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Urechis Unicinctus
''Urechis unicinctus'', known as the fat innkeeper worm or penis fish, is a species of Echiura, marine spoon worm in East Asia. It is found in Bohai Gulf of China and off the Korean and Hokkaido coasts. It is not to be confused with a closely related species, ''Urechis caupo'', which occurs on the western coast of North America and shares common names. The body is about long, cylindrical in shape and yellowish-brown in color. On the surface of the body there are many small papillae. Ecology This spoonworm is a detritivore, feeding on detritus and lives and burrows in sand and mud like other ''Urechis'' species. It creates a U-shaped burrow in the soft sediment of the seabed. A ring of glands at the front of the proboscis secrete mucus which sticks to the burrow wall. The worm continues to exude mucus as it moves backwards in the burrow thus creating a mucus net. The worm draws water through its burrow by Peristalsis, peristaltic contractions of its body and food particles adher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urechis Caupo
''Urechis caupo'' is a species of Echiura, spoon worm in the family Urechidae, commonly known as the innkeeper echiuran, the fat innkeeper worm (because their tunnels often contain other animals), the innkeeper worm, or the penis fish. It is found in shallow water on the west coast of North America, between southern Oregon and Baja California, where it forms a U-shaped burrow in the sediment and feeds on plankton using a mucus net. Description ''Urechis caupo'' is a plump, unsegmented, cylindrical pink worm growing to a length of up to 7 inches, with 5.5 inches being a more typical length. There are a pair of setae (bristles) on the ventral surface at the anterior end, and a distinctive ring of about ten setae around the anus at the posterior end. The proboscis is short. Distribution and habitat Shallow water in the northeastern Pacific Ocean is the habitat of ''U. caupo''; its range extends from southern Oregon to northern Baja California. It lives in a burrow in muddy sand in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Manufacture Manufacturing process Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened. Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product. The African and Asian regions constitute the fastest-de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Echiurans
The Echiura, or spoon worms, are a small group of marine animals. Once treated as a separate phylum, they are now considered to belong to Annelida. Annelids typically have their bodies divided into segments, but echiurans have secondarily lost their segmentation. The majority of echiurans live in burrows in soft sediment in shallow water, but some live in rock crevices or under boulders, and there are also deep sea forms. More than 230 species have been described. Spoon worms are cylindrical, soft-bodied animals usually possessing a non-retractable proboscis which can be rolled into a scoop-shape to feed. In some species the proboscis is ribbon-like, longer than the trunk and may have a forked tip. Spoon worms vary in size from less than a centimetre in length to more than a metre. Most are deposit feeders, collecting detritus from the sea floor. Fossils of these worms are seldom found and the earliest known fossil specimen is from the Middle Ordovician. Taxonomy and evolutio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Sea Bream
Sparidae is a family of ray-finned fishes belonging to the order Spariformes, the seabreams and porgies, although they were traditionally classified in the order Perciformes. The over 150 species are found in shallow and deep marine waters in temperate through tropical regions around the world. Most species are demersal carnivores. Taxonomy Sparidae was first proposed as a family in 1818 by the French polymath and naturalist Constantine Samuel Rafinesque. Traditionally the taxa within the Spariformes were classified within the Perciformes, with some authorities using the term "Sparoid lineage" for the families Centracanthidae, Nemipteridae, Lethrinidae and Sparidae. Since then the use of molecular phylogenetics in more modern classifications has meant that the Spariformes is recognised as a valid order within the Percomorpha containing six families, with Callanthidae, Sillaginidae and Lobotidae included. Other workers have found that the Centracanthidae is synonymous with Spari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flounder
Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuary, estuaries. Taxonomy The name "flounder" is used for several only distantly related species, though all are in the suborder Pleuronectoidei (families Achiropsettidae, Bothidae, Pleuronectidae, Paralichthyidae, and Samaridae). Some of the better known species that are important in fisheries are: * Western Atlantic ** Gulf flounder – ''Paralichthys albigutta'' ** Paralichthys lethostigma, Southern flounder – ''Paralichthys lethostigma'' ** Summer flounder (also known as ''fluke'') – ''Paralichthys dentatus'' ** Winter flounder – ''Pseudopleuronectes americanus'' * European waters **European flounder – ''Platichthys flesus'' **Witch (righteye flounder), Witch flounder – ''Glyptocephalus cynoglossus'' * North Pacific ** Halibut – ''Hippoglossus stenolepis'' ** Olive flounder – ''Paralichthys olivaceus'' Eye migrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishing Bait
Fishing bait is any bait (luring substance), luring substance used specifically to attract and fishing, catch fish, typically when angling with a fish hook, hook and fishing line, line. There are generally two types of baits used in angling: ''hookbaits'', which are directly mounted onto fish hooks and are what the term "fishing bait" typically refers to; and ''groundbaits'', which are scattered separately into the water as an "appetizer" to attract the fish nearer to the hook. Despite the bait's sole importance is to provoke a feeding response out of the target fish, the way how fish react to different baits is quite poorly understood. Fishing baits can be grouped into two broad categories: ''natural'' baits and ''artificial'' baits. Traditionally, fishing baits are natural food or prey items (live or dead) that are already present in the fish's normal diet (e.g. worms, insects, crustaceans and smaller bait fish), and such baits are both procured from and used within the same e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, '' katsuobushi'', sardines, and anchovies), '' dashi'', tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce. In 1908, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir-fried
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform called '' jangdokdae'' in the backyard. History ''Shiyi xinjian'' (), a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper paste is found in the 1433 Korean book '' Collected Prescriptions of Native Korean Medicines''. Pepper paste is again mentioned in a 1445 medical encyclopedia named '' Compendia of Medical Prescriptions''. However, all these sources are from the time before the actual chilli peppers w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
