True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fish and seafood from Netherlands
Fat herring are gibbed, which takes out the gills and part of the gut but leaves the pyloric caeca inside, then mixed with dry salt in watertight barrels. The salt pulls out a brine that covers the fish, and proteolytic enzymes from the caeca give the flesh its taste and soft texture in the cold brine.
| Atlantic herring, fresh, gibbed | The pyloric caeca stay in the fish; in Ritskes' trial gutted herring had a non-typical flavour and a moderately firm texture[ritskes1971] |
| Dry salt1 part salt to 7, 10 or 20 parts herring (w/w) in the trials | 1:20 was the light salting at 3 °C for 1 week, 1:7 the trial at 15 °C, and 1:10 the trials at 3 °C. The Norwegian matjes cure used 15–16 kg salt per 100 kg fresh herring[ritskes1971][norway1974] |
| Spices, sugar and other optional ingredients | Allowed by the Codex draft standard[codex-herring] |
| Starter | the herring's own pyloric caeca enzymes, which act once the fish is salted (natural ripening, no enzyme preparation added) |
Total time across the recorded steps: 7 days – 31 days
What changes: A cut below the gill takes out part of the gut and leaves the enzyme-rich caeca inside
Gibbing removes the gills and part of the gut through an incision below the left gill. The pyloric caeca must stay in the fish, because their proteolytic enzymes make the flavour and soft texture. The Norwegian Directorate of Fisheries (1974) likewise leaves the gonads and a small part of the caeca in gibbed or nobbed herring. Output: gibbed herring with the pyloric caeca left in.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fat herring are gibbed, which takes out the gills and part of the gut but leaves the pyloric caeca inside, then mixed with dry salt in watertight barrels. The salt pulls out a brine that covers the fish, and proteolytic enzymes from the caeca give the flesh its taste and soft texture in the cold brine. Made in 5 steps over 7 days – 31 days. The longest step, ripen cold in the brine, takes 7–31 days (Ritskes T.M. 1971) and runs at 2–4 °C (Ritskes T.M. 1971). Salt is 10–22 % (Ritskes T.M. 1971).
| Main step | 7–31 daysReported[ritskes1971] | Ripen cold in the brine |
|---|---|---|
| Temperature | 2–4 °CReported[ritskes1971][norway1974] | Ripen cold in the brine |
| Salt | 10–22 %Measured[ritskes1971] | Mix with dry salt in a barrel |
Ritskes attributes the taste and soft texture of barrel-salted maatjes herring to proteolytic enzymes from the pyloric caeca. That is why gibbing leaves the caeca in, and why only herring caught in the right season ripen well without added enzymes.
The Codex draft standard asks that salting time and temperature be controlled to prevent Clostridium botulinum, or that the fish be eviscerated before brining. The US FDA treats salt-cured fish over about five inches that have not been eviscerated as a potentially life-threatening hazard, whether chilled or frozen. Salt is hard to get into every part, and toxin can form with no sign of spoilage. Gibbed herring keep part of the gut, and these steps record commercial trials, not a safe home method. Very lightly salted herring must be kept frozen, and the others frozen or refrigerated. The flesh must contain no living nematode larvae; freezing to −20 °C for at least 24 h in all parts kills them. Histamine must not exceed 10 mg/100 g on average or 20 mg/100 g in any sample unit (Codex draft).
Hazards the sources name: Clostridium botulinum (the reason the Codex standard asks for controlled salting time and temperature, or evisceration); Living nematode larvae in the herring flesh.
Every number is labelled with how it is known. How this atlas is made
Ritskes (1971) says maatjes-type herring has been made for centuries aboard Dutch fishing vessels. In the years before 1974 Norwegian processors began matjes curing of fat herring to match the foreign matjes herring, while Dutch salt herring had taken a considerable share of the Norwegian home market (Norwegian Directorate of Fisheries 1974).
