Gelatin The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer. Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. The consumption of gelatin from particular animals may be forbidden by religious rules or cultural
Dried and salted cod countries on 'meatless' Fridays and during Lent. In Middle English dried and salted cod was called "haberdine". Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root "bacal-", itself of unknown origin. Explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland. Some of these are: "bacalhau (salgado)" (Portuguese), "bacalao salado" (Spanish), "bakailao" (Basque), "bacallà salat i assecat" or "bacallà salat" (Catalan), μπακαλιάρος, "bakaliáros" (Greek), "Kabeljau" (German), "cabillaud" (French), "baccalà" (Italian), "bakalar" (Croatian), "bakkeljauw" (Dutch), "makayabu" (Central and East Africa), "kapakala" (Finnish).