Cooking ingredient series dry fish flakes. for adv etc. of restaurant,grocery,and others.
You can leave out the sake and mirin if you don’t have them. They help to make the fish taste less ‘fishy’ and improve the flavor however. (See .) If you don’t have sake or mirin but are looking for an alcohol with similar properties, you can substitute 2 tablespoons of Chinese xiaoxing wine, or dry sherry. You may need to add a bit more sugar or other sweetener too. See .
Many fish, especially some Cichlids and the Lori Cats have to get some sort of vegetable food. You can buy a dry vegetable flake or pellet food at the pet store or give your fish fresh ones. Suitable vegetables include spinach and leafy forms of lettuce (not Iceberg) Bits of Potatoes and Cole crops can also be given. All leftover fresh vegetable food must be removed after a couple of days to prevent decay and water pollution.
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A fish flake is a platform built on poles and spread with boughs for drying on the foreshore of fishing villages and small coastal towns in and . Spelling variations for fish flake in Newfoundland include , , , and Its first recorded use in connection with fishing appeared in 's book (1623, p. 57). In Norway, a flake is known as a .The hand flake was only built and utilized when the amount of fish caught during a season called for it; as such these were considered temporary structures. Hand flakes were built low to the ground at about waist height with the surface area about the width of a person's reach stretched in various lengths. These were placed in very tight rows to maximize available land. These were conveniently located next to or in close proximity to the main flake for quick storage of the fish whenever the weather was . It was very vital that the fish be kept dry during the curing process to prevent rot and most importantly to prevent fly spits that would lead to . Any of these occurrences could ruin a harvest.The top level of the store was of an open structure with areas that could be sectioned off to contain neat stacks of dried fish. As the drying process was depended on the weather, dry fish may spend up to two months in this facility. At the start of the drying season, usually mid August to early September the fish would be carried to the flakes and spread out for drying.Certainly to obtain the best price for the fish caught during the fishing season the quality of the fish was of prime importance and care was taken to ensure a profitable catch. When the fish was taken from the saltbulk it was then washed of excess salt and film that had formed during the curing process. The salted cod was then transported to the fish flakes by two men carrying a barrow. The fish was then spread out in a very neat and tidy order by placing them alternately heads and tails. These were first laid face-up, which is flesh side exposed to the sun. As the fish dried it was then flipped over to dry the back side of the salted cod. Before nightfall when the air became damp the fish was gathered up and placed in neat piles called to minimize the exposed area of the fish. As the fish became dry enough for marketability it was then stored in the fish store until most if not all of the seasons harvest was dried in this fashion. The drying of fish may have taken up to week to completely dry. The whole process of drying the complete season catch may have taken a month or two as space and manpower permitted.