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Sardines are commercially fished for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into fish meal or fish oil. The chief use of sardines is for human consumption. Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
Pechay (Chinese cabbage) Vegetable Pechay wombok (Napa cabbage) Vegetable Pili Nut: Nut A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines. Puso ng saging (Banana heart) Repolyo (Cabbage) Vegetable Saba: Berry A short wide plaintain that is often used in cooking.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for drying, salting, or smoking; and for reduction into fish meal or oil. The chief use of sardines is for human consumption, but fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Examples of oily fish include small forage fish such as sardines, herring and anchovies, and other larger pelagic fish such as salmon, trout, tuna, swordfish and mackerel. [1] Oily fish can be contrasted with whitefish, which contain oil only in the liver and in much less overall quantity than oily fish.