Types & Dishes
The cure for anything is salt water
Fishes
Crabs
Boneless Fish is a fish-based frozen food brand and grocery product, the process in the production of which was invented by Dairei Corporation of Japan in 1998. It is essentially a fish that has been scaled, gutted and deboned by a skilled worker before being reassembled with a transglutaminase to look like a dressed fish (fish gutted and with its head and fins removed). The fish is then flash-frozen and packaged, remaining uncooked.
It is possible to manufacture a Boneless Fish with head and fins intact, but it had been found to be impractical.
A crab puff is a ball of crab meat that has been deep-fried in batter. They are often served in restaurants as an appetizer or side dish. They may be served alone, or with any of a variety of sauces, such as tartar sauce, cocktail sauce, or sweet and sour sauce
Crab Rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1956.
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine,
Boneless Fish is a fish-based frozen food brand and grocery product, the process in the production of which was invented by Dairei Corporation of Japan in 1998. It is essentially a fish that has been scaled, gutted and deboned by a skilled worker before being reassembled with a transglutaminase to look like a dressed fish (fish gutted and with its head and fins removed). The fish is then flash-frozen and packaged, remaining uncooked.
It is possible to manufacture a Boneless Fish with head and fins intact, but it had been found to be impractical.
Squid
Drying squid in Ulleungdo, Korea
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes, notably fried squid. There are many ways to prepare and cook squid, with every country
and region having its own recipes. Fried squid appears in Mediterranean cuisine. In Lebanon, Syria and Armenia, it is served with a tarator sauce. In New Zealand, Australia and South Africa, it is sold in fish and chip shops. In North America, fried squid is a staple in seafood restaurants.
Boneless Fish is a fish-based frozen food brand and grocery product, the process in the production of which was invented by Dairei Corporation of Japan in 1998. It is essentially a fish that has been scaled, gutted and deboned by a skilled worker before being reassembled with a transglutaminase to look like a dressed fish (fish gutted and with its head and fins removed). The fish is then flash-frozen and packaged, remaining uncooked.
It is possible to manufacture a Boneless Fish with head and fins intact, but it had been found to be impractical.
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives partially buried in the sand of the ocean floor.
Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do).
In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder.
