Gravlax is raw salmon cured with salt, sugar and dill. Its name comes from the Scandinavian word "gräva" (related to the English "grave"), meaning "to dig". In fact, in the Middle Ages fishermen buried the salted salmon in the sand above the high-tide line, and left it there to ferment. Now the salmon is not fermented any longer, and the curing generally happens overnight. Gravlax is served as an appetizer, thinly sliced and accompanied with a dill and mustard sauce, with bread or boiled potatoes.
Dill is frequently used in the cuisines of Northern European countries, while basil, oregano and rosemary are associated with Italian cuisine.
Answer: It has fish heads sticking out of the crust, looking skyward.
Stargazy pie is a unique-looking pie - it has fish heads (and sometimes tails too) sticking out of the pastry! The fish are traditionally sardines or pilchards, and egg and potatoes are used to make the filling, though some recipes use meat. It originates from the Cornish village of Mousehole, and is traditionally eaten on Tom Bawcock's Eve on 23rd December. Tom Bawcock was a legendary resident who saved the village from starving by going out in a terrible storm to catch fish. Sometimes, a parade with lanterns and a giant stargazy pie will take place; the pie is eaten by the villagers.
This traditional Spanish dish originates from the Valencian area of Spain. It's customary to make it with a special type of rice known as bomba rice, which, when cooked, is firm in the middle and softer on the outside, absorbing three times its volume of water. This is important in a paella, as all the good flavours of the different ingredients in the liquid stock are absorbed into the rice, hence giving the paella its typical flavor. There are three types of paella, seafood only, meat only, or mixed, which is a mixture of seafood and meat. Traditionally they have pieces of fish as well as mussels, langoustines and small clams. The dish gets its name from the pan it is cooked in, known as a paellera.
Answer: Old English "fisc"
All these cultures had seafood as a major part of their diet, but 'fish' is an English word.
From Quiz: Fish Dishes
Answer: A small fork, nutcracker, and a plastic bib
While some people may use other tools, the three basic ones are a small fork, nutcracker, and a plastic bib. The nutcracker helps crack open the shell. Some lobsters have soft shells and a person can crack and open it with just their hands. Other lobsters have harder shells that require a nutcracker and some effort. The small fork helps the diner get into the claws and joints. The plastic bib protects clothing from lobster juice that squirts out while a person opens a lobster.
It comes from Primitive German *storjon and is cognate with modern German "stören", which means "to disturb".
Answer: Caspian Sea
Bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran and fed by more than 100 rivers, the Caspian is the largest inland body of water on Earth. The Black Sea is the second leading source.
Lomi-lomi salmon stems from Hawaii, and is a salad made principally of raw salted salmon and tomato. It can also contain sweet onions, cucumber, and sometimes chilli flakes. The dish gets its name from 'lomi', the Hawaiian word for 'massage', which refers to the preparation technique. Massaging the salmon with the other ingredients helps to shred it, as well as thoroughly rubbing in the ingredients and adding to the flavour. It is often served at lu'aus, traditional Hawaiian feasts.
Answer: Clean the octopus
Well, I guess most of you got this one right because this is basic when cooking seafood, or any kind of food. You should wash the octopus by removing the entrails and stomach, and finally rinse it to remove any other remains.
Answer: eyes, entrails, stomach sack, and the beaks in the tentacles
The octopus can be scrubbed with sea salt to smoothen the tentacles and remove the slime. Eyes, entrails, stomach sack, and beaks in the tentacles should be cut and removed. (Entrails are internal organs such as the bowels.) Usually the head can be cut into strips to be cooked with the tentacles later. After gutting the octopus, it should then be rinsed with water to remove any unwanted parts and salt remains.
Laver is a seaweed found off the coast of many countries, albeit with different regional names. The Welsh have taken it to their hearts creating something called laverbread. It's not really a bread at all despite its name. Laverbread is made from seaweed. You collect your seaweed and boil it until it's very soft and mushy, resembling pureed spinach. It can then be used in numerous ways. You can coat a patty of laverbread in oats and fry it. You can spread it on a piece of fish before cooking it in the same fashion as you'd coat fish with a herb crust. You can eat it with some toast. A Welsh tradition is having laverbread with some cockles and bacon for breakfast. Actor Richard Burton once described laver as "Welshman's caviar".
This is a customary dish in Martinique, although it is made on other islands as well. The mixture of French, African and Indian influences, gives this fish dish an exotic and spicy taste. There are two theories as why this dish is called "Blaff", one being the sound the fish does when it's thrown into the boiling hot water, and the other is a mispronounced broth.
Answer: Omega 3
Regular consumption of foods rich in Omega 3 can significantly reduce the risk of coronary artery disease, a leading cause of heart attack.
From Quiz: Fish Dishes
Answer: The tail and two front claws
Most of the meat is found in the tail and two front claws, while smaller portions are found in the torso and legs.
Although caviar might be something very Russian, the word caviar is not. "Caviar" first came into English in the 16th century, probably by way of the French and Italian, who borrowed it from the Turkish "havyar".
Patagonian toothfish, aka Chilean or Antarctic sea bass, is a denizen of the Southern Ocean. Patagonia is a section of southern Argentina and Chile. Formerly a common delicacy, this fish is now threatened and measures have been taken to protect it from becoming endangered.
From Quiz: Exotic Fish
Lox comes from "laks", the Yiddish word for salmon (related to Swedish "lax" and German "Lachse"). To make lox, a fillet of salmon is heavily salted, then cold-smoked; it is usually served in slices on a bagel (a ring-shaped, yeasted bread roll that is first boiled, then baked) with cream cheese ("schmear" in Yiddish), and garnished with sliced onion, tomato and capers. "Lox and a schmear" is a popular breakfast sandwich in American Jewish cuisine, especially in New York City.
Brioche and baguette are both breads of French origin, while bannock is a kind of flatbread from the British Isles.
To be precise, it was San Francisco, which saw an influx of Italian immigrants in the 19th century. Many Italians coming to San Francisco from the port of Genoa worked as fishermen, and used the day's catch - a mixture of Dungeness crab, clams, prawns, mussels, squid and freshwater fish - to make fish soups and stews similar to the ones from back home. Any fisherman who ended up empty-handed would take a pot round asking other fishermen to contribute, and would use whichever fish or shellfish ended up in the pot to make cioppino. It became a popular dish in Italian restaurants in San Francisco. Tomatoes and wine are used to make the sauce, and bread is used to sop it up, rather than pasta.
Answer: Sweet soy sauce
Kabayaki is usually made with eel, but like many recipes, there are variations. Occasionally it's made with fish. As a general rule, there are two styles of cooking kabayaki. In the eastern regions of Japan, the eel is filleted and then cut into squares. These squares are grilled (broiled), then steamed, followed by being dipped in the sweet soy sauce, and finally grilled again. This method of preparation results in a flakier and more tender piece of fish.
In western Japan, the eel is often left in long strips after the filleting rather than being cut into squares. It is grilled without the benefit of steaming, producing a more chewy piece of kabayaki.
Answer: Boulettes de Poisson
Boulettes are usually made from any type of white fish, onion, parsley and peppers, minced up and rolled into balls, then deep fried, and served with a spicy tomato sauce.
Tuna is largely believed to be a culprit in high levels of Mercury. However, the US Food and Drug Administration reports that only Albacore or "white tuna" has Mercury levels deemed significant.
From Quiz: Fish Dishes
Answer: Green sturgeon
The green sturgeon, which resides in the Pacific Ocean can't be eaten because both the flesh and roe are poisonous.
Answer: 95 percent
Russia accounts for a huge percentage of the world's CONSUMPTION of it, but of course, they don't have to import it. The United States accounts for about 1/3 of the world's total caviar imports... an average of 130,000 pounds of caviar per year, worth about 6.6 million dollars.
Salmon fishing is very popular along the Pacific seaboard of North America, where these species are still quite abundant. Salmon is a wonderful sushi fish, and is also used in a variety of wonderful dishes (I love salmon loaf!)
From Quiz: Exotic Fish
Single portions of salmon on a small cedar plank can be found in the frozen seafood section of most US supermarkets. The wood should be soaked in hot water (or also wine, sake or cider) for about 15 minutes, so that upon cooking the moisture will rise out of the plank and infuse the fish with the unique aroma of cedar. This technique has been used by the Native American inhabitants of the Pacific Northwest region (the states of Oregon and Washington) for centuries, though it was first documented in Fannie Farmer's iconic "Boston Cooking-School Cook Book" (1896).
Answer: Ca Kho To
Catfish is the most commonly used fish as it is the most abundant in the area, and has a high fat content which is good for braising, but any other white fish can be used. The caramelized marinade is made of a coconut caramel syrup known as nuoc mau, making it a sweet and savoury dish, eaten regularly at Senegalese homes.
The "puffer fish" has a lethal dose of tetrodotoxin in its' internal organs. I suggest you order the Orange Roughy instead.
From Quiz: Fish Dishes
The dolphinfish should not be confused with the dolphin, which is a sea mammal. Mahi-mahi is another traditional delicacy of Hawaii, very popular with natives and tourists alike. The fish is also known as the 'dorado'.
From Quiz: Exotic Fish
While tourtière is made with minced meat (pork, veal or beef), potatoes and onions in a pastry crust, salmon pie - popular in the coastal areas of Canada and New England - replaces meat with salmon, and may also include eggs. Away from the coasts, fresh Atlantic salmon may be replaced by canned salmon. Another variant of salmon pie is found in Ireland, where it is topped by mashed potatoes and has no crust.
The three incorrect choices are also traditional French Canadian dishes or condiments.
Bouillabaisse is a Provençal fish stew which takes its name from the Occitan 'bolhabaissa', which comes from 'bolhir' ('to boil') and 'abaissar' ('to simmer'). Originally, Marseilles fishermen used the rockfish that they could not sell to make the stew, but nowadays it contains several types of fish, as well as conger eel and shellfish such as crabs and mussels. Bouillabaisse is distinguished from other French fish stews by the mixture of Provençal herbs and local fish traditionally used. The broth is eaten separately from the fish, and served with bread and rouille (a sauce made with breadcrumbs, olive oil, cayenne pepper, saffron and garlic).
Answer: All of these
Pickled octopus can be used either as Spanish tapas, Italian antipasto, or Greek meze, which are all sort of appetizers.
Rollmops are a northern European speciality having been a part of the diet since the Middle Ages. Your basic rollmop is a fillet of herring pickled in a solution of water, vinegar and salt. Varieties of pickling liquor can have sugar, mustard, herbs or other flavourings added to them. They can also be stuffed with something like onion slices, a gherkin, or an olive. One of the reasons rollmops became popular is their longevity once pickled. This meant that the rollmops could be transported to areas away from the sea and be available for Lent when other meats weren't to be eaten.
Although ceviche is eaten mainly in Peru, it is prepared with different twists in most coastal South American countries. There are special restaurants known as cevicherías serving this dish in many distinct ways. Ceviche is always prepared with very fresh raw fish, which is left to marinade in the lime juice for no longer than 3 hours. The acid in the lime juice actually cooks the fish, if left longer in the marinade it gets overcooked and becomes quite hard.
Our 'fries' are their 'chips'. Our 'chips' are their 'crisps'. George Bernard Shaw reportedly remarked that the British and Americans are two peoples separated by a common language!
From Quiz: Fish Dishes
Coral is also known as the unfertilized eggs in a lobster. Some people eat the coral as a delicacy. Crustacea is the subphylum that lobsters belong to in the scientific classification system. The crusher is the name of one of the lobster's claws. Tomalley (also spelled "tamali") is the green squishy substance in a lobster.
Answer: Over 100 years
Some species live to be more than 100 years old and can grow up to 2,500 pounds and 15 feet long.