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Surimi. 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 ...
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 ...
Main menu. move to sidebar hide. Navigation Main page; Contents; Current events; Random article; ... is a type of kamaboko, or cured fish surimi produced in Japan.
Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses): [1] [2] [3] ʻAhi pālaha: albacore tuna (tombo) ʻAhi: bigeye tuna (mebachi) ʻAhi: yellowfin tuna (kihada) Aku: skipjack tuna (katsuo) Aʻu: blue marlin (kajiki), striped marlin (nairagi ...
Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. [1] It is a product that uses fish meat to imitate shellfish meat. In Japanese, it is called kanikama ...
Fishcake. A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
Baja Fish Tacos at Tijuana Flats. Baja Fish Tacos (Per Serving): 1,005 calories, 52 g fat (9 g saturated fat), 2809 mg sodium, 99 g carbs (8 g fiber, 10 g sugar), 34 g protein. Another Tex-Mex ...
Kabayaki is a typical preparation of the unagi eel in Japan., [13] sometimes extended to preparation of other fish, [14] [15] where the fish is split down the back [14] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill. Unadon