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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.
Sardinella zunasi (Japanese sardinella or Japanese scaled sardine) is a species of ray-finned fish in the family Clupeidae, the herrings and sardines. It is native to the northwestern Pacific Ocean, where it occurs near shore along the Asian coastlines from southern Japan to Taiwan. [1] This fish is usually around 10 centimeters long at maturity.
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.
Himono is a Japanese culinary method of preparing dried and salted fish.The term literally translates to dried fish.The method generally involves taking either the whole fish or slicing it length-wise, soaking it in brine, and then drying it overnight.
The South Australian sardine fishery targets Sardinops sagax and is the highest yielding single species fishery in Australia by volume. [3] The fishery employs the technique of purse seining, which contributes to the sardines' status as sustainable.
The Japanese butterfish has a compressed body, somewhat oval-shaped, and is whitish to grayish in colour; in the young fish, the colour is darker: a pale brown or blackish brown. Some other features of this fish are a robust snout, a relatively small mouth, and the upper jaw extending to below the anterior margin of the eye.
Kamaboko is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for kamaboko. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1]