Memoria sobre as diversas salgas da sardinha com o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc

About this book

In the early 19th century, as maritime industries flourished, the preservation of fish became paramount for both trade and sustenance. "Memoria sobre as diversas salgas da sardinha com o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc" by Clemente Ferreira França delves into the intricate methods of salting sardines and larger fish like tuna and corvina. This comprehensive guide not only highlights techniques for maximizing yield but also addresses the significance of utilizing every part of the catch. Ideal for historians, culinary enthusiasts, and civic activists, this document offers invaluable insights into sustainable practices of the past, shaping our understanding of fish preservation today.