Ad
related to: difference between sawfish and sawshark seafood sauce ingredients
Search results
Results From The WOW.Com Content Network
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup. [9] [1]: 233 By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia.
Sawfish are mostly found in relatively shallow waters, typically at depths less than 10 m (33 ft), [2] and occasionally less than 1 m (3.3 ft). [61] Young prefer very shallow places and are often found in water only 25 cm (10 in) deep. [4] Sawfish can occur offshore, but are rare deeper than 100 m (330 ft). [2]
The saw shark uses these like other bottom fish, as a kind of antennae, feeling the way along the ocean bottom until it finds some prey of interest. Both the saw shark and the sawfish utilize the electroreceptors on the saw, ampullae of Lorenzini, to detect the electric field given off by buried prey.
Consider trout an alternative to salmon — they’re closely related and interchangeable in recipes. Trout is milder than salmon, so it can be a good starter option if you’re just getting on ...
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.
Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...
A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence. Regional food preparation traditions, customs and ingredients often combine to create seafood dishes unique to a particular region. [3]