In some regions of Mexicoit is fried with egg batter, then simmered in red sauce and served for Christmas dinner.
I am the first to admit that I do not like fish, though I was drawn to this piece and could not find a way to step back. In Cod, Mark Kurlansky has created a little book of horrors that is compulsively readable.
Politics abound when it comes to fishing and those who pull cod from the water are affected like no other. The fish is bled while alive, before the head is cut off. This market has lasted for more than 1, years, enduring the Black Deathwars and other crises, and is still an important Norwegian fish trade.
The large cod fisheries along the coast of North Norway and in particular close to the Lofoten islands have been developed almost uniquely for exportdepending on sea transport of stockfish over large distances. In a report, the WWF agreed the Barents Sea cod fishery appeared to be healthy, but that the situation may not last due to illegal fishing, industrial development, and high quotas.
Excellent ink drawings, brightened with colorful washes, illustrate incidents from the text with clarity, a flair for the dramatic, and a sense of humor. With the added bonus of numerous recipes pulled from over many centuries, Kurlansky ties the discussion together and permits the reader to explore the culinary side of the topic, a less confrontational aspect of cod fishing.
This is feasible with whitefishwhereas it would not be with oily fish. But it is not only the salted fillets that prove to be a delicious treat, but most every part of the fish. The fish is always of the skreithe cod that once a year is caught during spawning.
The resulting product was easily transported to market, and salt cod became a staple item in the diet of the populations of Catholic countries on 'meatless' Fridays and during Lent. Lower grades are salted by injecting a salt-water solution into the fish, while superior grades are salted with dry salt.
The resulting product was easily transported to market, and salt cod became a staple item in the diet of the populations of Catholic countries on 'meatless' Fridays and during Lent.
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: History[ edit ] For hundreds of years fishing villages in the archipelago of LofotenNorway, produced dried and salted cod from cod fisheries.
Drying of salt cod in 19th century Iceland Strips of dried and salted Russian cod Morue for sale at a Nice market Bacalao for sale at a market in Valencia. And who is to blame for the dearth of cod? The superior extra is dried twice, much like Parma ham.
Between the two drying sessions, the fish rests and the flavour matures.
Young Atlantic cod or haddock prepared in strips for cooking is called scrod.Paper: Paging Through History Hardback, W. W. Norton & Company, May 17th Kindle Version, May 16th From the New York Times best-selling author of Cod and Salt, a definitive history of paper and the astonishing ways it has shaped today’s world.
Cod: A Biography of the Fish That Changed the World Summary & Study Guide includes detailed chapter summaries and analysis, quotes, character descriptions, themes, and more. By the end of Cod, we know why Kurlansky subtitles his book A Biography of the Fish That Changed the World. In an afterword he gives us years of cod recipes, such as Norwegian dried cod soaked.
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock). The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions.
Cod, Mark Kurlansky’s third work of nonfiction and winner of the James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character.
Cod, it turns out, is the reason Europeans set sail across the /5(2). Cod: A Biography of the Fish that Changed the World - Kindle edition by Mark Kurlansky. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Cod: A Biography of the Fish that Changed the World.Download