Cold Appetizer Special Rolls
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Clean &Unclean Meats
Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews -
F1089 Dinner Menu.Cdr
Appetizers Sashimi Salad Mixed $11.50 Tako (Octopus) Salad $12.75 Maguro (Tuna) Salad $11.95 Seaweed Salad Small $3.75/ Large $ 5.75 House Salad Small $2.95/ Large $7.75 Cucumber Salad $5.95 Edamame (Soybean) $3.25 Garlic Edamame $5.75 Sashimi Salad Vegetable Tempura (12 pcs)(broccoli, zucchini, & mushroom) $6.95 Tempura Shrimp (1 pc) $1.95 Breaded Fried Shrimp (1 pc) $1.95 Dynamite Special $10.75 (baked mixture of spicy crab,scallops, & scallions served with seaweed wrap) Sushi Popper (6 pcs) $7.95 (spicy crab, ebi & cream cheese stuffed in jalepenos & tempura fried) Fried Gyoza (6 pcs) (pork) $3.95 Steamed Gyoza (6 pcs) (shrimp dumpling) $4.25 Sushi Popper Fried or Steamed Shumai (6 pcs) (shrimp dumpling) $4.25 Egg Roll (2 pcs) (veggie) Pork $2.50 Vegetable $2.50 Soft Shell Crab (1 pc) $5.95 Fried Salmon (1 pc) $3.95 Fried Croquette (1 pc) (potato patty) $1.95 Chicken Katsu (1 pc) $5.75 Fried Seafood Mix (3 pcs) $3.95 Steamed Rice Small $2.25 / Large $3.50 Sushi Rice Small $3.25 Miso Soup $1.95 Hamachi Kama (1pc) (deep fried yellowtail collar) Seasonal Hamachi Kama Salmon Kama (1pc) (deep fried salmon collar) Extra 50¢ Spicy Mayonnaise • Eel Sauce • Siracha (Hot Sauce) Tar Tar Sauce • Teriyaki Sauce • Ginger • Lemon Combination platters (Served with rice, salad & your choice of an entree & side) $9.75 Entrees Sides Chicken Teriyaki Fried Seafood Mix (3 pcs) Chiba Chicken (oyster sauce) Egg Roll (2 pcs) Ginger Chicken Fried Gyoza (4 pcs) Garlic Chicken Fried Shumai (4 pcs) Pork Teriyaki Fried Shrimp & Scallop (1 pc of each) Chiba Beef California Maki (6 pcs) Beef Teriyaki Fried Fish (1 pc) Ginger Beef Fried Croquette (1 pc) Chicken Teriyaki with Fried Gyoza chiba / pag. -
Roe-Guide.Pdf
WILD | NATURA L | SUSTAINABLE SUJIKO The cold, clean waters of Alaska provide a healthy, natural habitat for the five species of wild Alaska salmon. Each year, this e e raditional Japanese sujiko features salted and cured Alaska salmon roe within L e v e T the natural membrane or film (in-sac). Sujiko is a Japanese word composed t rich environment yields millions of high quality fish, famous S of “suji,” which means “line,” and “ko,” which means “child.” The name refers to the way in which the eggs are lined up in the ovary. The raw egg sacs are washed for their delicious flavor and superior texture. These same wild in a saturated brine solution, drained, packed with salt and then allowed to cure. All Alaska seafood is wild and sustainable and is managed Grading Information salmon produce some of the world’s finest roe, bursting with all Typically, there are three standard grades of sujiko: No.1, No.2 and No.3, plus for protection against overfishing, habitat damage and pollution. “off-grade” which includes roe that is cut, broken, soft, or off-color. In general, that is best about Alaska salmon. In Alaska, the fish come first! high-grade sujiko usually follow these guidelines: • Eggs are large in size for the species Alaska salmon roe is a wild, natural product high in lean Unlike fish stocks in other parts of the world, no Alaska • Color is bright and uniform throughout salmon stocks are threatened or endangered. For this reason, the sac protein and omega-3 fatty acids. -
CUON Cousine
: Asian CUON Cousine. [ comiendo en manada EN Aguacate TR Tempura Láminas de aguacate en tempura de curry, bañados en DS mayonesa de wasabi cilantro, finalizado con cebollín. Edames Vainas de soya salteadas en aceite de ajonjolí y bañadas en salsa teriyaki. Spring Roll De Camarones Envuelto de camarones salteados con vegetales en leche de coco y curry. Acompañado con salsa de mandarina. Kfc Asian Style Korean fried chicken estilo asiático bañado en salsa de mandarina y chile dulce, cebollín y cilantro. Huevos Tempura Huevos pochados en tempura, bañados en mayonesa Langosno picante y cebollín, aromatizado con aceite de trufa. Crispy Langostinos en tempura de curry y hojuelas de maíz, acompañada de miel infusionada con chiles. Vegano Vegetariano Montadito De Kanikama Montadito de kanikama en sriracha, mango, gel de maracuyá y lulo sobre crocantes de arroz de sushi. Rollo Vietnamita Ensalada Asiaca Envuelto de papel de arroz, maní picante, lechuga, tomate, zucchini Ensalada de mizuna, nuez de brasil, manzana verde, pepino amarillo, vegetales frescos acompañado de salsa de mandarina. fresco, carambolo, aderezado con vinagreta de maracuyá y aceite de ajonjolí. Montaditos Ensalada De de Atún Tataki De Salmón Montaditos de tartare de atún sobre croquetas de Ensalada de tataki de salmón rebosado en ajonjolí negro, mezcla arroz y panko, puré de aguacate y alioli de sriracha. de lechugas, rábanos, tomates cherries, edamames, finalizado con vinagreta agridulce y aguacate parrillado. De BA Camarones Bocadillo de panes OS elaborados al vapor rellenos de camarones salteados en zanahoria y curry, se termina con cebollín y cilantro. De Cerdo Bocadillos de panes elaborados al vapor rellenos de un cerdo braseado en vegetales, acompañado de cebollas encurtidas en vinagre, alioli de sriracha y repollo morado agridulce. -
Raw Oyster Bar Appetizer Soup & Salad
RAW OYSTER BAR EAST COAST OYSTERS: Are grown sub-tidally with smooth shells. The colder waters slow down the metabolism producing a crisp, smoother oyster. WEST COAST OYSTERS: Are inter-tidally grown. The rough fluted shells make for a plump meat with subtle mineral flavor. Served with homemade wasabi cocktail sauce & ponzu sauce (ask your server for daily selection). Half Dozen ~ $12.99 One Dozen ~ $25.99 APPETIZER Avocado Fries Gyoza Shumai w. Blue Cheese Edamame $4.25 Sushi Appetizer (5pcs of chef ‘ s choice) $8.49 Veggie Spring Roll $4.49 Sashimi Appetizer(7pcs of chef ‘ s choice) $8.99 Gyoza $4.99 Tuna Tartar $9.49 (Pan-fried pork & chicken dumpling) (chopped tuna/salmon/ or yellow tail on top of avocado, tomato, cucumber & fresh cilantro) Shumai (Steamed shrimp dumpling) $4.99 KK Stuffed Jalapeno $8.49 Avocado Fries w. Blue Cheese $4.99 (deep fried Jalapeno stuff w. Coconut Shrimp $6.99AA spicy tuna & cream cheese) Shrimp & Veggies Tempura $6.99 Spicy Tuna Cucumber Wrap $7.99 (spicy tuna, avocado, wrapped by cucumber, served Soft Shell Crab TempuraEE $7.49 with ponzu sauce, masago & green onion on top ) Rock Shrimp $7.99 Crab Tortilla Roll $7.49 (Fried breaded shrimp in the creamy mango chili sauce) (Crabmeat, avocado rolled in the tortilla E TT served with creamy balsamic) Amazing Calamari $7.99 (Fried panko calamari rings with sweet cilantro chili sauce) Beef & Scallion $8.99 (thinly sliced strip steak rolled withN green onion served with teriyaki sauce) N SamplerSS Plate $14.99 (shrimp shumai,edamame, amazing calamari & coconut -
Indiana Division of Fish & Wildlife's Animal Information Series: Paddlefish
Indiana Division of Fish & Wildlife’s Animal Information Series Paddlefish (Polyodon spathula) Do they have any other names? Paddlefish are also called spoonbill, spoonbill cat, shovelnose cat, and boneless cat. Why are they called paddlefish? They are called paddlefish because of their paddle-like nose. Polyodon is Greek for “many tooth” in reference to the numerous long gill rakers and spathula is Latin for “spatula” or “blade.” What do they look like? Paddlefish are shark-like fish with long, paddle-shaped snouts. They have large mouths, without teeth, that are located far back on the underside of the head. Paddlefish have many gill rakers (filaments used to filter food from the water) that are long and slender. The eyes are small and just above the front edge of the mouth. The rear margin of the gill cover is long and pointed into a fleshy flap. The tail is deeply lobed with the upper lobe longer than the lower lobe. The skin is without scales and the skeleton is made of cartilage. Paddlefish are bluish-gray to black on the upper parts and light gray to white on the belly. Photo Credit: Duane Raver, USFWS Where do they live in Indiana? Paddlefish are rare to occasional in Indiana and they live in large rivers. What kind of habitat do they need? A paddlefish needs very specific habitat conditions to meet its needs. During most of its life it lives in quiet or slow-flowing waters rich in the microscopic life (zooplankton) on which it feeds. However, it must have access to a large, free-flowing river with gravel bars that flood frequently during its spawning season. -
Caviar and Conservation
Caviar and Conservation Status, Management, and Trade of North American Sturgeon and Paddlefish Douglas F.Williamson May 2003 TRAFFIC North America World Wildlife Fund 1250 24th Street NW Washington DC 20037 Visit www.traffic.org for an electronic edition of this report, and for more information about TRAFFIC North America. © 2003 WWF. All rights reserved by World Wildlife Fund, Inc. All material appearing in this publication is copyrighted and may be reproduced with permission. Any reproduction, in full or in part, of this publication must credit TRAFFIC North America. The views of the author expressed in this publication do not necessarily reflect those of the TRAFFIC Network, World Wildlife Fund (WWF), or IUCN-The World Conservation Union. The designation of geographical entities in this publication and the presentation of the material do not imply the expression of any opinion whatsoever on the part of TRAFFIC or its supporting organizations concerning the legal status of any country, territory, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. The TRAFFIC symbol copyright and Registered Trademark ownership are held by WWF. TRAFFIC is a joint program of WWF and IUCN. Suggested citation: Williamson, D. F. 2003. Caviar and Conservation: Status, Management and Trade of North American Sturgeon and Paddlefish. TRAFFIC North America. Washington D.C.: World Wildlife Fund. Front cover photograph of a lake sturgeon (Acipenser fulvescens) by Richard T. Bryant, courtesy of the Tennessee Aquarium. Back cover photograph of a paddlefish (Polyodon spathula) by Richard T. Bryant, courtesy of the Tennessee Aquarium. TABLE OF CONTENTS Preface . -
Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data
foods Article Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data Mauro Vasconi 1 , Erica Tirloni 2, Simone Stella 2, Chiara Coppola 2 , Annalaura Lopez 1,* , Federica Bellagamba 1 , Cristian Bernardi 2 and Vittorio Maria Moretti 1 1 Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi (LO), Italy; [email protected] (M.V.); [email protected] (F.B.); [email protected] (V.M.M.) 2 Department of Health, Animal Science and Food Safety, University of Milan, Via dell’Università, 6, 26900 Lodi (LO), Italy; [email protected] (E.T.); [email protected] (S.S.); [email protected] (C.C.); [email protected] (C.B.) * Correspondence: [email protected]; Tel.: +39-02-50315759 Received: 22 March 2020; Accepted: 21 April 2020; Published: 27 April 2020 Abstract: Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed fish roe products from different species. The results obtained allowed to distinguish eggs originated from different fish species and to discriminate between fish roes and caviar samples obtained from four different sturgeons species. We observed that roes showed a trend of grouping according to ecological and reproductive habits of fish species. We highlighted the differences between eggs originated by farmed and freshwater fish, enriched in n6 polyunsaturated fatty acids (PUFAs), and all the others, in which n3 PUFAs were prevalent. -
CAVIAR and OTHER FISH ROE PRODUCTS
CAVIAR and OTHER FISH ROE PRODUCTS by Norman D. Jarvis ,- Fishery Leaflet 567 UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES .) Created in 1849 the Department of the Interior--a depart ment of conservation --i s concerned with the management, conservation, and development of the Nation's water, fish, wildlife, mineral, forest, and park and recreational resources. It also has major responsibilities for Indian and Territorial affairs. As the Nation's principal conservation agency, the De partment works to assure that nonrenewable resources are developed and used wi sely, that park and recreational re sources are conserved for the future, and that renewable resources make their full contribution to the progress, pros perity, and security of the United States--now and in the future. UNITED STATES DEPARTMENT OF THE INTERIOR Stewart L. Udall, Secretary James K. Cllrr, Under Se creta r y Frank P. Briggs, A ssistant Secretary jor Fish and Wildlife FISH AKD WILDLIFE SERVIC E, Clarence F. Pautzke, Commissioner BURE.\ U OF COMMERCIAL FISHERIES, Donald L. McKernan. Dil'ector Washington, D.C. 20240 May 1964 CAVIAR AND OTHER FISH ROE PRODUCTS The roes or e~~s OT fish :t re The amount of roe obtained from among the most valuable OT the mis an individual fish usually runs cellaneous food products from fish from 10 to 70 pounds, varying with ery sources. With few exceptions, size, species, and locality. Occa almost any species may be utilized sional large specimens may yield if the roe is large enough. The roes more than 100 pounds of roe. -
The Iranian Caviar and Its Substitutes in the World Market
The Iranian Caviar and its Substitutes in the World Market Item Type Journal Contribution Authors Adeli, Afshin; Namdar, Mahya Download date 23/09/2021 10:01:17 Link to Item http://hdl.handle.net/1834/10299 2015, 3 (1), 933-944 The Iranian Caviar and its Substitutes in the World Market Afshin Adeli1* and Mahya Namdar2 1 Assistant Professor, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran 2 M.Sc. Student, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Received: 19 May 2014 / Accepted: 30 May 2015 / Published Online: 15 July 2015 ABSTRACT World production of caviar from the farmed sturgeon has recently so increased that in addition to compensate reduction of natural resources of sturgeon, it has also increased its share in the world market for caviar and its substitutes. Although Belarus, China and Norway are currently considered as the main exporting countries of caviar and its substitutes but, Iran solely exports caviar from sturgeon species. Having a world reputation in caviar brand, as well as the decreased natural resources, Iran aims to develop sturgeon rearing as well as modern marketing along with global standards to stand its brand and reputation as well as its world market share. The present paper reviewed the caviar and caviar substitutes market with emphasis on sturgeon caviar. During 1991-2013, caviar export from Iran decreased by 21.2 % in quantity and decreased income by about 17.2 %. However, the caviar value increased from 231000 to 680000 USD per ton. -
Assessment of Vitamin Compositions and Cholesterol Levels of Carp
http://www.egejfas.org Su Ürünleri Dergisi (2019) Ege Journal of Fisheries and Aquatic Sciences, 36(3), 293-299 (2019) DOI: 10.12714/egejfas.2019.36.3.10 RESEARCH ARTICLE ARAŞTIRMAARAŞTIRMA MAKALESİ Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars Sazan (Cyprinus carpio carpio) ve gökkuşağı alabalığı (Oncorhynchus mykiss) havyarlarının vitamin kompozisyonu ile kolesterol düzeylerinin belirlenmesi Ayşe Gürel İnanlı1* ● Özlem Emir Çoban2 ● Ökkeş Yılmaz3 ● Emine Özpolat4 ● Nermin Karaton Kuzgun5 1 Fisheries Faculty, Fırat University Elazığ, Turkey https://orcid.org/0000-0002-2592-6438 2 Fisheries Faculty, Fırat University Elazığ, Turkey https://orcid.org/0000-0003-1388-0740 3 Science Faculty, Fırat University Elazığ, Turkey https://orcid.org/0000-0002-8276-4498 4 Fisheries Faculty, Fırat University Elazığ, Turkey https://orcid.org/0000-0002-6369-0649 5 Fisheries Faculty, MunzurUniversity Tunceli, Turkey https://orcid.org/0000-0002-9430-1802 *Corresponding author: [email protected] Received date: 01.11.2018 Accepted date: 26.06.2019 How to cite this paper: İnanlı, A.G., Çoban, Ö.E., Yılmaz, Ö., Özpolat, E. & Kuzgun, N.K. (2019). Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars. Ege Journal of Fisheries and Aquatic Sciences, 36(3), 293-299. DOI: 10.12714/egejfas.2019.36.3.10 Abstract: In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determined in the products. -
Product Name Price SKU 10 KATINKO OINTMENT 53.00 JHG00001 30
Product Name Price SKU 10 KATINKO OINTMENT 53.00 JHG00001 30 KATINKO OINTMENT 103.00 JHG00002 3M MULTI-PURPOSE SPONGE TRIAL 17.00 JHG00003 3M SCOTCH BRITE ANTIBAC SCRUB SPONGE 43.00 JHG00004 3M SCOTCH BRITE DELICATE CARE SPONGE TRIAL 18.00 JHG00005 3M SCOTCH BRITE NET SPONGE 43.00 JHG00006 3M SCOTCH BRITE SCRUB PAD REGULAR 30.00 JHG00007 3M SCOTCH BRITE SCRUB PAD TRIAL 18.00 JHG00008 3M SCOTCH BRITE SCRUB SPONGE TRIAL 35.00 JHG00009 3M SCOTCHBRITE /SPONGE MINI 25.00 JHG00010 3M SCOTCHBRITE /SPONGE MINI 13.00 JHG00011 3M SCOTCHBRITE TWIN SCRUB PAD 43.00 JHG00012 555 FRIED SARDINES HOT & SPICY 55G 31.00 JHG00013 555 SARDINES GREEN 155G 20.00 JHG00014 555 SARDINES GREEN 42G 49.65 JHG00015 555 SPANISH SARDINES 155G 32.00 JHG00016 555 TUNA ADOBO 155G 25.50 JHG00017 555 TUNA AFRITADA 155G 25.50 JHG00018 555 TUNA CALDERETA 155G 25.50 JHG00019 555 TUNA FLAKES AND OIL 155G 28.50 JHG00020 555 TUNA MECHADO 155G 26.00 JHG00021 658 TOOTHBRUSH ( GREEN) 11.00 JHG00022 ACIETE DE MANZANILLA (IPI)/25ML 16.00 JHG00023 ACIETE DE MANZANILLA (IPI)/50ML 24.00 JHG00024 AJI. GINISA MIX 40 G 13.50 JHG00025 AJINOMOTO 11g / 18's 53.00 JHG00026 AJINOMOTO BOTTLE 100g 38.00 JHG00027 AJINOMOTO CHICKEN SAVOR 8G / 12s 28.00 JHG00028 AJINOMOTO GINISA MIX 7g/16's per pack 33.00 JHG00029 AJINOMOTO POUCH 100G 22.00 JHG00030 AJINOMOTO POUCH 250g 48.50 JHG00031 ALASKA FRESH MILK 1L X 2 147.00 JHG00032 ALASKA CHOCO 30GX12 (doz) 90.00 JHG00033 ALASKA CHOCO RTD 110ML 13.00 JHG00034 ALASKA CHOCO RTD 185ML 20.00 JHG00035 ALASKA CHOCO RTD 236ML 25.00 JHG00036 ALASKA CONDENSADA MILK