stockfish


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Words related to stockfish

fish cured by being split and air-dried without salt

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References in periodicals archive ?
Near the Olympic venue, the stockfish are still there, although the amount has noticeably shrunk after the government annexed part of the territory for the construction of the Olympic Stadium.
Stockfish currently serves as senior vice president, general counsel and corporate secretary.
We ate the pesto with trofie, a local pasta, and followed it with stockfish and potatoes then tiramisu, still finding room for lady's kisses, a Genoese chocolate biscuit.
She reports to Devin Stockfish, who is succeeding Sandy McDade as senior vice president, general counsel and corporate secretary.
28] isolated 7 fungal species from stockfish in Nigeria and these included A.
Las gomas cubren la caras oclusales de los dientes posteriores; sin embargo, Maria Claudia Reyes Marquez, coordinadora de la catedra de Ortopedia Funcional, modifico las gomas largas del Kinetor de Stockfish que cubren unicamente la cara oclusal del ultimo molar presente en boca y las denomino gomas cortas.
Stockfish Ford's redevelopment and expansion is a $1.
Seaver speculates that the powerful Thorstein Olafsson probably encouraged English merchants to become middlemen for trade in Greenland stockfish, and she points to artefacts of English origin discovered in late-phase strata at Norse Greenland farms.
Lofoten dried cod--which we call stockfish and the Italians call baccala-is the best in the world
Valdimarrson G and B Gudbjornsdottir The microbiology of stockfish during the drying process.
And the very same day did I fight with one Sampson Stockfish, a fruiterer, behind Gray's Inn.
Paramount Licensing, Tammy Stockfish, Director Licensing/Retail, 323-956-2244, tammy_stockfish@paramout.
Among other sea delicacies, their bounty includes pearl mussels, lobsters, oysters, stockfish, and various seaweeds.
Did feign that Orpheus drew trees, stones and floods; Since nought so stockfish, hard, and full of rage, But music for the time doth change his nature.
Perhaps the most widely known is stockfish (stokkfisk, to a Norwegian), in which cod, ling, saithe or cusk are air-dried at 40 degrees Fahrenheit for two to three months, resulting in a fishy, gamy-tasting flesh.