERVATIONS.
    [Show full text]
  • Alewives and Blueback Herring Juila Beaty University of Maine
    The University of Maine DigitalCommons@UMaine Maine Sea Grant Publications Maine Sea Grant 2014 Fisheries Then: Alewives and Blueback Herring Juila Beaty University of Maine Follow this and additional works at: https://digitalcommons.library.umaine.edu/seagrant_pub Part of the Aquaculture and Fisheries Commons Repository Citation Beaty, Juila, "Fisheries Then: Alewives and Blueback Herring" (2014). Maine Sea Grant Publications. 71. https://digitalcommons.library.umaine.edu/seagrant_pub/71 This Article is brought to you for free and open access by DigitalCommons@UMaine. It has been accepted for inclusion in Maine Sea Grant Publications by an authorized administrator of DigitalCommons@UMaine. For more information, please contact [email protected]. (http://www.downeastfisheriestrail.org) Alewives and Blueback Herring Fisheries Then: Alewives and Blueback Herring (i.e. River Herring) By Julia Beaty and Natalie Springuel Reviewed by Chris Bartlett, Dan Kircheis The term “river herring” collectively refers to two species: Alosa pseudoharengus, commonly known as alewife, and the closely related Alosa aestivalis, commonly known as blueback herring, or simply bluebacks. Records dating back to the early nineteenth century indicate that fishermen could tell the difference between alewives and bluebacks, which look very similar; however, historically they have been harvested together with little regard to the differences between the two (Collette and Klein­MacPhee 2002). Alewives are the more common of the two species in most rivers in Maine (Collette and Klien­ MacPhee 2002). Fishermen in Maine often use the word “alewife” to refer to both alewives and bluebacks. Both alewives and bluebacks are anadromous fish, meaning that they are born in fresh water, but spend the majority of their adult lives at sea.
    [Show full text]
  • Закуски Cold Starters
    Холодные ЗАКУСКИ COLD STARTERS АССОРТИ СЫРОВ 440р. Адыгейский, Сулугуни, Чечил, плавленый сырок “Дружба”, мёд CHEESE PLATE Circassian, Suluguni, Chechil, Druzhba melted cheese, honey ЯЙЦО ПОД МАЙОНЕЗОМ 90р. ФОРШМАК ИЗ СЕЛЬДИ, 190р . С ЗЕЛЁНЫМ ГОРОШКОМ ПОДАЁТСЯ С РЖАНЫМИ ТОСТАМИ EGG WITH MAYO AND GREEN PEAS HERRING VORSCHMACK, SERVED WITH TOASTED RYE BREAD ДОМАШНИЕ СОЛЕНЬЯ 290р. огурцы соленые, капуста квашеная, капуста по-грузински, помидоры малосольные, чеснок маринованный HOMEMADE PICKLES pickles, sauerkraut, Georgian cabbage, mild-cured tomatoes, brined garlic Сало домашнее * Взять 1 кг cала, нашпиговать 2-3 головками чеснока. Смешать специи: красный молотый перец, тмин, чеснок, молотую паприку, лавровый лист, каменную соль и 15 горошин чёрного перца. Тщательно натереть сало смесью специй, завернуть в марлю и оставить в холодном месте ДОМАШНЕЕ САЛО: СОЛЁНОЕ, на неделю. КОПЧЁНОЕ И С КРАСНЫМ ПЕРЦЕМ 290р. HOMEMADE SALO PLATE: PICKLED, SMOKED, RUBBED WITH RED PEPPER СЕЛЬДЬ АТЛАНТИЧЕСКАЯ С ОТВАРНЫМ КАРТОФЕЛЕМ 290р. ATLANTIC HERRING СОЛЕНЫЕ ГРУЗДИ С ПОДСОЛНЕЧНЫМ WITH BOILED POTATOES МАСЛОМ И СМЕТАНОЙ 320р. PICKLED MUSHROOMS WITH SUNFLOWER OIL AND SOUR CREAM * ДАННЫЙ РЕЦЕПТ ПРЕДСТАВЛЕН ДЛЯ ПРИГОТОВЛЕНИЯ В ДОМАШНИХ УСЛОВИЯХ МЯСНОЕ АССОРТИ 450р. ЛОСОСЬ СЛАБОЙ СОЛИ 470р. колбаса сырокопчёная, копчёная куриная грудка, буженина MILD-CURED SALMON MEAT PLATE raw smoked sausage, smoked chicken breast, pork roast РЫБНОЕ АССОРТИ 490р. скумбрия пряного посола, масляная рыба, лосось слабой соли FISH PLATE spiced-salted mackerel, dollar fish, mild-cured salmon Салаты SALADS ВИНЕГРЕТ С БАЛТИЙСКОЙ КИЛЬКОЙ 190р . VINEGRET WITH BALTIC SPRAT ПОЖАЛУЙСТА, СООБЩИТЕ ОФИЦИАНТУ, ЕСЛИ У ВАС ЕСТЬ АЛЛЕРГИЯ НА КАКИЕ-ЛИБО ПРОДУКТЫ. PLEASE, INFORM YOUR WAITER IF YOU ARE ALLERGIC TO CERTAIN INGREDIENTS. Домашний "Провансаль"* 250 мл раст. масла 2 желтка 0,5-1 ст.
    [Show full text]
  • Cutting. We Started a Research Program to Investigate the Process of Curing Fish in Traditional Kilns
    THE TORRY KILN ITS DESIGN AND APPLICATION WITH PARTICULAR REFERENCE TO THE COLD SMOKING OF SALMON, HERRING, AND COD Alex M cK . Bannerman, M BE A. I. F . S. T. Independent Consultant Swanland, North Ferriby Yorkshire HU14 3QT En gland 44! 0482-633124 In 1933, I was privileged to join the Torry Research Station in Aberdeen, Scotland. I worked for the director, the late Dr. G. A. Reay, investigating fish proteins, freezing, cold storage, salting, and dehydration of herring and cod, and the analytical techniques to test these processes ~ In 1936 37, I became involved in smoke curing fish, working with Dr. Charles Cutting. We started a research program to investigate the process of curing fish in traditional kilns. Some of these kiln s were 800 ft square and 30 ft high. We measured air flow, temperatures, humidities, and weight loss of fish during smoking. From the data, we built a picture of the irregularities and disadvantages of smoking in these old kilns. However, this also led to improving the process. After several attempts, we developed a simple tunnel design in which fish could be smoked under controlled conditions. The process was more economical, faster, and the product more uniform. This is a bit of history, but it was from this work that we built our expertise and knowledge of fish. A previous speaker suggested that with modern, programmable smoking equipment it is only necessary to push buttons, and "witch doctors" are no longer needed. I would agr ee with this for products such as salami, sausages, and other products manufactured from uniform ingredients in skins of uniform length and thickness ~ However, fish come in all shapes and sizes, with differing fat, protein and water content.
    [Show full text]
  • Broszura FF 25 11.Indd
    KATALOG PRODUKTÓW LOKALIZACJA Zakład Przetwórstwa Rybnego został zbu- Die Fischverarbeitungsfabrik wurde in The Fish Processing Plant was estab- dowany w latach 2011–2013. Znajduje się den Jahren zwischen 2011-2013 erbaut. lished in years 2011–2013. It is located in w centrum Polski, w miejscowości Żero- Sie befi ndet sich im Zentrum Polens, in Ze- Central Poland, in the city of Żeromin, in min, w bliskim sąsiedztwie aglomeracji romin- Tuszyn, in der Nähe der Stadt Lodz vicinity of Lodz urban complex and two łódzkiej i dwóch głównych autostrad: A1 mit Autobahnanschluß zur A1 und A2. main highways: A1 i A2. i A2. Posiada bardzo nowoczesną infra- Die Produktionsstätte hat eine bereits in- It has a very modern production infra- strukturę produkcyjną oraz zintegrowaną tegrierte, hochmoderne technische Aus- structure and integrated technical struc- infrastrukturę techniczną, co umożliwia stattung, welche sie in die Lage versetzt, ture, enabling the execution of various prowadzenie różnorodnych procesów eine Vielzahl von Produktionsprozessen production processes while maintaining produkcyjnych z zachowaniem najwyż- mit höchsten Qualitätsstandards zu er- the highest quality standards. The plant szych standardów jakości. Zakład docelo- möglichen. Bei Auslastung der Anlagen can ultimately employ even 400 workers. wo może zatrudnić nawet 400 osób. werden bis zu 400 Mitarbeiter beschäftigt. The area of production halls is 8,500 sqm, Powierzchnia hal produkcyjnych to 8.500 Die Fläche der Produktionshallen beträgt where several professionally equipped m², na których zostało zainstalowanych 8.500 Quadratmeter. technological lines are installed, allow- kilkanaście profesjonalnie wyposażonych Mit den Produktionslinien koennen wir ing to manufacture 90 million products linii technologicznych, umożliwiających bis 90 Millionen Artikel pro Jahr produz- per year.
    [Show full text]
  • Studies on Smoke Curing of Tropical Fishes
    Studies on smoke curing of tropical fishes Item Type article Authors Devadasan, K.; Muraleedharan, V.; Joseph, K.G. Download date 01/10/2021 23:42:30 Link to Item http://hdl.handle.net/1834/33671 NOTE H STUDIES ON SMOKE CURING OF TROPICAL FISHES In spite of the tremendous progress prejudice among the local processors engagea made by our freezing and canning industries, in fish curing against chemical preservatives, curing still continues to be a very important it has not yet become very popular. So, method of fish preservation in our coun- as an alternative, a well known natural try. This is especially so for our internal preservative and food additive viz; turm- market, since our freezing and canning eric was tried as preservative for such industries are completley export oriented. products. This treatment is found to But surprisingly, smoke curing, a simple increase the storage life of the final smoked and efficient method, is not yet very products, besides imparting an attractive popular among our fish curers. Smoking appearance. is a favourite method of curing in the Far East and Continental countries, where a Fresh fish [mackerel (Rastrelliger veriety of smoked products like Bloater, kanagurta) cat fish (Tachisurus dussumeri) Kipper, Red herring, Buckling, pale cure and sole (Cynoglossus dubis)] were pro- Finnan, Golden cutlets, Scotch fillets, Smo- cured from local fish landing centres. kies etc. are prepared. Extensive studies They were gutted, cleaned and washed. In have also been conducted there on the the case of sole the upper hard skin was various aspects of this method of curing removed before washing.
    [Show full text]
  • Fish Inspection Regulations Règlement Sur L'inspection Du Poisson
    CANADA CONSOLIDATION CODIFICATION Fish Inspection Règlement sur Regulations l’inspection du poisson C.R.C., c. 802 C.R.C., ch. 802 Current to December 14, 2010 À jour au 14 décembre 2010 Published by the Minister of Justice at the following address: Publié par le ministre de la Justice à l’adresse suivante : http://laws-lois.justice.gc.ca http://lois-laws.justice.gc.ca OFFICIAL STATUS CARACTÈRE OFFICIEL OF CONSOLIDATIONS DES CODIFICATIONS Subsections 31(1) and (3) of the Legislation Les paragraphes 31(1) et (3) de la Loi sur la Revision and Consolidation Act, in force on révision et la codification des textes législatifs, June 1, 2009, provide as follows: en vigueur le 1er juin 2009, prévoient ce qui suit : Published 31. (1) Every copy of a consolidated statute or 31. (1) Tout exemplaire d'une loi codifiée ou Codifications consolidation is consolidated regulation published by the Minister d'un règlement codifié, publié par le ministre en ver- comme élément evidence under this Act in either print or electronic form is ev- tu de la présente loi sur support papier ou sur support de preuve idence of that statute or regulation and of its contents électronique, fait foi de cette loi ou de ce règlement and every copy purporting to be published by the et de son contenu. Tout exemplaire donné comme Minister is deemed to be so published, unless the publié par le ministre est réputé avoir été ainsi pu- contrary is shown. blié, sauf preuve contraire. ... [...] Inconsistencies (3) In the event of an inconsistency between a (3) Les dispositions du
    [Show full text]
  • Germany” -Land of Technology
    A GLOBAL / COUNTRY STUDY AND REPORT ON “Germany” -Land Of Technology Submitted to PARUL INSTITUTE OF MANAGEMENT & RESEARCH-2nd shift (Formerly Dr. J. K. Patel Institute of Management) Institute Code: 792 IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE AWARD FOR THE DEGREE OF MASTER OF BUSINESS ADMINISTRATION In Gujarat Technological University UNDER THE GUIDANCE OF Faculty Guide Ms. VIJAYANTI TIKYANI Assistant Professor Submitted by Batch: 2011-13, MBA SEMESTER IV (Parul Institute of Management & Research-2nd shift) MBA PROGRAMME Affiliated to Gujarat Technological University Ahmedabad June 2013 Parul Institute of Management & Research, 792 1 PREFACE Passing the theoretical subjects is not the way to become a manager in future. The subjects are the bases for our carrier from which we can strengthen our knowledge to apply it in real world. This project provides the platform of opportunity to know the current market situation and the behavior of environment. It gives the opportunity where we can apply the theory knowledge in real world and so that we can be a successful manager in future. This changed the market structure, character and focus of marketing strategies. MBA is course where unlike many other courses practical studies are accompanied together with theoretical studies, case and preparation of various reports consist of the practical studies in this course. The preparation of the GCSR is one such part of the practical studies here. For this purpose we are required to select one particular topic or trade and prepare a report through study research. As the student of management it is learning experience to analyze a trade.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Atlantic Herring (Clupea Harengus) As a Case Study for Time Series Analysis and Historical Data Emily Klein University of New Hampshire, Durham
    University of New Hampshire University of New Hampshire Scholars' Repository Master's Theses and Capstones Student Scholarship Winter 2008 A new perspective: Atlantic herring (Clupea harengus) as a case study for time series analysis and historical data Emily Klein University of New Hampshire, Durham Follow this and additional works at: https://scholars.unh.edu/thesis Recommended Citation Klein, Emily, "A new perspective: Atlantic herring (Clupea harengus) as a case study for time series analysis and historical data" (2008). Master's Theses and Capstones. 424. https://scholars.unh.edu/thesis/424 This Thesis is brought to you for free and open access by the Student Scholarship at University of New Hampshire Scholars' Repository. It has been accepted for inclusion in Master's Theses and Capstones by an authorized administrator of University of New Hampshire Scholars' Repository. For more information, please contact [email protected]. A NEW PERSPECTIVE: ATLANTIC HERRING {CLUPEA HARENGUS) AS A CASE STUDY FOR TIME SERIES ANALYSIS AND HISTORICAL DATA BY EMILY KLEIN BS, University of California, San Diego, 2003 THESIS Submitted to the University of New Hampshire in Partial Fulfillment of the Requirements for the Degree of Master of Science In Natural Resources: Environmental Conservation December 2008 UMI Number: 1463228 INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted.
    [Show full text]
  • Fattening the Curve Part Three
    Fattening the Curve Part Three • Latvian Dressed Herring (GOAL Events) • Fillet of Venison with Wild Mushroom Sauce (Senator DMC) • Spanish Tortilla (Cititravel DMC) • Clementine Cake (Moulden Marketing) View all recipes Colloquially known us ‘Herring under a fur coat’ (Latvian – ‘Siļķe kažokā’) is a traditional layered salad and always found on the table at special celebrations! There are many variations on the recipe, but the main ingredients and method always remains the same. DRESSED Goal Events share their take on it! Combine with a Bloody Mary for a perfect hangover cure HERRING Method - Chop the herring into small pieces, - Grate potatoes, carrots, beetroot, egg, chop spring onion (keep Ingredients the ingredient s aside in separate dishes). - Prepare the dressing by grating the pickled gherkin and - 400g skinned pickled herring fillets or we like to chopping the onions finely. Add mayonnaise, creme fraiche, mix 50/50 pickled herring with slightly salted mustard and mix well. herring in oil - Now take the dish and start layering…. - 3 boiled beetroots (you can buy already grated Always start with the potatoes - that will give a solid base. Place beetroot in a packaging, but it has to be in its own the potatoes at the bottom of the dish, add a few spoonfuls of juice, not pickled) dressing and mix, evenly spreading out. - 3 boiled potatoes Now layer the carrots and add a layer of dressing on top. - 3 boiled carrots - 4 hard-boiled eggs Layer the herring along with another layer of dressing, followed - 1 white onion by a layer of beetroot and the remaining dressing.
    [Show full text]
  • For a Start and to Share Meat and Poultry Fish Sides Soup Russian Dumplings Bakery
    Russian Zakuski — for a start and to share Zakuski are typical Russian appetisers best shared among guests. Enjoy a proper Zastolye (tableful), a variation of savoury Zakuski alongside our selection of vodka infusions Ossetra caviar (30 / 50 g) . BEST . 30 / 50 Salo — cured pork belly . 6 PRICE served with blinis IN TOWN Herring on boiled potatoes . 7.5 Salmon roe (100 g) . 25 Shuba — dressed herring salad . 7.5 served with 5 blinis Olivier salad . 7.5 Aubergine caviar . 7 famous Russian salad, with chicken and salmon roe Pickled cucumbers . 4 Russian vinegret . 7.5 Pickled tomatoes . 4.5 with pickled mushrooms and garden green peas Pickled cabbage . 4 Burrata salad . 11 with roasted aubergines Pickled mushrooms . 4.5 Selection of pickles . 9 Vodka platter . .15 Bowl of marinated olives . 4 mixed pickles, cured pork belly, and herring Bakery Fish Pirozhok is a traditional Russian small baked bun. Sturgeon fillet . 17 We bake them in-house every day served with burnt cauliflower and Avruga caviar Pirozhki with meat, 2 pcs . 5 Alaska crab cakes . .16 served with homemade Aioli and salad Pirozhki with cabbage and egg, 2 pcs . 5 Pirozhki with mushrooms, 2 pcs . 5 Meat and poultry Kurnik Russian pie . 10 Beef Stroganoff . 18 with chicken and mushrooms, served with seasonal salad sautéed new potato, buckwheat or mashed potatoes on the side Soup Cabbage rolls from the Russian oven . .15 served with béchamel sauce and homemade Adjika Borsch Krasnodarsky with beef . 8 Rib Eye steak . 24 Ukha Donskaya with salmon and cod . 8 with shiitake and truffle mashed potatoes Traditional Okroshka .
    [Show full text]