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But the turquoise waters of the Mediterranean Sea touch 22 European, North African and Middle Eastern countries, so reducing the cuisine down to just Greek food isn't accurate.
Bonito is a popular food fish in the Mediterranean; its flesh is similar to tuna and mackerel, and its size is intermediate between the two. [6] Bonito under 1 kg (2.2 lb) or so (called palamut ~ паламуд in Bulgarian) are often grilled as steaks. Larger bonito (torik in Turkish) are cut into steaks and preserved as lakerda. [6]
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 ]
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 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 ...
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in ...
Common species of fish and shellfish used for food [4]; Mild flavour Moderate flavour Full flavour Delicate texture Basa, flounder, hake, scup, smelt, rainbow trout, hardshell clam, blue crab, peekytoe crab, spanner crab, cuttlefish, eastern oyster, Pacific oyster