"(), is a soup dish in Thai cuisine that originated in southern Thailand. It is a spicy and sour soup prepared with prawns, vegetables and curry spices. ""Tom yum goong"" (sour prawn soup), also referred to as ""tom yum"" and ""tom yam"" (), is a Thai soup dish. It is a spicy soup prepared with a clear and light broth. Shrimp chowder is a dish that is prevalent in the Gulf states of the United States. It is prepared in typical chowder fashion, using milk or cream, potatoes, onion, shallots, celery, broth or stock, and shrimp. Additional ingredients are also"
"NJ, on the Delaware River across from New Hope, PA, also hosts an annual Shad Festival. American shad The American shad (""Alosa sapidissima"") is a species of anadromous clupeid fish naturally distributed on the North American coast of the North Atlantic, from Newfoundland to Florida, and as an introduced species on the North Pacific coast. The American shad is not closely related to the other North American shads. Rather, it seems to form a lineage that diverged from a common ancestor of the European taxa before these diversified The American shad has been described as ""the fish that fed the"
"from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain. While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in parts of the country. Similarly mock turtle soup recipes have a variety of substitute meats. Beside organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef but may call for alligator. The Campbell Soup Company once produced canned mock turtle soup made of calf's head. In a"
"stores. Imitation shark fin soup originated from Temple Street in Hong Kong during the 1950s and 1960s. Few people at that time could afford genuine shark fin soup, but street vendors collected the broken parts of shark fins discarded by Chinese restaurants, cooked them with mushrooms, egg, and pork, as well as soy sauce and other ingredients. Cooking the mixture into a soup, it was served in a small bowl. This soup was inexpensive and lacked the authentic flavour but since it was cheap, tasty and contained lots of ingredients, it was popular among the poor and became one of"
"American shad The American shad (""Alosa sapidissima"") is a species of anadromous clupeid fish naturally distributed on the North American coast of the North Atlantic, from Newfoundland to Florida, and as an introduced species on the North Pacific coast. The American shad is not closely related to the other North American shads. Rather, it seems to form a lineage that diverged from a common ancestor of the European taxa before these diversified The American shad has been described as ""the fish that fed the (American) nation's founders"". Adult shad weigh between and , and they have a delicate flavor when"
"Turtle soup Turtle soup is soup or stews made from the flesh of the turtle. The dish exists in some cultures and is viewed as a luxury or delicacy. The soft-shelled turtle was commonly used for turtle soup in Singapore while the snapping turtle, found mainly in the United States, was typically used there; and is still found in certain regional cuisines, particularly in Philadelphia cuisine and some Southern United States cuisines. Chinese and other East Asian cuisines use primarily soft-shelled turtles for turtle soup. An alternative form of this dish without actual turtle meat is the mock turtle soup."
"Campbell Soup Company The Campbell Soup Company, also known as just Campbell's, is an American producer of canned soups and related products that are sold in 120 countries around the world. It is headquartered in Camden, New Jersey. Campbell's divides itself into three divisions: the ""simple meals"" division, which consists largely of soups that are either condensed or ready-to-serve; the ""baked snacks"" division, which includes Pepperidge Farm; and the ""health beverage"" division, which includes V8 juices. The company was started in 1869 by Joseph A. Campbell, a fruit merchant from Bridgeton, New Jersey, and Abraham Anderson, an icebox manufacturer from"
"soup, and is also utilized as a source of meat, liver oil, and fishmeal. Traditionally it has comprised a part of the bycatch of pelagic longline fisheries targeting swordfish (""Xiphius gladius"") and tuna in the western Atlantic. Since 1991, it has also been the focus of a longline fishery operating over seamounts off northeastern Brazil, where large numbers of sharks congregate and are easily captured. Some 90% of the seamount shark and ray catch in this area now consists of night sharks; of those approximately 89% are juveniles. However, a study has found that night sharks from off northeastern Brazil"
"Prawn soup Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including ""Penang Prawn Mee"" in Malaysia, Peruvian ""chupe de camarones"", Thai ""kaeng som kung"" and Mexican ""caldo de camarones"", among others. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen. Rækjusúpa is a shrimp soup in Icelandic"
"Redear sunfish The redear sunfish (""Lepomis microlophus"", also known as the shellcracker, Georgia bream, cherry gill, chinquapin, improved bream, rouge ear sunfish and sun perch) is a freshwater fish in the Centrarchidae family and is native to the southeastern United States. Since it is a popular sport fish, it has been introduced to bodies of water all over North America. It is known for its diet of mollusks and snails. The redear sunfish generally resembles the bluegill except for coloration and somewhat larger size. The redear sunfish also has faint vertical bars traveling downwards from its dorsal. It is dark-colored"
"Northern sunfish The northern sunfish (""Lepomis peltastes"") is a North American species of freshwater fish in the sunfish family (Centrarchidae) of order Perciformes. ""Lepomis peltastes"" was traditionally recognized as a subspecies of longear sunfish (""Lepomis megalotis"") but is often considered to be a separate species. However, this change remains controversial. The northern sunfish (""Lepomis peltastes"") and the longear sunfish (""Lepomis megalotis"") contain very few physical variations. Both are generally small, vibrantly scaled fish with bright, elongated opercular flaps which give the fish an appearance of an ear. This ""ear"" is a key factor in differentiating the two fish. ""Lepomis peltastes"""
"now. The soup is often referred to as ""snapper soup"", because snapping turtles are used. However, at different restaurants other than Old Original Bookbinder's, the soup is referred to as Bookbinder's, for example at Drake Hotel in Chicago. Bookbinder's lists the soup as snapper soup in their own menu. Bookbinder soup Bookbinder's soup is a type of soup pioneered in the United States of America in 1893 when Samuel Bookbinder created Old Original Bookbinder's restaurant in Philadelphia. The soup is served at some other restaurants including the Drake Hotel in Chicago. The soup is tomato-based with typical stew vegetables such"
"Bookbinder soup Bookbinder's soup is a type of soup pioneered in the United States of America in 1893 when Samuel Bookbinder created Old Original Bookbinder's restaurant in Philadelphia. The soup is served at some other restaurants including the Drake Hotel in Chicago. The soup is tomato-based with typical stew vegetables such as carrots, celery, bell peppers, onions, leeks, mushrooms, and garlic. It is commonly made with snapping turtle. The soup made by the Drake Hotel in Chicago has been written about by several different sites and is said to take less than an hour and a half to make. The"
"Sancocho Sancocho (from the Spanish verb ""sancochar"", ""to parboil"") is a traditional soup (often considered a stew) in several Latin American cuisines. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, and Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions, plus bouillon in Haiti, and pot au feu in France. It usually consists of large pieces of meat, tubers and vegetables served in a broth. In the Canary Islands, the dish is usually made with fish that is cooked whole. In Puerto Rico, sancocho is considered"
"soup"" (not to be confused with ""red snapper soup"", which is made from the fish called a red snapper). In Philadelphia and the Delaware Valley, snapper soup is available at many area diners and is an established part of Philadelphia cuisine. It is a heavy, brown soup that tastes a little like thick gravy. The Philadelphia restaurant Old Original Bookbinder's served Snapper Soup which can also be purchased in cans at supermarkets. As of 2016, turtle soup (and other dishes from turtle meat) are still served by a few restaurants in Minnesota, mostly on Fridays during Lent. It is said"
"of a prolate spheroid, and fried. It is meant to be eaten with one hand. It originated in the immigrant community of Ybor City during a cigar workers' strike in the 1920s and is still very popular in the area. Other types of crab and fish croquettes are made throughout the southern U.S., especially in coastal states such as Louisiana where seafood dishes are common staples. These varieties have different seasonings and shapes, with some served inside the scooped-out shell of the crab. A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with cooked"
"of clam chowder exist. Manhattan clam chowder is a tomato-based soup prepared with vegetables and clams, but lacks cream or milk. Jaecheop-guk is a clear Korean soup made with small freshwater clams called ""jaecheop"" (재첩, ""Corbicula leana""). It is a local specialty of the Gyeongsang Province where ""jaecheop"" are harvested, such as the lower reaches of Nakdong River, and river basins around Gimhae, Myeongji, Eumgung, and Hadan counties as well as places near the Suyeong River in Busan and the Seomjin River. Clam soup Clam soup is a soup prepared using clams as a primary ingredient. Clam soup can be"
"Litopenaeus setiferus Litopenaeus setiferus (formerly ""Penaeus setiferus"", and known by various common names including Atlantic white shrimp,""white shrimp"", ""gray shrimp"", ""lake shrimp"", ""green shrimp"", ""green-tailed shrimp"", ""blue-tailed shrimp"", ""rainbow shrimp"", ""Daytona shrimp"", ""common shrimp"", ""southern shrimp"", and, in Mexico, """") is a species of prawn found along the Atlantic coast of North America and in the Gulf of Mexico. It was the subject of the earliest shrimp fishery in the United States. The range of ""L. setiferus"" extends from Fire Island, New York to Ciudad Campeche, Mexico. It requires warm water, and is unable to survive below , with appreciable"
"Pumpkinseed The pumpkinseed (""Lepomis gibbosus"") is a North American freshwater fish of the sunfish family (Centrarchidae) of order Perciformes. It is also referred to as pond perch, common sunfish, punkys, sunfish, sunny, and kivver. The pumpkinseed’s natural range in North America is from New Brunswick down the east coast to South Carolina. It then runs inland to the middle of North America, and extends through Iowa and back through Pennsylvania. Pumpkinseed sunfish have however been introduced throughout most of North America. They can now be found from Washington and Oregon on the Pacific Coast to Georgia on the Atlantic Coast."
"corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada. Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based. The origin of the term ""chowder"" is obscure. One possible source is the French word ""chaudron"", the French word for cauldron, the type of cooking or heating stove on which"
"convenient and affordable vegetarian food."" It was founded by Seth Tibbott, who began by producing tempeh for friends and family. Tibbot was inspired to create meat substitutes after having become a vegetarian in college. The company name is derived from a common legend found amongst the native people of North America. Once, when all of earth was underwater, a turtle offered its shell as a home for land animals, and that shell became North America. As a result, several Native American and First Nations refer to the continent as ""Turtle Island."" With the help of family, Tibbot eventually expanded his"
"a type of thick fish soup from the coastal regions of Charente-Maritime and Vendée. Yet another etymology could be from Quebecois French, where ""chaudière"" means ""bucket"". Although in the sixteenth century in Cornwall and Devon a dialect word ""jowter"" was used to describe hawkers, particularly fish-sellers, with later variants ""chowder"" and ""chowter"", this is not cited by the Oxford English Dictionary as a possible source. The earliest citation the OED gives for the word used in its current sense of a fish-based stew is American. Other usage which attests to its use in England in the middle of 18th century"
"awareness of alternative seafoods. They championed scampi and other lesser-known seafood dishes as a more sustainable source of protein. In the United States, National Shrimp Scampi Day occurs annually on April 29. Scampi Scampi, also called Dublin Bay Prawn, or Norway Lobster, (""Nephrops norvegicus""), is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops. Shrimp Scampi"
"American chop suey American chop suey is an American pasta dish popular in New England. It is related to other popular and similarly regional pasta dishes, like American goulash and even (more distantly) chili mac. Despite its name, it has only a very distant relation to Chinese and American Chinese cuisine. Standard American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions in a thick tomato-based sauce. The dish is typically cooked in a frying or sauté pan, as opposed to being baked in an oven like a casserole. Historically, salt and pepper are"
"Seafood companies in Asia later developed edible gelatinous products to imitate shark fins' qualities, commonly referred as ""imitation shark fins"". Substitutes for shark include imitation shark fin, konjac gel, various forms of noodles, and others. ""Mock shark's fin"" soup appeared in Hong Kong during the 1970s. From the 1990s onward, It became popular in many restaurants throughout China. Imitation shark fin (), typically from Japan, Hong Kong, and Taiwan, is known as ""suchì"" in Chinese Mandarin and ""sou ci"" in Chinese Cantonese, literally means ""vegetarian fin"". A Taiwanese manufacturer's recipe for it contains water, gelatin, alginic acid, sugar, casein, and"
"noodle soup. Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia. Two of the first Japanese restaurants in the United States were Saito and Nippon. Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar. Nippon was also one of the first Japanese restaurants in the U.S. to grow and process their own soba and responsible for creation of the now standard beef negimayaki dish. In Mexico,"
"Filet-O-Fish contains a battered, fried fish fillet made from Alaska pollock. In the Republic of Ireland either hoki or Alaska pollock may be served. In New Zealand and the United Kingdom Filet-O-Fish contains hoki instead of Alaska pollock. McDonald's Canada, United States, United Kingdom, Australia, New Zealand, Portugal, Czech Republic, The Netherlands, Hong Kong and India use a half slice of cheese in each Filet-O-Fish sandwich. The sandwich was invented in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati; his store was in a predominantly Roman Catholic neighborhood, which led to falling hamburger sales on Fridays resulting from"
"Shark fin soup Shark fin soup (or shark's fin soup) is a traditional soup or stewed dish found in Chinese cuisine. The shark fins provide texture, while the taste comes from the other soup ingredients. It is commonly served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The soup originated centuries ago during the Song dynasty, serving the imperial family and court members. During the Ming dynasty, the dish's popularity increased and by the time of the Qing dynasty was in high demand. Once commercial fishing and trade increased, the soup became"
"Blount Fine Foods Blount Fine Foods, formerly Blount Seafood, is a prepared foods and soup manufacturer that produces wholesale frozen and fresh soups under the Blount brand as well as Panera Bread and Legal Sea Foods. Blount Fine Foods is headquartered in Fall River, Massachusetts with a production facility in Warren, Rhode Island. Blount Seafood Corporation was founded by F. Nelson Blount, whose family was involved in the shellfish industry since the 1880s. After a 1938 hurricane devastated the oyster business in Narragansett Bay, Blount helped introduce the bay quahog (a hard-shell clam) as a source of protein during the"
"of these words (鮭汁, kôe-chiap and kêchiap) come from the Amoy dialect of China, where it meant the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish. There are citations of ""koe-chiap"" in the ""Dictionary of the Vernacular or Spoken Language of the Amoy"" (London; Trudner) from 1873, defined as ""brine of pickled fish or shell-fish"". Ketchup may have entered the English language from the Malay word ""kicap"" (pron. ""kichap"", sometimes spelled ""kecap"" or ""ketjap""). Originally meaning ""fish sauce"", the word itself derives from the Chinese terms above. In Indonesian cuisine, which is similar to Malay, the term ""kecap"""
"dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. Though translated literally as ""oxtail soup"" (牛尾汤 ""Niúwěi tāng""), this version of the dish is somewhere between a soup and a stew. One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients, rather than ingredients that have been diced or shredded"
"source of the ancient Mexican Aztec culture. Other regional names for crayfish are chacales, chacalines and langostinos. Today, crayfish is consumed mainly boiled, similarly to crayfish dishes in other parts of the world, or prepared with typically Mexican sauces and condiments, particularly in central and southern Mexico. Traditional preparations include soups, tacos and ""cocktails"" similar to shrimp dishes. Crayfish are usually smoked, and occasionally sun-dried, and they form an indispensable food item in the diet of the people of the entire southern states in particular and Nigeria as a whole. It is a core of Nigerian cooking. In Russia and"
"catch of , of which more than 90% was caught off Nigeria and Senegal. ""F. notialis"" was first described as a subspecies of """"Penaeus duorarum"""" (now ""Farfantepenaeus duorarum"") by Isabel Pérez Farfante in 1967, before being recognised as a separate species. Both species have since been reassigned to the genus ""Farfantepenaeus"". The common name preferred by the Food and Agriculture Organization is ""southern pink shrimp"", but the species is also known as ""candied shrimp"" in the United States. Farfantepenaeus notialis Farfantepenaeus notialis, is a species of marine crustacean in the family Penaeidae. It is found off the east coast of"