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Satsuma Age
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan. The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices. In fishing villages, it is made from local fishes, for example sardines, shark, bonito or mackerel. it is often made by mixing two or more kinds of fish. People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes). Composition Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other varieties of whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satsumaage
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan. The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices. In fishing villages, it is made from local fishes, for example sardines, shark, bonito or mackerel. it is often made by mixing two or more kinds of fish. People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes). Composition Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other varieties of wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satsuma-age
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan. The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices. In fishing villages, it is made from local fishes, for example sardines, shark, bonito or mackerel. it is often made by mixing two or more kinds of fish. People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes). Composition Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other varieties of wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Language
is spoken natively by about 128 million people, primarily by Japanese people and primarily in Japan, the only country where it is the national language. Japanese belongs to the Japonic or Japanese- Ryukyuan language family. There have been many attempts to group the Japonic languages with other families such as the Ainu, Austroasiatic, Koreanic, and the now-discredited Altaic, but none of these proposals has gained widespread acceptance. Little is known of the language's prehistory, or when it first appeared in Japan. Chinese documents from the 3rd century AD recorded a few Japanese words, but substantial Old Japanese texts did not appear until the 8th century. From the Heian period (794–1185), there was a massive influx of Sino-Japanese vocabulary into the language, affecting the phonology of Early Middle Japanese. Late Middle Japanese (1185–1600) saw extensive grammatical changes and the first appearance of European loanwords. The basis of the standard dialect moved f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is Crab stick, imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth of Nations, Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as "Geng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon As Food
Salmon is a common fish as food, food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. In Norway – a major producer of Aquaculture of salmonids, farmed and Salmon#Wild fisheries, wild salmon – farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. Colour Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. The concentration of carotenoids (mainly canthaxanthin and astaxanthin) exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card used to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oily Fish
Oily fish are fish species with oil (fats) in soft tissues and in the coelomic cavity around the gut. Their fillets may contain up to 30% oil, although this figure varies both within and between species. Examples of oily fish include small forage fish such as sardines, herring and anchovies, and other larger pelagic fish such as salmon, trout, tuna, swordfish and mackerel. Oily fish can be contrasted with whitefish, which contain oil only in the liver and in much less overall quantity than oily fish. Examples of whitefish are cod, haddock and flatfish. White fish are usually demersal fish which live on or near the seafloor, whereas oily fish are pelagic, living in the water column away from the bottom. Oily fish meat is a good source of important fat-soluble vitamins such as Vitamin A and D, and is rich in omega-3 fatty acids (white fish also contain these nutrients but at a much lower concentration). For this reason the consumption of oily fish rather than white fish c ... [...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] |
Haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Description The haddock has the elongated, tapering body shape typical of members of the cod family. It has a relatively small mouth which does not extend to below the eye; with the lower profile of the face being straight and the upper profile slightly rounded, this gives its snout a characteristic wedge-shaped profile. The upper jaw projects beyond the lower more so than in the Atlantic cod. There is a rather small barbel on the chin. There are three dorsal fins, the first being triangular in shape and these dorsal fins have 14 to 17 fin rays in the ... [...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] |
Cod As Food
This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock, and whiting, regarded as food. Cod Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc. Other cod-like fish Haddock Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and, to a small extent, canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips. Fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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