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Kakavia (soup)
Kakavia () is a Greek fish soup. Its name comes from the ''kakavi'', the tripod cooking pot used by ancient Ionian fishermen.''The Essential Mediterranean Cookbook'' (Murdoch Books, 2005), p. 36. Kakavia has been described as "the most ancient of Greek fish soups", and related to lineage to the French bouillabaisse; like that stew, kakavia is made with a flexible variety of fish and is associated with fishing villages.Vilma Chantiles, ''Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece'' (Simon & Schuster, 1992), pp. 77-78. It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron. One modern recipe calls for filleted and chunked whitefish (such as cod, goliath grouper, or snapper), prawns, fish or vegetable stock, tomatoes, onions, potatoes, olive oil, lemon juice, and a garnish of flatleaf (Italian) parsley. Another calls for three or four kinds of fish cleaned and sliced for poachin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster Meat
Lobsters are malacostracans decapod crustaceans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of ''Homarus'' from the northern Atlantic Ocean and scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus '' Nephrops'' and the Southern Hemisphere genus ''Metanephrops''. Distinction Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters or slippe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merlangius Merlangus
''Merlangius merlangus'', commonly known as whiting or merling, is an important food fish in the eastern North Atlantic Ocean and the northern Mediterranean, western Baltic, and Black Sea. In Anglophonic countries outside the whiting's natural range, the name "whiting" has been applied to various other species of fish. Description ''Merlangius merlangus'' has three dorsal fins with a total of 30 to 40 soft rays and two anal fins with 30 to 35 soft rays. The body is long and the head small and a chin barbel, if present, is very small. This fish can reach a maximum length of about . The colour may be yellowish-brown, greenish or dark blue, the flanks yellowish grey or white and the belly silvery. There is a distinctive black blotch near the base of each pectoral fin. Distribution and habitat Whiting are native to the northeastern Atlantic Ocean. Their range extends from the southeastern Barents Sea and Iceland to Scandinavia, the Baltic Sea, the North Sea, Portugal, the Black S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rockfish
Rockfish is a common term for several species of fish, referring to their tendency to hide among rocks. The name rockfish is used for many kinds of fish used for food. This common name belongs to several groups that are not closely related, and can be arbitrary. Specific examples of fish termed rockfish include: *The family Sebastidae, marine fishes that inhabit oceans around the world. They may be included in the family Scorpaenidae. ** '' Sebastes'', a commercially important genus of fish in the Sebastidae inhabiting mainly the North Pacific, but with a few species in the North Atlantic and southern oceans ** In Washington State, many species of ''Sebastes'' and a few of '' Sebastolobus'' are called rockfish. * '' Acanthoclinus'', a genus of fish from New Zealand * Bull huss or bull huss (''Scyliorhinus stellaris''), a shark known as rock salmon when used in cuisine * '' Hexagrammos'', a genus of greenling from the North Pacific * '' Hypoplectrodes'', a genus of fish in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic ocean, marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as "pollock" in North America, Ireland and the United Kingdom, while ''Pollachius virens'' is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish). Other names for ''P. pollachius'' include the Atlantic pollock, European pollock, ''lieu jaune'', and lythe or lithe; while ''P. virens'' is also known as Boston blue (distinct from bluefish) and silver bill. Species The recognized species in this genus are: * ''Pollachius pollachius'' (Carl Linnaeus, Linnaeus, 1758) (pollack) * ''Pollachius virens'' (Linnaeus, 1758) (coalfish) Description Both species can grow to . ''P. virens'' can weigh up to and ''P. pollachius'' can weigh up to . ''P. virens'' has a strongly defined, silvery lateral line running down the sides. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trout
Trout (: trout) is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera '' Oncorhynchus'', ''Salmo'' and ''Salvelinus'', all of which are members of the subfamily Salmoninae in the family Salmonidae. The word ''trout'' is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout (''Cynoscion nebulosus'', which is actually a croaker). Trout are closely related to salmon and have similar migratory life cycles. Most trout are strictly potamodromous, spending their entire lives exclusively in freshwater lakes, rivers and wetlands and migrating upstream to spawn in the shallow gravel beds of smaller headwater creeks. The hatched fry and juvenile trout, known as ''alevin'' and ''parr'', will stay upstream growing for years before migrating down to larger waterbodies as maturing adults. There are some anadromous species of trout, such as the steelhead (a coastal subs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halibut
Halibut is the common name for three species of flatfish in the family of right-eye flounders. In some regions, and less commonly, other species of large flatfish are also referred to as halibut. The word is derived from ''haly'' (holy) and ''butte'' (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish and are highly regarded as a food fish as well as a sport fish. Species A 2018 cladistic analysis based on genetics and morphology showed that the Greenland halibut diverged from a lineage that gave rise to the Atlantic and Pacific halibuts. The common ancestor of all three diverged from a lineage that gave rise to the genus '' Verasper'', comprising the spotted halibut and barfin flounder. * Genus ''Hippoglossus'' ** Atlantic halibut, ''Hippoglossus hippoglossus'' – lives in the North Atlantic ** Pacific halibut, ''Hippoglossus stenolepis'' – lives in the North Pacific Ocean * Genus '' Reinhardtius'' ** Greenland halibut, ''Reinhardt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the Family (biology), family Gadidae, the true cods. It is the only species in the Monotypy, 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 fish, smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Other smoked versions include long boneless, the fileted side of larger haddock smoked in oak chips with the skin left on the fillet. 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 th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hake
Hake is the common name for fish in the Merlucciidae family of the northern and southern oceans and the Phycidae family of the northern oceans. Hake is a commercially important fish in the same taxonomic order, Gadiformes, as cod and haddock. Description Hakes are medium-to-large fish averaging from in weight, with specimens as large as . The fish can grow up to in length with a lifespan of as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from deep. The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of time, the baby hake then migrate to the bottom of the sea, preferring depths of less than . ''Merlucciidae'' A total of 13 hake species are know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bass (fish)
Bass (; : bass) is a common name shared by many species of ray-finned fish from the large clade Percomorpha, mainly belonging to the order (biology), orders Perciformes and Moroniformes, encompassing both freshwater fish, freshwater and marine fish, marine species. The word ''bass'' comes from Middle English , meaning "perch", despite that none of the commonly referred bass species belong to the perch family (biology), family Percidae. Types * The black basses, such as the Choctaw bass (''Micropterus haiaka''), Guadalupe bass (''M. treculii''), largemouth bass (''M. salmoides''), smallmouth bass (''M. dolomieu''), and spotted bass (''M. punctulatus''), belong to the genus ''Micropterus'' of the sunfish family Centrarchidae. * The temperate basses, such as the European seabass (''Dicentrarchus labrax''), striped bass (''Morone saxatilis'') and white bass (''M. chrysops''), belong to the two extant taxon, extant genera ''Dicentrarchus'' and ''Morone'' of the family Moronidae. * Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock (food), stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as egg (food), eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish. This preparation involves smearing the inside of the pan with whole bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
