Dried fish

from Wikipedia, the free encyclopedia
The fish is dried directly at the port in Pulau Pangkor ( Malaysia )
Selling dried fish in Pulau Pangkor

Dried fish is a generic term for food and feed that consists of fish from which the water contained in the animal's body has been removed. This can be done by drying fresh fish or by first fermenting the fresh fish with salt, boiling or smoking it and then drying it.

As a result, microorganisms that would normally spoil the fish quickly lose their livelihood. The dried fish can be kept unrefrigerated for much longer and is also much lighter than fresh fish. Dried fish can therefore be transported and stored better and cheaper than fresh fish. The other ingredients, such as nutrients , vitamins , minerals , but also fibers, are retained.

Dried fish can be consumed or fed dry, or soaked with water and then processed further.

Food

According to the "Guiding principles for fish, crustaceans and molluscs and products made from them" of the German Food Book and the Austrian Food Book , dry fish are "fish that have been dried in the open air or in facilities and thus preserved." In the case of dry fish, stockfish and clipfish in particular are mentioned as variants that are important for Germany and Austria.

Stockfish

Stockfish has been traditionally made in Norway since the 8th century by air drying fish on wooden racks. Cod or other edible fish of the cod family are often used for this purpose . The majority of the stockfish is produced in Norway, as well as in the other Scandinavian countries, and then exported to Africa and the Mediterranean Anain states. Before use, stockfish, which is even drier and harder than clipfish, must be soaked (rehydrated) for at least 24 hours.

Clipfish

For the production of clipfish, the fresh fish is salted in until it is salted and then dried. Salting, like drying, prevents microorganisms from breaking down the fresh fish. The fish ripens through the process and develops a special taste in addition to the longer shelf life. The main producing countries are Norway, Spain and Portugal. Depending on the salt content, the clipfish must be watered for 24 hours or for several days.

Bacalhau

Bacalhau is the Portuguese name for clipfish. Preparations are widespread throughout the Mediterranean and Brazil, where it is the national dish. In Portugal, the production of Bacalhau de Cura Tradicional Portuguesa is protected as a Guaranteed Traditional Specialty .

Katsuobushi

Katsuobushi is dried, smoked and fermented bonito that is thinly flaked and used in Japanese cuisine as a basis for dashi or as a flavor-enhancing spice.

Bokkoms

Bokkoms is a South African specialty made from salted and dried mullets .

Bombay Duck

Bombay Duck, scientific name Harpadon nehereus , is a popular food fish in India that is dried and grated and used to prepare curry dishes.

Tatami iwashi

Tatami iwashi is made from dried sardines. The individual fish combine to form a plate during the drying process, which is then cut up for further processing.

Hákarl

Hákarl is an Icelandic specialty. For it is shark meat initially fermented in gravel pits or wooden boxes, and then air dried. The process makes the otherwise poisonous shark meat edible for humans.

Feed

Fish meal

Dried fish and dried fish ingredients are ground into fish meal, which is used as an additive to animal feed in aquaculture , pigs and chickens and the rearing of calves and lambs . Dry food for dogs and cats can also contain fishmeal.

Dried fish as pet food

Dried fish are offered whole (sprats) or in parts (e.g. skin) as cat food , dog food or treats . Dried fish are also part of the BARF dog diet. They serve as a low-fat source of protein. In shredded form, dried fish or fishmeal is also found in dry food for dogs, cats, reptiles, fish and other pets.

literature

  • Manfred Tülsner, Maria Koch: Technology of fish processing. 1st edition Behr, Hamburg 2010, ISBN 978-3-89947-558-6 .

Individual evidence

  1. ^ Comité Gastronomique: The great Larousse gastronomique. Christian-Verlag, 2009, entry: Trocknen, pp. 886-887.
  2. ^ German food book. Retrieved April 28, 2019 .
  3. ↑ Codex Alimentarius Austriacus. Retrieved April 28, 2019 .
  4. ^ Comité Gastronomique: The great Larousse gastronomique. Christian-Verlag, 2009, entry: Stockfisch, p. 826.
  5. ^ Comité Gastronomique: The great Larousse gastronomique. Christian-Verlag, 2009, entry: Klippfisch, p. 464.
  6. ↑ Register of Protected Designations of the EU. Retrieved April 28, 2019 .
  7. ↑ Katsuobushi fun fish flakes. Description of use and manufacture. Retrieved April 29, 2019 .
  8. ↑ Bokkoms in the making. (Making Bokkoms). Retrieved April 29, 2019 .
  9. ↑ Food dictionary. Entry dried fish. Retrieved April 29, 2019 .