acidified brine

• kyslá smotana
• okyslený slaný nálev

English-Slovak dictionary. 2013.

Look at other dictionaries:

  • marinade — acidified brine, acetic acid, olive oil or vinegar with or without spices in barrels or special containers in which fish are soaked. The cured fish are packed in mild acidified brine variously with spices, sugar, wine, vegetables and flavourings …   Dictionary of ichthyology

  • acid curing — marinating or preparing a marinade (a marinade is acidified brine, acetic acid, olive oil or vinegar with or without spices in barrels or special containers in which fish are soaked. The cured fish are packed in mild acidified brine variously… …   Dictionary of ichthyology

  • Bismarck herring — whole herrings or blocks of herring fillets, without heads or guts, cured in acidified brine then packed with brine of low vinegar and salt content, sugar, sliced onions, cucumbers, carrots and spices such as pepper and mustard …   Dictionary of ichthyology

  • Salzfischwaren — a product from salt cured fish, especially salted herring. Also may be in the form of fillets, bits or diced, with brine, acidified brine, edible oil, sauces, mayonnaise, spices and vegetables or other flavouring agents (Germany) …   Dictionary of ichthyology

  • acid-cured fish — fish preserved or marinated in acidified brine with or without spices …   Dictionary of ichthyology

  • aspic — fish in jelly (fish cooked in acidified brine or vinegar, fried or smoked and then packed in gelatin, gelatin and pectin or aspic. Sometimes includes cucumbers, onions and spices) …   Dictionary of ichthyology

  • brat-rollmops — rolled and fried herring or herring fillets, without the tail and bones, wrapped with pickles, slices of onions etc., and fastened together with small sticks or cloves. Packed with vinegar acidified brine, semi preserved or pasteurised (Germany) …   Dictionary of ichthyology

  • Bratfischwaren — fish fried, grilled or heated in edible oil or fat, packed in acidified brine, with spices or other ingredients and also with sauces. Often prepared herring (Germany) …   Dictionary of ichthyology

  • fish in jelly — fish cooked in acidified brine or vinegar, fried or smoked and then packed in gelatin, gelatin and pectin or aspic. Sometimes includes cucumbers, onions and spices …   Dictionary of ichthyology

  • hot marinated — fish flesh marinated in hot vinegar or acidified brine at 80 90°C. Packed in jelly or sauces …   Dictionary of ichthyology

  • jellied — 1) said of watery non firm flesh, e.g. in Anarhichas denticulatus, having a low protein content (less than 12%) 2) a condition after spawning in some older fish, the flesh has too little protein and is watery rendering it unsuitable for sale 3)… …   Dictionary of ichthyology

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