Description of the Processing Stages of a Protected Designation of Origin Fish Product: the Greek Caviar “Avgotaracho Messolongiou”
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Rapid Cultural Inventories of Wetlands in Arab States Including Ramsar Sites and World Heritage Properties
Rapid cultural inventories of wetlands in Arab states including Ramsar Sites and World Heritage Properties Building greater understanding of cultural values and practices as a contribution to conservation success Tarek Abulhawa – Lead Author Tricia Cummings – Research and Data Analysis Supported by: May 2017 Acknowledgements The report team expresses their utmost appreciation to Ms. Mariam Ali from the Ramsar Secretariat and Ms. Haifaa Abdulhalim from the Tabe’a Programme (IUCN’s programme in partnership with ARC-WH) for their guidance and support on the preparation of this regional assessment. Special gratitude is extended to all the national focal points from the target countries and sites as well as international experts and colleagues from the Ramsar and IUCN networks for their valuable contributions and reviews of assignment reports drafts. Finally, the team wants to take the opportunity to thank all the peoples of the wetlands in the Arab states for their long established commitment to the protection of their wetlands through their cultural values, traditional knowledge and sustainable practices for the benefit of future generations. Cover: Traditional felucca fishing boat, Tunisia. DGF Tunisa Contents Executive summary . 4 Introduction . 9 Methodology . 13 Assessment Results . 21 Algeria . 23 La Vallée d’Iherir . 24 Oasis de Tamantit et Sid Ahmed Timmi. 27 Réserve Intégrale du Lac Tonga . 32 Egypt . 35 Lake Bardawil . 36 Lake Burullus . 41 Wadi El Rayan Protected Area . 44 Iraq . 49 Central Marshes . 52 Hammar Marshes . 55 Hawizeh Marshes . 58 Mauritania . 63 Lac Gabou et le réseau hydrographique du Plateau du Tagant . 64 Parc National du Banc d’Arguin . 67 Parc National du Diawling . -
New Toscana Lunch Menu
TOSCANA DIVINO - A LA CARTE MENU Executive Chef Andrea Marchesin appetizers Vitello Tonnato milk fed veal, tuna sauce, capers, arugula, lemon 25 TD Smoked Salmon house smoked salmon, citrus jicama, handmade mayonnaise 24 Tuna Tartare yellowfin tuna, tomato, avocado, capers, seasonal greens 26 Tagliere Toscano culatta di Parma, finocchiona, pecorino, Grana Padano, olives, honey 32 Octopus Puttanesca octopus, heirloom tomatoes, capers, taggiasca olives 26 Ribollita kale, carrots, potatoes, onions, swiss chard, green beans, bread 18 Caviar & Potato Calvisius Tradition caviar, potato purée, chives 55 pasta e risotto Spaghetti 3 Tomatoes homemade fresh pasta, selection of vine & heirloom tomatoes, basil 20 Lasagna beef ragú, bechamel sauce, Grana Padano 26 Maccheroni al Sugo Toscano braised beef ragú, Grana Padano, olive oil 26 Tortelli Ricotta & Spinach buffalo ricotta, spinach, Isigny butter, sage 23 Black Spaghetti Seafood squid ink pasta, shrimp, calamari, octopus, tomatoes, bottarga 30 Pici Senesi with Duck Ragú hand rolled pasta, duck leg ragú, pecorino 29 Carbonara di Mare spaghetti alla "chitarra", sea urchin, fish roe, caviar, bottarga 36 Risotto Funghi e Tartufo Acquerello rice, porcini mushrooms, summer black truffle 36 Spaghetti all'Astice Gragnano pasta, Maine lobster, tomato bisque, parsley oil 42 Please inform us about any food allergies. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. For your convenience, a service charge of 20% will be added to your check. TOSCANA -
Salt Mete R Guid E
everything you need to know about salt and salt meters! salt and salt about know to need you everything This guidebook is the bible of selecting salt meters. You will soon know know soon will You meters. salt selecting of bible the is guidebook This Definitive Salt Meter Guide! Meter Salt Definitive seawater—all 45 applications collected in one book! one in collected applications 45 seawater—all products, meat; everything from fish processing products to brine to to brine to products processing fish from everything meat; products, Seasonings, pickles, soups & stews, stewed dishes, rice, bread, pasta, dairy dairy pasta, bread, rice, dishes, stewed stews, & soups pickles, Seasonings, A Comprehensive Collection of 45 Applications Applications 45 of Collection Comprehensive A Voltage Source Salt Meter Guide! Meter Salt Current Meter A The Complete Complete The R Vin V1 V2 Vref Sensor Sample Sensor I=(V1-V2)/R V=V2-Vref Salt Meter Guide To users measuring salinity through the titration method, hydrometers (Baume scale), or A low-end salt meters. pplications pplications 5 4 Discussion About Salt About Discussion Entertaining Entertaining A Deep & & Deep A Salt Meter Applications Salt Meter Guide Bringing Out the Best in Foods 45 Applications Contents Salt Meter Applications A3 Seasoning A14 Meat To measure thick Sauce, Tare (dipping sauce) Smoked Meats, Ham, sauces, Ketchup, Tomato Paste, & Curry & Sausage dilution is the key. A15 Fish processing products A4 Seasoning Pickled Fish Dressings & Mayonnaise Fish processing products A5 Seasoning A16 Soy Sauce & Miso Dried Fish In cooking, there are many types of condiments. They can be thin and soupy or Fish processing products A6 Pickles A17 thick and pasty. -
I CHARACTERIZATION of the STRIPED MULLET (MUGIL CEPHALUS) in SOUTHWEST FLORIDA: INFLUENCE of FISHERS and ENVIRONMENTAL FACTORS
i CHARACTERIZATION OF THE STRIPED MULLET (MUGIL CEPHALUS) IN SOUTHWEST FLORIDA: INFLUENCE OF FISHERS AND ENVIRONMENTAL FACTORS ________________________________________________________________________ A Thesis Presented to The Faculty of the College of Arts and Sciences Florida Gulf Coast University In Partial Fulfillment of the requirements for the degree of Master of Science ________________________________________________________________________ By Charlotte Marin 2018 ii APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Masters of Science ________________________________________ Charlotte A. Marin Approved: 2018 ________________________________________ S. Gregory Tolley, Ph.D. Committee Chair ________________________________________ Richard Cody, Ph.D. ________________________________________ Edwin M. Everham III, Ph.D. The final copy of this thesis has been examined by the signatories, and we find that both the content and the form meet acceptable presentation standards of scholarly work in the above mentioned discipline. iii ACKNOWLEDGMENTS I would like to dedicate this project to Harvey and Kathryn Klinger, my loving grandparents, to whom I can attribute my love of fishing and passion for the environment. I would like to express my sincere gratitude to my mom, Kathy, for providing a solid educational foundation that has prepared me to reach this milestone and inspired me to continuously learn. I would also like to thank my aunt, Deb, for always supporting my career aspirations and encouraging me to follow my dreams. I would like to thank my in-laws, Carlos and Dora, for their enthusiasm and generosity in babysitting hours and for always wishing the best for me. To my son, Leo, the light of my life, who inspires me every day to keep learning and growing, to set the best example for him. -
Snakecharmer, Rum, Aperol, Rosso Cinnamon, Pineapple Snakefruit Cordial Rum & Locola, Jamaican Rum, Manarai Cola Syrup, Oran
Snakecharmer, Rum, Aperol, rosso cinnamon, pineapple snakefruit cordial 145 Rum & LoCola, Jamaican rum, Manarai cola syrup, orange tincture 145 Sandy Bottoms, Bourbon, homemade ginger honey, mint, bitters 155 Sparkling Sangria, Spice infused Cognac, Cointreau, red wine, acid mix 155 Peas Out, Vodka, St. Germain, cucumber juice, garden green pea cordial 125 Twisted Tiki, Bourbon, homemade mango rooibos, laksa cordial, bitter 155 Jamaican Me Horney, Rum Anejo, Jamaican rum, Cointreau, pineapple, honey, bitters 155 Girlfriend, Yes!!, Coconut sorbet and prosecco 155 Tan Lines, Gin, watermelon, pink peppercorn syrup, bitters 125 Pina Colada Shaken, Rum, coconut cream, fresh pineapple 155 Manarai Spritz, Gin, Bali pomelo cordial, guava, prosecco, basil 155 Michelada, Sambal spice mix, fresh lime, beer, dried chili 125 Kecak Loco, Tequila Blanco, maraschino, twisted mix, lime 155 C-Cup's, Vodka, coconut sorbet, coconut water, homemade vanilla syrup 155 Mimosa, Fresh orange juice, prosecco 125 Bellini, Peach puree, prosecco 125 Spritz, Aperol, prosecco and soda 155 ** Prices are in thousands of Rupiah and are subject to government tax & service charge 550 Manarai Sangria Punch, arak, rum, red wine, lychee liqueur, fresh mixed fruit Bintang Draft 65 Bintang Radler 55 Erdinger Dunkel 135 Apple cider 75 Singha 85 Corona 95 65 Mango Tango, Mango, hazelnut syrup, lychee, lime Spiced Apple Fizz, Green apple, pomelo cordial, pineapple juice, cinnamon and soda Very Berry Nolada, Strawberry puree, pineapple juice, coconut cream Ginger Sparks, Lemon, lime, -
Smh-Goodliving-04Oct11
The Sydney Morning Herald smh.com.au/goodliving Tuesday, October 4, 2011 9 good living Australian connection ... (clockwise from main) Bottarga is made from mullet roe; chef Giovanni Pilu now produces his own; pasta with bottarga at Ormeggio at the Spit. Photos: Steve Lunam, Danielle Smith The roe less travelled Believing that bottarga is worth its salt, Giovanni Pilu has started to produce the Sardinian specialty locally, writes Olivia Riordan. or many years, chef Rocca, locals eat about 150 tonnes and female; the female fish are Italian bottarga,’’ he says. ‘‘It has Today, Pilu works with Salumi Giovanni Pilu bought of grey mullet bottarga every year. processed for roe removal, which is got a better colour, better aroma Australia to fine-tune the bottarga – salted, dried Tocater for such demand, it would then cleaned and graded into three and it also costs a lot less.’’ traditional recipe. F and pressed mullet roe – be necessary to fish 2300 tonnes of categories. Most premium roe is Bottarga can be used in pasta, After the mullet roe is shaped to from Sardinia for use at his female grey mullet. exported to Taiwanand Japan, with shaved on salads, infused with remove any air pockets, it is Freshwater restaurant. ‘‘The vast majority of fresh roe a smaller portion sent to Europe. butter or served with buffalo covered in salt for a maximum of Little did he know, the raw that are transformed and sold as ‘‘Bottarga needs very little mozzarella. While Sardinian two hours. material had travelled from bottarga come from grey mullet processing,’’ Pilu says. -
Cornflakes Chicken 13 000 Snail Garlic Butter Shrimps Surf and Turf Bottarga Toast Red Tuna Mango VEGETARIAN Olive-Eggplant
TAPAS TAPAS At frst, light, Then intense, Filling, favorful, And rich with texture, Fresh ingredients Bursting with color Cornflakes Chicken 13 000 Bottarga Toast 17 000 Cornflake-crusted chicken strips with Bottarga toast, smoked herring eggs, parsley, tomato sauce. and onions. Snail Garlic Butter 15 000 Red Tuna Mango 18 000 With garlic and parsley butter. Raw marinated red tuna, salty corn, sesame and soya sauce. Shrimps Surf and Turf 16 000 Sautéed shrimps and chorizo with fresh herbs and crostini. VEGETARIAN BRUSCHETTAS Olive-Eggplant and Pomegranate 13 000 Brie and Ham 16 000 Eggplant caviar and black olive salad with Ciabatta bread, brie, Speck, truffle cream, pomegranate molasses. and parmesan. Artichoke and Wasabi 13 000 Garlic Shrimp and Chorizo 16 500 Whole artichoke served with wasabi vinaigrette. Ciabatta bread, mozzarella, garlic shrimp, and toasted chorizo. Cheese Croquettes 14 000 Fried feta and mozzarella croquettes served with Mushroom 14 500 a spicy tomato dip. Ciabatta bread, tomato sauce, raw and cooked mushroom, persillade, and mozzarella Vegetables and Dips 12 000 Fresh carrot, cucumber, radishes, crostini served Buffala and Bresaola 16 500 with olive, sundried tomato and aioli dip. Ciabatta bread, mozarella, buffala, bresaola, and pesto. STARTERS AND SALADS STARTERS SALADS A delicate start, A taste of wild, Authentic creations, Crisp and fresh, Carefully crafted, Earthy aromas, Coming together Explosion of colors, In delicious and Every bite a hint Satisfying bites Of more to come Oven Baked Goat Cheese Shrimps, Citrus and and Honey 25 000 Avocado Salad 25 000 Baked aged goat cheese and honey, served with Grilled shrimps, avocado, pink grapefruit, onion, a side salad. -
Penthouse and Pavilion Menus
PENTHOUSE & PAVILION Our menus are modified seasonally. Throughout the year additional amendments may take place in line with market conditions. Prices included value added tax at the prevailing rate and are subject to a discretionary 14% service charge Our menus contains allergens, if you or any of your guests suffer from any food allergies or intolerances, please let a member of the Event Team know upon placing your order PENTHOUSE & PAVILION SET DINING 3 course £145 per person 4 course £160 per person Your choice of One starter & a vegetarian option* One intermediate & a vegetarian option* (4 course only) Three main courses to include one vegetarian option- offered A la Carte One dessert Your meal will be accompanied by chef choice of seasonal amuse bouche, a pre-dessert, tea coffee and petit fours To offer an a la carte option for starter, intermediate or dessert a supplement of £15 per person per course will be added *number of vegetarians required 7 days prior PRE-DINNER CANAPES STARTERS INTERMEDIATE Supplement Per person Blue lobster & alphonso mango ceviche, pink pomelo Roasted hand dived scallops, parsley root, new ANAPÉ ENU forest mushroom ragout, sherry jus, Alsace bacon C M 1 22 curd, coconut milk Truffle arancini, Pecorino cheese Yellowfin tuna tataki, quails egg, furikake pickled Pan fried duck foie gras, calvados glazed apricots, Vegetables & edamame, cocoa cone toasted brioche. golden enoki mushrooms Goat’s curd & fig, stichelton cheese shortbread Cornish shellfish ravioli, seafood chowder, hazelnut, Red prawn tartar, -
Influence of the Technological Process on the Biochemical
foods Article Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus Francesco Corrias 1, Alessandro Atzei 1, Angelica Giglioli 2, Viviana Pasquini 2, Alessandro Cau 2, Piero Addis 2 , Giorga Sarais 1 and Alberto Angioni 1,* 1 Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy; [email protected] (F.C.); [email protected] (A.A.); [email protected] (G.S.) 2 Department of Life and Environmental Science, Biology Section, University of Cagliari, via Tommaso Fiorelli 2, 09126 Cagliari, Italy; [email protected] (A.G.); [email protected] (V.P.); [email protected] (A.C.); [email protected] (P.A.) * Correspondence: [email protected]; Tel.: +39-0706758615; Fax: +39-0706758612 Received: 11 August 2020; Accepted: 30 September 2020; Published: 4 October 2020 Abstract: Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. -
Maki Rolls Nigiri Sushi / Sashimi Chef's Selection
nigiri sushi / sashimi 2 pieces / 3 pieces ton balığı tuna yarım yağlı ton balığı semi fatty tuna yağlı ton balığı fatty tuna somon salmon levrek seabass somon yumurtası salmon roe karides shrimp taze yılan balığı freshwater eel tatlı omlet sweet omelette zuma çağdaş japon izakaya’dır çupra sea bream yemekler üç farklı mutfakta hazırlanmaktadır: ana mutfak, sushi bar ve robata ızgarası chef’s selection zuma yemekleri; başlangıç veya ana yemek yerine 6 çeşit nigiri 6 variations nigiri paylaşım konsepti üzerine hazırlanmıştır 9 çeşit nigiri 9 variations nigiri masaya sunum, hızlı ve sürekli olarak yapılmaktadır 4 çeşit sashimi 4 variations sashimi servis personelimiz size gerekli açıklamaları yapıp menüden 7 çeşit sashimi 7 variations sashimi seçimlerinize yardımcı olmaktan mutluluk duyacaktır zuma is a contemporary japanese izakaya dishes are prepared in three separate areas: the principal kitchen, the sushi bar and the robata grill maki rolls alaska yengeç, avokado, tobiko fresh crab, avocado, tobiko rather than offering individual starters and main courses zuma serves dishes that are designed for sharing and somon, avokado, tenkasu, kizami vasabi salmon, avocado, tenkasu and kizami wasabi are brought to the table steadily and continuously yarım yağlı ton balığı aburi, truffle, yuzu, acılı mayonez semi fatty tuna aburi with truffle, yuzu, spicy mayonnaise throughout the meal. your server will be happy to provide somon, karides, kuşkonmaz ve salatalık salmon, prawn with asparagus and cucumber explanations and assist you in choosing a menu -
Red Prawn Cuttlefish Amberjack Rossini's Beef Sweetbread Summer Intrusions Bottoni Spaghetti Raviolo…
AUTHOR INTRUSION € 44 Red Prawn Raw red Prawn, sweet and sour panzanella, caviar and nocellara olive soup 41 Cuttlefish Spicy cuttelfish veil, smoked chili pepper gel 43 Amberjack Smoked amberjack, Bernese sauce, lemon jelly and asparagus 40 Rossini’s Beef Beef carpaccio, foie-gras, porto wine and truffle sauce 40 Sweetbread Glazed veal Sweetbread, dried figs, pine-nuts and spinach PASTA MON AMOUR € 49 Summer Intrusions Cannelloni pasta stuffed with oxtail, chimichurri, roast sauce and summer mushrooms 49 Soup fo Pasta (min. for 2 people) Raw and roasted fish, lemon, garlic, parsley and shrimps extract 49 Bottoni Pasta stuffed with provola cheese, chard and “inzimino” sauce 49 Spaghetti Algae butter spaghetti pasta with bergamot, sea urchins and bottarga 45 Raviolo…typical from ‘80 Pasta stuffed with parmigiano cheese 36 months, butter and sage, truffle SECOND WISH € Red Mullet 54 Red Mullet in Saffron Bread crust “2015” 54 Seabass Seabass, courgette, reduction of Acqua Pazza sauce, almond Lobster 54 Galzed lobster, artichoke and zabajone scented with lemongrass 56 Dry Aged Fillet Beef fillet Ceccatelli selection,caramellized onion, carrot and vermouth from Prato Pigeon 59 Pigeon Ceccatelli selection on coals, green pepper, black cherry and summer mushrooms Executive Chef Allergie e intolleranze alimentari: alcuni piatti contengono uno o più dei 14 allergeni indicati dall’Unione Europea. Per informazioni sui nostri ingredienti, si prega di chiedere al nostro personale prima di ordinare. Piazza Santa Elisabetta, 3 - 50122 Firenze - Italy Tel. +39 055 2737673 - Fax +39 055 219653 - [email protected] #santaelisabettarestaurant #theheartofflorence . -
Lupo Marino Menu
INSALATE PANINI RADDICHIO 10 LUPO MARINO PORCHETTA 15 FENNEL, TARDIVO, ENDIVES, BROCCOLI RABE PESTO, GORGONZOLA, ORANGE, CHARDONNAY VINAIGRETTE PIZZE CHIABATTA LUPO MARINO 15 CAPRESE 13 UVUO 14 PORCHETTA, ROASTED PEPPER RELISH, TOMATO, BASIL, TRUCCIOLETTO DRESSING DUCK EGG, ASPARAGUS, ROCKET, BOTTARGA BROCCOLI RABE, PECORINO CAVOLO NERO 13 SANTA BRIGIDA 15 TUNA 17 CONFIT TUNA, ESCAROLE, TAGGIASCA OLIVE, TUSCAN KALE, LEMON-ANCHOVY TOMATO, FRESH MOZZARELLA, CHERRY ROASTER PEPPER RELISH, LEMON AIOLI VINAIGRETTE, PARMIGIANO REGGIANO, TOMATOES, ARUGULA CROUTONS SAN DANIEL 15 ITALIANO 15 PROSCUITTO, SALAMI, MORTADELLA, PROSCUITTO CRUDO, ARUGULA, OLIVE OIL STRACIETELLA 14 ARUGULA, TOMATO, PEPPERONCINI, RED SUMMER SQUASH, FAVA BEANS, RAMP WINE VINAIGRETTE SALSA VERDE FUNGI 15 GARLIC CONFIT, FORAGED MUSHROOM, POMPELMO 13 PECORIN O CREMA, PRESERVED LEMON, GRAPEFRUIT, FENNEL, MOJAMA, CITRUS OREGANO PASTA VINAIGRETTE SPAGHETTI VERDE 21 CALABRESE 15 WILD PORK CARBONARA, CURED EGG YOLK, TUNA TARTAR 16 TOMATO, SPRING ONION S, ANCHOVY, SPRING PEAS GAETA OLIVES, LEMON CONFIT, CHIVES, FRESH MOZZARELLA, PARSLEY, OLIVES, FRIED GARLIC, CHARDONNAY VINAIGRETTE PECORINO TAGLIATELLE 24 BLUE CRAB, CALABRIAN CHILE, LEMON PUTTANESCA 15 PARLEY GERMOLATA FRITTI TOMATO SAUCE, RAPINI, FRESH FRITTO MIXTO 14 MOZZARELLA, GARLIC, ANCHOVY, HOT GNOCCHI 22 CALAMARI, SARDINE, CLAMS, HEAD-ON PRAWNS, PEPPER ASPARAGUS, WILD MUSHROOMS, FONDUTA, BURNT LEMON PICKLED RAMP BUILD YOUR OWN 10 CROQUETTAS 10 MUSHROOMS, OLIVES, CAPERS, ANCHOVIES, ORECCHIETTE 21 BACALAO, FRESH HORSERADISH