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REPORT on the NORWEGIAN FROZEN FISH FILLET Industryl/ by R
August 1953 Washington 25, D.C. Vol. I 5 , No.8 : REPORT ON THE NORWEGIAN FROZEN FISH FILLET INDUSTRyl/ By R. T. Wh i teleather* FILLETING INDUSTRY IN GENERAL The fisheries that support the groundfish fillet industry in Norway are lo cated in the northern part of the country principally from the Lofot Islands area northward to Hammerfest in Finnmark. These fisheries, particularly those for cod, are generally ranked among the most prolific in the world. In a normal year the Lofot fisheries alone from January through March yield from 80,000 to 120,000 met ric tons of large cod. Notwi t hst anding this, the 1953 spring fishery for cod was disastrous owing to violent storms and almost continuous bad weather for the two- onth period which comprised most of the season. No trawlers operate in t he Lofot cod fishery. The purse seiners, gill netters, ong liner., and hand liners used are dependent to a great extent on reasonably air weather conditions. As a result of the curtailed fishing because of the poor weather during the 1953 ( orwegian Landings of p-r1nc-ipal Species Used in Fillet season, the landings of Industry. 1948- 52 headed and gutted cod asof Species 19521/ 11951 19501194911948 March 30 amounted to only '. Thousands of r.~etric Tons) about 25,000 tons, one of octY (headed and gutted ) . 218 1 249 1961176\ 179 the poorest showings during addock •••••.••• do . ..... 22 18 18 21 25 the past 50 years. Since cean catfish ••• do. ..... 5 6 5 3 1 }'larch is usually considered )cean perch (round) •. -
Total Mercury and Copper Concentrations in Lake Trout and Whitefish Fillets from Lake Superior
Total Mercury and Copper Concentrations in Lake Trout and Whitefish Fillets From Lake Superior Activity: 19 -23 By Kory Groetsch Environmental Section Biological Services Division INTRODUCTION Mercury and copper are the two most toxic heavy metals to fish. Furthermore, methyl mercury can accumulate in fish muscle tissue to levels that, consumed on a regular basis, may pose a risk to human health. Both of these metals are released during copper mining and ore processing. Copper mining and processing were a major industry in the Keweenaw Peninsula of Michigan during the mid-1800's. Mining processes which involved heating the ore, released mercury as a bi-product into the air. Furthermore, the unused portion of the ore after the desired minerals were removed (i.e. tailings) were dumped off the shoals of the Keweenaw Peninsula into Lake Superior. These tailing have formed large sholes referred to as stamp sands. Because the extraction of copper from the ore is not a 100% efficient process, it is reasonable to assume that copper, as well as mercury, were in the tailings released into the waters around the Keweenaw Peninsula. The waters around the Keweenaw Peninsula are the location of several lake trout and whitefish spawning reefs. The lake trout and whitefish populations around the Keweenaw Peninsula are sustained by the fish reproduction that occurs on these reefs. These lake trout and whitefish populations have significant cultural and economic importance to the Anishinabe. The purpose of this study was to determine the total mercury and total copper concentrations in the muscle tissue (i.e. fillet) of lake trout and whitefish, in size ranges commonly caught by tribal fishermen around the Keweenaw Penisula. -
The 'Eeeuw' Factor
NEWLING—THE ‘EEEUW’ FACTOR THE ‘EEEUW’ FACTOR: The Viscerally Sensorial Realities of Being the Colonial Gastronomer Jacqui Newling Sydney Living Museums Author’s statement: This paper includes images that people may find confronting or disturbing. No offence is intended in showing these images. This article was prepared on Gadigal and Wangal lands. The places in Sydney Living Museums’ care are on Aboriginal lands. Sydney Living Museums acknowledges the First Nations Peoples, the traditional custodians, and pays respects to the Elders, past and present, and to all Aboriginal and Torres Strait Islander peoples. Abstract As the Colonial Gastronomer at Sydney Living Museums I research, interpret, write, blog, lecture, broadcast and present interactive programs to engage and educate audiences about Australian colonial food and heritage. But how do you learn about the sensory qualities of foods that were popular two hundred years ago, especially those that have been discarded from the mainstream (particularly Anglo-Celtic) Australian culinary repertoire? How they looked and tasted, their textures and aromas? My answer: make them. This has meant preparing and cooking foods that many Australian people find offensive, distasteful, disgusting and ‘gross’: calves’ feet jelly, boiled calves’ heads, brawned pig’s face, peeled tongues, and collared eels so fresh they twitch and jump on the Locale: The Australasian-Pacific Journal of Regional Food Studies Number 7, 2018 —45— NEWLING—THE ‘EEEUW’ FACTOR benchtop when filleted. This auto-ethnographic analysis draws on my experiences of working with articles of culinary disgust, particularly animal heads and tongues, to reflect upon the pedagogical processes involved in my role as the Colonial Gastronomer. -
“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. -
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. -
Silverfin (Asian Carp) Recipes
Chef Philippe Parola and Silverfin Promotion, LLC The Asian Carp Invasion Solution A Letter from Chef Philippe After almost two years of research and development focused on the Asian carp invasion solution, we proudly have identified and engineered the necessary food technology to process Asian carp into boneless, pre-cooked, microwaveable, healthy, U.S. wild-caught, affordable, value-added Silverfin fillets. Our packaging concepts are consumer friendly and easy to identify as a premiere U.S. fish product under the Silverfin Craze brand name. To be able to successfully remove Asian carp, we must create a strong incentive to put present and future fishermen to work. This incentive will be easily achieved by marketing our value-added fish products in national and international food market places. Furthermore, our formula will sustain itself and generate multiple tax revenues to Local, State and Federal governments. Our clear and simple solution includes processing up to 80,000 pounds of raw fish per day. This will boost fresh water fisheries and local economies by creating permanent and part time jobs. It will also help control the Asian carp population, and prevent a total take-over by these invasive species which would displace our native fish. Our processing concept will be able to handle other invasive fish species such as Black carp and Snakehead . Removing so many of these large jumping fish from American waters on a daily basis will also reduce the danger of someone being seriously injured, or even killed, by these fish when they leap from the water. When we met with Mr. -
PRISON FOOD RECIPES and TECHNIQUES.Pdf
PRISON FOOD RECIPES AND TECHNIQUES Prison food is notoriously terrible, and it's not like you can go out to a drive-thru when you get hungry between meal-times. But prison inmates are famous for their amazing creativity — and when they're not making shivs and other improvised weapons, they're creating some truly bizarre food items. Here are 10 food items that you could make from scratch if you pulling a long stint at the big house. Prison inmates have a lot of time on their hands, and a strict schedule to follow. But they still find ways to do some cooking, sneaking out leftovers from the cafeteria and purchasing basic items from prison commissaries. Including these delicacies: 10. Correctional Cake Used to celebrate birthdays and the release of beloved prisoners, this cake is created using Oreo cookies, peanut butter, and M&Ms. The Oreo cookies are separated, with the cookie itself crushed and molded in the presence of water to create the layers of the cake. The creamy interior of the Oreos is used as icing. Peanut butter then becomes icing for another layer, with the "cake" topped off with broken up M&Ms. 9. No Bake Cheesecake Piper Kerman worked as a drug smuggler and money launderer for a West African drug kingpin. She wrote about her time in prison in her memoir, Orange Is The New Black . In the book, Kerman gives the recipe for a common prison cheesecake, made with graham crackers, lemon juice, vanilla pudding mix, stolen margarine, and coffee creamer. 8. Fried Chicken There is not a lot of information out there as to how prisoners accomplish this in their cells, but what is out there involves wiring a heating element into a plastic trashcan. -
Petticoat Lane Al Fresco –––––––––––––––––––––––– for the Last Four Centuries, P
Petticoat Lane Al Fresco –––––––––––––––––––––––– For the last four centuries, Petticoat Lane Market formed a sort of membrane between the ‘City of London’ and the ‘East End’. The granite heart of global capitalism on one side of cast iron bollards, the red-brick muscle of Empire’s labourers on the other. Over the last seventy years, however, the gradual closure of the docks and the outsourcing of industry has seen the city’s muscle wither. The City on the other hand – along with its ‘cognitive labour’ – has metastasised through the old inner-East End. You can smell the coffee roasters and sourdough pizzerias chasing the cement and emulsion-paint-fumes up the road, from Whitechapel to Mile End. Like an amoeba phagocytosing a smaller organism, The City has also enveloped Petticoat Lane, cocooned it with towers of glass and wipe-clean cladding, and is slowly digesting it. Over the course of the last fifteen years, the enzymatic action of re-valorised inner-city living has all but entirely broken down the old market, reconstituting greasy spoon cafes, luggage retailers and kinky underwear wholesalers into cocktail bars, gourmet ‘candy’ retailers and Chicago rib joints. The old market has not, however, been fully digested. At least not at the time of writing. For a start, there are still a handful of wholesalers in its vicinity. Peddling imported luminous batiks, patent leather heels, bongs and phone covers, the wholesalers are dependent on customers making the increasingly expensive trip into London’s congestion charge zone. In between the residues of the rag-trade is also Petticoat Lane’s food court; an assemblage of plastic patio chairs, polystyrene containers, a café, a restaurant and between five to eight food trucks. -
Influence of Controlled Freezing-Point Temperature on the Freshness and Taste of Pickled and Dried Grass Carp
Advances in Engineering Research (AER), volume 130 5th International Conference on Frontiers of Manufacturing Science and Measuring Technology (FMSMT 2017) Influence of controlled freezing-point temperature on the freshness and taste of pickled and dried grass carp LiYan Cai a, JinQing Wanb 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; [email protected],*Corresponding author Email: [email protected] Keywords: fillets, drying, freshness, flavor, controlled freezing-point temperature Abstract. Pickling and drying can help aquatic products with their flavor which is highly related to temperature. Taking grass carp fillets as the research objects, quality changes were studied during pickling, drying and storage under controlled freezing-point temperature (CFT:-0.5±0.5℃) and 12 ±0.5℃. Results showed that total volatile basic nitrogen (TVB-N) value of grass carp fillets under CFT were significantly lower than that in 12℃. TVB-N value of fillets was only 29.84 mg N/100g under CFT after 75 days storage and reached 30.88mg N/100g under 12℃ only after 35 days storage. Inosine 5-monophosphate (IMP) of the fillets both increased firstly and then decreased smoothly and they all increased to the highest level on first day with the value of 169.30 mg/100g under CFT and 156.20 mg/100g under 12℃ respectively. During the storage, IMP of the fillets decreased much slower and maintained a higher level. Compared to fillets under 12℃, free amino acids and equivalent umami concentration (EUC) of fillets under CFT had significant increase (P<0.05). At the end of the storage, EUC of fillets was 1.568 MSG/100g under CFT and 0.898 MSG/100g under 12℃. -
Word Bank of Lost Dialects
A to Z Words and phrases collected by the Word Bank This is a full list of all the words and phrases that were donated by visitors to the original Lost Dialects exhibition at The Word from October 2016 – June 2018. Some have been lightly edited for punctuation, consistency and readability. Alternative spellings and missing definitions that have been subsequently added are indicated in italics. Words Word Definition(s) Allies Marbles Alreet Are you ok, how are you?, hello, ok, yes Armu Unappreciated Ashy Poor Aye Yes Babby Baby Back-ower Reverse Bagsy To choose or pick Baigey Turnip Bairn A child, baby Bait A packed meal, food (sandwiches etc.), lunch Baldi Bald person Baltic Incredibly cold Bampot or barmpot A crazy or silly person Banger Bone shaker bicycle Banta Chat between people Bantling Infant Bari Good, something that is good or nice Barnet Hair Barra Shopping trolley Bash Hit Beaver Beard Beek Nose Belta Excellent, really good, great, fantastic, brilliant Benker A metal marble Billet Home Blackfasten Not bothered, not enthusiastic Blamma A hard kick Blate Shy Blather Talk too much Bleezer Metal plate used to draw air into fireplace Blether Talk Blindin’ Something that’s great INDEX OF WORDS A to Bli Word Definition(s) Blocka A game Boake Puke, gag Bobbins Rubbish Bog A toilet Bogey Homemade go-kart, usually old pram wheels Bogie Snot Boilie Bread and milk Bonny Pretty, pretty nice, beautiful, good looking Boodie or boody Pottery, broken pieces of china buried in the ground Bostin Good Brassant or brass Money Brassic Skint, no money -
Winter Takeaway Menu
MAIN MENU Served from 12pm - 9pm NIBBLES QUAYSIDES Black pudding croquettes Creamy mash (V)(GF) Crispy pork belly bites (GF) Roasted jersey royals (V)(VE)(GF) SHACK Chicken goujons with bbq sauce Chunky/skinny chips (GF)(V)(VE) Sesame prawn toast Seasonal vegetables (GF)(V)(VE) Scampi with tartare sauce Peppercorn sauce (GF)(V) Curried calamari (GF) Blue cheese sauce (GF)(V) Whitebait basket House salad (V)(VE)(GF) Halloumi fries (GF)(V)(VE) Crusty bread & butter (GFA)(V)(VE) DRESSED CROMER CRAB Mini cheesy Croquettes (V) Olives & tomatoes pot (GF)(V)(VE) Crabby fries (GF) MAINS DRESSED NATIVE LOBSTER STONEBAKED PIZZAS FISH ON THE QUAY’S SHELL ON COOKED PRAWNS FAMOUS FISH N’ CHIPS THE CHEESEBURGER DELUXE Beer battered cod served with chunky chips, Mini meatballs, caramelized red onion, a choice of garden or crushed peas and mozzerella, crisy bacon, diced gherkins & PEELED PRAWNS homemade tartare sauce (GFA) burger sauce SCAMPI AND CHIPS THE “CLASSIC” Panko breaded scampi, served with chunky Homemade tomatoe sauce, mozzerella PRAWN COCKTAIL SAUCE chips, a choice of garden or crushed peas and & heritage tomatoes home-made tartare sauce THE VEG HOMEMADE WAGYU BURGER Goats cheese, charred onions, mushrooms BROWN SHRIMP Served in a brioche bun, with gem lettuce, & homemade tomatoe sauce tomato, house relish and chunky or skinny fries - Add chorizo: £1.25 - Add Pigs in blankets: £1.25 THE PIG COCKLE MEAT - Add Smoked back bacon: £1.25 - Add prawns: £4.00 Pulled pork, smoky bacon, rich stilton - Add cheddar: £1.25 - Add stilton: £1.25 & charred figs CHICKEN CORDAN BLEU LOBSTER ROLLS Chicken breast stuffed with ham and Gruyere cheese wrapped in breadcrumbs. -
Application of Additives in Chilled and Frozen White Fish Fillets - Effects on Chemical and Physicochemical Properties –
University of Iceland School of Health Sciences Faculty of Food Science and Nutrition Application of additives in chilled and frozen white fish fillets - Effects on chemical and physicochemical properties – Master Thesis in Food Science By Magnea Gudrun Karlsdottir Reykjavík, September 2009 A thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science Faculty of Food Science and Nutrition School of Health Sciences University of Iceland Application of additives in chilled and frozen white fish fillets - Effects on chemical and physicochemical properties – Magnea Gudrun Karlsdottir September 2009 Supervisors: Sigurjon Arason M.Sc., Gudjon Thorkelsson M.Sc. and María Gudjonsdottir M.Sc. DECLARATION I hereby declare that this thesis is based on my own observations, is written by me and has not been in part or as a whole submitted before to a higher academic degree. YFIRLÝSING Hér með lýsi ég því yfir að ritgerð þessi er byggð á mínum eigin athugunum, er samin af mér og hefur hvorki að hluta né í heild verið lögð fram áður til hærri prófgráðu. Reykjavík 15. september, 2009 __________________________ Magnea Guðrún Karlsdóttir i ABSTRACT The main objective of the project was to study the influence of added ingredients, mainly functional fish proteins, on chemical and physicochemical properties of chilled and frozen whitefish fillets. Fresh saithe and cod fillets and light salted cod fillets were injected with fish protein solutions and compared with salt injected (1.5% and 4%) and untreated control fillets. The fillets were stored at +2°C and -24°C for various times. Evaluations were made on the effects on yield, water holding capacity, chemical composition and T 2 transversal relaxation time.