Clarification and stabilization of wine Organic compounds used as fining agents are generally animal based, a possible cause of concern to vegans. The most common organic compounds used include egg whites, casein derived from milk, gelatin and isinglass obtained from the bladders of fish. Pulverized minerals and solid materials can also be used, with bentonite clay being one of the most common, thanks to its effectiveness in absorbing proteins and some bacteria. Activated carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors" in the wine. In a process known as blue fining, potassium
Dried and salted cod Other names include "ráktoguolli/goikeguolli" (Sami), "klipfisk/klippfisk/clipfish" (Scandinavian), "stokvis/klipvis" (Dutch), "saltfiskur" (Icelandic), "morue" (French), "saltfish" (Anglophone Caribbean), "bakaljaw" (Maltese), "labardan" (Russian). The fish is beheaded and eviscerated, often on board the boat or ship. (This is feasible with whitefish, whereas it would not be with oily fish.) It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but modern commercial production is mainly dried indoors with electrical heating. It is sold whole or in portions, with or without bones. Prior to the collapse of the Grand Banks (and other) stocks due to overfishing, salt