Search results
Results From The WOW.Com Content Network
Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino "), while others are simply described (" fried fish ") or named for particular places (" Cullen ...
The techniques used in Mediterranean cooking are simple ones, but the intention is to highlight the natural flavors of each ingredient. "Grilling, roasting and braising are the main techniques we ...
The cuisine of the northern region has a rural, coastal and mountainous origin. Meat, fish and vegetables are central to the cuisine of the northern region. The people there use many kinds of ingredients that usually grow in the region, including potatoes, carrots, maize, beans, and cabbage, and also cherries, walnuts and almonds.
Seafood is any form of sea life regarded as food by humans. It prominently includes shellfish, and roe. Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered seafood even if they are from the sea.
It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. [4] Turbot in the Black Sea were often included in this species, but are now generally regarded as separate - the Black Sea turbot or kalkan (S. maeoticus). [5]
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
Global cuisines can be categorized by regions according to the common use of major foodstuffs, such as seafood. Regional cuisines can vary according to food availability and trade, cooking traditions and cultural differences. [4] Historically, fish and seafoods have often been staple diets near the coast or near certain rivers or lakes.
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by ...