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Surimi
is a paste made from Fish as food, fish or other meat. It can also be any of 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 meat, lobster, Crab meat, crab, grilled Japanese eel, or shellfish. 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 (dish), geng'' (羹), common in Fujian cuisine. In Japan, the earliest surimi production was in 1115 for making ''kamaboko''. Alaska pollock, native to the seas around Japan, played an important role in the development of processed surimi due to its high protein biomass. Satsumaage, chikuwa, and hanpen were other major surimi foods prior to 1960. After World War II, machines were used to process surimi, but it was always sold fresh, since freezing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alaska Pollock
The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus ''Gadus'' and family Gadidae. It is a semi-pelagic Shoaling and schooling, schooling fish widely distributed in the North Pacific Ocean, North Pacific, with largest concentrations found in the eastern Bering Sea. Name and differentiation Alaska pollock was in 1956 put in its own genus, ''Theragra'', and classified as ''Theragra chalcogramma'', but research in 2008 has shown it is rather closely related to the Atlantic cod and should therefore be moved back to ''Gadus'', where it was originally placed. In 2014, the U.S. Food and Drug Administration announced that the official scientific name for the fish was changed from ''Theragra chalcogramma'' back to its original taxon ''Gadus chalcogrammus'', highlighting its close genetic relationship to the other species of the cod genus ''Gadus''. Since 2014, registries of scientific names for fish species (e.g. the United Nations' ASF ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamaboko
is a type of Curing (chemistry), cured , a processed seafood product common in Japanese cuisine. It was initially made in the year 1115. Production and uses is made by forming various Purée, pureed deboned whitefish (fisheries term), white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of , named after Naruto whirlpools, the well-known tidal whirlpool near the Japanese city of Naruto, Tokushima, Naruto. There is no precise English translation for . Rough equivalents are ''fish paste'', ''fish loaf'', ''fish cake'', and ''fish sausage''. , chef and author, recommends using the Japanese name in English, similar to English usage of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Ball
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, Europe (especially Northern Europe), and some coastal countries of West Africa. In Asia they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden each have their own variation. Production There are two variants of fish balls, differing in textures, production method, and primary regions of production. Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Paste
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or Paste (food), paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, wikt:blending, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or Crab meat, crab paste. Fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted with fish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings. __TOC__ History "Preservation of marine products is of great importance to the coastal poor. Preserved fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chikuwa
is a Japanese fishcake product made from fish surimi. After being mixed well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced. Variants of surimi products such as kamaboko and satsuma age are popular. In Tottori Prefecture, Tottori, the per-household consumption has been the highest of all prefectures of Japan, prefectures for the past 30 years, since the first year such records were kept. As it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack. Chikuwa should not be confused with ''chikuwabu'', which is an altogether different food product. Composition ''Chikuwa'' is made of surimi, or ground whitefish (fisheries term), white fish. Some species used include: * Alaska pollock (''Theragra chalcogramma'') * Various shark species (''Selachimorpha'') * Various flying fish species (''Exocoetidae'') * Okhotsk atka mackerel (''Pleurogrammus azonus'') * G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
