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Norwegian caviar is most commonly made from cod, but caviar made from lumpsucker or capelin roe is also available. During winter season, when skrei, winter cod is available, roe is cooked in its sack and served with cod liver and poached cod. This traditional dish is particularly popular in coastal Norway and is called mølje.
Canned cod liver. Cod is popular as a food with a mild flavour and a dense, flaky white flesh.Young Atlantic cod or haddock prepared in strips for cooking is called scrod.Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Snapper (see also rockfish, rock cod and Pacific snapper) Sole; Sprat; Stromateidae (butterfish) Sturgeon; Surimi; Swordfish; Tilapia; Tilefish; Trout (see also rainbow trout) Tuna (see also albacore tuna, yellowfin tuna, bigeye tuna, bluefin tuna and dogtooth tuna) Turbot; Wahoo; Whitefish (see also stockfish) Whiting; Witch (righteye flounder)
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. [1]
It is a dish which consists of a deep-fried whole fish (usually carp) that remains alive after cooking. The fish's body is cooked while its head is wrapped in a wet cloth to keep it breathing. The fish is then covered in sauce and served live on a plate. [6] Some chefs say they prepare the fish this way to demonstrate its freshness to the customer.
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At the cannery, the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either olive , sunflower or soybean oil, water, or in a tomato , chili , or mustard sauce.
Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa.There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per ...