Dried fish - Quiz

1. What is the primary purpose of removing water from fish during the drying process?

A) It prevents the bones from becoming brittle.
B) It inhibits the growth of microorganisms.
C) It changes the color of the fish meat.
D) It makes the fish taste like salt.

2. Which method involves freezing food before removing water through sublimation?

A) Sun-drying
B) Smoking
C) Salting
D) Freeze-drying

3. What is the world's oldest known food preservation method?

A) Freezing
B) Drying
C) Canning
D) Pickling

4. What is the name for unsalted fish dried by cold air and wind on wooden racks?

A) Stockfish
B) Bacalhau
C) Clipfish
D) Mojama

5. What is the primary difference between stockfish and clipfish?

A) Stockfish is always smoked.
B) Clipfish is never dried.
C) Clipfish is salted before drying.
D) Stockfish is made from tuna.

6. Which nation developed the production method for clipfish?

A) Norway
B) Japan
C) Iceland
D) Portugal

7. What is the term for the chemical curing process used to produce clipfish?

A) Pickling
B) Saltmaturing
C) Sublimation
D) Fermentation

8. What does the word 'bacalhau' mean in a culinary context?

A) Smoked salmon
B) Fermented shark
C) Fresh raw squid
D) Dried and salted codfish

9. What is the main fish used for the dish called Balyk?

A) Cod
B) Sardines
C) Tilapia
D) Sturgeon or salmon

10. What is 'boknafisk'?

A) Smoked infant sardines.
B) Fermented shark meat.
C) Unsalted fish partially dried by sun and wind.
D) Salted tuna jerky.

11. What does 'labtingaw' refer to in the context of dried fish?

A) Fish dried for only a few hours to retain moisture.
B) Fish that is smoked for several days.
C) Fish that is fermented for months.
D) Fish that is marinated in vinegar but not dried.

12. Which fish is used to produce 'Eja kika'?

A) Only sleeper shark
B) Several types of fish
C) Only skipjack tuna
D) Only cod

13. Where does the fermentation process for 'Fesikh' take place?

A) In hot oil
B) In wood smoke
C) In salt
D) In vinegar

14. What is 'Gwamegi' made from?

A) Gray mullet
B) Skipjack tuna
C) Pacific herring or Pacific saury
D) Alaska pollock

15. How long is 'Hákarl' fermented and dried?

A) One year
B) Two days
C) Two to three weeks
D) Four or five months

16. What is 'Katsuobushi'?

A) Salted mullet.
B) Dried, fermented, and smoked skipjack tuna.
C) Dried Alaska pollock.
D) Sun-dried tilapia.

17. What is 'Kusaya' known for?

A) A pungent smell.
B) A very sweet flavor.
C) Being made exclusively from shark.
D) Containing no salt.

18. What is the origin of the word 'mojama'?

A) Japanese
B) Portuguese
C) Latin
D) Arabic

19. What is 'Tatami iwashi'?

A) Smoked tuna fillets.
B) A mat-like sheet of dried baby sardines.
C) A fermented squid dish.
D) A type of dried seaweed.

20. What are the wooden racks used for drying stockfish called?

A) Bacalhau racks
B) Fish flakes
C) Salt beds
D) Fermentation mats

21. Which of these is a traditional technique used to reduce water activity?

A) Deep frying
B) Smoking
C) Canning
D) Boiling

22. What is the nickname for bacalhau in Portuguese cuisine?

A) Grand Banks fish
B) Fiel amigo
C) Klippfisk
D) Salt cod

23. In what year was Newfoundland discovered, leading to the exploitation of the Grand Banks?

A) 1500
B) 1800
C) 1690
D) 1497

24. Which person is credited with introducing the klippfisk production method to Kristiansund?

A) A Spanish merchant
B) Jappe Ippes
C) The King of Norway
D) A Portuguese explorer

25. How long has salt cod been produced according to the text?

A) Exactly 100 years
B) At least 500 years
C) Since the 19th century
D) Over 2000 years

26. What is used to tie up available water in modern fish processing?

A) Added sugars
B) Humectants
C) Preservatives
D) Citric acid

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