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Salmon Tartare
Salmon tartare is prepared with fresh raw salmon and seasonings. It is commonly spread on a cracker or bread and eaten as an appetizer. For the usual preparation in Germany, the chopped salmon fillet is salted and peppered, mixed with finely diced shallots or onions, possibly chives or basil and seasoned with vinegar or lemon juice, oil and spices such as dill or coriander.Dr. Oetker (Hrsg.): ''Vorspeisen von A-Z: Von Appetithappen bis Zwiebeltörtchen'', 2010, Verlag Dr. Oetker, , S. 7 See also * List of hors d'oeuvre * Sashimi * Sushi * Steak tartare Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often ser ... * References External links Uncooked fish dishes Appetizers German cuisine {{cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn (biology), spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Hors D'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, chili con queso, hummus, and tzatziki with bread or vegetables as hors d'oeuvre. If the period between when guests arrive and when the meal is eaten (for example during a cocktail hour) is extended these might also serve the purpose of sustaining guests during the wait, in the same way that'' apéritifs'' are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with many reception and cocktail party events. __TOC__ Hors d'oeuvre See also * Amuse-bouche * Banchan Korean side dishes * Cicchetti * Dim sum * Finger food * Garnish * Gujeolpan * List of dips * List of pastries * Picada * Short Eats * Preprandial a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with white rice, medium-grain white rice, though it can be prepared with brown rice or Short grain rice, short-grain rice. It is very often prepared with seafood, such as Squid as food, squid, eel, Japanese amberjack, yellowtail, salmon, tuna or Crab stick, imitation crab meat. Many types of sushi are Vegetarian cuisine, vegetarian. It is often served with , wasabi, and soy sauce. Daiko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Tartare
Steak tartare or tartar steak is a dish of raw food, raw ground meat, ground (minced) beef. It is usually served with onions, capers, edible mushroom, mushrooms, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served on top with a raw egg yolk. It is similar to the Levantine cuisine, Levantine ''kibbeh nayyeh'', the Turkish cuisine, Turkish ''çiğ köfte'', the Korean cuisine, Korean ''yukhoe'' and the widely known Japanese cuisine, Japanese ''sashimi''. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called ''tartare aller-retour'' is a mound of mostly raw ground meat lightly seared on both sides. History The Tatars and raw meat A popular caricature of Mongols, Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uncooked Fish Dishes
Uncooked is a New York-based company most notable for their snarky and strange greeting cards. Founders and creators Natalie Carbone and Armand Prisco started the company in 2004 after quitting their jobs in advertising. In 2006, they helped create a new brand image for MTV reminiscent of their unique tone and animation style. They also created a few animated spots that aired during the 2006 MTV Video Music Awards. Notable Fans In 2007, Kelly Ripa expressed her love of the cards by handing out cards to celebrity guests Vince Vaughn and Anderson Cooper during their interviews on Live with Regis and Kelly. In 2008, gossip columnist Perez Hilton Mario Armando Lavandeira Jr. (born March 23, 1978), known professionally as Perez Hilton, is an American blogger, columnist, and media personality. His blog is known for posts covering gossip items about celebrities, and for posting tabloid ph ... featured an animated version of one of their holiday greetings cards. References Exte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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