PDF Download Kipper Kindle
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Pacific Herring
THE MULTITUDINOUS PACIFIC HERRING by D. N. OUTRAM FISHERIES RESEARCH BOARD OF CANADA BIOLOGICAL STATION, NANAIMO, B. C. CIRCULAR NO. 6 3^*u DECEMBER, 1961 COVER PHOTOGRAPH: A mountain of herring covers the storage bin area of the reduction plant at Imperial Cannery, Steveston, B„ C„, awaiting processing into fish meal and oil. Photographs by Mr. C. Morley. THE MULTITUDINOUS PACIFIC HERRING . Vast Shoals of Protein-Rich Herring Rove the Temperate Coastal Waters Along Canada's Western Seabord N V By Donald N, Outram y ^v- _•• HISTORICAL BACKGROUND annually. While this fishery is. Fabulous numbers of herring first in landed weight and second (Fig. l) are found along the sea- to salmon in landed value, it is washed shores of Canada's most wes only worth about one-quarter as much terly province, Their migrations, as the salmon catch. their sudden abundance and their Fluctuations in the world price straggle to survive is an exciting of fish meal and oil cause the market study. Undoubtedly, herring were one value at about ten million dollars to of the first coastal fishes to be vary from year to year, utilized by man. In northern Europe, FISHING FOR HERRING particularly, they have been a source The British Columbia herring of food since before written history. fishery is a highly organized opera Herring and herring roe have been an tion utilizing modern shore plants and article of food or barter of the efficient fishing vessels . The seventy- coastal Indian tribes of British Col to eighty-foot long seine boats are umbia for ma.ny centuries, They were equipped with the very latest electronic not fished, however, on a commercial fish-detecting equipment, enabling the basis until 1877 when 75 tons were fishermen to "see" the shoals before caught. -
15.8.2014 15,894 Brand Name (In Chinese) 品牌名稱(中文) Product
Generation Date: 15.8.2014 List of Small Volume Exemption Products 已獲小量豁免產品名單 Total Number of SVE products: 15,894 (已獲小量豁免產品總數): Brand Name (in Product Name (in Chinese) Brand Name (in English) Product Name (in English) Exemption End Date Effective Date for Exemption No. Chinese) 產品名稱 (中文) 品牌名稱 (英文) 產品名稱 (英文) (豁免終止日期) Revocation of (豁免編號) 品牌名稱 (中文) Exemption (豁免撤銷生效日期) Nil Nil Nil Sanko Rice Roll with Seaweed 2015/07/31 N/A 14-007124 Nil Nil Nil Sanko Rice Cracker - Castard 2015/07/31 N/A 14-007123 Nil Nil Nil Wonderland Panda - Choco Ball 2015/07/31 N/A 14-007083 Nil Nil Nil Wonderland Candy - Animal Assort 2015/07/31 N/A 14-007082 Nil Nil Nil Asahi Ice Limone 2015/07/31 N/A 14-007081 Nil Nil Nil Asahi Ice Grapefruit 2015/07/31 N/A 14-007079 Nil Nil Nil MARUESU SNACK - WASABI SOY SAUCE TASTE 2015/07/31 N/A 14-007078 Nil Nil Nil MARUESU SNACK - HOKKAIDO CHEESE TASTE 2015/07/31 N/A 14-007072 Nil Nil Nil KASUGAI BEACH SODA CANDY 2015/07/31 N/A 14-007071 Nil Nil Nil Nissin Corn Flakes 2015/07/31 N/A 14-007070 Nil Nil Nil MARUESU SNACK - MAYONNAISE TASTE 2015/07/31 N/A 14-007069 Nil Nil Nil KASUGAI UME AME 2015/07/31 N/A 14-007068 Nil Nil Nil Bonchi Wheat Snack - Seaweed 2015/07/31 N/A 14-007067 Nil Nil Nil Bonchi Wheat Snack - Spicy 2015/07/31 N/A 14-007066 Nil Nil Nil Kasugai Gummy Candy - Muscat Flavor 2015/07/31 N/A 14-007065 Nil Nil Nil Kasugai Gummy Candy - Grape Flavor 2015/07/31 N/A 14-007064 Nil Nil Nil Kasugai Gummy Candy - Peach Flavor 2015/07/31 N/A 14-007063 Nil Nil Nil Bonchi Rice Snack 2015/07/31 N/A 14-007062 Nil Nil Nil Nissin -
Food Allergy • Higher Prevalence in Children: Many Food Allergic Children Develop Immune Tolerance Background Ctd
Overview of Food-Related Adverse Reactions ALLSA 2017 Dr Claudia Gray Dr Claudia Gray • MBChB, FRCPCH (London), MSc (Surrey), Dip Allergy (Southampton), DipPaedNutrition(UK), PhD (UCT) • Paediatrician and Allergologist, UCT Lung Institute • Red Cross Children’s Hospital Allergy and Asthma Department • [email protected] Background 1. Food allergies are common: • Infants: 6-10%; children 2-8%, adults 1-2% true food allergy • Higher prevalence in children: many food allergic children develop immune tolerance Background ctd 2. Food allergies are increasing: • Peanut allergy in UK doubled in 1-2 decades: 1.8%. ? Stabilising in some regions Background 3. Spectrum changing: • Multiple food allergies increasing • “Rare” food allergies are increasing e.g. Eosinophilic oesophagitis; FPIES Allergenic Foods • Prevalence of food allergies influenced by geography and diet; egg and milk allergy universally common • Relatively small number of food types cause the majority of reactions: Allergenic Foods Young Children Adults • Cow’s milk • Fin-fish • Hen’s Egg • Shellfish • Wheat • Treenut • Soya • Peanut • Peanut • Fruit and vegetables • Treenut • Sesame • Kiwi • (* persistence likely) Allergenic Foods • A single food allergen can induce a range of allergic reactions e.g. wheat Classification of Adverse reactions to Food Classification of adverse reactions to food Adverse Reaction to food May occur in all Occurs only in some individuals if they eat susceptible sufficient quantity individuals Pharma- Micro- Toxic Food Food (e.g. cological biological scromboid) e.g. e.g food aversion hypersensitivity tyramine poisoning Classification of adverse reactions to food Food Hypersensitivity Non-allergic food Food Allergy hypersensitivity Mixed IgE- Unknown Metabolic IgE- and non Non IgE- e.g. -
Starters the TURF Seasonals Raw Bar SIDES
Starters seasonals * FRIED CALAMARI 11 GRILLED SALMON 28 mango-chile mojo, lime aioli black lentil, n’duja, romanesco, piquillo pepper vinaigrette HAMACHI CRUDO 14 sumac yogurt, curried couscous, raw bar charred pineapple on ice or steamed SEARED DIVER SCALLOPS 37 ½ LB PEEL N’ EAT SHRIMP 13.5 baby bok choy, bacon braised mushrooms, LUMP BLUE CRAB CAKE 19 jax mustard, cocktail sauce roasted garlic tater tots, preserved lemon aioli lemon-dill aioli JUMBO SHRIMP COCKTAIL 15 AHI TUNA POKE 18.50 wild gulf shrimp, cocktail sauce, lemon sushi rice, fuji apple, avocado, black pepper ½ LB DUNGENESS CRAB 25 SOUTHERN FRIED CATFISH 21 ponzu, jalapeno, spiced cashew collard greens, cheddar & poblano grits, ½ LB SNOW CRAB 27 carolina barbeque sauce STEAMED MUSSELS [1 LB) ½ LB KING CRAB 45.5 OR CLAMS 16.5 [3/4 LB] CRAB TRIO 69 roasted tomato & chorizo LEMONGRASS CRUSTED - or - thai curry THE HOOK* 39 TUNA SHOYU* 35.5 add pasta or fries - 3 2 east coast oysters, 2 west coast oysters, soba noodles, pickled daikon, 1/2 lb peel n’ eat shrimp, 1/2 lb snow crab bok choy, smoked shoyu broth BEEF TARTARE* 13 herb emulsion, capers, shallot, mushrooms, THE LINE* 74 aleppo pepper, cured egg yolk 1 lobster tail, 5 oz alaskan king crab, 2 east coast SPAGHETTI AL SCOGLIO 26 mussels, manila clams, calamari, prawns, ROASTED BABY BEETS 11 oysters, 2 west coast oysters, 1/2 oz golden caviar, calabrian chiles, castelvetrano olives, spiced pepitas, apple butter, chicories, chevre, lavosh cracker, fruit de mer san marzano tomato key lime citronette THE SINKER* 122 CRISPY -
Raw Bar & Appetizers Chowder & Soup Salads Specialties Shrimp, Scallops
RAW BAR & APPETIZERS *CLAMS ON THE 1/2 SHELL 1.50 ea. 14.00 dozen *OYSTERS ON THE 1/2 SHELL (when available) 2.25 ea. 20.00 dozen JUMBO SHRIMP served cold and in the shell 2.75 ea. 26.00 dozen FRIED LOBSTER "KNUCKLES" with a sweet chili aioli 14.00 STUFFED MUSHROOMS shrimp, crab and cream cheese stuffing 7.00 FRIED CALAMARI (with hot peppers add $1.00) 10.00 BUFFALLO WINGS with celery and blue cheese dressing 13.00 POPPY JON SHRIMP stuffed with mozzarella cheese and wrapped in bacon 12.00 CLAMS CASINO broiled with bacon, onion, pepper & parmesan topping 11.00 ONION RINGS with a spicy remoulade 6.00 SHRIMP COCKTAIL with cocktail sauce and lemon 11.00 CRAB RANGOONS crispy fried dumplings with shrimp, crab & cream cheese 7.00 BUFFALO SHRIMP tossed in wing sauce and served with blue cheese dressing and celery 9.00 *STEAMERS served with natural broth and drawn butter priced to market CRAB CAKE maryland style with lump blue crab and a lemon pepper aioli 9.00 ESCARGOT broiled in garlic butter with puff pastry tops 7.00 FRIED MOZZARELLA served with marinara sauce 6.00 OLD BAY PEEL & EAT SHRIMP seasoned & steamed in the shell, served with butter & lemon 12.00 CHOWDER & SOUP NEW ENGLAND CLAM CHOWDER creamy style 3.75 cup 4.50 bowl RHODE ISLAND CLAM CHOWDER a clear broth 3.75 cup 4.50 bowl LOBSTER BISQUE a house specialty 5.00 cup 5.50 bowl FRENCH ONION SOUP AU GRATIN 5.50 SALADS side entrée CAESAR or HOUSE SALAD 3.50 7.50 with grilled shrimp add 6.00 with grilled chicken breast add 4.00 *SEARED TUNA & AVOCADO SALAD with cucumbers, red onions and a citrus ginger dressing 13.00 *GRILLED SALMON SALAD mandarin oranges, pecans, dried cranberries and raspberry vin. -
PP-4. Monitoring of Fish Supply to Resorts and Setting up of an Ecolabel Certification
PP-4. Monitoring of Fish Supply to Resorts and Setting up of an Ecolabel Certification 1) Report on Survey on Reef Fish Landings to Tourist Resorts 2) Guidelines on Best Fishing and Fish Handling Practices 3) Overview of reef fish sampling in K. Dhiffushi – Nov-Dec 2016 REPORT ON SURVEY ON REEF FISH LANDINGS TO TOURIST RESORTS May 2016 Muawin YOOSUF, Ministry of Fisheries and Agriculture with the technical assistance of Bernard ADRIEN, MASPLAN This survey was carried out as part of a Pilot Project under the Project for the Formulation of Master Plan for Sustainable Fisheries (MASPLAN), a technical cooperation project of the Japan International Cooperation Agency (JICA). All pictures taken by Bernard Adrien. REPORT ON SURVEY ON REEF FISH LANDINGS TO RESORTS – MAY 2016 1 Table of Contents 1 INTRODUCTION .................................................................................................................................3 2 METHOD ..............................................................................................................................................4 3 RESULTS & ANALYSIS .....................................................................................................................5 3.1 Estimates on reef fish production ..................................................................................................5 Estimate of Annual Reef Fish Landings to Resorts from the present survey ................................5 Comparison on Annual Reef Fish Landings to Resorts with previous surveys ............................5 -
“Cliff Notes” 2021-2022 5781-5782
Jewish Day School “Cliff Notes” 2021-2022 5781-5782 A quick run-down with need-to-know info on: • Jewish holidays • Jewish language • Jewish terms related to prayer service SOURCES WE ACKNOWLEDGE THAT THE INFORMATION FOR THIS BOOKLET WAS TAKEN FROM: • www.interfaithfamily.com • Living a Jewish Life by Anita Diamant with Howard Cooper FOR MORE LEARNING, YOU MAY BE INTERESTED IN THE FOLLOWING RESOURCES: • www.reformjudaism.org • www.myjewishlearning.com • Jewish Literacy by Rabbi Joseph Telushkin • The Jewish Book of Why by Alfred J. Kolatch • The Jewish Home by Daniel B. Syme • Judaism for Dummies by Rabbi Ted Falcon and David Blatner Table of Contents ABOUT THE CALENDAR 5 JEWISH HOLIDAYS Rosh haShanah 6 Yom Kippur 7 Sukkot 8 Simchat Torah 9 Chanukah 10 Tu B’Shevat 11 Purim 12 Pesach (Passover) 13 Yom haShoah 14 Yom haAtzmaut 15 Shavuot 16 Tisha B’Av 17 Shabbat 18 TERMS TO KNOW A TO Z 20 About the calendar... JEWISH TIME- For over 2,000 years, Jews have juggled two calendars. According to the secular calendar, the date changes at midnight, the week begins on Sunday, and the year starts in the winter. According to the Hebrew calendar, the day begins at sunset, the week begins on Saturday night, and the new year is celebrated in the fall. The secular, or Gregorian calendar is a solar calendar, based on the fact that it takes 365.25 days for the earth to circle the sun. With only 365 days in a year, after four years an extra day is added to February and there is a leap year. -
1969 Compassion and Care
Justice Holmes • Inflammation • Harry Widener MAY-JUNE 2019 • $4.95 Compassion 1969 and Care Physician-Poet Rafael Campo Reprinted from Harvard Magazine. For more information, contact Harvard Magazine, Inc. at 617-495-5746 May 2019 Dear Reader, In 1898, an association of Harvard graduates established the Harvard Alumni Bulletin, “to give selected and summarized Harvard news to graduates who want it” and “to serve as a medium for publishing promptly all notices and announcements of interest to graduates.” members and students extend the limits of discovery and human understanding—in service to an ever more far- ung, diverse group of alumni around the globe. Today, nearly a century and a quarter later, the name has changed, to Harvard Magazine (as have the look and contents), but the founding Your Harvard Magazine can capture alumni voices (see the letters responding to the March-April principles have not: feature on the events of April 1969, beginning on page 4 of this issue), dive deep into critical research (read the feature on the scientists exploring in ammation, and how their work contributes • e magazine exists to serve the interests of its readers (now including all University to understanding disease, on page 46), and keep you current on the critical issues facing higher alumni, faculty, and sta )—not any other agenda. education on campus and around the world (see John Harvard’s Journal, beginning on page 18). • Readers’ support is the most important underpinning of this commitment to high- Your contribution underwrites the journalism you are reading now, the expanded coverage quality, editorially independent journalism on readers’ behalf. -
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. -
449. Catfish in Nigeria.Docx
Invited paper presented at the 6th African Conference of Agricultural Economists, September 23-26, 2019, Abuja, Nigeria Copyright 2019 by [authors]. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Smoking kiln technology for catfish processing: an assessment of its acceptability and willingness to pay Omotesho O. Aa., Adenuga A. Hb., Nurudeen A. Sa., . and Olaghere I. La aDepartment of Agricultural Economics and Farm Management, University of Ilorin, Ilorin, Nigeria bAgri-Food and Biosciences Institute (AFBI), Newforge Lane, Belfast, United Kingdom Corresponding Author: [email protected] Abstract Smoking is the most affordable and widely used fish preservation technique in Nigeria and in a host of other African countries. However, the traditional fish smoking technique is not only prone to health risk, but its efficacy is also often constrained by lack of control over temperature and smoke density. In a bid to overcome these challenges, the Nigerian Stored Products Research Institute (NSPRI), Nigeria recently developed a smoking kiln technology. The focus of this research is to compare the sensory parameters and the overall acceptability of smoked catfish using the NSPRI smoking kiln technology and the traditionally smoked catfish. Specifically, the cost and returns associated with the use of the NSPRI smoking kiln technology for catfish processing is estimated. The willingness to pay as well as factors influencing willingness to pay for the NSPRI smoking kiln technology were also analysed. Descriptive statistics, analysis of variance (ANOVA), Budgeting technique and Logistic regression analysis were the main analytical tools employed in the study. -
Report of Experiments on the Cold Storage of Herrings Carried out at North Shields (June and July, 1919) by Ione H
75 REPORT OF EXPERIMENTS ON THE COLD STORAGE OF HERRINGS CARRIED OUT AT NORTH SHIELDS (JUNE AND JULY, 1919) BY IONE H. GREEN. (From Food Investigation Board, Scientific and Industrial Research Department.) THE following experiments form part of the general scheme of research under- taken with the object of providing a sound scientific basis for methods of fish preservation and storage. The bacteriological part of the investigation was first undertaken by the author a year ago and the time has been spent in endeavouring to become acquainted with the peculiarities and characteristics of herring bacteria. There is still a large amount of work to be done in this field before practical experi- ments on a large scale can be carried out to yield really satisfactory results. This spring, however, the large cold store at North Shields was put at the disposal of the Food Investigation Board, and it was determined to carry out a few preliminary experiments there. A store designed for commercial use in the height of the herring season does not lend itself to exact bacteriological investigations. The following report therefore must be considered as dealing with a preliminary survey of a field to be explored more thoroughly later. SERIES I. DRY-FREEZING AS COMPARED WITH BRINE-FREEZING. On June 16th at about 6 a.m. a large number of herrings were trawled 14 miles E. by N. of North Shields. They were of various sizes, but mostly small and apparently underfed, the result being that whether gutted or ungutted their keeping qualities were inferior: all damaged fish were discarded. -
Michelin Degustation Menu
MICHELIN DEGUSTATION MENU Chef’s Premium Selection Simmered fresh abalone with sea salt Barbecued pork with osmanthus flower honey Chilled sliced sea conch with white asparagus NV Lanson Black Label Brut, Champagne Pan-fried lobster in X.O. chili sauce served with lobster soup 2016 Château Larrivet Haut Brion Blanc, Pessac-Leognan, Bordeaux Steamed garoupa fillet with Jinhua ham and superior bird’s nest Wok-fried wagyu beef with red bell pepper 2014 Château Morillon, Saint-Emilion, Bordeaux 2012 Château Clerc-Milon, Pauillac, Bordeaux Braised glutinous rice with fresh crab claw and spring onion Hangzhou Chrysanthemum Buds Tea Chef’s Specialty Desserts Chilled mango cream with sago and pomelo Baked pastry with winter melon paste and melon seed 2014 Château Guiraud, Sauternes, Bordeaux HK$1,788 per person Selected premium wines available at an additional HK$800 per person Upgrade to a glass of 2012 Château Clerc-Milon at an additional HK$480 Minimum order for 2 persons or above “If you have any concerns regarding food allergies, please inform your server before ordering" All prices are in HK$ and subject to 10% service charge SIGNATURE TASTING MENU Chef’s Premium Selection Wok-fried eel with plum sauce Barbecued pork with osmanthus flower honey Deep-fried shrimp toast 2018 Pinot Grigio Livio Felluga, Friuli Venezia Giulia Pan-fried fresh crab claw with crab meat and lily bulb 2016 Blanc des Cabanes, Château du Coureau, Bordeaux Double-boiled chicken soup with fish maw in baby coconut Braised Australian fresh abalone (Half Piece) 2015 Chassagne-Montrachet,