Contents Product List 19-March-2020
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Indicative Factors for Converting Product Weight to Live Weight for a Selection of Major Fishery Commodities
Coordinating Working Party on Fishery Statistics (CWP) Handbook of Fishery Statistics Indicative factors for converting product weight to live weight for a selection of major fishery commodities FROZEN FISH Type Prese tatio Gutted, Head O Gutted, Head Off Carp Pike 1.04 Nile perch Tilapia Catfish Other freshwater fish Eel 1.11 Trout 1.4 Salmon: whole 1.0 dressed 1.1 1. Flatfish: dressed 1.1 1.4 whole Cod 1.2 1.69 Haddock 1.14 1.61 Ocean perch Saithe 1.15 1.45 Hake: dressed 1.16 1.55 whole 1.0 Alaska pollack: dressed 2.17 whole Capelin Mackerel 1.11 1.46 Jack and horse 1.09 1.65 mackerel Sardine whole 1.0 1.4 Anchovy whole 1.0 Sprat whole 1.0 Herring whole 1.0 1.52 Shark 1.1 2.0 Sea .ream 1.1 1.47 Sea .ass 1.12 1.79 Snapper 1.14 Al.acore /ellowfin 1.1 Skip0ack 1.1 1onito 1.29 Marlin 1.1 Swordfish 1. 1 Other tunas 1.16 1. 6 Other marine fish FILLETS Type Prese tatio Raw CF Ski Off CF Flatfish 2.42 2.61 Herring 1.62 2.17 Cod 2.45 .2 fillet .2 portion .55 mince .2 Mackerel 1.95 2.60 Haddock 2.77 2.91 fillet 2.21 portion .20 Ocean perch 2.92 .11 Saithe 2.12 2.55 Hake 2.5 2.90 fillet 2.90 portion .19 mince 2.90 Alaska pollack .72 fillet .72 mince .72 Salmon 2.00 2.00 steaks 1.60 Tuna 1.54 1.92 loins Catfish 2.6 .55 steaks 2.40 FISH DRIED, WHETHER OR NOT SALTED Basic Conversion Factor for Basic Type Deduced CF Product Product Stockfish gutted cod 1.2 1.94 Klipfish filleted cod 2.45 3.97 Hake fillet 2.53 4.1 Shark fillet 2.4 3.89 Shark fins 0 Tuna fillet 1.54 2.49 Pilchard fillet 1.62 2.62 Tilapia gutted 1.2 1.94 Other freshwater fillet 2.45 4 Other fish fillet 2.45 4 N1: the conversion factor for dried fish is taken as 1.62 times the CF for the .asic product FISH SALTED, WET OR IN BRINE Type O,served Co versio Fa.tors Mea or 3range4 Re.omme ded CF Freshwater fish 1.5 Cod 1.79 5 2.2 2.0 Other demersal 1. -
Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake. -
Folder Tour Delle SAGRE.Indd
Segui il nostro itinerario del gusto Promozioni valide per consegne Passeremo a trovarti alla scoperta dei sapori dal 17 al 29 più autentici della Agosto 2020 il ......................................... cucina regionale. 2152 Stecco Big Sensation Un’esplosione di sensazioni ad ogni morso per questo stecco 15327 Pizza alla Pala La Gricia cioccolatoso: il gelato al cioccolato incontra il gelato alla vaniglia Profuma di tradizione laziale questa saporita pizza variegato con salsa al cacao, il tutto ricoperto con croccante dalla forma allungata farcita con pancetta affumicata cioccolato al latte arricchito con pezzetti di fave di cacao tostati… e formaggio pecorino. Deliziosa anche da condividere, ti è già venuta voglia di morderlo? Prezzo al Kg € 15,96. tagliandola a quadretti. Prezzo al Kg € 18,75. Merenda 6 pz = 498 g | | € 7,95 | | 200 g | € 3,75 | al cioccolato Novità Bonta O F F E R T A PUNTI ACQUISTA 2 CONFEZIONI all’italiana DI PIZZA ALLA PALA a tua scelta tra gli art. 15260, 19200, 19201, 15325 e 15327 9293 Bucatini all’Amatriciana a soli € 6,95 Uno dei piatti popolari più noti e amati anziché € 7,50 in Italia sono sicuramente i bucatini all’Amatriciana, ricettati con pomodoro e pancetta affumicata e leggermente piccante. Prezzo al Kg € 9,27. | 750 g | € 6,95 | A grande richiesta PUNTI Per ulteriori informazioni sui nostri prodotti, incluse le informazioni obbligatorie presenti sulle confezioni, ti invitiamo a consultare il nostro sito www.bofrost.it. Le nostre assistenti del servizio clienti saranno comunque sempre Un trionfo di sapori disponibili per ogni informazione chiamando l’803030 dalle 8.30 alle 19.30 dal lunedì al venerdì. -
Consolidated Version of the Sanpin 2.3.2.1078-01 on Food, Raw Material, and Foodstuff
Registered with the Ministry of Justice of the RF, March 22, 2002 No. 3326 MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION CHIEF STATE SANITARY INSPECTOR OF THE RUSSIAN FEDERATION RESOLUTION No. 36 November 14, 2001 ON ENACTMENT OF SANITARY RULES (as amended by Amendments No.1, approved by Resolution No. 27 of Chief State Sanitary Inspector of the RF dated 20.08.2002, Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated15.04.2003, No. 5, approved by Resolution No. 42 of Chief State Sanitary Inspector of the RF dated 25.06.2007, No. 6, approved by Resolution No. 13 of Chief State Sanitary Inspector of the RF dated 18.02.2008, No. 7, approved by Resolution No. 17 of Chief State Sanitary Inspector of the RF dated 05.03.2008, No. 8, approved by Resolution No. 26 of Chief State Sanitary Inspector of the RF dated 21.04.2008, No. 9, approved by Resolution No. 30 of Chief State Sanitary Inspector of the RF dated 23.05.2008, No. 10, approved by Resolution No. 43 of Chief State Sanitary Inspector of the RF dated 16.07.2008, Amendments No.11, approved by Resolution No. 56 of Chief State Sanitary Inspector of the RF dated 01.10.2008, No. 12, approved by Resolution No. 58 of Chief State Sanitary Inspector of the RF dated 10.10.2008, Amendment No. 13, approved by Resolution No. 69 of Chief State Sanitary Inspector of the RF dated 11.12.2008, Amendments No.14, approved by Resolution No. -
Brunch Boards Baked Eggs
BRUNCH BOARDS BAKED EGGS FRESH FRUIT SELECTION BAKED MUSHROOM FRITTATA assorted seasonal fruits, Di Bruno Bros. has been a proud part of the fabric of Philadelphia since 1939, sharing culinary discoveries from around the corner and around the world. Alimentari roasted mushrooms, caramelized onions, segmented citrus, and berries served continues that legacy in every sip and every bite by featuring Di Bruno Bros. products at every turn—including handmade burrata and mozzarella, housemade herbs, farm fresh eggs, fontina, fig and honey yogurt & nutella sausages and focaccia, Sicilian extra virgin olive oil, and our famous sweet and salty black lava cashews. parmigiano reggiano 9 12 BREAKFAST BREADS STARTER BRUNCH MAINS EGGS IN PURGATORY ↠ spiced pumpkin bread with tumeric rustic spicy tomato sauce, farm fresh eggs, cream cheese whip and candied pepitas parmigiano reggiano, charred tavola bread SAN MARZANO TOMATO SOUP SMOKED SALMON & AVOCADO TOAST ↠roasted grapes, whipped ricotta, 12 pickled red onion, calabrian chili, kale, black lava cashews, local honey, parmigiano reggiano, basil, radish, chives, lost bread seedy grains, BAKED EGGS & CREAMY POLENTA lost bread seedy grains rustic croutons 10 7 tricolore salad, lemon vinaigrette basil pomodoro, pesto, burrata, parmigiano, PIZZA ALLA ROMANA 14 braised short rib, charred tavola bread SEASONAL SELECTION RACLETTE & POTATO 72 hour fermented dough 14 THE HOUSE OF (GRILLED) CHEESE our featured seasonal artisan cheese hand pee wee potatoes, roasted mushrooms, PIZZA DUO selected by our mongers paired with caramelized onions, pancetta lardons, reading raclette, taleggio, butter brioche, DOLCI choose two squares seasonal jam and accompaniments table side raclette san marzano tomato dip CHOCOLATE BUDINO 13 15 13 9 whipped cream, cinnful cocoa pecans MARGHERITA QUICHE LORRAINE 7 CHEESE & CHARCUTERIE HARVEST PANZANELLA Di Bruno Bros. -
Catered Meal
MENUSample CATERED MEAL ESCAPE COLLECTION brunch buffet menus Tinker Bell’s Brunch Buffet Briar Rose Brunch Buffet Gaston’s Brunch Buffet Brunch Buffet Menu Brunch Buffet Menu Brunch Buffet Menu + Fresh Fruit Display with Honey Yogurt Dip + Yogurt Parfait + Champagne Sabayon with Fresh Seasonal Berries + Smoked Salmon served with Red Onion, Eggs, + Premium Cheese Display with Grapes, Crackers served in Champagne Flutes Capers, Cream Cheese, Caviar, Dill and Bagel Crisps and Baguette + Grilled Artichoke and Mushroom Quiche with + Caprese Crostini + Tomatoes, Mozzarella and Basil with Balsamic Drizzle White Truffle Mornay Sauce + Oven-Roasted Yukon Gold Potatoes with Braised + Seared Salmon with Pancetta Marmalade and Dill Cream + Fluffy Scrambled Eggs with Fresh Chives Fennel and Parmesan Cheese + Pasta with Wild Mushrooms, Roasted Tomatoes + Maple-Glazed Pork Sausage Links + Maple-Glazed Pork Sausage Links Confit, Spinach and Asiago Cream Sauce + Array of Seasonal Steamed Vegetables dressed + Maple Ginger-Lacquered Roasted Pork Loin with + Grilled Chicken with Wild Mushroom Ragoût with Garlic and Crushed Red Pepper Oil and Pinot Reduction Fig Compote + Grilled Chicken Breast with Citrus and Basil + Penne Pasta with Cognac Cream Sauce, Artichoke + Cheddar Cheese Shredded Potato Gratin Butter Sauce and Green Peas + Seasonal Vegetables tossed with Citrus Olive Oil and + Mickey Waffle Bar with Seasonal Berries, Warm Fruit Sea Salt Prepared on Stage Compote, Warm Maple Syrup and Whipped Cream + Hardwood Smoked Bacon + Penne Pasta Primavera. -
View Travel Planning Guide
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day. -
A Review of Guidance on Fish Consumption in Pregnancy: Is It Fit for Purpose? Public Health Nutrition
Taylor, C. , Emmett, P., Emond, A., & Golding, J. (2018). A review of guidance on fish consumption in pregnancy: Is it fit for purpose? Public Health Nutrition. https://doi.org/10.1017/S1368980018000599 Publisher's PDF, also known as Version of record License (if available): CC BY Link to published version (if available): 10.1017/S1368980018000599 Link to publication record in Explore Bristol Research PDF-document This is the final published version of the article (version of record). It first appeared online via Cambridge University Press at https://www.cambridge.org/core/journals/public-health-nutrition/article/review-of-guidance-on- fish-consumption-in-pregnancy-is-it-fit-for-purpose/BC3BB20A2D848F5CF5AED90C86413F85 . Please refer to any applicable terms of use of the publisher. University of Bristol - Explore Bristol Research General rights This document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/red/research-policy/pure/user-guides/ebr-terms/ Public Health Nutrition: page 1 of 11 doi:10.1017/S1368980018000599 Review Article A review of guidance on fish consumption in pregnancy: is it fit for purpose? Caroline M Taylor*, Pauline M Emmett, Alan M Emond and Jean Golding Centre for Child and Adolescent Health, Population Health Sciences, Bristol Medical School, University of Bristol, Oakfield House, Oakfield Grove, Bristol BS8 2BN, UK Submitted 17 November 2017: Final revision received 14 February 2018: Accepted 14 February 2018 Abstract Objective: Public health messages to reduce Hg exposure for pregnant women have focused exclusively on advice on fish consumption to limit Hg exposure, with little account being taken of the positive contribution of fish to nutritional quality. -
Fish, Shellfish and Fish Products - Analysis of Nutrients
Rapport 1 - 2012 Fish, shellfish and fish products - analysis of nutrients by Veronica Öhrvik, Anna von Malmborg, Irene Mattisson, Sören Wretling and Christina Åstrand LIVSMEDELS VERKET NATIONAL FOOD AGENCY, Sweden Content Summary ................................................................................................................. 2 Background ............................................................................................................. 3 Materials and methods ............................................................................................ 4 Sampling ............................................................................................................. 4 Farmed fish ..................................................................................................... 8 Wild-caught fish .............................................................................................. 9 Fish products ................................................................................................. 10 Shellfish ........................................................................................................ 12 Sample handling ................................................................................................ 13 Quality assurance of analytical methods ........................................................... 13 Analysed nutrients ............................................................................................. 14 Calculation of nutritional values ...................................................................... -
Christmas Cheeseboards
Farmhouse Butter £1.50 per 250g. slightly salted, from a quality creamery Jars of Lemon Cheese (340g/12 oz) £2.10 Hendersons’ Relish (284ml) £1-90 Lincolnshire Plum Bread £3.40 Brampton Fruit & Ale Cake £4.50 (14 x 7 cm slab) Hartington Creamery A joint venture between Simon Davidson of the Cheese Factor, the Hartington Cheese Shop and two cheesemakers from the former Dairy Crest Creamery in Hartington. Our cheeses include: Peakland White Peakland White with Cranberries and Orange Peel Peakland White with Smokey Tomato and Garlic You’ll find all three of these on the list overleaf. Cheeseboards A variety of design of Cheeseboards is available for all occasions, and all the year round. All the Cheeseboards are made to your specifications from the list . If you’d like to order one, please fill in the form inside and hand to a member of staff, or e-mail, Opening Times fax or ‘phone your order. Please select any combination of the cheeses from overleaf to make Monday to Saturday your chosen size of cheeseboard. 8:00 a.m. through 5:00 p.m. Sunday 22nd December Small £ 6.00 ( 4 cheese wedges ) 10:00 a.m. through 4:00 p.m. Closed:- Medium £ 8.00 ( 4/5 large cheese wedges ) 25th and 26th December, and 1st January, 2014 Normal opening hours during the rest of the year Large £1 2.00 ( 8 cheese wedges ) 8 am to 5 pm Monday to Saturday Kingsize £1 9.00 ( 12 cheese wedges) Cheesy’s £25.00 & we will be happy to provide you with Christmas and New Year above cheeseboards of your choice! Cheeseboards 2013/14 From Our Own Creamery: Chilli and Lime in -
The Fine Fodder Directory
The fine fodder directory NOW DELIVERING Cal 01904 677 074 text 07884 493 309 or EMAIL [email protected] Hi everyone, these are worrying times but as a small business we have to try our best to keep going and along the way be there for our customers, so we thought we would set up the fine fodder delivery service. In the short term, simply give us a call on 01904 677074, let us know what you would like and leave the rest to us! NOW We are building stock with our suppliers, so we may have to suggest alternatives initially, but we will over time be able to offer the full contents of DELIVERING this directory (and more we hope), so please bear with us. As it’s essential our modest team stay safe, we’re Cal observing strict segregation between them, which means picking and packing products is slower 01904 677 074 than usual. For this reason, we’re working to a text £20 minimum order for now. 07884 493 309 We will begin by delivering in and around York every Monday, Wednesday and Friday. As our or EMAIL service evolves, so might this schedule. Rest [email protected] assured, we’ll keep you updated. Stay safe, stay in and stay healthy, we’ll chat and laugh together in safer times, but for now give us a shout and we’ll safely drop round some fine fodder! Julie & The Hairy Fig Team CONTENTS 01/02 CHEESE 03 SAVOURY ITEMS 04 CHARCUTERIE / Antipasti 05/06 HAIRY FIG FINE FRENCH FOOD 07/08/09 DELICACIES & STAPLES 10 BALSAMIC VINEGAR / OLIVE OIL 11/12 JAMS & CHUTNEYS 13 Accompaniments 14 Liquorice 15/16/17 Sweet Things 18/19 Teas & Coffees -
Optimization of Quality and Yield of Stockfish by End- Drying in Climatic Controlled Storage
OPTIMIZATION OF QUALITY AND YIELD OF STOCKFISH BY END- DRYING IN CLIMATIC CONTROLLED STORAGE Erlend Indergård (a), Sjurdur Joensen (b), Kristina Norne Widell (a) (a) SINTEF Ocean AS, Seafood Technology Trondheim, 7010, Norway, [email protected] (b) Nofima Marin Tromsø, 9291, Norway, [email protected] ABSTRACT Stockfish is gutted and de-headed unsalted fish, and airdried outdoor by hanging on racks. Cod (Gadus morhua) is the high-quality stockfish product and is dominant in volume. After outdoor drying from March, the stockfish is taken down from the racks in May/June, and normally end-dried in traditional warehouses with open gates to the surrounding air. New warehouses with controlled temperature and humidity has been built, and optimal storage air parameters have been established. Industrial test has been performed over two seasons at seven industrial producers, with comparison of quality and yield at different warehouses. By using controlled temperature at 2-4°C and relative humidity at 88-90%, it was shown that the stockfish quality was higher and the sales weight of this high cost product increased by 5-10%, compared with traditional methods. Another consequence was increase in quality and yield after rehydration, which is beneficial for the customers. Technical aspects of the heat pump system in controlled warehouses is discussed. Keywords: Stockfish, Cod, End-drying, Warehouse, Refrigeration, Heat pump, Quality, Yield. 1. INTRODUCTION Stockfish from Lofoten ('Tørrfisk fra Lofoten'(IGM)) has been an important export food product from Norway since the 10th century, where Italy is the main market. Today, the annual production of stockfish is above 1000 tons.