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About: Cured fish

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Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.

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  • تُشير الأسماك المعالجة إلى الأسماك التي تم معالجتها عن طريق إخضاعها للتخمير، التمليح، التدخين أو مجموعة مما سبق ذكره قبل أكلها. قد تتضمن هذه العمليات الخاصة بحفظ الطعام إضافة الملح، النترات، النيترات أو السكر، قد تتضمن تدخين الأسماك أو اكسابها طعوم، وقد تشمل أيضًا طبخها.كانت الصورة الأولى لمعالجة الأسماك هي التجفيف. وطرق اخرى مثل تدخين السمك أو معالجته بالملح تعود أيضا لآلاف السنين.أما المصطلح”معالجة “ مشتق من الكلمة اللاتينية "curare" والتي تعني العناية. وسُجل هذا المصطلح أول مرة في عام 1743. (ar)
  • Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743. (en)
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  • 11993608 (xsd:integer)
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  • 11075 (xsd:nonNegativeInteger)
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  • 1085191510 (xsd:integer)
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  • right (en)
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  • Salt is "the oldest and best known of preserving agents... its chief action appears to be due to its power of attracting moisture, and thus extracting fluid to harden the tissues" (en)
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  • – Edward Smith, 1873 (en)
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  • font-style:italic (en)
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  • 260 (xsd:integer)
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  • تُشير الأسماك المعالجة إلى الأسماك التي تم معالجتها عن طريق إخضاعها للتخمير، التمليح، التدخين أو مجموعة مما سبق ذكره قبل أكلها. قد تتضمن هذه العمليات الخاصة بحفظ الطعام إضافة الملح، النترات، النيترات أو السكر، قد تتضمن تدخين الأسماك أو اكسابها طعوم، وقد تشمل أيضًا طبخها.كانت الصورة الأولى لمعالجة الأسماك هي التجفيف. وطرق اخرى مثل تدخين السمك أو معالجته بالملح تعود أيضا لآلاف السنين.أما المصطلح”معالجة “ مشتق من الكلمة اللاتينية "curare" والتي تعني العناية. وسُجل هذا المصطلح أول مرة في عام 1743. (ar)
  • Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743. (en)
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  • سمك معالج (ar)
  • Cured fish (en)
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