Gibbing
Process of preparing salt herring (or soused herring)
Gibbing is the process of preparing salt herring (or soused herring), in which the gills and part of the gullet are removed from the fish, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor.
Nº Q261002 ★
Comum · História
Gibbing
Process of preparing salt herring (or soused herring)
Gibbing is the process of preparing salt herring (or soused herring), in which the gills and part of the gullet are removed from the fish, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor.
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Texto em inglês Ainda não há artigo no seu idioma: trecho em inglês.
Gibbing is the process of preparing salt herring (or soused herring), in which the gills and part of the gullet are removed from the fish, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The fish is then cured in a barrel with one part salt to 20 herring. Today many variations and local preferences exist in this process.
Texto: Wikipédia em inglês, CC BY-SA 4.0. · Imagem: Reinhard (CC BY-SA 3.0) ·
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