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The scuppernong is a large variety of muscadine (Vitis rotundifolia), [1] a species of grape native to the southern United States. It is usually a greenish or bronze color and is similar in appearance and texture to a white grape, but rounder and larger.
In Korea, sea pineapple is mostly eaten raw as meongge-hoe with vinegared gochujang, but it is also often pickled (meongge-jeot) or used to add flavor to kimchi.. In Japan, sea pineapple is most commonly eaten raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegared soy sauce.
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups.Ambiguous common names are accompanied by their possible meanings.
Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
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.
Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten
Pacific saury is known as sanma (さんま/サンマ) or saira (さいら/サイラ) in Japanese. The kanji used in the Japanese name of the fish (秋刀魚) literally translates as "autumn knife fish," as its body shape resembles a katana. Saury is one of the most prominent seasonal foods representing autumn in Japanese cuisine.
Contaminants from the industrialised world have made their way to the Arctic marine food web. This poses a health risk to people who eat "country food" ( traditional Inuit foodstuffs ). [ 17 ] As whales grow, mercury accumulates in the liver, kidney, muscle, and blubber, and cadmium settles in the blubber, [ 18 ] the same process that makes ...