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A fine kind of the fish called papalina thrives in the island's wide bay of Kalloni, and ouzo production has been a long tradition in the area of Plomari. A handful of manufacturers of Lesvos produce and export canned sardines, considered a local delicacy.
The Kirikuchi char (Salvelinus leucomaenis japonicus) is a freshwater fish in the family Salmonidae.It is endemic to the Kii Peninsula of central Honshu in Japan.It is the southernmost population of the char genus Salvelinus and is considered a relict in its region.
The game was conceived and created as a more fleshed-out version of an earlier Roblox game called Prison Life. [54] It accumulated over US$1 million in revenue during its first year of operation. [55] Jailbreak was featured in Roblox ' s Ready Player One event, based around the release of the film. [56]
The fish is the subject of fisheries, particularly in Scandinavia, and is made into fish meal, as well as being used for human consumption. When used for food it can be canned, salted, breaded, fried, boiled, grilled, baked, deep fried, marinated, broiled, and smoked.
Salvelinus leucomaenis, the whitespotted char, is an East Asian trout in the genus Salvelinus, called iwana in Japanese and kundzha (кунджа) in Russian. Both landlocked and ocean-run forms occur. The landlocked form typically grows up to 35 cm (1 ft 2 in), and prefers low-temperature streams. The seagoing fish typically grows to 70 cm (28 ...
Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1] Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide.
Akugyo are monstrous fish usually encountered in the seas near Kibi Province (Okayama Prefecture). They're large in size and are known to capsize entire ships, before feasting upon the drowning sailors. [1] [2] Some Akugyo breathe fire, while others resemble gigantic versions of Ningyo with gold and silver scales.
Odorigui (踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine. Odorigui refers to the consumption of live seafood while it is still moving, or the consumption of moving animal parts. [1] Animals usually consumed in odorigui style include octopus, squids, ice gobies, and other similar animals.