#Fish and Seafood
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askwhatsforlunch · 3 months ago
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Elderflower Cured Salmon
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Beautifully fragrant with seasonal flavours, this Elderflower Cured Salmon makes a simple yet delightful dish to feast on in the days, and particularly nights, after Easter!
Ingredients (serves six to a dozen):
4 cups coarse sea salt
4 cups caster sugar
4 fluffy sprigs Garden Dill 
1/2 tablespoon freshly cracked black pepper
half a large salmon (about 900 grams/2 pounds), filleted
4 tablespoons Elderflower Liqueur 
In a large bowl, combine coarse sea salt and caster sugar.
Finely chop Garden Dill , and add to the bowl, along with the black pepper, stirring well to mix. Set aside
Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Drizzle generously with Elderflower Liqueur. Top with remaining two thirds of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 24 hours.
Remove cure, and rinse salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.
Remove Elderflower Cured Salmon from the refrigerator, about half an hour before serving, with Blinis and a chilled dry white wine, like a Riesling or a Chardonnay.
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magazynkulinarny · 10 months ago
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Sałata z ośmiornicą, pomidorkami, oliwkami, kaparami, rukolą i dzikim ryżem
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Jeśli wciąż nie odważyliście się skonfrontować z ośmiornicą w kuchni, to postaram się Was do tego przekonać.
Nie jest to wszak spotkanie z Krakenem, legendarnym gigantycznym potworem morskim o fizjonomii kałamarnicy, tylko szybkie i bezkolizyjne przygotowanie niewielkiego głowonoga.
Ośmiornica jest delikatna, miękka i nieco gumowata w strukturze, zaś w smaku przypomina kalmary lub przegrzebki. Nie wymaga szczególnej obróbki, ani ekwilibrystycznych sztuczek. Jeśli jest świeża, wystarczy ją delikatnie ugotować lub kupić gotową do spożycia.
Najczęściej jej mięsiste macki trafiają do sałat, duszonych warzyw (pomidory, ciecierzyca, fasola), makaronów i risott. Córka mórz i oceanów lubi się z przyziemnymi ziemniakami, zarówno gotowanymi, jaki i smażonymi lub pieczonymi. Często jest grillowana, podobnie jak inne owoce morza (ach, moja pamięć węchowa już zaprowadziła mnie na chorwackie wyspy, do tamtejszych owianych dymnym aromatem tawern... mrrr...).
Tymczasem u mnie ośmiornica wylądowała na talerzu wraz z pomidorkami, oliwkami, kaparami, cebulą, rukolą i dzikim ryżem. Wyrazistości dodał jej czosnek z oliwą z oliwek i sokiem z cytryny.
Ciekawa jestem czy Wam to połączenie przypadnie do gustu?
Składniki:
2/3 szklanki dzikiego ryżu ok. 250 g macek ośmiornicy (gotowanych) duża garść rukoli garść pomidorków koktajlowych pół szklanki oliwek (zielonych lub czarnych) 2 łyżki kaparów 1/2 cebuli 2 ząbki czosnku kilka łyżek oliwy z oliwek e.v. 1-2 łyżki soku z cytryny łyżeczka suszonego oregano sól i czarny pieprz do smaku
Wykonanie:
Dziki ryż gotuje się długo, ok. 30-40 minut, więc zacząć od niego. W małym garnku zagotować wodę, osolić, wsypać ryż i zająć się resztą.
Cebulę i czosnek obrać. Cebulę pokroić w cienkie półplasterki. Czosnek zmiażdżyć płaską stroną noża i maksymalnie rozdrobnić.
Macki pokroić na kawałki ok. 2 cm. Pomidorki opłukać i przeciąć na połówki.
Ugotowany ryż odcedzić na sicie.
Do miski wlać oliwę, sok z cytryny, wsypać przyprawy i dodać ośmiornicę. Wymieszać i odczekać 5-7 minut. Dorzucić resztę składników i delikatnie wymieszać.
Wykładać na talerze. Podawać z cząstką cytryny i pieczywem. Konsumować w towarzystwie lub solo.
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jjspina · 9 months ago
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Last post from Aruba - going home soon!
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decadentsongdeer · 1 year ago
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Constant's Innovative Solutions for Bakery and Pastry, Dairy Products, and Fish and Seafood
Constant is a leader in delivering innovative chemical solutions tailored for the bakery and pastry, dairy products, and fish and seafood industries. Their products are designed to enhance quality, safety, and shelf life in these diverse sectors.
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Bakery and Pastry
In the bakery and pastry sector, Constant provides chemical solutions that are essential for improving the quality and longevity of baked goods. Their additives and preservatives help maintain the freshness and texture of pastries and bread.
Enhancing Product Longevity
Constant’s solutions for the bakery and pastry industry are crucial in extending the shelf life of baked goods. By preventing spoilage and maintaining product quality, their preservatives ensure that bakery items remain fresh and safe for consumers.
Dairy Products
For dairy products, Constant’s chemical solutions include stabilizers and preservatives that help maintain the quality and safety of dairy items like milk, cheese, and yogurt. Their products are essential for preventing spoilage and extending freshness.
Ensuring Quality and Safety
Constant’s solutions for dairy products are designed to ensure that dairy items remain high-quality and safe for consumption. Their chemical products prevent spoilage and bacterial growth, contributing to a better consumer experience.
Fish and Seafood
In the fish and seafood industry, Constant’s chemical solutions are vital for preserving the quality and freshness of seafood. Their preservatives and antioxidants help prevent spoilage and oxidation, maintaining flavor and texture.
Maintaining Seafood Quality
Constant’s products for the fish and seafood sector help ensure that seafood remains fresh and flavorful throughout its shelf life. Their solutions are designed to meet the rigorous demands of seafood preservation.
Conclusion
Constant’s innovative chemical solutions for the bakery and pastry, dairy products, and fish and seafood industries highlight their commitment to quality and safety. Their products play a crucial role in enhancing food quality and extending shelf life, making them a trusted partner in these essential sectors.
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memoriediangelina · 1 year ago
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Polpo alla piastra su crema di piselli (Seared Octopus on a Green Pea Purée)
A simple but elegant main course, polpo alla piastra su crema di piselli (Seared Octopus on Green Peas Purée) provides a striking contrast of colors, textures and taste, with the dark purple of the briny chewy octopus set against a backdrop of the velvety, sweet bright green of the pea purée. A delight for the eye and the palate. It may look like a 5-star restaurant dish, but here’s the thing:…
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everybody-loves-to-eat · 1 month ago
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wolveryene · 11 months ago
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Idk what to caption this...
I'm craving fish though. (Not in that way, you freaks.)
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rjptalk · 2 years ago
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WHAT'S OFF THE MENU
WHAT'S OFF THE MENU, #food we are not eating at my house. #Cooking #Choices
Things We Are Not Eating, by Rich Paschall Most people have a list of things they just do not want to eat. Some have a much longer list than others. I did not think my list would be very long, but then I started thinking about it. There are many things you can not convince me to eat. Liver and Onions My father was a big fan of liver and onions. I did not like it, and I hated the smell when he…
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wellhealthhub · 2 years ago
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Uncover a world of Which Foods Are Rich in Protein
In the realm of maintaining a robust and well-rounded diet, one nutrient takes center stage: protein. This unassuming element plays an intricate role in an array of bodily functions, functioning as a cornerstone for various physiological processes. Our journey through this expansive guide will navigate the intricate world of protein-packed foods, both originating from animal and plant sources. As…
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plutonicbees · 7 months ago
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imagine ur tim drake, it's the anniversary of ur mother's funeral, christmas eve, and you're absolutely shitting ur pants bc you let your teammate feed you the crabcakes they made
you're absolutely going through it, and then u find out that doomsday (not the villain) is coming in the form of a meteor. u try to call batman and he's off planet. u call up nightwing's team and they're dealing with their own battle. there's nobody to help so you and your team go to fuckin,, fight an evil meteor. one of your friends is writing a will. you're all ready to die (you're ready to reunite with your mother).
and then fucking santa comes and waves hi and your team tries to tell him to watch out and then the evil meteor crashes into his sleigh and fucking explodes him and the reindeers in a glorious gory death
man. what are you doing next christmas eve.
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askwhatsforlunch · 2 months ago
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Lemon Salmon
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Simple, but very flavourful, this Lemon Salmon makes a bright and easy lunch for two on a sunny day! Happy Monday!
Ingredients (serves 2):
2 nice pieces fresh salmon
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1/2 lemon
1 tablespoon olive oil
Preheat oven to 200°C/395°F.
Pat salmon pieces dry with paper towels, and place them in a small roasting tin.
Season with fleur de sel and black pepper, rubbing the seasoning gently into the flesh.
Generously grate lemon zest onto the salmon.
Then, thoroughly squeeze the juice of the lemon halve into a small bowl. Add olive oil, whisking until well-blended.
Brush the salmon with olive and oil mixture, and place in the middle of the hot oven.
Bake, at 200°C/395°F, for 25 minutes.
Just before serving, brush with remaining lemon and oil mixture to glaze.
Serve Lemon Salmon with green peas or Leeks.
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amygdalae · 1 year ago
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encyclopika · 1 year ago
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Hi everyone - I am a marine researcher and I'm writing a paper about a fish and it's fishery local to where I live (New York). If you live in the US, and especially if you live in the coastal states between Maine and New Jersey, I would LOVE IT TREMENDOUSLY if you would answer my VERY SHORT survey here:
https://cornell.ca1.qualtrics.com/jfe/form/SV_d9VO97cruosRmjI
It should take *maybe* two minutes for you to do!
Thank you!!!
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jjspina · 9 months ago
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Aruba vacation is winding down!
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daily-deliciousness · 3 months ago
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Crispy beer battered fish
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memoriediangelina · 1 year ago
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Bigoli in salsa
[Venice isn’t really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine of Venice and Surrounding Northern Regions, now sadly out of print, “In and round Venice, a series of polenta dishes will be mentioned first, then some rice dishes and at the end a couple of pasta dishes. It is really from Bologna southward that pasta is king”. That said,…
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