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Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Gyoniku soseji unwrapped. Gyoniku sausage (魚肉ソーセージ,Gyoniku sōsēji) is a Japanese fish sausage made from surimi. It is sold in a plastic casing as a snack. Gyoniku soseji is similar to the traditional fish cake, kamaboko. [1][2] Gyoniku soseji and kamaboko together constitute 26% of Japanese fish consumption. [3]
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method.
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in ...
This recipe from James Beard Award-winning chef and seafood expert Dave Pasternack works with branzino, red snapper, or sea bass. And he has the trick to keeping fish from sticking to the grill.
The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snack chiikama (cheese plus kamaboko) is commonly sold in convenience ...
In the early 20th century, an economic boom based on commercial fishing and processing resulted in a slow transition from traditional dairy and meat-based foods to consumption of fish and root vegetables. Preserved foods began to be replaced with greater emphasis on fresh ingredients.
Charcuterie (/ ʃɑːrˈkuːtəri / ⓘ, shar-KOO-tər-ee, also US: / ʃɑːrˌkuːtəˈriː / ⓘ, -EE; French: [ʃaʁkyt (ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. [1] Charcuterie is part of the garde manger ...