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Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
Boti. Chulesi, Boti, dao, da, aruvamanai, chulesi, pavshi, vili, morli or pirdai is a cutting instrument, [1] most prevalent in Nepal, Maharashtra, South India, Bihar, Pakistan and the Bengal region, [2] Bihar, Tripura, the Barak Valley of Assam. It is a long curved blade that cuts on a platform held down by the foot.
Gyotaku (魚拓, from gyo "fish" + taku "stone impression") is the traditional Japanese method of printing fish, a practice which dates back to the mid-1800s. This form of nature printing , where ink is applied to a fish which is then pressed onto paper, was used by fishermen to record their catches, but has also become an art form of its own.
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2] The practice is controversial owing to ...
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Mamianqun (simplified Chinese: 马面裙; traditional Chinese: 馬面裙; pinyin: mǎmiànqún; lit. 'horse face skirt'), is a type of traditional Chinese skirt. It is also known as mamianzhequn (simplified Chinese: 马面褶裙; traditional Chinese: 馬面褶裙; lit. 'horse-face pleated skirt'), but is sometimes simply referred as 'apron' (Chinese: 围裙; pinyin: wéiqún; lit. 'apron'), a ...
The round whitefish is different than other whitefish by having one flap between the nostril openings (instead of two). It can grow up to 50 centimetres (20 in) in length [6] and typically grow in increments of 55–65 millimetres (2.2–2.6 in) annually. Most of its growth takes place in its first five years of life. [8]
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
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