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Bourride
Bourride (''bourrido'', in provençal, ''borrida'', in occitan) is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault). The word bourride comes from provençal ''bourrido'' (''borrida'' in classical norm of occitan language), which was derived from ''bouri/bouli'' (''borit/bolit''), ''bouilli'' (boiled) in French. Ingredients This recipe is prepared with white fish or Mediterranean seafood, such as mullet, mackerel, sea bass, whiting, conger eel, sea robin, sea bream, cod, turbot, le poisson de St Pierre, or monkfish (for ''bourride à la Sétoise''), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly with white wine), and aïoli. File:Bourride à la sétoise.jpg, With rata ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound that consists of the two verbs ''bolhir'' (to boil) and ''abaissar'' (to reduce heat, i.e., simmer). Bouillabaisse was originally a stew made by Marseille fishers, using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (''Scorpaena scrofa''); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agde
Agde (; ) is a commune in the Hérault department in Southern France. It is the Mediterranean port of the Canal du Midi. Location Agde is located on the Hérault river, from the Mediterranean Sea, and from Paris. The Canal du Midi connects to the Hérault river at the Agde Round Lock ("L'Écluse Ronde d'Agde") just north of Agde, and the Hérault flows into the Mediterranean at Le Grau d'Agde. Agde station has high speed rail connections to Paris and Perpignan, and regional services to Narbonne, Montpellier and Avignon. History Foundation Agde (525 BCE) is one of the oldest towns in France, after Béziers (575 BCE) and Marseille (600 BCE). Agde ('' Agathe Tyche'', "good fortune") was a 5th-century BCE Greek colony settled by Phocaeans from Massilia. The Greek name was Agathe ( grc, Ἀγάθη). The symbol of the city, the bronze ''Ephebe of Agde'', of the 4th century BCE, recovered from the fluvial sands of the Hérault, was joined in December 2001 by two Early ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni
The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. In Provence, dried orange peel may be added. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brunoise
Brunoise () is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, t .... A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation. A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monkfish
Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" to the North Sea and North Atlantic fishermen, a name which also belongs to ''Squatina squatina'', the angelshark, a type of shark. The North European species is ''Lophius piscatorius'', and the Mediterranean species is ''Lophius budegassa''. Species The seven recognized extant species in this genus are: Fossils * †''Lophius brachysomus'' Agassiz, 1835 (Monte Bolca, or Eocene anglerfish) Description The head is large, broad, flat, and depressed, with the remainder of the body appearing merely like an appendage. The wide mouth extends all around the anterior circumference of the head, and both jaws are armed with bands of long, pointed teeth, which are inclined inwards, and can be temporarily depressed to offer no impediment to an o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Poisson De St Pierre
John Dory, St Pierre or Peter's fish, refers to fish of the genus ''Zeus'', especially ''Zeus faber'', of widespread distribution. It is an edible demersal coastal marine fish with a laterally compressed olive-yellow body which has a large dark spot, and long spines on the dorsal fin. Its large eyes at the front of the head provide it with binocular vision and depth perception, which are important for predators. The John Dory's eye spot on the side of its body also confuses prey, which are scooped up in its big mouth. In New Zealand, Māori know it as ''kuparu'', and on the East Coast of the North Island, they gave some to Captain James Cook on his first voyage to New Zealand in 1769. Several casks of them were pickled. Name Various, often doubtful explanations are given of the origin of the name. It may be an arbitrary or jocular variation of dory (from French ''dorée'', gilded), or an allusion to John Dory, the hero of an old ballad. Others suggest that "John" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbot
The turbot (''Scophthalmus maximus'') is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (''S. maeoticus''). True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called "Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (''Reinhardtius hippoglossoides''). Etymology The word comes from the Old French , which may be a derivative of the Latin ('spinning top') a possible reference to its shape. Another possible origin of the Old French word is from Old Swedish , from 'thorn' + 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut). Ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Bream
The Sparidae are a family of fish in the order Perciformes, commonly called sea breams and porgies. The sheepshead, scup, and red seabream are species in this family. Most sparids are deep-bodied compressed fish with a small mouth separated by a broad space from the eye, a single dorsal fin with strong spines and soft rays, a short anal fin, long pointed pectoral fins and rather large firmly attached scales. They are found in shallow temperate and tropical waters and are bottom-dwelling carnivores. There are hermaphrodites in the Sparidae. Protogyny and protandry appear sporadically through this lineage of fish. Simultaneous hermaphrodites and bi-directional hermaphrodites do not appear as much since Sparidae are found in shallower waters. Species of fish that express a hermaphroditic condition usually "lack a genetic hardwire", therefore ecological factors play a role in sex determination. Most species possess grinding, molar-like teeth. Eating the head is known to cause hallu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Robin
Prionotinae is a subfamily of demersal, marine ray-finned fishes, part of the family Triglidae. The fishes in this subfamily are called sea robins and are found in the Western Atlantic and Eastern Pacific Oceans, the other two Triglid subfamilies are called gurnards. Taxonomy Prionotinae was first proposed as a subfamily in 1873 by the German naturalist Johann Jakob Kaup. It is classified within the family Triglidae, part of the suborder Platycephaloidei within the order Scorpaeniformes. Prionotinae is regarded as the basal grouping within the family Triglidae. Etymology The name of the subfamily is derived from what was its only genus at the time of its delineation by Kaup, ''Prionotus''. This name is a compound of ''prion'', “saw”, and ''notus'', “back”, as Lacépède saw three free dorsal spines when he was describing the type species '' P. evolans'' but these were probably the result of damage to the specimen. The common names, sea robin, comes from the oran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conger Eel
''Conger'' ( ) is a genus of marine congrid eels. It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the European conger. Large congers have often been observed by divers during the day in parts of the Mediterranean Sea, and both European and American congers are sometimes caught by fishermen along the European and North American Atlantic coasts. The life histories of most conger eels are poorly known. Based on collections of their small leptocephalus larvae, the American conger eel has been found to spawn in the southwestern Sargasso Sea, close to the spawning areas of the Atlantic freshwater eels. "Conger" or "conger eel" is sometimes included in the common names of species of the family Congridae, including members of this genus. Description Congers have wide mouths with sturdy teeth, usually a variant of gray or black in coloration. They have no scales. Their body weight can reach over 57 kilograms (125 l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiting (fish)
A number of Actinopterygiian fish have been given the common name whiting. Gadiformes (cod-like) * The fish originally known by the name "whiting" in English is ''Merlangius merlangus'', in the family Gadidae. This species inhabits the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the United States, it is commonly known as the English whiting. * In Canada, it is used for the Alaska pollock, ''Theragra chalcogramma''. * In the Southern Ocean, it is used for the southern blue whiting. * In the US, the name whiting on its own is often used for various species of hake in the genus ''Merluccius''. Sciaenidae * Species ''Menticirrhus americanus'' (also known as the Carolina whiting, king whiting, sea mullet, southern kingcroaker, and southern kingfish) found along the Atlantic and Gulf Coasts of the United States. Smelt-whitings * In Australia, India, and throughout the Indo-Pacific, the name whiting is used for fish in the fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Bass
Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European bass, ''Dicentrarchus labrax''. Sometimes referred to as sea bass include the following: Family Serranidae Family Serranidae * Genus ''Paralabrax'' ** Barred sand bass (''Paralabrax nebulifer'') lives mainly off the coast of California. * Genus '' Centropristis'' **Black sea bass (''Centropristis striata'') is found on the East Coast of the United States. * Genus ''Caesioperca'' ** Butterfly perch (''Caesioperca Lepidoptera'') is found in the eastern Indian Ocean and the southwest Pacific Ocean, including southern Australia and New Zealand. * Genus '' Caprodon'' ** Pink maomao (''Caprodon longimanus'') is found in the eastern Indian Ocean and the southern Pacific Ocean, including Australia and New Zealand. * Genus ''Epinephelus'' **Potato c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
