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Dried fish - Quiz
Contributed by: Herbert
  • 1. What is the primary purpose of removing water from fish during the drying process?
A) It inhibits the growth of microorganisms.
B) It prevents the bones from becoming brittle.
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) Salting
B) Smoking
C) Freeze-drying
D) Sun-drying
  • 3. What is the world's oldest known food preservation method?
A) Canning
B) Drying
C) Freezing
D) Pickling
  • 4. What is the name for unsalted fish dried by cold air and wind on wooden racks?
A) Stockfish
B) Mojama
C) Clipfish
D) Bacalhau
  • 5. What is the primary difference between stockfish and clipfish?
A) Clipfish is salted before drying.
B) Stockfish is always smoked.
C) Stockfish is made from tuna.
D) Clipfish is never dried.
  • 6. Which nation developed the production method for clipfish?
A) Portugal
B) Norway
C) Japan
D) Iceland
  • 7. What is the term for the chemical curing process used to produce clipfish?
A) Pickling
B) Sublimation
C) Fermentation
D) Saltmaturing
  • 8. What does the word 'bacalhau' mean in a culinary context?
A) Smoked salmon
B) Dried and salted codfish
C) Fresh raw squid
D) Fermented shark
  • 9. What is the main fish used for the dish called Balyk?
A) Cod
B) Sardines
C) Sturgeon or salmon
D) Tilapia
  • 10. What is 'boknafisk'?
A) Fermented shark meat.
B) Unsalted fish partially dried by sun and wind.
C) Salted tuna jerky.
D) Smoked infant sardines.
  • 11. What does 'labtingaw' refer to in the context of dried fish?
A) Fish that is smoked for several days.
B) Fish that is fermented for months.
C) Fish that is marinated in vinegar but not dried.
D) Fish dried for only a few hours to retain moisture.
  • 12. Which fish is used to produce 'Eja kika'?
A) Only cod
B) Only sleeper shark
C) Several types of fish
D) Only skipjack tuna
  • 13. Where does the fermentation process for 'Fesikh' take place?
A) In wood smoke
B) In vinegar
C) In salt
D) In hot oil
  • 14. What is 'Gwamegi' made from?
A) Skipjack tuna
B) Pacific herring or Pacific saury
C) Gray mullet
D) Alaska pollock
  • 15. How long is 'Hákarl' fermented and dried?
A) One year
B) Two to three weeks
C) Two days
D) Four or five months
  • 16. What is 'Katsuobushi'?
A) Dried, fermented, and smoked skipjack tuna.
B) Salted mullet.
C) Sun-dried tilapia.
D) Dried Alaska pollock.
  • 17. What is 'Kusaya' known for?
A) A pungent smell.
B) Containing no salt.
C) A very sweet flavor.
D) Being made exclusively from shark.
  • 18. What is the origin of the word 'mojama'?
A) Arabic
B) Japanese
C) Latin
D) Portuguese
  • 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) Fish flakes
B) Bacalhau racks
C) Salt beds
D) Fermentation mats
  • 21. Which of these is a traditional technique used to reduce water activity?
A) Canning
B) Deep frying
C) Smoking
D) Boiling
  • 22. What is the nickname for bacalhau in Portuguese cuisine?
A) Salt cod
B) Grand Banks fish
C) Fiel amigo
D) Klippfisk
  • 23. In what year was Newfoundland discovered, leading to the exploitation of the Grand Banks?
A) 1500
B) 1690
C) 1497
D) 1800
  • 24. Which person is credited with introducing the klippfisk production method to Kristiansund?
A) Jappe Ippes
B) A Portuguese explorer
C) The King of Norway
D) A Spanish merchant
  • 25. How long has salt cod been produced according to the text?
A) Over 2000 years
B) Since the 19th century
C) Exactly 100 years
D) At least 500 years
  • 26. What is used to tie up available water in modern fish processing?
A) Added sugars
B) Citric acid
C) Humectants
D) Preservatives
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