Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk Between Citizen Science and DNA Barcoding
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European Anchovy Engraulis Encrasicolus (Linnaeus, 1758) From
European anchovy Engraulis encrasicolus (Linnaeus, 1758) from the Gulf of Annaba, east Algeria: age, growth, spawning period, condition factor and mortality Nadira Benchikh, Assia Diaf, Souad Ladaimia, Fatma Z. Bouhali, Amina Dahel, Abdallah B. Djebar Laboratory of Ecobiology of Marine and Littoral Environments, Department of Marine Science, Faculty of Science, University of Badji Mokhtar, Annaba, Algeria. Corresponding author: N. Benchikh, [email protected] Abstract. Age, growth, spawning period, condition factor and mortality were determined in the European anchovy Engraulis encrasicolus populated the Gulf of Annaba, east Algeria. The age structure of the total population is composed of 59.1% females, 33.5% males and 7.4% undetermined. The size frequency distribution method shows the existence of 4 cohorts with lengths ranging from 8.87 to 16.56 cm with a predominance of age group 3 which represents 69.73% followed by groups 4, 2 and 1 with respectively 19.73, 9.66 and 0.88%. The VONBIT software package allowed us to estimate the growth parameters: asymptotic length L∞ = 17.89 cm, growth rate K = 0.6 year-1 and t0 = -0.008. The theoretical maximum age or tmax is 4.92 years. The height-weight relationship shows that growth for the total population is a major allometry. Spawning takes place in May, with a gonado-somatic index (GSI) of 4.28% and an annual mean condition factor (K) of 0.72. The total mortality (Z), natural mortality (M) and fishing mortality (F) are 2.31, 0.56 and 1.75 year-1 respectively, with exploitation rate E = F/Z is 0.76 is higher than the optimal exploitation level of 0.5. -
Appetizers Beer Cocktails Zero Proof Wine by the Glass Curated Flights
we are excited to offer a world inspired, local comfort enthused cuisine, wine by the glass utilizing locally grown products, with a focus of chef inspired local favorites. BUBBLES 4oz wine bar and a daily selection of specials. prosecco • bele casel • asolo prosecco superiore - extra dry, veneto, italy nv 8 to ensure the safety of our guests + team, we kindly ask that you keep your masks on any time you leave your table sparkling rosé • domaine carneros ‘cuvée de la pompadour’ • carneros, california nv 13 and at any time while not eating or drinking. this is in line with the City & County of Honolulu’s current order. champagne • laurent-perrier ‘la cuvée’ brut • france nv 18 appetizers ROSE tasting - 2oz glass - 6oz organic greens 12 rosé of carignane • frog’s leap ‘la grenouille’ rougante • mendocino, california 2019 4 12 tomato, cucumber, radish, croutons, creamy red miso rosé of grenache, cinsault + cabernet • château léoube ‘le secret de léoube’ • provence, france 2018 5 15 charcuterie plate 25 WHITE tasting 2oz glass - 6oz daily selection of cheeses + meats, grapes, house marinated olives, crackers - spätlese riesling • monchhoff ‘urzig wurzgarten’ • mosel, germany 2014 5.50 16.50 fried brussels sprouts 8 ( ) champalou ‘les fondraux’ loire valley, france 2018 5 15 applewood smoked bacon, balsamic reduction, parmesan vouvray chenin blanc • • alvarinho • nortico • minho, portugal 2018 3.50 10.50 truffle fries 8 verdejo • oro de castilla • rueda, spain 2019 4 12 garlic herb butter, parmesan ‘patatas bravas’ 11 dry riesling • dr. konstantin frank • finger lakes, new york 2018 4 12 crispy fried potatoes, togarashi mayo, furikake, tobiko, katsuobushi sauvignon blanc • capture ‘tradition’ • sonoma county, california 2018 4 12 jbh grilled cheese sandwich 12 pinot gris • greywacke • marlborough, new zealand 2016 4.50 13.50 house made kimchi, havarti, french bread, truffle soave (garganega) • suavia • veneto, italy 2018 4 12 certified angus beef sliders* 12 côtes du rhône blanc (viognier, roussanne, marsanne, et al.) • e. -
Phylogeny Classification Additional Readings Clupeomorpha and Ostariophysi
Teleostei - AccessScience from McGraw-Hill Education http://www.accessscience.com/content/teleostei/680400 (http://www.accessscience.com/) Article by: Boschung, Herbert Department of Biological Sciences, University of Alabama, Tuscaloosa, Alabama. Gardiner, Brian Linnean Society of London, Burlington House, Piccadilly, London, United Kingdom. Publication year: 2014 DOI: http://dx.doi.org/10.1036/1097-8542.680400 (http://dx.doi.org/10.1036/1097-8542.680400) Content Morphology Euteleostei Bibliography Phylogeny Classification Additional Readings Clupeomorpha and Ostariophysi The most recent group of actinopterygians (rayfin fishes), first appearing in the Upper Triassic (Fig. 1). About 26,840 species are contained within the Teleostei, accounting for more than half of all living vertebrates and over 96% of all living fishes. Teleosts comprise 517 families, of which 69 are extinct, leaving 448 extant families; of these, about 43% have no fossil record. See also: Actinopterygii (/content/actinopterygii/009100); Osteichthyes (/content/osteichthyes/478500) Fig. 1 Cladogram showing the relationships of the extant teleosts with the other extant actinopterygians. (J. S. Nelson, Fishes of the World, 4th ed., Wiley, New York, 2006) 1 of 9 10/7/2015 1:07 PM Teleostei - AccessScience from McGraw-Hill Education http://www.accessscience.com/content/teleostei/680400 Morphology Much of the evidence for teleost monophyly (evolving from a common ancestral form) and relationships comes from the caudal skeleton and concomitant acquisition of a homocercal tail (upper and lower lobes of the caudal fin are symmetrical). This type of tail primitively results from an ontogenetic fusion of centra (bodies of vertebrae) and the possession of paired bracing bones located bilaterally along the dorsal region of the caudal skeleton, derived ontogenetically from the neural arches (uroneurals) of the ural (tail) centra. -
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. -
Download Our Menu In
Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched -
Anchovy Early Life History and Its Relation to Its Surrounding Environment in the Western Mediterranean Basin
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC SCI. MAR., 60 (Supl. 2): 155-166 SCIENTIA MARINA 1996 THE EUROPEAN ANCHOVY AND ITS ENVIRONMENT, I. PALOMERA and P. RUBIÉS (eds.) Anchovy early life history and its relation to its surrounding environment in the Western Mediterranean basin ALBERTO GARCÍA1 and ISABEL PALOMERA2 1Centro Oceanográfico de Málaga, Instituto Español de Oceanografía, Aptdo. 285. Fuengirola, 29640 Málaga, Spain. 2Institut de Ciències del Mar. CSIC, Passeig Joan de Borbó, s/n, 08039 Barcelona, Spain. SUMMARY: This paper is a review on the anchovy early life history in the western Mediterranean. There is evidence of latitudinal differences in the duration of the spawning period associated with regional temperature variations. The main spawning areas of the anchovy are located in the Gulf of Lyons and at the shelf surrounding the Ebro river delta. The exten- sions of spawning grounds seem to be linked to the size of the shelf and to the degree of hydrographic enriching-process- es. Punctual studies on egg and larval ecology have been made mainly in the areas of the main spawning grounds, report- ing preliminary results on growth, feeding, condition and mortality estimates. Biomass estimation by the Daily Egg Pro- duction Method (DEPM) has also been applied at the northern region. Key words: Anchovy, Engraulis encrasicolus, eggs and larvae, reproduction, Western Mediterranean. RESUMEN: PRIMEROS ESTADIOS DE DESARROLLO DE LA ANCHOA Y SU RELACIÓN CON EL AMBIENTE EN EL MEDITERRÁNEO OCCI- DENTAL. – Este trabajo es una revisión de los estudios realizados sobre las primeras fases de desarrollo de la anchoa del Mediterráneo occidental. -
Abundance and Distribution of Eggs and Larvae of Anchovy
Turkish Journal of Zoology Turk J Zool (2013) 37: 773-781 http://journals.tubitak.gov.tr/zoology/ © TÜBİTAK Research Article doi:10.3906/zoo-1212-31 Abundance and distribution of eggs and larvae of anchovy (Engraulis encrasicolus, Linnaeus, 1758) and horse mackerel (Trachurus mediterraneus, Steindachner, 1868) on the coasts of the eastern Black Sea 1, 2 Cemalettin ŞAHİN *, Necati HACIMURTAZAOĞLU 1 Faculty of Fisheries, Recep Tayyip Erdoğan University, Rize, Turkey 2 Republic of Turkey Ministry of Food, Agriculture, and Livestock, Trabzon, Turkey Received: 27.12.2012 Accepted: 08.07.2013 Published Online: 04.10.2013 Printed: 04.11.2013 Abstract: Sampling for this survey was performed in 5 stations located in the bays of Sürmene and Rize in the eastern Black Sea between April and October 2006. During the sampling, the quantities and distributions of eggs and larvae of anchovies (Engraulis encrasicolus) and horse mackerel (Trachurus mediterraneus) were determined. For horizontal towing carried out from the surface (0–5 m), a plankton net of 50 cm in diameter and 500 µm mesh. The eggs of anchovy and horse mackerel sampled in plankton tows were found to be 438.33 ind./100 m3 and 5.71 ind./100 m3 for horizontal tows. During horizontal tows, the larvae of anchovy and horse mackerel were found to be 8.00 ind./100 m3 and 0.68 ind./100 m3, respectively. During the surveys, a total of 14,535 anchovy eggs, 147 horse mackerel eggs, 256 anchovy larvae, and 7 horse mackerel larvae were sampled. Mortality rates were calculated as 81.18% for anchovy and 37.41% for horse mackerel. -
© Iccat, 2007
A5 By-catch Species APPENDIX 5: BY-CATCH SPECIES A.5 By-catch species By-catch is the unintentional/incidental capture of non-target species during fishing operations. Different types of fisheries have different types and levels of by-catch, depending on the gear used, the time, area and depth fished, etc. Article IV of the Convention states: "the Commission shall be responsible for the study of the population of tuna and tuna-like fishes (the Scombriformes with the exception of Trichiuridae and Gempylidae and the genus Scomber) and such other species of fishes exploited in tuna fishing in the Convention area as are not under investigation by another international fishery organization". The following is a list of by-catch species recorded as being ever caught by any major tuna fishery in the Atlantic/Mediterranean. Note that the lists are qualitative and are not indicative of quantity or mortality. Thus, the presence of a species in the lists does not imply that it is caught in significant quantities, or that individuals that are caught necessarily die. Skates and rays Scientific names Common name Code LL GILL PS BB HARP TRAP OTHER Dasyatis centroura Roughtail stingray RDC X Dasyatis violacea Pelagic stingray PLS X X X X Manta birostris Manta ray RMB X X X Mobula hypostoma RMH X Mobula lucasana X Mobula mobular Devil ray RMM X X X X X Myliobatis aquila Common eagle ray MYL X X Pteuromylaeus bovinus Bull ray MPO X X Raja fullonica Shagreen ray RJF X Raja straeleni Spotted skate RFL X Rhinoptera spp Cownose ray X Torpedo nobiliana Torpedo -
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. -
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus. -
Soup and Salad Vegetable Roll Classic Roll Sushi Or Sashimi a La
Soup and Salad Vegetable Roll Classic Roll Chef’s special Roll All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 Miso Soup 2.5 Avocado Salad 7 or brown rice $1.00 or brown rice $1.0 Miso dressing or brown rice $1.00 Spicy Miso Soup 3.5 Fantastic Roll (8 pcs) 15.5 Cucumber Roll 4.5 Shiitake Mushroom 4.5 California Roll 5.75 Salmon Skin Roll 5.75 Amazing Roll 15.5 Clam Soup 5.5 Special Sashimi Salad 12.5 White fish tempura, cucumber, Tuna, salmon, yellowtail, avocado, Tuna, salmon, mango, orange, Avocado Roll 4.5 Natto Shisho 4.5 Salmon Roll 5.25 Philadelphia Roll 6.75 avocado, top with blue crab & spicy cucumber, kelp seaweed, Japanese House Seafood Soup 5.5 avocado mixed greens served w. Smoked salmon, cucumber, cream yuzu miso sauce sweet soy aioli with tobiko & scallion ginger dressing AAC Roll 5.5 Special Veg Roll (5 pcs) 6.5 Tuna Roll 5.75 cheese Kimchee Seafood Soup 7.5 Phili Adventure 15.5 Chilean Seabass Roll (8 pcs) 16 Green Salad 4 King Crab Salad 13.5 Asparagus Roll 4.5 Veg Tempura Roll 6.25 Yellowtail Scallion Roll 5.75 Boston Roll 6.75 Smoke salmon, cream cheese, Grilled seabass, asparagus, King crab, crunch, cucumber, cucumber, top w. snow crab avocado, red miso aioli, soy paper Seaweed Salad 6.5 masago, scallion, Japanese mayo Sweet Potato Roll 5.5 Avocado & Cucumber Roll 5 Spicy Tuna Roll 7.25 Shrimp Tempura Roll 8.75 Salmon Skin Salad 7 Pepper Tuna Sashimi Salad 14 Peanut Avocado Roll 5.5 Kamapyo Roll 4.5 Spicy Salmon Roll 7.25 Ocean Roll 16.5 Spicy Lover’s Roll (8 pcs) 14.5 Black Pepper Tuna Blue crab lump, mango, yuzu Spicy salmon, avocado, spicy tuna, Spicy Kani Salad 8.5 Pepper tuna, mixed green w. -
Updated Checklist of Marine Fishes (Chordata: Craniata) from Portugal and the Proposed Extension of the Portuguese Continental Shelf
European Journal of Taxonomy 73: 1-73 ISSN 2118-9773 http://dx.doi.org/10.5852/ejt.2014.73 www.europeanjournaloftaxonomy.eu 2014 · Carneiro M. et al. This work is licensed under a Creative Commons Attribution 3.0 License. Monograph urn:lsid:zoobank.org:pub:9A5F217D-8E7B-448A-9CAB-2CCC9CC6F857 Updated checklist of marine fishes (Chordata: Craniata) from Portugal and the proposed extension of the Portuguese continental shelf Miguel CARNEIRO1,5, Rogélia MARTINS2,6, Monica LANDI*,3,7 & Filipe O. COSTA4,8 1,2 DIV-RP (Modelling and Management Fishery Resources Division), Instituto Português do Mar e da Atmosfera, Av. Brasilia 1449-006 Lisboa, Portugal. E-mail: [email protected], [email protected] 3,4 CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. E-mail: [email protected], [email protected] * corresponding author: [email protected] 5 urn:lsid:zoobank.org:author:90A98A50-327E-4648-9DCE-75709C7A2472 6 urn:lsid:zoobank.org:author:1EB6DE00-9E91-407C-B7C4-34F31F29FD88 7 urn:lsid:zoobank.org:author:6D3AC760-77F2-4CFA-B5C7-665CB07F4CEB 8 urn:lsid:zoobank.org:author:48E53CF3-71C8-403C-BECD-10B20B3C15B4 Abstract. The study of the Portuguese marine ichthyofauna has a long historical tradition, rooted back in the 18th Century. Here we present an annotated checklist of the marine fishes from Portuguese waters, including the area encompassed by the proposed extension of the Portuguese continental shelf and the Economic Exclusive Zone (EEZ). The list is based on historical literature records and taxon occurrence data obtained from natural history collections, together with new revisions and occurrences.