seafood
For decades, breeding octopuses in captivity has proven a fish farming challenge too far, with numerous failed attempts to reproduce cephalopods outside their natural habitat. When Spanish company Nueva Pescanova announced in 2019 that it had achieved the unfeasible by cracking octopus reproduction in aquaculture, many hailed the news as a scientific breakthrough. To reap the rewards of its endeavour, the company is planning to open the first-ever octopus macro-farm along the shore of Spain’s Canary Islands to produce 3,000 tons of valuable cephalopod flesh each year. A number of scientists, e...
Euronews (English)
Japan's biggest fish market has opened a long-awaited seafood restaurant and spa, in a bid to attact more visitors. Toyosu Senkyaku Banrai includes a food court resembling a samurai-era street, lined with about 65 restaurants serving fresh catch from the market next door. Together with visitors to the spa and hotel, Tokyo authorities to attract 2.6 million visitors annually. “I'm confident that Tokyo residents and visitors from in and outside Japan will enjoy our diverse food culture as they savor fresh and high-quality food that only the fish market next door can serve," Tokyo Gov. Yuriko Koi...
Euronews (English)
Ingredients for 6 people: 400 g potatoes, mainly waxy potatoes500 g leaf spinach (fresh or frozen)2 onions2 tbsp oil¾ l vegetable stock (ready-made)1 sachet saffron threads½ cup (100 g) whipped creamSalt, ground pepper1 pinch of nutmeg6 scallops2 tbsp butter1 clove of garlica few squirts of lemon juice Preparation: 1. Peel the potatoes, wash and cut into pieces. Sort the spinach leaves,wash and clean thoroughly (defrost frozen spinach). Peel the onions and chop coarsely. 2. Heat the oil in a large pot. Fry the potatoes and onions in it. Pour in the stockPour in the stock, bring to the boil and...
FoodCentrale (English)
Ingredients for 4 people: For the marinade: ½ bunch coriander1-2 cloves of garlicgrated zest and juice of ½ untreated lemon3 tablespoons olive oil For the skewers: 1 courgette250 g tuna steak100 g shallots4 small vine tomatoes8 raw prawns (with shell) Preparation: 1. Rinse coriander, shake dry and chop. Peel the garlic and finely dice. Mix both with lemon juice and zest and olive oil. 2. Rinse and clean the courgettes and cut into bite-sized pieces. Cut the tuna steak into large cubes. Peel the shallots, halve if necessary. Rinse the tomatoes, rinse the prawns and pat dry. Tuna steak, courgett...
FoodCentrale (English)
Ingredients for 4 persons: 300 g apricots200 g cucumber30 g onion1 red chilli pepper250 g matie fillets4 juniper berries½ bunch lemon balm4 tbsp sunflower oil2 tbsp lime juice2 tbsp white wine vinegar1 pinch of sugarPepperSalt8 slices of wholemeal bread e.g. pumpernickel, approx. 500g Preparation: 1. Wash, halve, pit and finely dice the apricots (set aside 1 or 2 apricots). Rinse and finely dice the cucumber. Peel and finely chop the onion. Remove seeds from chilli, rinse and chop finely. Finely dice the matie. Chop Juniper berries. Rinse lemon balm, shake dry and chop finely (set aside a few ...
FoodCentrale (English)
Ingredients for 4 people: 1 shallot50 g butter4 tbsp dry vermouth (e.g. Noilly Prat)100 ml fish stock (from the jar)1 pinch saffron powder2 egg yolks (M)75 g crème fraîchea little lime juicesalt, pepper8 scallops1 tbsp oilsome rocket leavessome pink pepper Preparation: 1. Peel and dice the shallot. Heat 2 tsp butter in a small saucepan. Sauté the shallot until translucent. Deglaze with vermouth. Pour in the fish stock and stir in saffron powder. Cook for 2-3 minutes and then sieve. 2. Heat the egg yolks with the fish stock and return to the pot. Add the butter insmall pieces with a whisk. Stir...
FoodCentrale (English)
Ingredients for 4 people: 350 g prawns (defrosted, without shell)3 tbsp olive oil1 large cucumber1 shallot1/4 green applejuice of 1 orangesalt, pepper1 pinch of sugar4-6 stalks liquorice herb Preparation: 1. Pat the prawns dry. Place prawns on watered wooden skewers. Heat 1 tbsp olive oil and fry the prawn skewers for 2-3 minutes. Remove immediately from the pan and set aside. 2. Rinse and peel the cucumber. Using a peeler, peel the flesh (without the seedy inner part) into strips. 3. Peel and finely dice the shallot. Peel and core the apple quarters and also dice finely. Mix the orange juice ...
FoodCentrale (English)
Ingredients for 4 people: 2 vegetable onions (approx. 600 g)1 tablespoon clarified butterSalt, pepper1 tbsp sugar1 tsp flour200 ml dry white wine150 g whipping cream2 tsp vegetable stock2 tomatoes½ bunch parsley300 g prawns (ready to cook)1-2 cloves of garlic2 tbsp olive oil Preparation: 1. Peel the onions, halve them and cut them into fine strips. Heat the lard in a saucepan. Sauté the onions over a medium heat, stirring occasionally, for about 15 minutes translucent. Season with salt and pepper. 2. Dust the onions with sugar and flour and sauté briefly. Stir in the wine, 600 mlwater and crea...
FoodCentrale (English)
Ingredients for 4 people: 4 beef tomatoes500 g chicken breast fillet200 g prawns (raw, with shell)50 g chorizo (Spanish sausage)4 stalks of celery1 red and 1 green bell pepper2 onions1 clove of garlic6 tablespoons olive oil700 ml light chicken stock (instant)1 tin of saffron threads200 g round grain rice for paellasaltLemon wedges for garnish Preparation: 1. Score the tomatoes crosswise and cut out the blossom base in a wedge shape. Scald tomatoes with boiling water for 1-2 minutes, drain and rinse with cold water. Skin tomatoes and cut into pieces. 2. Cut chicken breasts into bite-sized cubes...
FoodCentrale (English)
Ingredients for 4 persons: 4 redfish fillets (180 g each)salt, pepper from the millsome flour2 tablespoons oillemon and chopped pink pepper berries for garnish For the risotto: 200 g spinach leaves, salt1 onion1 clove of garlic80 g butter160 g risotto rice200 ml white wine500 ml clear broth (ready-made)ground pepper100 g deep sea crab meat Preparation: 1. Rinse redfish fillets and pat dry. Salt and pepper. Dust with a little flour. 2. Select leaf spinach, clean and wash thoroughly. Blanch in boiling salted water for 1 minute. Transfer to a colander and drain. Chop half of it finely. Peel and d...
FoodCentrale (English)
閲覧を続けるには、ノアドット株式会社が「プライバシーポリシー」に定める「アクセスデータ」を取得することを含む「nor.利用規約」に同意する必要があります。
「これは何?」という方はこちら