"Ruhr Area. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century. In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages. Of salt water fish, Alaska pollock is the most common. Popular freshwater fish on the German menu are trout, pike, carp, and European perch also are listed frequently. Seafood traditionally was restricted to the northern coastal areas, except for pickled herring, which often served in a Fischbrötchen, as ""Rollmops"" (a pickled herring fillet rolled into"
"Rollmops Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. The filling usually consists of sliced pickled gherkin, or green olive with pimento. Rollmops are often skewered with a cocktail skewer. Rollmops are usually bought ready-to-eat, in jars or tubs. The brine additionally consists of water, white vinegar, and salt; it may also contain sugar or other sweetening agents, onion rings, peppercorns and mustard seeds. Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, they will usually keep for two to three weeks if kept cool"
"lard bread, salt eggs, meatballs, ""mettwurst"", and of course rollmops. Nowadays rollmops are commonly served as part of the German ""Katerfrühstück"" (hangover breakfast) which is believed to restore some electrolytes. Rollmops are eaten in Europe and South America, as well as in areas of the United States and Canada. Rollmops Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. The filling usually consists of sliced pickled gherkin, or green olive with pimento. Rollmops are often skewered with a cocktail skewer. Rollmops are usually bought ready-to-eat, in jars or tubs. The brine additionally consists"
"or refrigerated. Rollmops are sometimes served with Labskaus. The name ""rollmops"" is German in origin, derived from the words ""rollen"" (to roll) and ""Mops"" (German name of pug dogs). The form ""Rollmops"" is singular, and the plural is ""Rollmöpse"". In English, the term ""rollmops"" is often treated as the plural of the singular ""rollmop"". The form ""rollmop herrings"" is also attested. Pickled herrings have been a staple in Northern Europe since Medieval times, being a way to store and transport fish, especially necessary in meatless periods like Lent. The herrings would be prepared, then packed in barrels for storage or"
"has been largely replaced by the word ""escalope"". The cut is known as ""scallop"" in the US, not to be confused with the shellfish scallop. The term ""escalope"" originated in France. It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France originally meaning a shelled nut or mollusk: ""veau à l'escalope"" (veal cooked in the style of an escalope). In those days, an ""escalope"" was undoubtedly always veal. Escalope An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten"
"Dripping Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz. It is used for cooking, especially in British cuisine, significantly so in the Midlands and Northern England, though towards the end of the 20th century dripping fell out of favour due to it being regarded as less healthy than vegetable oils such as olive or sunflower. Traditionally fish and chips were fried in beef dripping, and while this practice does continue"
"often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats, sandwiches or a ploughman's lunch. Other popular pickles in the UK are pickled mussels, cockles, red cabbage, mango chutney, sauerkraut, and olives. Rollmops are also quite widely available under a range of names from various producers both within and out of the UK. Pickled herring, rollmops, and salmon are popular in Scandinavia. Pickled cucumbers and red garden beets are important as condiments for several traditional dishes."
"flats and in seagrass meadows down to a depth of about . The speckled shrimpfish swims in a head down position. It feeds on plankton and is found drifting in small groups in seagrass beds, among the branches of corals and the spines of long-spined sea urchins. Aeoliscus punctulatus Aeoliscus punctulatus, also known as the speckled shrimpfish or jointed razorfish, is a member of the family Centriscidae of the order Syngnathiformes (the pipefishes and seahorses). This fish adopts a head-down, tail-up position as an adaptation for hiding among sea urchin spines. This fish is found in coastal waters in the"
"transportation. Rollmops grew popular throughout Germany during the Biedermeier period of the early 19th century and were known as a particular specialty of Berlin, like the similar pickled herring dish ""Bismarckhering"". A crucial factor in their popularity was the development of the long-range railway network, which allowed the transport of herring from the North and Baltic seas to the interior. The fish was pickled to preserve it and transported in wooden barrels. In pubs in Old Berlin, it was common to have high-rising glass display cases known as ""Hungerturm"" (meaning ""hunger tower"") on the bar to present ready-to-eat dishes like"
"Aeoliscus punctulatus Aeoliscus punctulatus, also known as the speckled shrimpfish or jointed razorfish, is a member of the family Centriscidae of the order Syngnathiformes (the pipefishes and seahorses). This fish adopts a head-down, tail-up position as an adaptation for hiding among sea urchin spines. This fish is found in coastal waters in the Indo-West Pacific. Its natural habitat includes beds of seagrass and coral reefs, where sea urchins are found. The speckled shrimpfish is a slender fish that attains a maximum length of . Its snout is long and tubular and used to suck in its planktonic prey. Its body"
"Tinapa Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (""Alepes melanoptera"", known locally as ""galunggong""), or from milkfish, which is locally known as ""bangus"". Though ""tinapa"" is very much accessible in the country, it is also possible for one to cook it at home. ""Tinapa"" recipe mainly involves the process of washing the fishes and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fishes. The fish"
"is not ""made by repeatedly pounding [rice flour] until it becomes fine powder which is then blended with water and other ingredients to create a thick mixture."" Rather it is being naturally produced as fecal matter of sea creatures locally called as ""donsol"". This fish donsol pooped with such strands edible to human. It's been the delicacies for hundreds of years by Badjaos, so called sea gypsies in the Philippines, in many provinces situated along the coastline of Mindanao island. EDDIE A. ROJO (Ishwar book)</ref></ref> Lokot-lokot Lokot-Lokot or Locot-Locot is a delicacy common in Zamboanga City in the Philippines. It"
"Scallop Scallop () is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name ""scallop"" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. They are one of very few groups of bivalves to be primarily ""free-living"", with many species capable of rapidly swimming short distances"
"Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free giveaway to their saloon patrons with a purchased beer or whiskey. It is unknown if rolled oysters were actually invented by the Mazzonis, or if the recipe was brought over from Italy with them. During prohibition, Mazzoni's remained open"
"Conpoy Conpoy or dried scallop is a type of Cantonese dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc. Conpoy is produced by cooking raw scallops and then drying them. ""Conpoy"" is a loanword from the Cantonese pronunciation of"
"Plesiops Plesiops is a genus of ray-finned fishes in the family Plesiopidae. It is a genus of small fishes which vary in length from and and which live in shallow coral flats or around heads of coral. They have elongated pelvic fins and the other fins are marked with colourful patterns such as stripes and these give name to the common names ""longfin"" and ""prettyfin"". They are thought to be nocturnal and are infrequently seen in the wild. They are carnivorous and their diet is made up of crustaceans, gastropods and small fishes and sometimes on brittle stars. A defining"
"Bokkoms Bokkoms (or Bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, ""Liza richardsonii"", a type of fish commonly known in the Western Cape of South Africa as ""harders""), and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as ""fish biltong"". The word ""bokkom"" comes from the Dutch word ""bokkem"", which is a variant of the word ""bokking"" (or ""buckinc"" in Middle Dutch)."
"soup or prepared as ""sashimi"" or ""sushi"". In a sushi bar, ""hotategai"" (帆立貝, 海扇) is the traditional scallop on rice, and while ""kaibashira"" (貝柱) may be called scallops, it is actually the adductor muscle of any kind of shellfish, ""e.g."", mussels, oysters, or clams. Dried scallop is known in Cantonese Chinese cuisine as ""conpoy"" (乾瑤柱, 乾貝, 干貝). Smoked scallops are sometimes served as appetizers or as an ingredient in the preparation of various dishes and appetizers. Scallops have lent their name to the culinary term ""scalloped"", which originally referred to seafood creamed and served hot in the shell. Today, it"
"painful. For immediate relief of pain associated with the sting of a bullrout, immerse the affected area in hot water. Bullrout The bullrout (""Notesthes robusta""), also commonly called freshwater stonefish or kroki, is a pale yellowish to dark-brown coloured fish that lives in tidal estuaries and slow-flowing streams in eastern Australia, from Southern New South Wales to northern Queensland, Australia. It has on a very infrequent occurrence been caught at sea. Its spines are venomous. It is the only member of the genus ""Notesthes"". The bullrout has a large head, and seven spines on the operculum. It has a big"
"if necessary. Spotted tilapia The spotted tilapia (""Pelmatolapia mariae""), also known as the spotted mangrove cichlid or black mangrove cichlid, is a species of fish of the cichlid family. It is native to fresh and brackish water in West and Central Africa, but has been introduced to other regions where it is considered invasive. Spotted tilapia have high fecundity, simple food requirements and extensive tolerance of environmental variables such as water temperature, salinity, and pollution. These characteristics allow spotted cichlids to rapidly populate many areas that have an appropriate habitat. Typically spotted tilapia tend to be an aggressive and territorial"
"Cassiopea andromeda Cassiopea andromeda (Upside-down jellyfish) is a type of jellyfish that usually lives in intertidal sand or mud flats, shallow lagoons, and around mangroves. This jellyfish, many times mistaken for a sea anemone, usually has its mouth upward on the bottom. Its bell, which is yellow-brown with streaks and spots that are white or pale, vibrates to make the water flow through its arms for respiration and the obtaining of food. ""Cassiopea andromeda"" is carnivorous and eats small animals from the sea or just pieces of them after it paralyzes its prey with its mucous and nematocysts when they"
"Shrimp Creole Shrimp creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other ""creole"" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely. Creole-type dishes combine the qualities of a gumbo and a jambalaya."
"Escalope An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. The typical sizes of an escalope used in the food industry range from 113 to 227 g (4–8 oz). ""Paillard"" is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it"
"Spotted tilapia The spotted tilapia (""Pelmatolapia mariae""), also known as the spotted mangrove cichlid or black mangrove cichlid, is a species of fish of the cichlid family. It is native to fresh and brackish water in West and Central Africa, but has been introduced to other regions where it is considered invasive. Spotted tilapia have high fecundity, simple food requirements and extensive tolerance of environmental variables such as water temperature, salinity, and pollution. These characteristics allow spotted cichlids to rapidly populate many areas that have an appropriate habitat. Typically spotted tilapia tend to be an aggressive and territorial species, and"
"Bullrout The bullrout (""Notesthes robusta""), also commonly called freshwater stonefish or kroki, is a pale yellowish to dark-brown coloured fish that lives in tidal estuaries and slow-flowing streams in eastern Australia, from Southern New South Wales to northern Queensland, Australia. It has on a very infrequent occurrence been caught at sea. Its spines are venomous. It is the only member of the genus ""Notesthes"". The bullrout has a large head, and seven spines on the operculum. It has a big mouth with a protruding lower jaw. The spinous dorsal fin is slightly concave posteriorly and the last soft dorsal ray"
"Rock), swordfish, wahoo, striped bass, bluefish, cod, grouper, haddock, monkfish, shrimp, skate, crab claws (Jonah, Stone, and Snow), Northern red snapper, perch, smelts, walleye, freshwater whitefish, trout, tilapia, crab legs (King and Snow), and squid. The company also offers a variety of smoked, cured, frozen, and prepared seafood dishes as well as desserts, wines, and cooking condiments. ""The Chicago Tribune"" in 2015 identified Burhop's as offering one of the best lobster rolls in the Chicago area, and over the years has lauded the company for the ""variety and freshness"" of its seafood selection as well as its ""knowledgeable staff."" ""Chicago"
"is rarely filleted, but instead is usually rolled with seasonings into ""gar balls"" and fried. Some rough fishes are exotic species that have been transplanted into North American waters from other continents either intentionally or unintentionally (for example, the common carp). Other rough fishes are native species that can be confused with carp because they look similar (bigmouth buffalo, smallmouth buffalo, and suckers). Many of these fishes are difficult to process as food because of their many bones. Still other rough fishes are native fishes completely unlike carp, but are categorized as such because they are underused or unpopular. The"
"Black rockfish The black rockfish (""Sebastes melanops""), also known variously as the black seaperch, black bass, black rock cod, sea bass, black snapper and Pacific Ocean perch, is a rockfish of the genus ""Sebastes"". It is sometimes misidentified as the ""red snapper."" The rockfish has a total of 8 weak head spines. It is originally all-black, but turns a mottled gray on the sides with age, often nearing white. It grows up to in length, and is found to a depth of 200 fathoms (366 m), though usually at the range of >. Rockfish is prime fishing game, and a"
"Stockfish Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called ""hjell"" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Cod is the most common fish used in stockfish production, while other whitefish, such as pollock, haddock, ling and cusk, are used to a lesser degree."
"three examples from the enormous range of morphological variation present within three-spined sticklebacks. These fall into two rough categories, the anadromous and the freshwater forms. The anadromous form spends most of its adult life eating plankton and fish in the sea, and returns to freshwater to breed. The adult fish are typically between 6 and 10 cm long, and have 30 to 40 lateral armour plates along their sides. They also have long dorsal and pelvic spines. The anadromous form is morphologically similar all around the Northern Hemisphere, such that anadromous fish from the Baltic, the Atlantic and the Pacific"
"by selling these oysters in their new restaurant and it became a popular food item all over town. Today, most seafood restaurants and fish fries in the Louisville area will have their own version of these on their menus. Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free"
"Longspine snipefish The longspine snipefish, bellowfish, common bellowsfish, snipe-fish, snipefish, spine trumpet fish, or trumpetfish, ""Macroramphosus scolopax"", is a snipefish of the genus ""Macroramphosus"". It is also known as the slender snipefish off the South African coast. This fish is found worldwide in tropical to subtropical water in the Atlantic, Indian, and west Pacific Oceans, at depths of . Longspine snipefish are reddish pink dorsally but have silvery bellies. They have a large eye, long snouts and a slender spine protruding dorsally. The longspine snipefish feeds on crustacean zooplankton such as copepods and ostracods, as well as benthic invertebrates. In"
"with a thin strip of ""nori"", most commonly octopus (""tako""), freshwater eel (""unagi""), sea eel (""anago""), squid (""ika""), and sweet egg (""tamago""). One order of a given type of fish typically results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping. ""Gunkanmaki"" (, ""warship roll"") is a special type of ""nigirizushi"": an oval, hand-formed clump of sushi rice that has a strip of ""nori"" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of ""nori"" such as roe, ""nattō"","