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Accras de morue (salted codfish fritters) are a Montréal speciality.
Au Pied de Cochon (translated to The Pig's Foot), at 536 Duluth Est, is chef Martin Picard's unapologetically Québécois restaurant. Picard put PDC, as locals call it, on the gastronomic map when he put foie gras on poutine in 2004, just after it opened. Foie gras comes in nearly a dozen different combinations--stuffed into a ham hock, topped on burger, sliced onto a tart, and stuffed into "Duck in a Can." The restaurant's titular item, the stuffed pig's foot, weighs in at more than a pound.
Hovden 25/02/2013 15h30
Codfish (torsk) hanging airdrying on special wooden racks waiting for the Summer and then to be transported mainly to Portugal for their bacalhau dishes.
The smell of money!
Vesterålen
Vesterålen is a district and archipelago in Nordland county, Norway. It is located just north of the Lofoten district and archipelago and west of the city of Harstad. It is the northernmost part of Nordland county.
The Old Norse forms of the name were Vestráll and Vestrálar (plural). The first element is vestr which means "west" and the last element is áll which means "(deep and narrow) sound" or "strait". The name describes the seaway west of the island of Hinnøya. The old name of the seaway east of Hinnøya (now called Tjeldsundet) might have been Austráll (meaning "the eastern sound/strait").
Vesterålen consists of the municipalities of Andøy, Bø, Hadsel, Sortland, and Øksnes. According to some definitions, Lødingen is also included. Vesterålen is made up of several islands: Langøya, Andøya, Hadseløya, the western part of Hinnøya, the northern part of Austvågøya and several smaller islands.
The landscape is mountainous, but the mountains have a more rounded shape compared to the mountains in Lofoten. The towns and villages are situated on the coastal brim (Strandflaten) between the mountains and the fjords. There are also several lakes, such as Alsvågvatnet. Møysalen National Park is partly located in Vesterålen. The climate in Vesterålen is maritime, with mild winters considering this archipelago is well north of the arctic circle. In Stokmarknes (Hadsel), January average is −1.8 °C, July 24-hr average is 12.3 °C, year average is 4.3 °C and precipitation is 1,220 millimetres with autumn as the wettest season.
Vesterålen is connected to the mainland and Evenes airport by bridges. It is connected to Lofoten by ferry, although since the opening of the Lofast road in December 2007, Lofoten can also be reached by road.
The coastal steamer Hurtigruten calls at the ports of Stokmarknes, Sortland, and Risøyhamn in Vesterålen. There are two regional airports: Stokmarknes Airport, Skagen for small aircraft, and Andenes Airport on Andøya.
The population in Vesterålen as of 1 January 2004 was 30,648 (Statistisk Sentralbyrå). The largest town is Sortland, but the regional hospital (sykehus) is in nearby Stokmarknes in Hadsel municipality. The Royal Norwegian Air Force has based all its P-3 Orion maritime patrol aircraft at Andøya Air Station, and Andøya Rocket Range is also located at Andøya. The Norwegian Coast Guard has its northern base at Sortland (Kystvaktskvadron Nord).
Fishing, in particular cod fisheries, has always been important in Vesterålen. There is also fish farming, and some agriculture in Vesterålen.
[ Source and more information: Wikipedia - Vesterålen ]
Kakapo chicks from Codfish Island in Southland, New Zealand. these guys were at a quarantine facility being hand-reared before being released in the wild. The kakapo is the worlds heaviest, and rarest parrot. there are approximately 125 of these birds in the world.
File name: 10_03_001762b
Binder label: Stoves
Title: Greatly improved for 1881. The Adams & Westlake wire gauze, non-explosive oil stove. Hotel De Codfish. With armour's flue heating attachment. (back)
Date issued: 1870-1900 (approximate)
Physical description: 1 print : lithograph ; 9 x 14 cm.
Genre: Advertising cards
Subject: Codfish; Animals in human situations; Stoves
Notes: Title from item.
Statement of responsibility: The Adams & Westlake Mnf'g Co.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
This is my codfish project as of today. I am going to decorate this wooden codfish for the Marblehead Art Association. (Fifty codfish decorated by fifty area artists are going to be displayed in Marblehead and then auctioned to benefit the arts.) A Portuguese theme seems right because codfish (bacalhau) is quite popular in Portugal, hence the name (Bela Bacalhau). My plan is to decorate this wooden cutout with a Portuguese theme, taking inspiration from blue and white Portuguese tiles (azulejos) that I have seen on trips to Portugal. I have already made a mockup of the design (posted here April 9, 2016 ) Today I began laying out the design in pencil. (It seems a shame to make marks on that lovely white gesso.) I laid out the squares (tiles), measuring against my mockup. The tricky part was make sure my lines were straight and squared up. (There is no natural straight line on this fish.) It took three revisions to get the lines this straight. I kept putting Bela up on the studio wall so I could stare at here to see if the lines were straight. Every time I took a photo, I could see mistakes, so it took three revisions to get to this point. The next step is to measure and pencil in the rest of the design, maybe tomorrow? Last year I also participated in this event, and if you like, you can see what I made if you follow this link: www.flickr.com/photos/randiart/17469011928/
Most of the boats in Chatham are gillnetters, longliners, and lobstermen, but there is dragger, the Honi Do. It's a small day-boat, not one of the factory sized ships that most people know as trawlers.
Codfish fried in za'atar-wu-zayt, basmati rice with turmeric, glass with za'atar-wu-zayt. Garnishing herbs are mint and chive. Za'atar-wu-zayt sauce.
On Codfish Island / Whenua Hou, New Zealand. Alternate crop of www.flickr.com/photos/theylooklikeus/48758808682
Persistent URL: digital.lib.muohio.edu/u?/tradecards,863
Subject (TGM): Men; Women; Children; Patent medicines; Drugstores; Pharmacists; Fish; Codfish;
Photo taken at the Lisbon Oceanarium.
Cod is a very special fish for the Portuguese, I think we are the biggest consumer of this type of fish in the world (dry and salted). The history of cod fishing was an epic for the Portuguese, in which I include myself.
Despite the photo not being in the best conditions, it deserves to be disclosed for what I mentioned and also because it's not usual to see this fish in captivity.
A Pastel de Bacalhau, or Pastéis de Bacalhau, is a codfish turnover or salted cod pastry. Portuguese in origin, the deep fried pastry, features bacalhau, or salted cod, bathed in olive oil.
Hocca Bar, located in the mezzanine and in two stalls on the main level of Mercado Municipal de São Paulo, has been serving Paulistas since 1952 when it was opened by Portuguese immigrants Horácio Gabriel and his wife Maria de Deus Ferreira. Hocca serves many "lanches," including a very popular mortadella sandwich, but it is their pastéis de bacalhau, made according to a family recipe, which have earned them their reputation.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Handing pouring Za'atar-wu-zayt sauce on served dish. Codfish fried in za'atar-wu-zayt, basmati rice with turmeric, glass with za'atar-wu-zayt. Garnishing herbs are mint and chive.
Captive in a pen awaiting screening for the disease Aspergilosis. On Codfish Island / Whenua Hou, New Zealand.
5 days of codfishing in Røst, Norway.
Catch: 5 tons of codfish, a few photos, and tendonitis in both hands :)
Persistent URL: digital.lib.muohio.edu/u?/tradecards,1445
Subject (TGM): Men; Women; Children; Boys; Girls; Patent medicines; Drugstores; Pharmacists; Fish; Codfish;