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Assado
Assado is a roasted fish dish in Portugal served with a Portuguese sausage (' or '), chopped bacon or ', and chopped onions. The two most common fish used are salmon and cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call .... References Fish dishes Portuguese cuisine {{Portugal-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal
Portugal, officially the Portuguese Republic, In recognized minority languages of Portugal: :* mwl, República Pertuesa is a country located on the Iberian Peninsula, in Southwestern Europe, and whose territory also includes the Macaronesian archipelagos of the Azores and Madeira. It features the westernmost point in continental Europe, its mainland west and south border with the North Atlantic Ocean and in the north and east, the Portugal-Spain border, constitutes the longest uninterrupted border-line in the European Union. Its archipelagos form two autonomous regions with their own regional governments. On the mainland, Alentejo region occupies the biggest area but is one of the least densely populated regions of Europe. Lisbon is the capital and largest city by population, being also the main spot for tourists alongside Porto, the Algarve and Madeira. One of the oldest countries in Europe, its territory has been continuously settled and fought over since prehistoric tim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a doublet of the Spanish word 'sausage', which was transmitted through Italian . In Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linguiça
''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigrants in the Bixiga district of São Paulo in Brazil inspired by the sausage of Calabria. It is often used as a topping for pizzas. Uses in Brazilian and Portuguese cuisine ''Linguiça'', like many other sausages, is generally served as part of a meal, typically accompanied by rice, beans, and other pork products. '' Feijoada'', for example, is a traditional Portuguese and Brazilian dish (considered Brazil national dish), also common in Angola, that incorporates ''linguiça'' with beans, ham hocks, and other foods. In Brazil, one variant is especially popular: the ''linguiça calabresa'' or simply ''calabresa'', prepared originally with Calabrese pepper (nowadays with South American pepper) by Italian immigrants, and particularly used in p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, " turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Presunto
''Presunto'' () is dry-cured ham from Portugal, similar to Italian ''prosciutto crudo'' or Spanish ''jamón''. Among the wide variety of ''presuntos'' in Portugal, the most famous are ''presunto'' from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local Alentejano pigs. Several varieties of ''presunto'' are protected by European law with geographical indications. Etymology The word is from Vulgar Latin past participle ''persunctus'', ultimately from the verb ''sugo'', 'to suck', and is unrelated to identical words in Italian and Spanish coming from the also past participle ''praesumptus'', ultimately from ''sumo'', 'to (under)take, occupy' (see wikt:presunto). ''Presunto'' PDO and IGP In March 2014, six varieties of ''presunto'' were protected by European law registered with protected designation of origin: * ''Presunto de Barrancos'' (PGO) *''Presunto do Alentejo'' and ''Paleta do Alentejo'' (PDO) * ''Presunto de Barroso'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of everyday life; and is often contra ... 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 spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Dishes
Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, 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 vertebrate, 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 placodermi, external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
