Protein Quality for Fish, salmon, chum, dried (Alaska Native)

Nutrient Balance Indicator for Fish, salmon, chum, dried (Alaska Native)
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PHILIPPINES - Vinaquality corporation is a producer and exporter of various frozen seafood from Philippines and Vietnam. For 15 years we have provided top quality products such as octopus, baby octopus, bay scallops, yellowfin tuna, big eye tuna, black tiger and vannamei shrimps, prawns, round scad, muroaji, bonito, groupers, reef fish, soft squids, cuttlefish, giant squid tube, pangasius fillet, swimming crabs, Atlantic Salmon, Norwegian Trout, Bay scallop meat, scallops roe on & roe off, bigfin reef squid, kingfish, Spanish mackerel, yellowtail fish, hamachi, nobashi ebi, slipper lobster, rock lobster, white clams, breaded & battered seafood and dried yellow stripe trevally, value added seafood, dim sum and sushi products.
Footnotes for Fish, salmon, chum, dried (Alaska Native)
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INDIA - we are processors and exporters of dried salted Jellyfish for the past 8 years. Now we are processing and supplying dried Anchovies, dried shrimps and dried sardines NORLAND DRIED FISH GELATIN
Photo provided by FlickrSalted dried fish sold on a Hong Kong street
Photo provided by FlickrTaboan can be considered Dried Fish Central of the Philippines.
Photo provided by Flickr
If the dried fish is a main recipe ingredient, usually simmered with a tomato sauce or similar, a meatier dried fish should be selected. Daing na Bisugo is an example. Because these fish are meatier, they are split and butterflied before drying. Many small and tiny fish are salted and dried in the Philippines and are generally called , but sardines are important enough to have their own name, . It was once considered food for the poor, since it was inexpensive, but today it is appreciated by all social classes.Buying: Any decently stocked Philippine market will have at least several varieties of tiny dried fish similar to those in the photos and some larger or smaller, whole or split and butterflied. Here in Southern California a Philippine market can be found near almost any large hospital complex, because our entire health care system runs on Philippine immigrants.Roe was seldom eaten because fish was never caught when it was laden with eggs. The flavor was considered a poor man’s dish. However, some people enjoyed eating the roe of the mahimahi. It is said that it was delicious when dried or broiled. Sometimes it was added to the palu. This fish can grow to 7 feet, but small ones are split, salted and dried for use the same as other small fish under the general heading of "daing". The photo specimen was 19-1/4 inches long and weighed 1-1/2 ounces. It was purchased from a Philippine market in Los Angeles for 2016 US $2.99 for 3-5/8 ounces, or $13.20 / pound. For more on this fish see our page.
Dried fish was eaten without further preparation or was broiled. If only partly dried the fish would remain a little moist when broiled. To soften the fish if it became too dry after broiling, it was softened in a dish of water. Hawaiians have a great fondness for salt in their food. It was possible to make a meal of poi with salt. Fish or meat was always salted for good eating.Fish was eaten raw, cooked, or salted and dried. Raw fish was, and still is relished by many. Hawaiians continue to eat the whole fish, except the bones. Anyone who picked at the fish served, discarding the dark flesh near the bones, or the skin of any except a very tough-skinned fish, or a strong smelling fish was not considered a cultivated person.Lean meats such as beef, lamb, and venison can be dried for jerky. Fishalso is excellent when dried. Certain foods are not suitable for dryingbecause of their high moisture content. Lettuce, melons, and cucumbers area few foods that do not dry well.