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The escolar, Lepidocybium flavobrunneum, a species of fish in the family Gempylidae, is found in deep (200–885 metres, or 656–2,904 ft) tropical and temperate waters around the world. It is also known as snake mackerel, walu walu ( Hawaiian, sometimes written waloo ), and is sometimes sold as "butterfish" or "white tuna". [2]
The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae, native to the northwest Pacific Ocean. It is known as shiyu ( 鰤魚) in China, bang'eo ( 방어) in Korea, and buri ( 鰤) or hamachi ( 魬) in Japan . Although it is frequently listed on menus as "yellowtail tuna," it is a fish of ...
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea. [2] [5] Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two ...
Bowl of Sushi by Hiroshige (1797–1858). Makizushi with rice rolled in tamagoyaki (front) and nigirizushi with shrimp (back). The history of sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of ...
Yields: 4-6 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 1 tsp. Kosher salt, plus more to taste. 8 oz. spaghetti or other thin noodles
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides ...
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 (1336 to 1573) 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.
Seared oshizushi, or aburi oshizushi (炙り押し寿司), is a popular variety invented in Vancouver, BC in 2008. This involves using a butane torch to sear the sushi, which may contain ingredients such as mayonnaise, various sauces, jalapeños, and avocado in addition to typical sushi ingredients such as salmon and mackerel. The variety has ...