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Hoe (dish)
''Hoe'' (; ) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and '' yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched '' Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. '' Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. ''Khe'' There is a variant of the dish in Sakhalin Korean cuisine called ''khe''. One reported version o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Yalu River, Amnok (Yalu) and Tumen River, Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arctoscopus Japonicus
The Japanese sandfish (''Arctoscopus japonicus''), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the Order (biology), order Trachiniformes, being one of the two genera in the Family (biology), family Trichodontidae, the sandfishes. Known in Japan as , it is a commercially important fish especially for Akita Prefecture, Akita and Yamagata Prefecture, Yamagata prefectures. Its habitat occurs in sandy-mud Benthic fish, bottoms ranging from the Sea of Japan to the Okhotsk Sea. As a food source, the fish has mostly been sourced locally from the coastal region of the Sea of Japan, and has been designated the official prefectural fish of Akita Prefecture. The fish, which is scaleless, may be prepared whole as braised or grilled fish, and has a mucilaginous consistency. It is also dried to make stockfish; salted, dried, and made into ''himono''; and cured in miso as ''misozuke''. It is the main ingredient of the fish sauce called ''shot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyprinus Carpio
The common carp (''Cyprinus carpio''), also known as European carp, Eurasian carp, or simply carp, is a widespread freshwater fish of eutrophic waters in lakes and large rivers in Europe and Asia.Fishbase''Cyprinus carpio'' Linnaeus, 1758/ref>Arkive The native wild populations are considered vulnerable to extinction by the International Union for Conservation of Nature (IUCN), but the species has also been domesticated and introduced (see aquaculture) into environments worldwide, and is often considered a destructive invasive species, being included in the list of the world's 100 worst invasive species. It gives its name to the carp family, Cyprinidae. Taxonomy The type subspecies is '' Cyprinus carpio carpio'', native to much of Europe (notably the Danube and Volga Rivers).Jian Feng Zhou, Qing Jiang Wu, Yu Zhen Ye & Jin Gou Tong (2003). Genetic divergence between ''Cyprinus carpio carpio'' and ''Cyprinus carpio haematopterus'' as assessed by mitochondrial DNA analysis, with em ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okamejei Kenojei
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The ocellate spot skate (''Okamejei kenojei''), also known as the spiny rasp skate or swarthy skate, is a species of skate in the family Rajidae and is commonly found in the north-western Pacific Ocean. O. kenojei is a bottom-feeding carnivore that consumes mainly shrimp, fishes, and crabs. Its diet also includes small quantities of amphipods, mysids, cephalopods, euphausiids, copepods, isopods, and polychaetes. References ocellate spot skate Fish of Korea Fish of East Asia Taxa named by Johannes Peter Müller Taxa named by Friedrich Gustav Jakob Henle ocellate spot skate The ocellate spot skate (''Okamejei kenojei''), also known as the spiny rasp skate or swarthy skate, is a species of skate Skate or Skates may refer to: Fish *Skate (fish), several genera of fish belonging to the family Rajidae * Pygmy skates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hongeo-hoe
''Hongeo-hoe'' * () is a type of fermented fish dish from Korea's Jeolla province. ''Hongeo-hoe'' is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". Fermented skate is also enjoyed in Iceland under the name kæst skata. It is typically eaten on Þorláksmessa, December 23. Origin Skates (''hongeo'') are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do. As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor. The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty, long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt. P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Cucumbers As Food
Sea cucumbers are marine animals of the class Holothuroidea. They can be used as food, in fresh or dried form, in various cuisines. In some cultural contexts the sea cucumber is thought to have medicinal value. The creature and the food product are commonly known as in French, from Portuguese (), in Catalan, (or ) in Indonesian, in Japanese, in Tagalog, in Hawaiian, ('sea aubergine') in Turkish and in Sicilian. In Malay, it is known as the .Alessandro Lovatelli, C. Conand, Food and Agriculture Organization of the United Nations. ''Advances in sea cucumber aquaculture and management'': ''Volume 463 of FAO fisheries technical paper'' United Nations Food & Agriculture Org., 2004. . 425 pages: 58 Most cultures in East and Southeast Asia regard sea cucumbers as a delicacy. Several dishes are made with sea cucumber, and in most dishes, it has a slippery texture. Common ingredients that go with sea cucumber dishes include winter melon, conpoy, ''kai-lan'', shiitake mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Flounder
The olive flounder (''Paralichthys olivaceus''), bastard halibut, Japanese flounder or Korean halibut is a temperate marine species of large-tooth flounder native to the North-western Pacific Ocean. It is the highest valued finfish in the world, known to be excellent for aquaculture due to a rapid growth rate and popularity in Japan and Korea. Names In Japanese, olive flounder is called ''hirame'' (ヒラメ). In Korean, it is called ''gwangeo'' (). In Chinese, it is called ''yaping'' (牙鮃) or ''biankouyu'' (扁口魚). In English, it is often referred to as "Japanese flounder" or "Korean flatfish" when mentioned in the context of those countries. Description It reaches a length of and a weight of . In 2017 its genome and transcriptome was sequenced as a model to study flatfish asymmetry. File:Paralichthys olivaceus Umigatari.jpg, Specimen at Joetsu Aquarium File:Hirame.jpg, Closeup of eyes Habitat and diet The olive flounder is often found in soft and muddy of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea. Some species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel As Food
Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or Curing (food preservation), cured. Preservation Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, Salting (food), salting and Smoking (cooking), smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of ''The Cambridge Economic History of Europe'' to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France, mackerel was traditionally pickled with large amounts of salt, which allowed it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Meat
Crab meat, also known as crab marrow, is the edible meat found in a crab, or more specifically in its legs and claws. It is widely used in global cuisines for its soft, delicate and sweet flavor. Crab meat is low in fat, and provides about of food energy per serving. Among the most commercially available species are the brown crab (''Cancer pagurus''), blue crab (''Callinectes sapidus''), blue swimming crab (''Portunus pelagicus''), and red swimming crab (''Portunus haanii''). Grading systems vary by region, with distinctions such as white meat and brown meat based on body part and color. The methods of crab meat harvesting differ between fishery, fisheries, including both whole-crab processing and declawing, where one or both claws are removed and the live crab is returned to the water. This practice is controversial due to animal welfare concerns, although some species can regenerate lost claws through molting, typically about a year later. Crab meat is consumed fresh, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Channa Argus
The northern snakehead (''Channa argus'') is a species of snakehead fish native to temperate East Asia, in China, Russia, North Korea, and South Korea. Their natural range goes from the Amur River watershed in Siberia and Manchuria down to Hainan. It is an important food fish and one of the most cultivated in its native region, with an estimated produced every year in China and Korea alone. Due to this, the northern snakehead has been exported throughout the world and has managed to establish non-native populations in Central Asia and North America. In the United States, it is found in Pennsylvania, Virginia, West Virginia, Delaware, Maryland, North Carolina, Arkansas, Missouri, and Mississippi. Appearance The distinguishing features of a northern snakehead include a long dorsal fin with 49–50 rays, an anal fin with 31–32 rays, a small, anteriorly depressed head, the eyes above the middle part of the upper jaw, a large mouth extending well beyond the eye, and villiform teet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Largehead Hairtail
The largehead hairtail (''Trichiurus lepturus'') or beltfish is a member of the cutlassfish family, Trichiuridae. This common to abundant species is found in tropical and temperate oceans throughout the world. The taxonomy is not fully resolved, and the Atlantic, East Pacific and Northwest Pacific populations are also known as Atlantic cutlassfish, Pacific cutlassfish and Japanese cutlassfish, respectively. This predatory, elongated fish supports major fisheries. Appearance Largehead hairtails are silvery steel blue in color, turning silvery gray after death. The fins are generally semi-transparent and may have a yellowish tinge. Largehead hairtails are elongated in shape with a thin pointed tail (they lack a fish tail in the usual form). The eyes are large, and the large mouth contains long pointed fang-like teeth. Largehead hairtails grow to in weight, and in length. Most are only long, although they regularly reach in Australia. Range and habitat Largehead hairtails ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
