DOCSLIB.ORG

9225 Order@Luxe-‐Seafood.Com Description Origin PC CS ALBACORE PACK

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

TEL:213-223-9000 FAX:213-223-9225 [email protected] Description Origin PC CS ALBACORE PACK LOIN Canada 20# ALBACORE PACK LOIN Canada 11# ALBACORE WHOLE Canada ARGENTINIAN SHRIMP Argentina 4.4# 26.4 AYU -SWEET FISH (2.2) 11 CT Japan 2.2# 10 pk BANNO MONGO / CUTTLE FISH Thailand 600 gs 12 Pk BATTERA KOBU (100g/100pc) Japan BLACK COD 7/UP Canada 50# CALAMARI STK Taiwan 5.0# 30# CHILEAN SEABASS FILLET Chile 12#-16# CHILEAN SEABASS H&G Korea 20#-30# CONGER EEL 46/50 (ANAGO) Korea 4.4# 44# CONGER EEL 51/55 (ANAGO) Korea 4.4# 44# CRAWFISH SALAD Japan 4.4LB 17.6# CUTTLE FISH MEDITERRANEAN Spain 22 # EDAMAME (SOY BEAN POD) China 1# 20# ESCOLAR SAKU Korea 22# GREEN MUSSELESS 1/2 NZ 2# 24# HALIBUT CHEEKS USA 10# HAMACHI FILLET (YELLOW TAIL) Japan 22# HAMACHI KAMA (Y/T NECK) Japan 22# HAMACHI LOIN (YELLOW TAIL) Japan 22# HANA KATSUO (BONITO FLAKE) Japan 4PK HOKKE HIRAKI (ATKA MACKEREL) Japan 10 pc 4BL HOKKI GAI -L- (SURF CLAM) Canada 2.2# 22# HOKKI GAI -M- (SURF CLAM) Canada 2.2# 22# HOKKI SALAD (SURF CLAM) Japan 2.2# 17.6# IIDAKO - BABY OCTOPUS- Thailand 2# 24# IKA GESO (2.2) SQUID LEG Japan 2.2# 22# IKA SOMEN (4.4) SLICED SQUID Japan 4.4# 17.6# IKURA -XIP- ORANGE GRADE Canada 2.2# 26.4# IKURA -XIP- PREMIUM DIPAC Canada 2.2# 26.4# ITO KEZURI/BONITO FLAKE Japan 20PC IZUMI TAI 9/UP TILAPIA FILLET Taiwan 22# KANI KAMA MARUSEI CRAB IMIT. Thailand 1.1# 22# KANI KAMA OSAKI CRAAB IMIT. Japan 1.1# 22# KANI KORA (CRAB SHELL) Japan KATSUO TATAKI SEARED BONITO Japan 6.6LB 19.8# KENKO TARAKO - POLLACK ROE Japan 1.1# 22# KING CRAB BROILER CLAW Russia 3# 18# KING CRAB LEG & CLAW 6/9 Russia 20# KING CRAB LEG ONLY Russia 3# 18# KING CRAB MERUS Russia 10# KING CRAB SELECT PORTION Russia 10# LANGOSTINO MEAT Chile 5# 20# LOBSTER BODYES USA 24.25# LOBSTER MEAT CKL Canada 2# 12# LOBSTER SEAWEED DISPLAY ONLY USA 10# 30# LOBSTER TAIL 6 OZ Honduras 10# LOBSTER TAIL 7 OZ Honduras 10# LOBSTER TAIL 8 OZ Honduras 10# LOBSTER TAIL 9 OZ Honduras 10# MADARA / ALASKAN COD 6OZ PBO CHINA 10# MANILA CLAMS MEAT China 1# 10# MANILA CLAMS W. SHELL China 1# 10# MASAGO 1 LB CAPELIN ROE Canada 1.0# 20pk MASAGO 2.2 CAPELIN ROE Iceland 2.2# 17.6# MASAGO PL 4.4 LBS CAPELIN ROE Canada 4.4# 17.6# MENTAIKO 500g/SPICY POLLACK ROE Japan 1.1# 11# MENTAIKO TUBE MILD Japan 30PK MONGO 2/4 - SQUID Japan 2.2# 22# MOZUKU 2.2 - SEAWEED Japan 2.2# 22# NERI UME / PLUM PASTE 300gs Japan 300g 30PC OCTOPUS NAMA TAKO T4 RAW Japan 71# OCTOPUS NAMA TAKO TRY L RAW Spain 28# OCTOPUS NAMA TAKO TRY S RAW Spain 28# OCTOPUS TAKO H. ON - BOILED Japan 22# OCTOPUS TAKO LEE (RAW) Spain 30# OGO NORI 2.2 / SEAWEED Japan 2.2LB 22# SABA BUNKABOSHI / MACKEREL Japan 5TRAY SABA JAPAN 16 / MACKEREL Japan 22LB SABA NWY / MACKEREL NWY 22# SABA SHIME / VINEGAR MACKEREL Japan 20PC SALMON FILLET ATLANTIC FROZEN Chile 33# SANMA 55 / PACIFIC SAURY Japan cs 16.50LB SASA / BAMBOO LEAFS Japan 100 pc 30PC SCALLOP BAY 150/200 China 5# 30# SCALLOP BAY 61/80 China 5# 30# SCALLOP BAY 81/100 China 5# 30# SCALLOP BAY 81/120 China 5# 30# SCALLOP HALF MOON / TAIRAGAI Mexico 5.0# 30# SCALLOP HALF SHELL CHINA 1PK 6PC 24PK SCALLOP TERAMOTO 2S Japan 2.2# 22# SCALLOP TERAMOTO L Japan 2.2# 22# SCALLOP TERAMOTO M Japan 2.2# 22# SCALLOP TERAMOTO S Japan 2.2# 22# SCALLOPS U/10 (SEA) Canada 5# 30# SCAMPI NZ G1 FROZEN NZ 2.2# 13.2# SEA FOOD MIX FROZEN Thailand 2.0# 20# SEAWEED SALAD (4.4 LBS) CHUKA Japan 4.4LB 17.6# SEAWEED SHIO WAKAME SALTED Japan 2.2# 22# SHIRO DASHI 900 ML Japan 900 ml 12PC SHIRO SHOYU 1.8 L Japan 1.8 L 6PC SHRIMP 8/12 HEAD ON Philippines 4.4LB 44LB SHRIMP BLUE PRAWN Newcaledo 2.2# 13.2# SHRIMP BT 13/15 Indonesia 4# 24# SHRIMP BT 16/20 Indonesia 4# 24# SHRIMP BT 21/25 Indonesia 4# 24# SHRIMP BT 26/30 Indonesia 4# 24# SHRIMP BT 6/8 Indonesia 4# 24# SHRIMP BT 8/12 Philippines 4# 24# SHRIMP COCKTAIL BAY 250/350 Canada 5# 20# SHRIMP NOBASHI EBI 16/20 Vietnam 20PC/PK 30PC SHRIMP NOBASHI EBI 21/25 Vietnam 20PC/PK 30PC SHRIMP NOBASHI EBI 26/30 Vietnam 20PC/PK 30PC SHRIMP P&D 8/12 Vietnam 2# 10# SHRIMP P&D BLACK 13/15 Vietnam 2# 10# SHRIMP P&D 16/20 Vietnam 2# 10# SHRIMP P&D 21/25 Vietnam 2# 10# SHRIMP P&D BLACK 26/30 Vietnam 2# 10# SHRIMP P&D BLACK 31/40 Vietnam 2# 10# SHRIMP P&D BLACK 8/12 Vietnam 2# 10# SHRIMP P&D PINK 71/90 USA 5# 50# SHRIMP P&D ROCK 61/70 Mexico 5# 50# SHRIMP P&D WHITE 41/50 Vietnam 2# 10# SHRIMP P&D WHITE 71/90 Vietnam 2# 10# SHRIMP SOFT SHELL (LARGE) Thailand 1# 10# SHRIMP SUSHI EBI 4L Vietnam 20PC/PK 15T SHRIMP SUSHI EBI 5L Vietnam 20PC/PK 15T SHRIMP W (OG) 21/25 Mexico 5# 30# SHRIMP W 16/20 (Del) Mexico 5# 50# SHRIMP W 21/25 (Del) Mexico 5# 50# SHRIMP W 26/30 (Del) Mexico 5# 50# SHRIMP W 31/35 Mexico 5# 50# SHRIMP W U/10 (Del) Mexico 5# 50# SHRIMP W U/12 (Del) Mexico 5# 50# SHRIMP W U/15 (Del) Mexico 5# 50# SHRIMP W U/8 (Del) Mexico 5# 50# SMOKED SALMON SKIN MC USA 50# SNOW CRAB CLAW Canada 3# 18# SNOW CRAB COMBO # 1 China 5# 10# SNOW CRAB LEG ONLY China 2# 20# SNOW CRAB OPILIO Canada 20# SNOW CRAB SALAD MEAT China 5# 10# SOCKEYE SALMON NO SALT Canada 30# SOFT SHELL CRAB ASIA HOTEL Miamar 18 pc 6pk SOFT SHELL CRAB ASIA JUMBO Thailand 12 pc 6pk SOFT SHELL CRAB ASIA PRIME Miamar 12 pc 6pk SOFT SHELL CRAB ASIA WHALE Miamar 9 pc 6pk Spanner Crab Meat RAW (AU) Australia 1.1# 6.6# SPOT PRAWNS -J- (2.2) Canada 2.2# 26.4LB SPOT PRAWNS -L- (2.2) Canada 2.2# 26.4LB SPOT PRAWNS -XL- (2.2) Canada 2.2# 26.4LB SQUID T&T 3/5 SMALL China 2.5# 10# SQUID T&T 5/8 China 2.5# 10# SURUME 23/25 - SQUID Japan 17.6# SWORD FISH (KAJIKI) C. AMERICA 6P TAMAGO YAKI - OMLETT Japan 1.1 # 20PC TOBIKO 1.1 ORANGE FLYING FISH ROE Japan 1.1 # 13.20# TOBIKO BLACK / FLYING FISH ROE China 1.1 # 13.2# TOBIKO RED / FLYING FISH ROE China 1.1 # 13.2# TOBIKO WASABI / FLYING FISH ROE China 1.1 # 13.2# TORO ZABUTON - BLUE FIN TUNA Japan TOROMIYU / VEGETABLE OIL Japan 12PC TOSAKA AKA 2.2 - SEAWEED RED Japan 2.2 # 22# TOSAKA AO 2.2 - SEAWEED GREEN Japan 2.2 # 22# TUNA BIG EYE KIRIBATI AA Kiribati 15# TUNA BIG EYE LOIN 3/5 KIR Kiribati 50# TUNA BIG EYE LOIN 5/8 KIR Kiribati 50# TUNA BIG EYE LOIN 8/UP KIR Kiribati 50# TUNA MINCHED KIR Kiribati 14# TUNA YELLOW FIN AAA (VIETNAM) Vietnam 22# TUNA YELLOW FIN KIR AA Kiribati 15# TUNA YELLOW FIN KIR CUBE Kiribati 12# TUNA YELLOW FIN LOIN 3/5 KIR Kiribati 50# TUNA YELLOW FIN LOIN 30 Vietnam 30# TUNA YELLOW FIN LOIN 5/8 KIR Kiribati 50# UNAGI JAPAN - FRESH WATER EEL Japan 60PC UNAGI KABAYAKI 10 OZ - F/W EEL China 22# UNAGI KABAYAKI 11 OZ - F/W EEL China 22# UNAGI KABAYAKI 9 OZ - F/W EEL China 22# WASABI HON 200 g. FROZEN Japan 200g 30pk WASABI KIZAMI 100Gs. Japan 100 g 80 PK WASABI OROSHI 800 GS Japan 800g 12pk Wasabi Warner Powdered 1 Kg. Japan 2.2 # 10pc YUASA SHOYU 900 ML Japan 900 ml 12PC YUZU JUICE 900 ML Japan 900 ml 12PC YUZU KOSHO 80 G Japan 80 gs 25PC.
Recommended publications
  • Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals

    Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals

    RAN Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals with Dashi Jelly Salmon Seasoned with Kelp, Cucumber, Salmon Roe Boiled and Seasoned Chinese Cabbage, Chrysanthemum Leaves and Mushroom Soup Soy Milk Skin Dumpling, Whale, Naruto Wakame Brown Seaweed Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Splendid Alfonsino Seasoned with Shichimi Peppers Vinegared Vegetables Organic Beef Fillet with Vegetables Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Simmered Turnip, Fried and Simmered Taro, Maitake Mushroom, Carrot Green with Yoshino Miso Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup (To be upgraded with additional charge of 1,500yen) Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be added to your bill. MIYABI Appetizer Grilled Anago Conger, Cucumber, Maitake Mushroom Radish with Ponzu Jelly Steamed Dish Mini Egg Custard: Crab Meat, Soy Milk Skin, Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Black Cod Seasoned in Saikyo Miso Paste Roasted Chestnuts, Ginkgo Nuts, Boiled and Seasoned Vegetable with Bonito Flakes Turnip Fermented Sushi with Salmon Main Dish Fried White Fish, Taro, Wild Rice Stem, Leek and Ginger with Starchy Sauce or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Taro Dumpling Rice Dish Rice Cooked with White Maitake Mushroom or Steamed Rice Miso Soup and Japanese Pickles Dessert Assorted Seasonal Fruits with Jelly ¥8,000 The menu may change without prior notice.
  • Lobsters-Identification, World Distribution, and U.S. Trade

    Lobsters-Identification, World Distribution, and U.S. Trade

    Lobsters-Identification, World Distribution, and U.S. Trade AUSTIN B. WILLIAMS Introduction tons to pounds to conform with US. tinents and islands, shoal platforms, and fishery statistics). This total includes certain seamounts (Fig. 1 and 2). More­ Lobsters are valued throughout the clawed lobsters, spiny and flat lobsters, over, the world distribution of these world as prime seafood items wherever and squat lobsters or langostinos (Tables animals can also be divided rougWy into they are caught, sold, or consumed. 1 and 2). temperate, subtropical, and tropical Basically, three kinds are marketed for Fisheries for these animals are de­ temperature zones. From such partition­ food, the clawed lobsters (superfamily cidedly concentrated in certain areas of ing, the following facts regarding lob­ Nephropoidea), the squat lobsters the world because of species distribu­ ster fisheries emerge. (family Galatheidae), and the spiny or tion, and this can be recognized by Clawed lobster fisheries (superfamily nonclawed lobsters (superfamily noting regional and species catches. The Nephropoidea) are concentrated in the Palinuroidea) . Food and Agriculture Organization of temperate North Atlantic region, al­ The US. market in clawed lobsters is the United Nations (FAO) has divided though there is minor fishing for them dominated by whole living American the world into 27 major fishing areas for in cooler waters at the edge of the con­ lobsters, Homarus americanus, caught the purpose of reporting fishery statis­ tinental platform in the Gul f of Mexico, off the northeastern United States and tics. Nineteen of these are marine fish­ Caribbean Sea (Roe, 1966), western southeastern Canada, but certain ing areas, but lobster distribution is South Atlantic along the coast of Brazil, smaller species of clawed lobsters from restricted to only 14 of them, i.e.
  • HEAT INACTIVATION of THIAMINASE in WHOLE FISH by R

    HEAT INACTIVATION of THIAMINASE in WHOLE FISH by R

    August 1966 COMMERCIAL FISHERIES REVIEW 11 HEAT INACTIVATION OF THIAMINASE IN WHOLE FISH By R. H. Gnaedinger and R. A. Krzeczkowskil,c ABSTRACT The time required at various temperatures to inactivate all of the thiam inase in several species of whole fish was studied. Some effects of pH and enzyme concentra ­ tion on the time-temperature inactivation were also determined. Whole raw fish were ground! sealed in spec~ally-constructed m etal cans, heated a t various tempera ­ tures .for. varIOUS length.s <;>f tune! and analyzed for residual thiaminase a ct ivity. Re ­ sul~ md.lcate that a m~un .um tune -tempe.rature of 5 minutes a t 1800 F. is required t<;> mac.tlvate all the .thl~mma s e of who.le hsh. Enzyme concentrations, pH, a nd pos­ slbly 011 c ontent of flsh mfluence the tune required to destroy thiaminase. INTRODUCTION The heating conditions employed b y commercial mink-food producers and mink ranchers ;0 destroy thiaminase in whole fish are empiri cal. The conditions are not based on predeter­ nined time-temperature relations for the thermal inactivation of this antimetabolite. A com­ mon practice, for example, is to cook the fish at 1800 -2000 F. for 15 minutes (Bor gstrom 1962). Most of the specific data available on the time -temperature r e la tion is found in various research publications dealing with the occurrence of thiamina s e in fish , or with studies on the chemistry of the enzyme. Deutsch and Hasler (1943) used 15 m i nutes at 100 0 C .
  • Dinner Sushi

    Dinner Sushi

    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
  • Big Eye Day to Day Menu

    Big Eye Day to Day Menu

    ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻 サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸 酢の物 . 10 with Dungeness Crab 蟹 酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ 小 . 30 * Large Moriawase (16pc.) 盛り合わせ 大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked fish, shellfish, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc.
  • Does Climate Change Bolster the Case for Fishery Reform in Asia? Christopher Costello∗

    Does Climate Change Bolster the Case for Fishery Reform in Asia? Christopher Costello∗

    Does Climate Change Bolster the Case for Fishery Reform in Asia? Christopher Costello∗ I examine the estimated economic, ecological, and food security effects of future fishery management reform in Asia. Without climate change, most Asian fisheries stand to gain substantially from reforms. Optimizing fishery management could increase catch by 24% and profit by 34% over business- as-usual management. These benefits arise from fishing some stocks more conservatively and others more aggressively. Although climate change is expected to reduce carrying capacity in 55% of Asian fisheries, I find that under climate change large benefits from fishery management reform are maintained, though these benefits are heterogeneous. The case for reform remains strong for both catch and profit, though these numbers are slightly lower than in the no-climate change case. These results suggest that, to maximize economic output and food security, Asian fisheries will benefit substantially from the transition to catch shares or other economically rational fishery management institutions, despite the looming effects of climate change. Keywords: Asia, climate change, fisheries, rights-based management JEL codes: Q22, Q28 I. Introduction Global fisheries have diverged sharply over recent decades. High governance, wealthy economies have largely adopted output controls or various forms of catch shares, which has helped fisheries in these economies overcome inefficiencies arising from overfishing (Worm et al. 2009) and capital stuffing (Homans and Wilen 1997), and allowed them to turn the corner toward sustainability (Costello, Gaines, and Lynham 2008) and profitability (Costello et al. 2016). But the world’s largest fishing region, Asia, has instead largely pursued open access and input controls, achieving less long-run fishery management success (World Bank 2017).
  • Delivery Menu

    Delivery Menu

    Delivery Menu. Stuck between binge-watching your favourite show and a delicious meal? Well, debate no more! Our burgers and lobsters are now available for take-out from our Raffles restaurant and delivery, right to your doorstep. Please note that our delivery menu prices are lower than our usual a la carte prices. The following prices are only valid whilst our restaurants are temporarily closed. Key Worker Discount. We will be offering a 15% discount on take-outs to all frontline workers. This includes health workers, police officers, immigration officers, laboratory staff and more. To claim this, simply flash your ID card to any of our team members. Starters. Pan-Fried King Prawns. Salted Egg Yolk Cuttlefish. King Prawns served with our sweet and sour sauce and garnished Crispy baby cuttlefish flavoured with home-made with spring onion. salted egg yolk spice mix. 3 pieces $12.84 / 6 pieces $23.54 $10.70 Lobster Mac & Cheese. Kale & Quinoa Salad. Succulent lobster meat and macaroni folded in Quinoa, avocado and kale leaves with fig, cranberry a lobster bisque and creamy four cheese sauce. and roasted walnuts. Tossed in a balsamic dressing $16.05 served with succulent lobster meat and shavings of radish. Marinated Octopus. $18.19 Octopus tentacle marinated with lemon, parsley, garlic and olive oil. Served either chilled or grilled and served with fresh lime. Lobster Nuggets. $16.05 Crispy lobster claw ‘nuggets’ in a spicy batter served with a cooling lemon mayo. $17.12 Combos. We’ve made your life a little bit easier, get the best of both worlds! Minimum 2 people Main Course Options: Mayfair Burger, Smoked BBQ Burger, The Impossible Burger, Original Roll, Seven Samurai Roll, California Roll or Surf & Turf Roll.* Side Options: Sautéed Mushrooms, Garlic Spinach, Truffle Fries, Sweet Potato Fries or Salted Egg Yolk Fries.
  • Downloadable Sushi Guide

    Downloadable Sushi Guide

    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
  • Southwest Guide: Your Use to Word

    Southwest Guide: Your Use to Word

    BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia,
  • Eels Are Needle-Sized the Severn & Wye Smokery (Left)

    Eels Are Needle-Sized the Severn & Wye Smokery (Left)

    THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”.
  • A Review of the Biology for Pacific Saury, Cololabis Saira in the North

    A Review of the Biology for Pacific Saury, Cololabis Saira in the North

    North Pacific Fisheries Commission NPFC-2019-SSC PSSA05-WP13 (Rev. 1) A review of the biology for Pacific saury, Cololabis saira in the North Pacific Ocean Taiki Fuji1*, Satoshi Suyama2, Shin-ichiro Nakayama3, Midori Hashimoto1, Kazuhiro Oshima1 1National Research Institute of Far Seas Fisheries, Japan Fisheries Research and Education Agency 2Tohoku national Fisheries Research Institute, Japan Fisheries Research and Education Agency 3National Research Institute of Fisheries Science, Fisheries Research and Education Agency *Corresponding author’s email address: [email protected] Contents 1. Introduction…………………………………………………………………………………………2 2. Stock identity……………………………………………………………………………………….2 3. Early life history……………………………………………………………………………………2 3-1. Spawning ground………………………………………………………………………………2 3-2. Larval transportation……………………………………………………………………………3 3-3. Recruitment variability………………………………………………………………………….4 4. Feeding habits and predators…………………………………………………………………………4 5. Growth………………………………………………………………………………………………..5 6. Maturation…………………………………………………………………………………………….5 6-1. Spawning pattern, fecundity and spawning duration…………………………………………….5 6-2. Seasonal change of maturity size………………………………...................................................6 6-3. Maturation schedule for each seasonal cohort considering growth and maturation size…………6 6-4. Maturation and environmental factors……………………………………………………………7 6-5. Percentage of matured fish………………………………………………………………………..7 7. Distribution and migration…………………………………………………………………………….7 8. Natural mortality………………………………………………………………………………………9
  • FDA: "Glowing" Seafood?

    FDA: "Glowing" Seafood?

    FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12).