1.
Batter (cooking)
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Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used to various foods. The word batter comes from the old French word battre which means to beat, many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The liquid mixture churned and frozen in order to ice cream is also referred to as batter. The viscosity of batter may range from heavy to thin. Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients, batters may be sweet or savoury, often with either sugar or salt being added. Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture, beer is a popular ingredient in batters used to coat foods before frying. One reason is that a batter can be made from merely flour, beer. The purpose of using beer is so the bubbles in the beer will add body, depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in Australia, New Zealand, some foods that are commonly beer battered and fried are fish, chips, and onion rings. Batters are used in many cuisines under many names, tempura in Japan, pakora in India, spoon bread in the USA, and many other examples are all types of batters. All batters work by forming a shell around the food, preventing scorching and retaining flavor. The ideal batter for fried foods is to be enough to adhere to the food. This ideal batter has been described poetically as being like a newlywed brides negligee, batters thicken with every second that passes after mixing because of the development of gluten. Strategies to reduce this effect include the use of ice water when mixing, alcohol, media related to Batter at Wikimedia Commons
2.
Food processing
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Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce food products that can be easily prepared and served by the consumer. Salt-preservation was especially common for foods that constituted warrior and sailors diets until the introduction of canning methods and these tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also date back to before the preindustrial revolution, both during ancient times and today in modern society these are considered processed foods. Modern food processing technology developed in the 19th and 20th centuries was developed in a part to serve military needs. Although initially expensive and somewhat hazardous due to the used in cans. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, in the late 20th century, products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed. In western Europe and North America, the half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives, frozen foods found their success in sales of juice concentrates and TV dinners. Processors utilised the perceived value of time to appeal to the population. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible. Processed foods are less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages, processing can also reduce the incidence of food borne disease. Fresh materials, such as produce and raw meats, are more likely to harbour pathogenic micro-organisms capable of causing serious illnesses. The extremely varied modern diet is only possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a variety of food unimaginable to their ancestors. The act of processing can often improve the taste of food significantly, mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a profit potential exists for the manufacturers and suppliers of processed food products
3.
Cod
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Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. Cod is also used as part of the name for a number of other fish species. Gadus morhua was named by Linnaeus in 1758, Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock, at various times in the past, taxonomists included many species in the genus Gadus. Most of these are now classified in other genera, or have been recognized as simply forms of one of three species. All these species have a number of names, most of them ending with the word cod, whereas other species. However, many other, unrelated species also have names ending with cod. The usage often changes with different localities and at different times, three species in the Gadus genus are currently called cod, Cod forms part of the common name of many other fish no longer classified in the genus Gadus. The tadpole cod family has now placed in Gadidae. Gadiformes include, Some fish have common names derived from cod, such as codling, Some fish commonly known as cod are unrelated to Gadus. Part of this confusion is market-driven. Severely shrunken Atlantic cod stocks have led to the marketing of cod replacements using culinary names of the form x cod, the common names for the following species have become well established, note that all inhabit the Southern Hemisphere. Most are better known as groupers, and belong to the family Serranidae, Some fish that do not have cod in their names are sometimes sold as cod. Haddock and whiting belong to the family, the Gadidae. Haddock Melanogrammus aeglefinus Whiting Merlangius merlangus Cods of the genus Gadus have three rounded dorsal and two anal fins, the pelvic fins are small, with the first ray extended, and are set under the gill cover, in front of the pectoral fins. The upper jaw extends over the jaw, which has a well-developed chin barbel. The eyes are medium-sized, approximately the same as the length of the chin barbel, Cod have a distinct white lateral line running from the gill slit above the pectoral fin, to the base of the caudal or tail fin
4.
Supermarket
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A supermarket, a large form of the traditional grocery store, is a self-service shop offering a wide variety of food and household products, organized into aisles. It is larger and has a wider selection than a grocery store. The traditional supermarket occupies a large amount of space, usually on a single level. It is usually situated near an area in order to be convenient to consumers. The basic appeal is the availability of a selection of goods under a single roof. Other advantages include ease of parking and frequently the convenience of shopping hours that extend into the evening or even 24 hours of day, Supermarkets usually allocate large budgets to advertising, typically through newspapers. They also present elaborate in-shop displays of products, the shops are usually part of corporate chains that own or control other supermarkets located nearby—even transnationally—thus increasing opportunities for economies of scale. Supermarkets typically are supplied by the centres of their parent companies. Supermarkets usually offer products at low prices by using their buying power to buy goods from manufacturers at lower prices than smaller stores can. They also minimise financing costs by paying for goods at least 30 days after receipt, certain products are very occasionally sold as loss leaders, that is, with negative profit margins so as to attract shoppers to their store. There is some debate as to the effectiveness of this tactic, to maintain a profit, supermarkets make up for the lower margins by a higher overall volume of sales, and with the sale of higher-margin items bought by the intended higher volume of shoppers. Customers usually shop by placing their selected merchandise into shopping carts or baskets, a larger full-service supermarket combined with a department store is sometimes known as a hypermarket. If the eatery in a supermarket is substantial enough, the facility may be called a grocerant, also, most foods and merchandise did not come in individually wrapped consumer-sized packages, so an assistant had to measure out and wrap the precise amount desired by the consumer. This also offered opportunities for interaction, many regarded this style of shopping as a social occasion. These practices were by nature very labor-intensive and therefore also quite expensive, the shopping process was slow, as the number of customers who could be attended to at one time was limited by the number of staff employed in the store. The concept of a food market relying on large economies of scale was developed by Vincent Astor. The expectation was that customers would come from great distances, but in the end even attracting people from ten blocks away was difficult, the concept of a self-service grocery store was developed by entrepreneur Clarence Saunders and his Piggly Wiggly stores. His first store opened in 1916, Saunders was awarded a number of patents for the ideas he incorporated into his stores
5.
United Kingdom
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The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom or Britain, is a sovereign country in western Europe. Lying off the north-western coast of the European mainland, the United Kingdom includes the island of Great Britain, Northern Ireland is the only part of the United Kingdom that shares a land border with another sovereign state—the Republic of Ireland. The Irish Sea lies between Great Britain and Ireland, with an area of 242,500 square kilometres, the United Kingdom is the 78th-largest sovereign state in the world and the 11th-largest in Europe. It is also the 21st-most populous country, with an estimated 65.1 million inhabitants, together, this makes it the fourth-most densely populated country in the European Union. The United Kingdom is a monarchy with a parliamentary system of governance. The monarch is Queen Elizabeth II, who has reigned since 6 February 1952, other major urban areas in the United Kingdom include the regions of Birmingham, Leeds, Glasgow, Liverpool and Manchester. The United Kingdom consists of four countries—England, Scotland, Wales, the last three have devolved administrations, each with varying powers, based in their capitals, Edinburgh, Cardiff and Belfast, respectively. The relationships among the countries of the UK have changed over time, Wales was annexed by the Kingdom of England under the Laws in Wales Acts 1535 and 1542. A treaty between England and Scotland resulted in 1707 in a unified Kingdom of Great Britain, which merged in 1801 with the Kingdom of Ireland to form the United Kingdom of Great Britain and Ireland. Five-sixths of Ireland seceded from the UK in 1922, leaving the present formulation of the United Kingdom of Great Britain, there are fourteen British Overseas Territories. These are the remnants of the British Empire which, at its height in the 1920s, British influence can be observed in the language, culture and legal systems of many of its former colonies. The United Kingdom is a country and has the worlds fifth-largest economy by nominal GDP. The UK is considered to have an economy and is categorised as very high in the Human Development Index. It was the worlds first industrialised country and the worlds foremost power during the 19th, the UK remains a great power with considerable economic, cultural, military, scientific and political influence internationally. It is a nuclear weapons state and its military expenditure ranks fourth or fifth in the world. The UK has been a permanent member of the United Nations Security Council since its first session in 1946 and it has been a leading member state of the EU and its predecessor, the European Economic Community, since 1973. However, on 23 June 2016, a referendum on the UKs membership of the EU resulted in a decision to leave. The Acts of Union 1800 united the Kingdom of Great Britain, Scotland, Wales and Northern Ireland have devolved self-government
6.
Herring
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Herring are forage fish, mostly belonging to the family Clupeidae. Herring often move in schools around fishing banks and near the coast. Three species of Clupea are recognised, and provide about 90% of all captured in fisheries. Most abundant of all is the Atlantic herring, providing half of all herring capture. Fishes called herring are found in India, in the Arabian Sea, Indian Ocean. Herring played a role in the history of marine fisheries in Europe. These oily fish also have a history as an important food fish. A number of different species, most belonging to the family Clupeidae, are referred to as herrings. The origins of the herring is somewhat unclear, though it may derive from the Old High German heri meaning a host, multitude. The type genus of the herring family Clupeidae is Clupea, Clupea contains three species, the Atlantic herring found in the north Atlantic, the Pacific herring found in the north Pacific, and the Araucanian herring found off the coast of Chile. Subspecific divisions have been suggested for both the Atlantic and Pacific herrings, but their biological basis remain unclear, in addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature. There are also a number of other species called herrings, which may be related to clupeids or just share some characteristics of herrings. Just which of these species are called herrings can vary with locality, some examples, The species of Clupea belong to the larger family Clupeidae, which comprises some 200 species that share similar features. These silvery-coloured fish have a dorsal fin, which is soft. They have no lateral line and have a lower jaw. At least one stock of Atlantic herring spawns in every month of the year, each spawns at a different time and place. Greenland populations spawn in 0–5 metres of water while North Sea herrings spawn at up to 200 metres in autumn
7.
Fillet (cut)
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A fillet is a cut or slice of boneless meat or fish. In the case of beef, the term most often refers to beef tenderloin in the United States, chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and about 1 inch or less wide and they lie under the main portion of the breast just above the ribcage around the center of the sternum. They are separated from the main breast by filament, chicken fillets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of four or more fillets. In preparation for filleting, the scales on the fish should be removed, the contents of the stomach also need careful detaching from the fillet. Fish fillets are generally obtained by slicing parallel to the spine, cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the flesh is called the frame. As opposed to whole fish or fish steaks, fillets do not contain the fishs backbone, they yield less flesh, special cut fillets are taken from solid large blocks, these include a natural cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on, pinbones may or may not be removed, a fletch is a large boneless fillet of halibut, swordfish or tuna. There are several ways to cut a fish fillet, Cutlet This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. J Cut This fillet is produced in the way as a single fillet
8.
Salmon
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Salmon /ˈsæmən/ is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the family include trout, char, grayling. Salmon are native to tributaries of the North Atlantic and Pacific Ocean, many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in parts of the world. Typically, salmon are anadromous, they are born in water, migrate to the ocean. However, populations of species are restricted to fresh water through their lives. Various species of salmon display anadromous life strategies while others display freshwater resident life strategies, folklore has it that the fish return to the exact spot where they were born to spawn, tracking studies have shown this to be mostly true. A portion of a salmon run may stray and spawn in different freshwater systems. The percent of straying depends on the species of salmon, homing behavior has been shown to depend on olfactory memory. The term salmon comes from the Latin salmo, which in turn may have originated from salire, the nine commercially important species of salmon occur in two genera. The genus Salmo contains the Atlantic salmon, found in the north Atlantic, the genus Oncorhynchus contains eight species which occur naturally only in the North Pacific. As a group, these are known as Pacific salmon, Chinook salmon have been introduced in New Zealand and Patagonia. Coho, freshwater sockeye, and Atlantic salmon have established in Patagonia. † Both the Salmo and Oncorhynchus genera also contain a number of species referred to as trout, within Salmo, additional minor taxa have been called salmon in English, i. e. the Adriatic salmon and Black Sea salmon. The steelhead anadromous form of the rainbow trout migrates to sea, also a number of other species have common names which refer to them as being salmon. The British Columbia salmon fossil provides evidence that the divergence between Pacific and Atlantic salmon had not yet occurred 40 million years ago, Both the fossil record and analysis of mitochondrial DNA suggest the divergence occurred by 10 to 20 million years ago. This independent evidence from DNA analysis and the fossil record rejects the theory of salmon divergence. Atlantic salmon reproduce in northern rivers on both coasts of the Atlantic Ocean, landlocked salmon live in a number of lakes in eastern North America and in Northern Europe, for instance in lakes Sebago, Onega, Ladoga, Saimaa, Vänern, and Winnipesaukee
9.
Fishcake
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The steamed loaves are then sliced and served unheated with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical loaves, some kamaboko include artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. Although the Japanese name for kamaboko is sometimes used outside Japan, some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage. Tsuji recommends using the Japanese name in English because no adequate English name exists, red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide, the simulated crab meat product kanikama, the best-known form of surimi in the West, is a type of kamaboko. In Uwajima, a type of fried kamaboko called jakoten is popular, in Japan, chīkama is commonly sold in convenience stores as a pre-packaged snack food. Early kamaboko was made with minced catfish, in Hawaii, pink or red-skinned kamaboko is readily available in grocery stores. It is a staple of saimin, a noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients. Kamaboko is sometimes referred to as fish cake in English, in South Korea, kamaboko is called either eomuk or odeng. Eomuk can be boiled on a skewer in broth and is sold in street carts where they can be eaten with alcoholic beverages, especially soju, the broth is sometimes given to the customer in paper cups for dipping and drinking. An alternate preparation of eomuk is sold in the times of the year and is marketed as Hotbar or Hot Bar. While the Hot Bar is still served on a stick or skewer, surimi, the raw product used to make kamaboko Chikuwa Crab stick, crabmeat-shaped kamaboko Fish ball Hanpen Satsuma age Tsuji, Shizuo
10.
Alaska pollock
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The Alaska pollock or walleye pollock is a marine fish species of the cod family Gadidae. It is a schooling fish widely distributed in the North Pacific with largest concentrations found in the eastern Bering Sea. While belonging to the family as the Atlantic pollock, the Alaska pollock is not a member of the same Pollachius genus. Furthermore, Norwegian pollock, a fish of Norwegian waters, is likely the same species as the Alaska pollock. The speckled colouring of Alaska pollock makes it difficult for predators to see them when they are near sandy ocean floors. They are a relatively fast-growing and short-lived species, currently representing a major component of the Bering Sea ecosystem. It has been found that catches of Alaska pollock go up three years after stormy summers, the storms stir up nutrients, and this results in phytoplankton being plentiful for longer, which in turn allows more pollock hatchlings to survive. The Alaska pollock has well-developed drumming muscles that the use to produce sounds during courtship. The primary factor in determining the behavior of the Alaskan pollock is age. Young pollocks can be divided into two sub-groups, with lengths below or above 60 mm, both groups mainly feed on copepods. A limited supply of copepods may lead to food depletion, however, the larger group is also capable of foraging for euphausiids and is able to diversify its food sources. Therefore, food depletion has an effect on smaller pollocks. The variation in size of each subgroup also affects seasonal foraging behavior, during the winter, when food is scarce, foraging can be costly due to the fact that longer hunting time increases the risk of meeting a predator. To maximize their chances of survival, the group increases their calorie intake to gain weight in autumn. Lastly, Alaskan pollock exhibit diel vertical migration, following the movement of their food. Although pollocks exhibit vertical movement during the day, their average depth changes following the seasons, originally, the change in depth was attributed to the amount of light or the ambient water temperature, but currently, it is exclusively connected to the movement of food species. In August, when food is available near the surface, pollocks will be found at lower depths. The Alaska pollock has been said to be the largest remaining source of fish in the world
11.
Pacific cod
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The Pacific cod, Gadus macrocephalus, is a species of ray-finned fish in the family Gadidae. It is a fish found in the northwestern Pacific Ocean, mainly on the continental shelf and upper slopes. It can grow to a length of a meter or so and is found in large schools and it is an important commercial food species and is also known as gray cod or grey cod, and grayfish or greyfish. Fishing for this species is regulated with quotas being allotted for hook and line fishing, pots and it has three separate dorsal fins, and the catfish-like whiskers on its lower jaw. In appearance, it is similar to the Atlantic cod, may grow up to 1 m and weigh up to 15 kg. It is found in huge schools, molecular genetic analyses strongly suggest that Pacific cod and Greenland cod from Greenland–the Arctic ocean are the same species, G. ogac is then a junior synonym of G. macrocephalus. Nevertheless, ITIS still lists Gadus ogac as a valid name and this change would greatly expand the geographic range of Pacific cod. Today, catches are tightly regulated and the Pacific cod quota is split among fisheries that use hook and line gear, pots, and bottom trawls. The Salish Sea population of Pacific cod is a U. S. National Marine Fisheries Service Species of Concern, froese, Rainer and Pauly, Daniel, eds. Pacific cod-Gadus macrocephalus fishery profiles Status of Pacific cod fisheries, summarised in FisheriesWiki
12.
Fishsticks (South Park)
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Fishsticks is the fifth episode of the thirteenth season of the American animated television series South Park. The 186th overall episode of the series, it was originally broadcast on Comedy Central in the United States on April 8,2009, the episode was written and directed by series co-creator Trey Parker, and was rated TV-MA L in the United States. The way Cartman tries to steal credit for the joke was inspired by real people Parker, Parker provided the voice of West in the episode and during the song Gay Fish, a parody of Wests song Heartless. The episode also spoofed comedian Carlos Mencia, who praised the episode after it was broadcast, according to Nielsen Media Research, Fishsticks was seen by more than 3.1 million households in its original broadcast, making it the most-watched Comedy Central production of the week. Fishsticks was released on DVD and Blu-ray along with the rest of the season on March 16,2010. Jimmy works on writing jokes for his comedy routine while Cartman sits on his couch, the joke, which plays on the similarity of the phrases fishsticks and fish dicks when spoken, becomes a hit throughout South Park. When Cartman begins taking credit for the joke, Kyle tells Jimmy he should stand up to Cartman. When Jimmy tells Cartman he feels he wrote most of the joke, Cartman fears Jimmy will try to take full credit and asks Kyle for advice on how to deal with Jimmy. Kyle instead says he believes Jimmy wrote the joke. This is supplemented by Cartmans flashbacks to the creation of the joke, meanwhile, the joke becomes a national sensation. Comedian Carlos Mencia goes on Conan OBriens show claiming credit for the joke, the joke is played on rapper Kanye West, who does not understand it. West grows angry when others say he does not get it, and will not allow anyone to explain it to him, because he claims to be a genius and the voice of a generation. Cartman and Jimmy go on The Ellen DeGeneres Show and claim they invented the joke, Jimmy confronts Cartman, asking how he can live with himself for taking credit for a joke he did not write. They are interrupted by Kanye, who threatens to kill them, Kanye has an epiphany about his own massive ego and believes he finally understands the joke. However, he thinks it means he is, in fact. However, in a scene, West drowns and his body is picked up. Fishsticks was written and directed by series co-creator Trey Parker and this led to them picturing a scene with West on a news program, angrily denying reports that he is a fish, shouting No, I am not a salmon. During a four-hour ride in a car, Stone and Parker discussed the joke further, the duo said they found it hilarious and told variations of the joke back and forth to each other for the rest of the ride
Cookbook: Fish finger 
Media: Fish finger
