Explore New Tastes & Cuisines with Salmon

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Explore New Tastes & Cuisines with Salmon The Difference Between Gravlax, Lox, and Smoked Salmon (and How to Make All Three) https://www.foodandwine.com/cooking-techniques/differences-between-gravlax- lox-and-smoked-salmon-and-how-make-all-three SUSHI recipes Salmon Nigiri Sushi https://www.japancentre.com/en/recipes/217-nigiri-sushi Baked Salmon Sushi https://www.marthastewart.com/1516827/baked-salmon-sushi Salmon and Cucumber Sushi Rolls https://www.bbcgoodfood.com/recipes/salmon-cucumber-sushi-rolls Polynesian LOMI LOMI recipes What is Hawaiian Lomi Lomi Salmon? https://culinarylore.com/dishes:what-is-hawaiian-lomi-lomi-salmon/ Hawaiian Lomi Lomi https://www.polynesia.com/blog/eat-polynesia-lomi-lomi-salmon Lomi Lomi Salmon https://www.foodnetwork.com/recipes/food-network-kitchen/lomi-lomi-salmon- recipe-1972678 Norwegian GRAVLAX recipes How to make Gravlax https://seafoodfromnorway.us/learn-more/techniques/gravlax/ Norwegian Gravlax (How to Cure Salmon) https://therosetable.com/2019/01/01/norwegian-gravlax-how-to-cure-salmon/ Gravlax: The Arctic Origins of a Legendary Dish https://houseofhegelund.com/blog/2018/01/09/gravlax-the-arctic-origins-of-a-legendary-dish/ European (Ashkenazi) Jewish LOX How to Make Your Own Lox https://www.myjewishlearning.com/recipe/how-to-make-your-own-lox/ Latkes with Lox https://www.tasteofhome.com/recipes/latkes-with-lox/ What is Lox” https://www.tasteofhome.com/recipes/latkes-with-lox/ Native American SALMON recipes Salmon recipes- American Indian Health and Diet Project http://www.aihd.ku.edu/recipes/salmon.html Native Foodways: Roast Salmon on Sticks https://festival.si.edu/blog/2016/native-foodways-roast-salmon-on-sticks Native Style Salmon Bake – Native American Recipes http://nativefood.blogspot.com/2005/10/native-style-salmon-bake.html .

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SMOKED FISH – Smoked Over Beech-Wood
Royal Greenland FIT FOR FOODSERVICE & GASTRO SMOKED FISH – smoked over beech-wood Smoked fish Highest quality World class food safety Smoked and marinated fish Royal Greenland has produced smoked and marinated fishsince 1988 and employs staff with over 30 years’ expertise in producing the very best quality. We use only fish of the highest quality for our production and follow a strict HACCP procedure in every step of the production and the factory is accredited with IFS higher level. Royal Greenland’s smoked product assortment has a very high food safety and the risk of listeria growth is stabilized for the entire shelf life - World class food safety - Highest quality raw material - Hot- and cold smoked varieties - Carefully and slowly smoked over beech wood - Variety of Greenland turbot, Atlantic cod and Norwegian salmon - Pleasant smoke flavor - Perfect lean texture Our Greenland turbot and Atlantic cod Our whitefish comes from our own fisheries in the North Atlantic and Arctic oceans. The quality of this raw mate- rial is always very high. The fish are filleted and trimmed right after catch and delivered to the Hirtshals ready for Our salmon production. Our salmon (Salmo salar) comes from selected suppliers in Norway, and the quality is always Greenland turbot is a flatfish that has very white and lean “Superior”, which is the best possible quality rating. fillets without pinbones. The fillets are trimmed free of In Hirtshals, the fish are filleted, the tailpiece is cut the frills and used either with or without skin. off and the pin bones are removed. Atlantic cod is trimmed similar to the salmons Trim D, The salmon is then trimmed by hand according to where the lean fillet is deboned and all belly fat and skin specification.
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Sky-High Landmark District
BROOKLYN’S REAL NEWSPAPERS Including The Brooklyn Heights Paper, Carroll Gardens-Cobble Hill Paper, DUMBO Paper, Fort Greene-Clinton Hill Paper and Downtown News Published every Saturday — online all the time — by Brooklyn Paper Publications Inc, 55 Washington St, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2005 Brooklyn Paper Publications • 16 pages •Vol.28, No. 10 BWN • Saturday, March 5, 2005 • FREE SKY-HIGH BKLYN STATE SENATOR TO CITY: LANDMARK DISTRICT Heights civics seek to protect buildings near Borough Hall By Jess Wisloski buildings or larger complexes The Brooklyn Papers under the Downtown Brooklyn Rezoning Plan approved last With the help of a preserva- summer. tion group, the Brooklyn “These are very distin- Heights Association is pro- guished commercial buildings moting a plan to preserve sev- built by the best architects of eral high-rise office buildings the day,” said Herrera, technical just outside the Brooklyn services director of the Land- Heights Historic District. marks Conservancy. Herrera Calling it the “Borough Hall said the movement came about Skyscraper Historic District,” after St. Francis College began BHA President Nancy Bowe demolition of the McGarry Li- touted the proposal at her brary last year at 180 Remsen group’s annual meeting last St. month. “Some of them have been The compact district would abused and knocked around, “butt up against” the Brooklyn but they could be restored and Heights Historic District, ac- really bought back to their cording to the proposal’s coor- best,” he said, and called the dinator, BHA governor Alex proposed district a “real history Showtime Herrera, who also works for the lesson” on the days when “the New York Landmarks Conser- best architects in New York vancy.
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Blood Type AB
Type "AB" Foods 1 FromRight 4 your Type By Dr. Peter J. D'Adamo MEATS & POULTRY SEAFOOD EGGS & DAIRY Highly Beneficial Highly Beneficial Avoid Highly Beneficial Lamb Albacore (Tuna) Anchovy Cottage cheese Mutton Cod Barracuda Farmer Rabbit Grouper Beluga Feta Turkey Hake Bluegill Goat cheese Mackerel Clam Goat milk Neutral Mahi-mahi Conch Kefir Live Monkfish Crab Mozzarella Pheasant Ocean perch Crayfish Ricotta Pickerel Eel Sour cream (non fat) Avoid Pike Flounder Yogurt Bacon Porgy Frog Beef ground, regular Rainbow Gray sole Neutral Buffalo Trout Haddock Casein Chicken Red snapper Halibut Cheddar Cornish Hens Sailfish Herring (pickled) Colby Duck Salmon Lobster Cream cheese Goose Sardine Lox (smoked salmon) Edam Ham Sea trout Octopus Emmenthal Heart Shad Oysters Gouda Partridge Snail Sea bass Gruyere Pork Sturgeon Shrimp Jarisberg Quail Striped bass Monterey jack Veal Neutral Turtle Munster Venison Abalone Yellowtail Neufchatel Bluefish Skim or 2% milk Carp Soy cheese Catfish Soy milk Caviar String cheese Herring (fresh) Swiss Mussels Whey Scallop Shark Avoid Silver perch American cheese Smelt blue cheese Snapper Brie Sole Butter Squid (calamari) Buttermilk Swordfish Camembert Tilefish Ice cream Weakfish Parmesan Whitefish Provolone White perch Sherbet Yellow perch Whole milk Provided by Dr. Robert Bischoff Type "AB" Foods 2 From the book Eat Right 4 Your Type by Dr. Peter J. D'Adamo OILS AND FATS NUTS AND SEEDS BEANS & LEGUMES CEREALS Highly Beneficial Highly Beneficial Highly Beneficial Highly Beneficial Olive Oil Chestnuts Beans:
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Information on the Foodfest Smoked Salmon and Fish
FOODFEST BRAND FOOD DRINK GROUP OF COMPANIES SMOKED WILD SILVERBRITE BAGELOX ...JUST GRAB AND GO FOOD DRINK GROUP OF COMPANIES SALMON BAG EL O X DANISH STYLE WILD-ALASKANA TM SLICED SMOKED FUME TRANCHE GRAV-LOX KETA SALMON STEELHEAD SALMON SAUMON KÉTA SAUMON ARC-EN-CIEL SLICED AND SMOKED FUME TRANCHE Never Enough! TM Ready to Eat Pret a manger Source of Omega-3 Source D’Omega-3 MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIR D’INGREDIENTS IMPORTES 100 g KEEP FROZEN PRIOR TO USE 100g GARDER CONGELÉ JUSQU’À UTILISATION keta salmon SLICED AND SMOKED FUME TRANCHE keta salmon Red Pacific Coho Salmon saumon kéta Sliced Smoked Fume Tranche sta Saumon Coho Rouge Moyen WILD SALMON! WILD SALMON! Never Enough! Ready to Eat Pret a manger MADE IN CANADA FROM IMPORTED INGREDIENTS MADE IN CANADA FROM IMPORTED INGREDIENTS Source of Omega-3 Source D’Omega-3 FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES WWW.FOODFESTAMERICA.COM WWW.FOODFESTAMERICA.COM FACEBOOK.COM/FOODFESTAMERICA FACEBOOK.COM/FOODFESTAMERICA MADE IN CANADA FROM IMPORTED INGREDIENTS 140 g FAIT AU CANADA A PARTIR D’INGREDIENTS IMPORTES KEEP FROZEN PRIOR TO USE 140g GARDER CONGELÉ JUSQU’À UTILISATION [ ] DANISH STYLE keta salmon SLICED AND SMOKED FUME TRANCHE SLICED ANDGRAV SMOKEDL FOUMXE TRANCHE saumon kéta keta salmon saumon kéta WILD PACIFIC WILD PACIFIC SALMON! SALMON! READY TO EA SOURCE OF OMEG GA-3 MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES MADE IN CANADA FROM IMPORTED INGREDIENTS FAIT AU CANADA A PARTIER INGREDIENTS IMPORTES 140 g FOOD DRINK GROUP OF COMPANIES BAKEDSALMON A PROUD CANADIAN BRAND 1977 fullyready cooked to and eat! smoked entièrement cuit et fumé .
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2018 Bastion Bistro Vkonlopun Menu
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Blood Type O Is the Oldest and Most Basic Blood Type
EAT RIGHT FOR (4) YOUR TYPE In his book, EAT RIGHT FOR (4) YOUR TYPE, Dr. Peter D’Adamo teaches the fundamental relationship between your blood type and the dietary and lifestyle choices that will help you live at your very best. When you use the individualized characteristics of your blood type as a guide post for eating and living, you will be healthier, you will naturally reach your ideal weight, and you will slow the process of aging. You can pinpoint the foods that make you sick, contribute to weight gain, and lead to chronic disease. Our ancestors had unique blueprints that complemented their environments. The genetic characteristics of our ancestors live in our blood today, and it is this lesson we bring with us into our current understanding of blood types. Your Blood Type Plan lets you zero in on the health and nutrition information that corresponds to your exact biological profile. With this new information, you can now make choices about your diet, exercise regimen, and general health that are based on the dynamic natural forces within your own body. If you follow your Blood Type Plan carefully, you can: Avoid many common viruses and infections. Lose weight, as your body rids itself of toxins and fats. Fight back against life-threatening diseases such as cancer, cardiovascular disease, diabetes, and liver failure. Avoid many of the factors that cause rapid cell deterioration, thus slowing down the aging process. Today, it is well accepted that nutrition has a direct impact on the state of our health and general well-being.
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FROM the GRILL Sandwiches
SANDWICHES Grilled Panini | Tapenade-laced Freshly Baked Panini with Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Basil The Surf & Turf | Grilled Florida Lobster Medallions, Sliced Black Angus Filet Mignon, Tomato on Toasted Ciabatta, Garlic Roasted Jus and Remoulade dipping Sauce with Parmesan dusted Truffle Fries Grilled Reuben Sandwich | Corned Beef Brisket, Sauerkraut, Swiss Cheese and our Special Russian Dressing on Rye Bread Oceania Q-BAN Sandwich | Slow Roasted Marinated Pork on Toasted Crusty French Baguette, Sweet Ham, Swiss Cheese and Cornichons Grilled in a Buttered Press FROM THE GRILL Signature Black Angus Burgers THE CLASSIC | With Swiss or American Cheese THE TEXAN | Cheddar Cheese, Grilled Red Onions, Bacon and Bourbon BBQ Sauce THE SWISS | Swiss Cheese and Garlic Sautéed Button Mushrooms THE ROMANO | Provolone Cheese, Roasted Peppers, Pesto Sauce on Ciabatta Bread THE KOBE BUrgER | Wagyu Beef, Black Truffle Sauce and Baby Cress THE ALASKAN | Salmon Burger, Bernaise Tartar Sauce and Spicy Slaw THE MAGUro | Soy and Ginger Marinated Ahi Tuna Seared Rare with Wasabi-Garlic Mayonnaise ALL DISHES ARE SERVED WITH CRISPY FRENCH FRIES, ColeslAW, ICEBerg LettUCE, SLICED TomAto AND RED ONION FROM THE GRILL All-Beef Hot Dogs DRIVE-IN CLASSIC | Mustard, Ketchup, Onions and Relish SWEDISH | With Dill Shrimp Salad and Crisp Fried Onions MEXICAN | With Chili Con Carne and Jalapeño Cheddar Broiled Cajun Chicken Paillard Grilled Veggie Burger | Topped with Caribbean Mango Salsa Grilled Herb Marinated Mahi Mahi Curried & Grilled
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Global Seafood Cookbook *Recipe List Only*
GLOBAL SEAFOOD COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Global Seafood Cookbook. GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers & Salads Almejas a la Marinera (Spanish Clams in Marinara Sauce) Atherina (Greek Fried Smelts) Bara Lawr (Welsh Laver Bread) Blackbeard's Crab Cakes Clams Casino Codfish Balls Crab & Artichoke Dip Cracker Pirate Smear (Crab & Shrimp Dip) Easy Sushi Rolls Eggs Drumkilbo (eggs with lobster & shrimp) Fried Calamari (Squid) Gefilte Fish (Jewish Stuffed Fish) Herring Dip (Jewish) Hot Lobster Dip Inlagd Sill (Swedish Salted Herring) Lobster Salad Maine Clam Dip Marinated Anchovies (Basque) Old Bay Crab Cakes Oysters on the Half Shell Oysters Rockefeller Popcorn Shrimp Prawn Crackers Salade Basque (Basque Salad with Tuna) Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad) Salmagundi (Pirate Grand Salad) Selyodka Pod Shouboi (Russian Herring Salad) Shenanchie's Clam Dip Shenanchie's Sushi (Avocado & Shrimp) Shrimp Puffs Shrimp Salad Shrimpy Devils (deviled eggs with shrimp) Sledz w Smietanie (Polish Creamed Herring) Steamed Mussels Sushi Rice Taramasalata (Greek Fish Roe Dip) Tempura (Japanese Seafood & Vegetables) Tomates Monegasque (Monegasque Tomatoes with Tuna) Tuna Rice Cakes Uncle Pat's Crab Cocktail 2 GLOBAL SEAFOOD COOKBOOK RECIPE LIST Food Fare Entrees & Sides Almondine Sole Apelsinfisk (Swedish Orange Fish) Baked Mahi-Mahi Bar a la Monegasque
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APPETIZERS House Special Appetizers
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Appetizers Sushi Rolls
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MENU Let’S Snack! Great Food Brings Together Even Better Company
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Lox & Smoked Salmon Basics
Lox & Smoked Salmon Basics Lox vs. Smoked Salmon: Let’s dive into a learning exercise, to combat the prevalent misunderstanding regarding smoked salmon versus lox. There are more than just two types of salmon, and that ends up causing confusion. The real crux of the issue is the misuse and interchanging of the terms that leaves everyone unsure of what is expected. Each one is distinctly different in its preparation, taste, texture and cultural context. In fact, the only major similarity is that they are all salmon. In order to better meet your passengers’ expectations, it is important to be armed with knowledge. Lox Gravlax • Traditionally made from the belly of the salmon, but other • Traditional, Scandinavian-style of salt-and-sugar-cured cuts are used as well. salmon, with the addition of fresh herbs and alcohol. • Name derives from the Yiddish word for salmon, “laks.” • The word “grav,” translated in English means “grave,” as • Salt-cured or brined (never cooked). the fish was commonly buried or placed under a weight • Flesh is bright in color and has a creamy, soft texture. during the curing process. • Never smoked or cooked in anyway. • Flesh is slightly-translucent, and has an herbaceous flavor. Nova Lox/Nova Scotia Salmon • Salmon, in New York City, once came from the Nova Scotia area; now the name Nova Scotia is used as style of preperation. • Brined or cured, like lox, then cold-smoked. • Flesh is bright in color and has a slightly-smoky flavor, with a slightly-firm flesh. N. America +1 (800) 247-2433 • Worldwide +1 (813) 449-6000 • Online www.airculinaireworldwide.com © 2017 Air Culinaire Worldwide, LLC; A Universal Weather and Aviation, Inc.
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