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Octopus As Food
People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain. Dishes by geography Japan Octopus is a common ingredient in Japanese cuisine, including ''sushi'', ''sashimi'', ''karaage'', stew, sour salad, ''takoyaki'' and ''akashiyaki''. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (''tenkasu''), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito. Korea Giant octopus, long arm octopus, and webfoot octopus are common food ingredient in Korean cuisine. In Korea, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopuses In Tsukiji
An octopus (plural, : octopuses or octopodes, Octopus#Etymology and pluralisation, see below for variants) is a soft-bodied, eight-cephalopod limb, limbed Mollusca, mollusc of the order (biology), order Octopoda (, ). The order consists of some 300 species and is grouped within the Class (biology), class Cephalopoda with squids, cuttlefish, and nautiloids. Like other cephalopods, an octopus is symmetry in biology, bilaterally symmetric with two eyes and a cephalopod beak, beaked mouth at the center point of the eight limbs. The soft body can radically alter its shape, enabling octopuses to squeeze through small gaps. They trail their eight appendages behind them as they swim. The Siphon (mollusc), siphon is used both for aquatic respiration, respiration and for aquatic locomotion#Jet propulsion, locomotion, by expelling a jet of water. Octopuses have a complex nervous system and excellent sight, and are among the most intelligent and behaviourally diverse of all invertebrate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Republic Of The Maldives
Maldives (, ; dv, ދިވެހިރާއްޖެ, translit=Dhivehi Raajje, ), officially the Republic of Maldives ( dv, ދިވެހިރާއްޖޭގެ ޖުމްހޫރިއްޔާ, translit=Dhivehi Raajjeyge Jumhooriyyaa, label=none, ), is an archipelagic state located in South Asia, situated in the Indian Ocean. It lies southwest of Sri Lanka and India, about from the Asian continent's mainland. The chain of 26 atolls stretches across the equator from Ihavandhippolhu Atoll in the north to Addu Atoll in the south. Comprising a territory spanning roughly including the sea, land area of all the islands comprises , Maldives is one of the world's most geographically dispersed sovereign states and the smallest Asian country as well as one of the smallest Muslim-majority countries by land area and, with around 557,751 inhabitants, the 2nd least populous country in Asia. Malé is the capital and the most populated city, traditionally called the "King's Island" where the ancient royal dy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miruhulee Boava
Miruhulee boava is a Maldivian delicacy made of octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil.Tom Masters. ''Maldives''. Lonely Planet, 2006. , Pg 84/ref> See also * List of seafood dishes This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or ... * References Maldivian curries Octopus dishes {{maldives-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nakji Bokkeum
''Nakji-bokkeum'' * () or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s. History While nakji bokkeum is a more modern dish only originating in the 1960s, it is a fairly simple and unassuming dish that feels like it is timeless and far older. The roots of its origins date back to the 19th century wherein octopus was mostly consumed either raw, dried, or pan-fried. Dishes such as nakjisukhoe (leached octopus) and nakjibaeksuk (boiled octopus) were served during the early 20th century. During this time, octopus began to be consumed more frequently due to traditionally perceived health benefits, some of which have been confirmed with modern nutritional science due to octopus being a lower calorie protein and micronutrient source. Other dishes with octopus were also developed from this trend such as yeonpotang (pellucid octopus soup) and nakji-bibimbap (mixed rice w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sannakji
''San-nakji'' () is a variety of ''Hoe (food), hoe'' (raw dish) made with Octopus minor, long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the Enteroctopus dofleini, giant octopus (''Enteroctopus dofleini''). The octopuses are most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus' tentacles making the pieces move posthumously on the plate whilst served. The octopus' highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Eating Because the suction cups on the arm pieces are still active when the dish is served, special care should be t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amphioctopus Fangsiao
''Amphioctopus fangsiao'', called webfoot octopus, is a species of octopus, a cephalopod belonging to the genus ''Amphioctopus''. It is found in the Pacific Ocean, including off the coasts of New Zealand as well as in the Yellow Sea and surrounding Chinese shores. It is also commercially fished. Individuals of ''A. fangsiao'' that share genetic similarities by region are distributed throughout the Yellow Sea by size. They can also be infected by parasites in genus ''Aggregata'' and ''Octopicola.'' Distribution This species occurs in the Philippine Sea, the northwest Pacific and off the coast of Japan (Osaka Bay). The lifespan of this species is approximately a year, typically spawning in the spring and growing linearly after spawning. In Haizhou Bay in the Yellow Sea, smaller individuals of ''A. fangsiao'' tend to be found closer to the shore in the spring and even closer during the summer, while larger individuals tend to be distributed further away from the shore. File:Octop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus Minor
''Octopus minor'', otherwise known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the benthic coastal waters surrounding Eastern China, Japan, and the Korean Peninsula. It lives at depths ranging from . ''O. minor'' is commonly found in the mudflats of sub-tidal zones leaving it exposed to significant environmental variations. It is grouped within the class Cephalopoda along with squids and cuttlefish. ''O. minor'' carries cultural and economic value in the Asian countries in which it is found. It is important commercially to the fishing communities in Korea, it contributes to the $35 million octopus industry. It is recognised as a Korean culinary seafood option, commonly referred to as ''nakji'' (낙지). The octopus is served both cooked and raw, and is often a snack during sporting events. There have been multiple findings concerning the physiological makeup of the ''O. minor''. It has been shown to host a dangerous pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enteroctopus Dofleini
The giant Pacific octopus (''Enteroctopus dofleini''), also known as the North Pacific giant octopus, is a large marine cephalopod belonging to the genus '' Enteroctopus''. Its spatial distribution includes the coastal North Pacific, along Mexico (Baja California), The United States (California, Oregon, Washington, and Alaska), Canada (British Columbia), Russia, Eastern China, Japan, and the Korean Peninsula. It can be found from the intertidal zone down to , and is best adapted to cold, oxygen-rich water. It is the largest octopus species, based on a scientific record of a individual weighed live. Etymology The specific name ''dofleini'' was chosen by Gerhard Wülker in honor of German scientist Franz Theodor Doflein. It was moved to genus '' Enteroctopus'' by Eric Hochberg in 1998. Description Size ''E. dofleini'' is distinguished from other species by its large size. Adults usually weigh around , with an arm span up to . [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muneo-sukhoe
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonito
Bonitos are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae – a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of eight species across four genera; three of those four genera are monotypic, having a single species each. Bonitos closely resemble the skipjack tuna, which is often called a bonito, especially in Japanese contexts. Etymology The fish's name comes from the Spanish ''bonito'' 'pretty'.''Oxford English Dictionary'', 3rd edition, 2018''s.v.''/ref> An older theory suggests that it comes from an Arabic word ''bainīth'', but that may have been derived from Spanish as well. Species * Genus '' Sarda'' ( Cuvier, 1832) ** Australian bonito, ''S. australis'' (Macleay, 1881) ** '' Sarda chiliensis'' (Cuvier, 1832) *** Eastern Pacific bonito, ''S. c. chiliensis'' (Cuvier, 1832) *** Pacific bonito, ''S. c. lineolata'' ( Girard, 1858) ** Striped b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
