Introduction

In coastal areas in northern countries, people have always used marine fish for food, and the presence on and in their viscera and flesh of 'worms' was well known. These worms, being encapsulated nematode larvae, are, in Norway, known collectively as 'kveis' and have been regarded as being 'normal' and of no consequence for the value of fish as food, but admittedly may reduce its aesthetic value. In northern Europe, there is no tradition for eating raw fish; fresh fish were boiled or fried, or were preserved for later consumption by drying (stockfish), salting (e.g. herring) and salting + drying (bacalao); deep freezing was only a temporary option in cold winters. In the Far East, mainly in Japan, consumption of raw fish is very common.

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