Fish Inspection Act
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Fish of the Baltic Sea Baltic Herring
Sustainable cuisine of the Southern Baltic region Informational material concerning the cuisine and heritage of the fishing industry, as well as the fish species and attractions of the Southern Baltic region The heritage of coastal fishing as a potential for the development of tourism 1 town Hall in Ustka Ks. Kardynała Stefana Wyszyńskiego 3 Street 76-270 Ustka www.ustka.pl fb/ustkanafali text: Sławomir Adamczak typesetting and graphic design: Grzegorz Myćka photos: potrawy: www.pomorskie-prestige.eu Arkadiusz Szadkowski Tomasz Iwański Agnieszka Szołtysik Magdalena Burduk Joanna Ogórek cover photo: Joanna Ogórek, www.pomorskie-prestige.eu translation: ATOMINIUM, Biuro Tłumaczeń Specjalistycznych publisher: Urząd Miasta Ustka print: Szarek Wydawnictwo Reklama 2 #USTKANAFALI Sustainable cuisine of the Southern Baltic region Baltic Sea / 4 Fish in the Baltic Sea / 6 Traditions of the fishing industry / 8 Attractions in the region / 9 Local fish specialities / 11 3 baltic sea The southern part of the Baltic Sea is surrounded by the coasts of Sweden, Denmark, Germany, Poland, Russia and Lithuania. The region’s largest islands include Oland (Swe- den; 1,342 km2), Rügen (Germany; 935 km2), Bornholm (Denmark; 588 km2), Usedom (Po- land, Germany; 445 km2) and Wolin (Poland; 265 km2). There is also an abundance of smaller islands, such as Fehmarn or Hiddensee (both Germany). The most important fish caught here include cod, herring, sprat, European flounder, salmon, trout and plaice, as well as freshwater species that appear in the waters of the Szczecin, Vis- tula and Curonian Lagoons as well as in the Bays of Puck and Bothnia. 1. Fishing port in Ustka 2. -
Weak Acids' Microbial and Sensorial Effect on Marinated Herring
Weak acids’ microbial and sensorial effect on marinated herring By Jennika Larsson Degree Project in Applied Microbiology for Engineers Supervisors: Jenny Schelin, Richard Clerselius & Pernilla Arinder Examiner: Peter Rådström 2016 Abstract Marinated herring is a food product usually with a sauce containing acetic acid. In this project the weak acids malic acid, citric acid and lactic acid were evaluated for use in the sauce for marinated herring instead of using acetic acid. The microbial and sensorial effects of the acids were evaluated. From the sensorial test, the marinated herring in a sauce with lactic acid was chosen as the favourite of the majority in the sensory panel since it was milder than the rest. The type with sauce containing malic acid was the least favoured due to high sourness and unbalanced flavours. It was concluded from the sensorial test that there were only small differences between the versions. The texture of the herrings was believed by the panel to differ between the acids but texture analysis showed no significant difference. Accelerated test and microbial tests with the pickled herring jars to evaluate the shelf life indicated that there was no big difference in the presence of microorganisms depending on the acid. In the project accelerated tests using MRS growth medium inoculated with Lactobacillus plantarum (L. plantarum) CCUG 30503 T were performed. The MRS was modified with sodium chloride and weak acids to resemble the environment in a pickled herring jar. The results indicated that L. plantarum can grow well in the presence of acetic acid, malic acid, citric acid, and lactic acid. -
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. -
Preliminary Report HERRING REVIEW and MARKET OUTLOOK, 1978
Preliminary report .LIBRARY I BIEUOTHf~QUE A ,,,. FISHERIES AN1J OCEANS f JPECHES ET OCEANS OTTAWA, ON'fAJUO, CANADA KIA OE6 : "~: :.,.·~":~ ~;:... ~:;~ HERRING REVIEW AND MARKET OUTLOOK, 1978 Prepared b,y The Marketing Servtces Branch, Fisheries and Martne Service, Department of Fishertes and the Environment. June 1978 TABLE OF CONTENTS Page Summary . • . • . • . • • . • . • . • . • . • • . • • . • . 1 Landings . • . • . • 2 Catch Outlook.................................. 2 Landed Value . 3· Landed Value Forecast ......................... 4 Exports . 4 Exports of Round Fresh Herring ................• 7 Exports of Round Frozen Herring ................ 7 Exports of Frozen Herring Fillets . 8 Exports of Smoked Herring ...................... 8 Exports of Vinegar-Cured Herring ............... 8 Exports of Pickled Herring ......•.............. 9 Exports of Canned Herring ...................... 10 Exports of Herring Roe, Meal and Oil ........... 10 Possible Export Control of Round Frozen Herring ..... 11 APPENDIX ONE: Th~ French Herring Market ............ 13 APP~NDIX TWO: The Icelandic Herring Fishery ........ 15 APPENDIX THREE: The West German Herring Market ..... 18 List of Stati~ttcal Tables Table l Canadian Herring Catch 2 Canadian Herring Landings - Average Price Received by Fishermen · · 3 Exports of Canadian Herring Products 4 Export Value of Canadian Herring Products 5 Exports of Round Herring 6 Exports of Frozen Herring Fillets, by Country 7 Exports of Smoked Herring, by Country 8 Exports of Salted and Vinegar-Cured Herring, by Country g Exports of Pickled Herring, by Country 10 Exports of Canned Herring, by Country 11 Exports of Herring Roe, Meal and Oil, by Country HERRING REVIEW AND MARKET OUTLOOK, 197slf Summary The Canadian herring industry has undergone phenomenal growth during the past few years. It has achieved a substantial increase in earnings at both the fishing and processing/exporting levels. -
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 -
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. -
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. -
Temporary Limited Menu 2020
Sandwiches Make it Overstuffed Corned Beef $12.95 2 Meat Combo $14.95 Pastrami $12.95 Tongue $14.95 Make it a Triple Decker Brisket $12.95 2 Meats on 3 Slices of Rye with Cole Roast Beef $12.95 Slaw and Russian $15.95 Turkey Breast $10.95 Turkey Off The Frame $11.95 Bread Available for Sandwiches: Chopped Liver $10.95 Rye, Whole Wheat & White Egg Salad $7.95 *Sub a Roll, Bagel or Wrap for $.50 Tuna Salad $9.95 BLT $7.95 Meats by the Pound Grilled Chicken Cutlet $9.95 Corned Beef $22.95/lb Breaded Chicken Cutlet $9.95 Pastrami $22.95/lb Chicken Salad $9.95 Turkey Breast $11.95/lb Hebrew National Corned Beef $14.95 Frame Turkey $14.95/lb Hebrew National Pastrami $14.95 Roast Beef $19.95/lb Hebrew National Salami $10.95 Tongue $23.95/lb Hebrew National Bologna $10.95 Brisket $22.95/lb Empire Turkey Breast $12.95 Temporary Sandwich Add Ons: Hebrew National by the Pound Cheese $1.00, Avocado $1.50, Tongue $1.50, Salami $12.95/lb Limited Menu Bacon or Beef Fry$1.50, Bologna $12.95/lb Make it Extra Lean $1.00 Corned Beef $25.95/lb 2020 Pastrami $25.95/lb Just Joes Empire Turkey Breast $15.95/lb Sloppy Joe $15.95 Temporary Store Hours Corned Beef, Roast Beef and Turkey on MON-FRI: 10am-7pm 3 Layers of Thin Rye with Cole Slaw and SAT & SUN: 9am-7pm Russian Healthy Joe $15.95 Fresh Roasted Turkey, Marinated Portobello Mushrooms and Holland Peppers, Mixed Greens served with Honey Mustard on 3 Layers of Thin Rye Smokey Joe $16.95 Give us a follow and share Nova, Whitefish Salad, Cream Cheese, your pictures with us over on Due to these unpredictible -
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 . -
From Northatlanticseafood Extract
2. Catalogue of Fish The Herring and Its Relations The Order Clupeiformes, which comprises the herring family and its relations, constitutes what is probably the most important group of food fish in the world. The clupeoid or herring-like fish all have a single dorsal fin, placed near the middle of the body. They have no lateral line, but a network of sensory canals just under the skin of the head, which seems to fulfil a similar function. Most of them travel in huge shoals. The family includes some species which spawn in, and are usually taken in, fresh water. These are the shad and their relations. Their abundance, indeed survival, depends on the state of the rivers in which they reproduce them- selves. There are now far fewer shad to be had in Europe; but on the American side of the Atlantic they continue to be numerous and important as food. I should also mention here three fish which are related to the herring and which stray north as far as Cape Cod from the warmer waters where they really belong. These are Megalops atlanticus Valenciennes, the TARPON, a magnificent sporting fish which is illustrated at the foot of the page; Elops saurus Linnaeus, the ten-pounder; and Albula vulpes (Linnaeus), the bone- fish. The first two belong to the family Elopidae, the last to the family Albulidae. None of them is important as a food fish in our area, but North American anglers take them from time to time, especially in the summer months. 26 north atlantic seafood HERRING Family Clupeidae Clupea harengus Linnaeus remarks Maximum length 40 cm, but the Spanish: Arenque usual adult length is about 20 to 25 cm. -
Pastrami Land: the Jewish Deli in New York City
learned to appreciate the absurd and sometimes brilliant per- pastrami land, formance of the wise-cracking, bossy, know-it-all waiters—as much a part of my personal deli experience as the Formica the jewish deli in tables, the walls lined with pictures of celebrities I’d never heard of, the glass cases filled with enormous cheesecakes, new york city and the multimeat sandwiches named after comedians. Contexts’ editors didn’t know any of this when they harry g. levine asked me to write a piece on New York Jewish delis in time for the American Sociological Association meetings. They just wanted somebody to do it. More than 5,000 sociologists would be coming to the city, many of whom had occasional- My father used to loudly and proudly describe himself as ly enjoyed the blessings and spiritual uplift found in Sidney a “gastronomical Jew.” Some people used that term as an Levine’s form of gastronomical Judaism. The conference hotel insult, but not Sid Levine. As a kid, I heard him say it so often sits one block from the Carnegie Deli and the Stage, and I thought gastronomical was a standard type of Judaism. close to several other sit-down eateries selling this same sort cultur Sid grew up in Jewish Harlem, the youngest child of of food in similarly styled and decorated restaurants. impoverished, secular, socialist, Yiddish-speaking immi- Where did these restaurants and this culinary tradition grants. A thoroughly ethnic Jew, Sid worshiped only at del- come from? Nobody thinks that poor Jews in Eastern Europe icatessens. -
Companies' Expertise
Excellence in Claude Keiflin Ignacio Haaser Dominique Mercier Companies’ Expertise Éditions du Signe Entreprise Est SousFriture titre A wave of Alsatian flavours In Wintershouse, not far from Haguenau, Est-Friture is carrying on an Alsatian tradition that came from the north via the Rhine: the tradition of the herring, notably in the form of rollmops. Over 35 years, its range of fried, smoked and cooked fish and pickled herring has grown considerably. It is a craft production thatChapeau emphasises freshness and flavour. In 1979, the fish cannery where Joseph Adam worked production and storage unit and launched a product that as a delivery driver closed its doors. After being there took off sharply: herring à l’ancienne (with cream and over ten years, he found himself unemployed. He then onion) according to the recipe of “Grandmother Salome”. linked up with another redundant employee to resume In 1986, the Adam family bought out the partner and the activity of their former company: the production then controlled 100% of the capital. 1995 saw a new and sale of fried fish and rollmops. They invested their expansion: Est-Friture moved into new 1,700-square- redundancy money to set up their business: Est-Friture metre pre mises designed to ensure maximum freshness was born. The frying equipment was installed in the thanks to modern production organisation. The company 150-square-metre family barn in Wintershouse and a already employed 21 people. Unfortunately, a fire van was purchased. With the help of their wives, in the completely destroyed the premises in 2003. Jean-Luc, morning they produced the fried fish (whiting, cod fillets) the son of Joseph Adam, repatriated production in the and rollmops that they would sell during the afternoon to former premises while a new building was rebuilt on grocers, butchers and wholesalers of butter, eggs and the damaged site.