Away from the feces .. global cultures involved in the conservation of fish

The drying of fish was a way to preserve it. Salt prevents the growth of bacteria, allowing long-term storage of fish, but it is unclear how ancient peoples around the world began to use salt to dry food. No one knows whether it was a ritual since its inception or a means of food preservation. For longer periods of time the refrigerants were not known.
While we live in an age of different possibilities, salting and fermentation of fish is still a tradition in Asian, African and sometimes European markets, where you see whole fish flat on wood planks, well dried with salt so that there is nothing left of fish flavor, .

Chinese Cantonese

Salted fish have traditionally been Chinese food for centuries as a way of keeping them, until they have long been known as “poor man’s food” for their nutritional value and prevalence, according to the World of Buzz website, until popular proverbs and songs have shown signs of simplicity.

The Chinese are salted about 20 different kinds of fish, such as red snapper, strings, Spanish mackerel and Japanese mackerel, to be made with a number of recipes such as pepper, salt solution or dry salts or a combination of these recipes, after pulling the fish intestines through the throat without cutting the abdomen.

Fish and salt are placed in wooden drums, heavy weights are placed on them or often buried, and in other species the fish are suspended in the roof to dry by the heat of the sun.

The corruption of salted fish in China is a crisis, especially in the humid climate of southern China, suitable for the growth of bacteria such as staphylococcus, which appear and cause a very unpleasant smell.

The Icelandic Shark

Icelanders love fermentation so much that they did it with shark meat. The Icelandic people are proud of their ancient Viking traditions from the late 8th to 11th centuries in Northern Europe, where the shark was shaved and salted and then suspended in the roof of a wooden hut until dry. , Sometimes extended for three months, according to a report published by the National Geographic Traveler, to be presented during the Icelandic Mid-Winter Festival.

HACARAL carries high levels of risk because the shark species used in its manufacture do not have a kidney until it contains high levels of urea and chemicals such as methylmethylamine, a substance that is always frequented by its high toxicity.

Icelanders have also known how to ferment herring before catching eggs, which is smaller than Atlantic herring. According to a recent Japanese study, one pack of Swedish herring contains one of the most rotten food odors in the world.

Greek anchovies

Greece is one of the countries that derives its wealth from the extraction of salt. It has been used in fish drying since its ancient times. It was originally extracted from Salamis. It was initially used in a small way because it was a precious element. Its addition to food is a luxury, but over the centuries the love of the Greeks For the fish and its use became essential with other spices.

Fish salting was one of the first Greek uses of salt to conserve fish. By the 5th century, salted fish, especially anchovies, had become staple food to this day.

Cod also spreads in Greece, especially since it is larger than an anchovy so it can be bought as a whole fish or in small pieces.

Cod’s popularity has recently increased for its cheap price, and its repair has been necessary for long periods of time without coolers, making it an important source of protein for those who can not afford to buy meat.

Crispy Philippines dish

Salted and dried fish are common dishes in the Philippine cuisine as a staple, or to add flavor to food, especially rice dish, beans and eggs.

Filipinos use Toyo or Daeng to soak fish in vinegar and garlic, then dry and leave in the sun for a different period of time, starting from one day with less salt and up to 5 months.

The number of salted species in the Philippine market exceeds 10 different varieties, and the Filipinos choose high salty snacks to make it easier to eat a snack after the potato chips, a method invented by immigrants to avoid harassing their foreign neighbors by roasting salted fish in the oven, then slicing it into rice recipes, tomatoes.

The most famous fishekh in Egypt

For thousands of years, fishek and herring are an important part of the Egyptian culture and are celebrated annually in Sham al-Naseem festivals. However, these dishes will not be found in restaurants. They are sold exclusively to shops that vary in safety.

The Shaikh family and its chief Mohammed Shaheen, who came to Cairo from Menya since 1912, are leading the Faysiq and Harangah industry in Egypt. He began selling al-Fisheh, herring and salwa, and established a store in his name in the historic Bab al-Khalk area in the heart of Cairo.

The process of making al-Fishek, according to Shaheen method, begins with catching the mullet from the Mediterranean Sea, then filling it with salt in wooden drums, leaving it for 45 days, after which it is valid for eating for up to 6 months.

The herring is smoked fish, imported fresh from the Netherlands and cooked in factories in Cairo, but the price is much less than the fishes, and less damage because of the need to cheat with the right price.

The Palestinians share the love of al-Faisikh, the favorite meal on the first day of Eid al-Fitr. The potted fish mix the dishes of sweets and cakes at the feast table.

In Sudan, the fishek is made from mullet or tuna, but with the addition of tahini and more hot peppers.


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