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Caldeirada
Caldeirada (, ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients.Ilí Lacerda, ''The Secrets of Portuguese Cookery'' (2009), p. 45. A fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."Jean Anderson, ''Food of Portugal'' (HarperCollins, 1994), p. 112. Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela and Italian cacciucco. One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. This recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid. Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldeirada
Caldeirada (, ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients.Ilí Lacerda, ''The Secrets of Portuguese Cookery'' (2009), p. 45. A fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."Jean Anderson, ''Food of Portugal'' (HarperCollins, 1994), p. 112. Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela and Italian cacciucco. One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. This recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid. Another ... [...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] |
Fish Stew
Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood. It is also rarely used to refer to stew ponds. List of fish stews Types of fish stew from around the world include: * ''Asam Pedas'' (Indonesian) and (Malaysian) * ''Bouillabaisse'' ( Provençal fish stew originating from Marseille, France) * ''Bourride'' (another fish stew from Provence) * ''Brudet'' (Italian, from Adriatic sea) * '' Buridda'' (Italian, from Liguria) * ''Cacciucco'' (Italian, from Livorno) * ''Caldeirada'' (Portuguese) * ''Caldo de mariscos'' ( Mexican) stew, also known as ''caldo de siete mares'' * ''Chepa pulus'' (tamarind-based South Indian fish stew from Andhra Pradesh) * Cioppino (San Francisco version of an Italian fish stew) * ''Cotriade'' (from Brittany) * Fish head curry * ''Ghalieh mahi'' (Persian) * '' Haemul jeongol'' (Korean) * ''Halászlé'' ( Hungarian paprika-based river fish soup) * ''Kokotxas'' (a traditional Basque fish stew) * '' Maeuntang'' (spicy Kor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal
Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of the Azores and Madeira. It features the westernmost point in continental Europe, and its Iberian portion is bordered to the west and south by the Atlantic Ocean and to the north and east by Spain, the sole country to have a land border with Portugal. Its two archipelagos form two autonomous regions with their own regional governments. Lisbon is the capital and largest city by population. Portugal is the oldest continuously existing nation state on the Iberian Peninsula and one of the oldest in Europe, its territory having been continuously settled, invaded and fought over since prehistoric times. It was inhabited by pre-Celtic and Celtic peoples who had contact with Phoenicians and Ancient Greek traders, it was ruled by the Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swordfish
Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of , and exceptionally up to depths of 2,234 m. They commonly reach in length, and the maximum reported is in length and in weight.Gardieff, S. Swordfish.' Florida Museum of Natural History. Accessed 26 December 2011 They are the sole member of their family, Xiphiidae. Taxonomy and etymology The swordfish is named after its long pointed, flat bill, which resembles a sword. The species name, ''Xiphias gladius'', derives from Greek (''xiphias'', "swordfish"), itself from (''xiphos'', "sword") and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: , weight: ) up to the Atlantic bluefin tuna (max length: , weight: ), which averages and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to . Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature. Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whitefish (fisheries Term)
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (''Gadus morhua''), whiting (''Merluccius bilinearis''), haddock (''Melanogrammus aeglefinus''), hake (''Urophycis''), pollock (''Pollachius''), and others. Whitefish ( Coregonidae) is also the name of several species of Atlantic freshwater fish. Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live away from the seafloor. Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. Most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil. Whitefish can be divided into benthopelagic fish (round fish which live ''near'' the sea bed, such as cod and coley) and benthic fish (which live ''on'' the sea bed, such as flatfish like plaice). Whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi ... [...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] |
Hake
The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order (Gadiformes) as cod and haddock. It is a medium-to-large fish averaging from 0.5 to 3.6 kg (1 to 8 pounds) in weight, with specimens as large as 27kg (60lb). The fish can grow up to in length with a lifespan of as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from deep. The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of time, the baby hake then migrate to the bottom of the sea, preferring depths of less than . A tot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flounder
Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Taxonomy The name "flounder" is used for several only distantly related species, though all are in the suborder Pleuronectoidei (families Achiropsettidae, Bothidae, Pleuronectidae, Paralichthyidae, and Samaridae). Some of the better known species that are important in fisheries are: * Western Atlantic ** Gulf flounder – ''Paralichthys albigutta'' ** Southern flounder – ''Paralichthys lethostigma'' ** Summer flounder (also known as ''fluke'') – ''Paralichthys dentatus'' ** Winter flounder – ''Pseudopleuronectes americanus'' * European waters **European flounder – ''Platichthys flesus'' ** Witch flounder – ''Glyptocephalus cynoglossus'' * North Pacific ** Halibut – ''Hippoglossus stenolepis'' ** Olive flounder – ''Paralichthys olivaceus'' Eye migration Larval flounder are born with one eye on each side o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
