Salt-water eels are often simmered or deep-fried, compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Salt-water eels are also slightly less rich and oily than freshwater eels (Unagi).
A fibrous vegetable often simmered in broth.
The yellowtail amberjack or great amberjack, is a large fish found in the Pacific and Indian oceans. It can be divided into three sub-species: * The California yellowtail, Seriola lalandi dorsalis. * The southern yellowtail, or in New Zealand and Australia the yellowtail kingfish, Seriola lalandi lalandi, is the largest, with an all-tackle mark of […]
A freshwater food and game fish distinguished from the similar trout by light, rather than black, spots and by a boat-shaped bone that is toothed only in front, on the roof of the mouth. Chars are of the trout and salmon family, and often have smaller scales than their relatives.
Herring Roe are the eggs of small, oily fish found in the shallow, temperate waters of the North Atlantic, the Baltic Sea, the North Pacific, and the Mediterranean. There are 15 species of herring, the most abundant of which is the Atlantic herring. Herrings move in vast schools, coming in spring to the shores of […]
Sprat is a small oily fish.
Conger eel (saltwater). See also unagi. Anago is the Japanese word for salt-water eels, which are a seafood dish in Japan. Anago are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi.
Pacific saury or Mackerel pike. The Pacific saury, Cololabis saira, is a saury, a member of the family Scomberesocidae. This fish, which is a food source in some East Asian cuisines, is also known by the name mackerel pike. The term saira used in its scientific name is the fish’s local name in the Kii […]
Imitation crab meat. Surimi literally translates as “ground meat” and is a Japanese loan word referring to a food product intended to mimic lobster, crab, and other shellfish meat. It is typically made from white-fleshed fish, (such as pollock or hake), that has been pulverized to a paste and attains a rubbery texture when cooked. […]
Plum paste and shiso leaf mixture most commonly served in maki form, rather sweet.