31220 Tns.Pdf
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Carta Mizu Ingles 30-01-15
SSSaladsSalads ••• GOMA WAKAME Seaweed Sallad wiith Sesame and Mariinated Fiish 777,,,,555000 €€€ ••• EDAMAME.. Soya Beans 444,,,,000000 €€€ ••• GOHAN.. Whiite Riice 444,,,,000000 €€€ Waaarrrmmm ••• MISO SHIRO SOUP Soya Soup wiith Seaweed,, Tofu and Nameko 777,,,,000000 €€€ ••• GYOZAS.. Pastry of Meat and Vegetablles wiith Ponzu (6 piieces) 999,,,,555000 €€€ ••• GYOZAS EBI.. Pastry of Shriimps and Vegetablles wiith Ponzu (6 piieces) 888,,,,555000 €€€ ••• SEAWEED SALAD WITH SOFT SHELL CRAB.. Seaweed Variiety wiith Soft Shellll 111444,,,,000000 €€€ Crab Tempura and Shriimp ••• SHOYU RAMEN SOUP.. Noodlle Soup wiith Pork Fiillllet 888,,,,555000 €€€ ••• HOTATE SHOOGA.. Macerated Scallllop wiith Fruiits of the Forest 111333,,,,555000 €€€ ••• VEGETABLE TEMPURA WITH NOBASHI-EBI.. Vegetablle and Prawn Tempura 111333,,,,555000 €€€ ••• HIJIKI SEAWEED SALAD.. Hiijjiikii Seaweed wiith Chiicken,, Mushroom and Vegetablle 999,,,,555000 €€€ TTTaaarrrtttaaarrrsss ••• SALMON TARTAR Diiced Sallmon wiith Avocado,, Wasabii,, Mustard and Diillll 111333,,,,000000 €€€ ••• TUNA,, OHITASE GOMAE.. Tuna Mariinated at the moment wiith Sesame and Wasabii Oiill,, 111999,,,,555000 €€€ Mariinated iin Soy Spiinach,, Sweet Liiquor and Sesame ••• SPICY TUNA.. Tuna Cut iinto Smallll Cubes wiith Spiicy Creamy Sauce 111444,,,,555000 €€€ SSSaaassshhhiiiiiimmmiiiiiisss ••• SASHIMI SAKE.. Fiinelly Slliiced Sallmon wiith Soya 111000,,,,000000 €€€ ••• SASHIMI HIRAME.. Fiinelly Slliiced Sea Bass Accompaniied wiith Soya Sauce 111000,,,,000000 €€€ ••• SASHIMI MIZU.. Fiinelly Slliiced -
Culinary Trails Brochure
DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll fi n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else. -
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed. -
Sushi Menu Menu CALIFORNIA ROLLS (8 PC) FASHION CAKES (6 PC) MAKI ROLLS (8 PC) MEI GUI ROLL (3 PC) SUMO ROLL (5 PC) FASHION SANDWICHES (6PC)
Platters Special Rolls ASSORTED ROLLS (16 PC) - R144.90 FASHION CAKE (16 PC) - R146.90 - 4pc California Roll Salmon - 6pc Fashion Cake Veg Dishes - 4pc Maki Salmon - 8pc Maki Avo - 4pc Maki Tuna - 2pc Kiri Cup & - 4pc California Roll Prawn MARASCHINO BATTLESHIP (2 PC) - R62.90 MACAW (20 PC) - R169.90 OSAKA (12 PC) - R179.90 RAINBOW SANDWICH (6 PC) - R92.90 4pc Tai Ji Roll 6pc Prawn Fashion Cake 8pc Maki Salmon 3pc Salmon Parcel 8pc Rainbow Roll 3pc Prawn Nigiri SALMON PARCEL (3 PC) - R68.90 PARROTS GARDEN (11 PC) - R174.90 PARROTS COMBO (24 PC) - R178.90 TANGY DRAGON - R124.90 Salmon, served with Parrots special soy sauce 6pc Fashion Sandwich Salmon 4pc California Tuna Roll 3pc Nigiri Salmon 4pc Maki Crab 2pc Salmon Roses 8pc Parrots Triangle STRAWBERRY DROPLETS 8pc California Salmon Roll (8 PC) - R62.90 PRAWN (22 PC) - R189.90 RAINBOW ROLL (24 PC) - R184.90 STRAWBERRY SENSATION 6pc Prawn Fashion Sandwich 8pc California Roll Salmon (8 PC) - R93.90 8pc Sakula Prawn 8pc Maki Avo 8pc Prawn Maki 8pc Rainbow Roll DRAGON ROLL (8 PC) - R84.90 SAKULA (20PC) - R204.90 SUMO (21PC) - R144.90 PARROTS TRIANGLE (8 PC) - R97.90 8pc Sakula Salmon Roll 5pc Sumo Roll 8pc Sakula Prawn Roll 8pc Maki Avo 2pc Kiri Cups 8pc Strawberry Droplets SMOKED SALMON AND CREAM 2pc Battleship Caviar CHEESE ROLL (8 PC) - R93.90 SALMON PLATTER (17 PC) - R204.90 SENSATION PLATTER (18 PC) - R147.90 PARROTS ROSE (3PC) 8pc California Roll Salmon 8pc Strawberry Sensation Salmon R69.90 4pc Nigiri Salmon 8pc Strawberry Droplets Tuna R69.90 3pc Sashimi Salmon 2pc Kiri Cups menu -
Sensory Systems and Feeding Behaviour of the Giant Freshwater Prawn, Macrobrachium Rosenbergii, and the Marine Whiteleg Shrimp, Litopenaeus Vannamei
Borneo Journal of Marine Science and Aquaculture Volume: 01 | December 2017, 80 - 91 Sensory systems and feeding behaviour of the giant freshwater prawn, Macrobrachium rosenbergii, and the marine whiteleg shrimp, Litopenaeus vannamei Gunzo Kawamura1*, Teodora Uy Bagarinao2 and Annita Seok Kian Yong1 1Borneo Marine Research Institute, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia 2Aquaculture Department, Southeast Asian Fisheries Development Center, Tigbauan, Iloilo, Philippines *Corresponding author: [email protected] Abstract Information on the sensory basis of shrimp feeding provides the means for assessment of the effectiveness of food items in terms of smell, taste, size, and colour. This chapter summarizes information about the sensory basis of the feeding behaviour of the giant freshwater prawn (Macrobrachium rosenbergii) and the marine whiteleg shrimp (Litopenaeus vannamei). Existing literature on these shrimp species and other decapod crustaceans is reviewed, and unpublished experiments using the selective sensory ablation technique to determine the involvement of vision, chemoreception, and touch sense in the feeding behavior of the juveniles of M. rosenbergii and L. vannamei are also described. To determine the role of vision in feeding, the eyes of the juveniles were painted over (deprived of vision) with white manicure and their feeding response to commercial pellets was compared with those with untreated eyes. The untreated eyed juveniles detected and approached a feed pellet right away, but the specimens blinded by the coating detected a pellet only after random accidental touch with the walking legs while roaming on the aquarium bottom. Juveniles that had learned to feed on pellets showed food search and manipulation responses to a pellet-like pebble without smell and taste. -
Fish in Disguise: Seafood Fraud in Korea
Fish in disguise: Seafood fraud in Korea A briefing by the Environmental Justice Foundation 1 Executive summary Between January and December 2018, the Environmental Justice Foundation (EJF) used DNA testing to determine levels of seafood fraud in the Republic of Korea. The results showed that over a third of samples tested were mislabelled. This mislabelling defrauds consumers, risks public health, harms the marine environment and can be associated with serious human rights abuses across the world. These findings demonstrate the urgent need for greater transparency and traceability in Korean seafood, including imported products. Key findings: • Over a third of seafood samples (34.8%, 105 of 302 samples) genetically analysed were mislabelled. • Samples labelled Fleshy Prawn, Fenneropenaeus chinensis (100%), Japanese Eel, Anguilla japonica (67.7%), Mottled Skate, Raja pulchra (53.3%) and Common Octopus, Octopus vulgaris (52.9%) had the highest rates of mislabelling. • Not a single sample labelled Fleshly Prawn was the correct species. • Mislabelling was higher in restaurants, fish markets and online than in general markets or superstores. • By processed types, sushi (53.9%), fresh fish (38.9%) and sashimi (33.6%) were the most likely to be mislabelled. • The seafood fraud identified by this research has direct negative impacts for consumers. It is clear that for some species sampled consumers were likely to be paying more than they should. For example, more than half of the eel and skate samples that were labelled domestic were actually found to be imported, which can cost only half of the price of domestic products. Swordfish mislabelled as Bluefin Tuna can be sold for four to five times as much. -
Sainte Terre Weddings 2018.Pages
The start of a beautiful relationship. Sainte Terre Weddings Issue IV 2019 Sainte Terre Weddings I Issue No. 4. I Page 1 YOUR WEDDING AT I. Welcome to Sainte Terre p. 3 II. Sainte Terre Wedding Inspirations p. 4 III. Our Event Spaces p. 7 THE CHAPEL THE FARMHOUSE THE TERRACE THE GROUNDS THE BRIDAL SUITE IV. Artisanal Catering and Bar Options p. 10 VIII. Pricing and Inclusions p. 13 IX. Frequently Asked Questions p. 15 Sainte Terre Weddings I Issue No. 4. I Page 2 Welcome to Sainte Terre SAINTE TERRE IS A SPECIAL PLACE. It was a dream of owners Derek and Holly Schreiber to design a venue that truly catered to the needs of brides, grooms and their families. With over 35 years combined experience in the hospitality industry, they wanted to create a timeless space full of warmth, beauty, and true Southern hospitality. Sainte Terre is a completely family-owned and operated venue, and they make a point to treat you like one of our own. The name Sainte Terre means ‘holy ground’ and as a family, they truly believe this property is a gift meant to be shared. Each custom-designed aspect (created by Sainte Terre’s Event Designer and Coordinator, Hillary Moss) is specific to each bride and her vision for her wedding day. Our creative team’s experience in Hospitality and Culinary Arts sets the bar for the Shreveport/Bossier area. We are 100% hands-on and work with you every step of the way to make your event one-of-a-kind. -
Improved Prawn-Carp Polyculture and Dyke Cropping in Gher System
Training Manual on IMPROVED PRAWN-CARP POLYCULTURE AND DYKE CROPPING IN GHER SYSTEM SEPTEMBER 2011 CEREAL SYSTEMS INITIATIVE FOR SOUTH ASIA IN BANGLADESH (CSISA-BANGLADESH) WORLDFISH CENTER Training Manual on IMPROVED PRAWN-CARP POLYCULTURE AND DYKE CROPPING IN GHER SYSTEM CEREAL SYSTEMS INITIATIVE FOR SOUTH ASIA IN BANGALDESH (CSISA-BANGLADESH) Project WORLDFISH CENTER House # 22B, Road # 7, Block F, Banani, Dhaka – 1213 Editorial Board W J Collis Md. Mokarram Hossain Mahabubul Alam Miah Asokh Kumar Sarkar Md. Mazharul Islam (Jahangir) Shattanarayan Rai Gopal Chandra Saha Israt Zahura Overall cooperation from Dr Binay Kumar Barman Dr Manjurul Karim Dr Benjamin Belton Dr Khondokar Morshed – e –Jahan Khonodkar Irshad Mahmud Bijoy Bhushan Debnath Khondokar Hasib Mahbub Bilash Mitra Afrina Chowdhury Billal Hossain Md. Humayun Kabir Publication directed by World Fish Center Bangladesh September 2011 Written by Md. Mazharul Islam (Jahangir), Md Habibur Rahman, Mashiur Rahman, Kajol Kumar Basak Photographs World Fish Center, Ambassador Finn Thilstead Illustrations and Graphics Sparrow Communications (01711-142520) Training Manual on Improved Prawn-Carp Polyculture and Dyke Cropping in Gher System A Course Manual for Prawn Farmers Preface Due to limitations in technical knowledge and skills, farmers undertaking prawn-carp polyculture in ghers do not get optimum results. From the beginning of the CSISA-BD project, the World fish Center has initiated dissemination of technical knowledge in carp polyculture. CSISA BD project has felt there is a lack of skilled trainers and training material in this subject. There are some manuals on prawn-carp polyculture developed by the Department of Fisheries, Fisheries Research Institute, WorldFish Center as well as various other government and non-government organizations. -
Shrimp Fisheries in Selected Countries 155
PART 2 SHRIMP FISHERIES IN SELECTED COUNTRIES 155 Shrimp fishing in Australia AN OVERVIEW Australia is greatly involved in shrimp21 fishing and its associated activities. Shrimp fishing occurs in the tropical, subtropical and temperate waters of the country, and ranges in scale from recreational fisheries to large-scale operations using vessels of up to 40 m in length. Australia also produces shrimp from aquaculture and is involved in both the export and import of shrimp in various forms. Many Australian shrimp fisheries are considered to be extremely well managed and a model for other countries to emulate. Moreover, the availability of recent information on Australian shrimp fishing and management issues is excellent. DEVELOPMENT AND STRUCTURE The main Australian shrimp fisheries can be roughly divided by area and management responsibility.22 Ten major shrimp fisheries are recognized in the national fisheries statistics (ABARE, 2005). Summary details on these fisheries are given in Table 20. The nomenclature of the main species of Australian shrimp is given in Table 21. Some of the more significant or interesting Australian shrimp fisheries are described below. TABLE 20 Main shrimp fisheries in Australia Fishery Species listed Main method Fishing units Commonwealth Northern Prawn Banana, tiger, endeavour and king Otter trawling 96 vessels prawns Commonwealth Torres Strait Prawn Prawns Otter trawling 70 vessels New South Wales Ocean Prawn Trawl Eastern king prawns Trawling 304 licence holders Queensland East Coast Otter Trawl Tiger, banana, -
Jumbo Tiger Prawn, Milkfish, and Carps
AQUACUJLTURE What is aquaculture? What benefits do the people of Guam receive Aquaculture is the raising of plants and from the aquaculture industry? animals in water. This includes freshwater, saltwater, and brackish water Aquaculture provides job opportunities 1 (a mixture of freshwater and saltwater). in the private sector and in government. This does not include hydroponics. The It also provides additional tax revenues, term Mariculture is often used to provides fresh, nutritious seafood describe aquaculture in saltwater or products, and decreases imports, thereby brackish water. contributing to a healthy economy. What is the Size of Guam's Aquaculture Industry? By 1985, there were 12 aqua-farms constructed on Guam. However, as of 1989, only three farms were actively producing. Production in 1989 totalled 483,350 pounds with a value of approximately $1.3 million. AQUACULTURE When did aquaculture Jumbo Tiger Prawn, milkfish, and carps. begin on Guam? Seaweeds, rabbitfish, and giant clams are being examined for local aquaculature, The Government of Guam Department but there is currently no commercial 2 of Agriculture first constructed production. aquaculture ponds in 1973 to demonstrate pond culture techniques for Which species is several species, including catfish, eels, being produced in tilapia, freshwater prawns, carps, greatest abundance? milkfish, mangrove crabs, and oysters. Tilapia production was in greatest abundance in 1989, totalling 299,000 What types of pounds with an estimated market value plants and animals of $7 4 7 ,500.00. Til apia production will are currently being raised on Guam? probably see little expansion because the existing markets are nearly saturated. The species that are commercially However, there are possibilities for new produced at the present time include a markets to develop in the future. -
DINNER RAW BAR HANDSHUCKED OYSTERS $M/P House Cocktail Sauce, Champagne Mignonette, Preserved Lemon
LUNCH RAW BAR SCARLET SEAFOOD TOWER $165 3 Tiers of Alaskan King Crab Legs, East & West Coast Oysters, Chilled Maine Lobster, Jumbo Shrimp, Mussels, Jumbo Lump Crab Meat, Ceviche de Pescado. House Mignonette, Cocktail Sauce, Lemons, Horseradish Serves Four to Six Guests JUMBO SHRIMP COCKTAIL $22 House Cocktail Sauce, Lemon CHILLED ALASKAN SNOW CRAB LEGS $MK Clarified Butter, Preserved Lemon OYSTERS ON THE HALF SHELL House Cocktail Sauce, Champagne Mignonette, Preserved Lemon. EAST COAST Daily Selection Half Dozen $18 Dozen $35. WEST COAST Daily Selection Half Dozen $22 Dozen $42 CHILLED 1 1/2 LB MAINE LOBSTER $MK Dijonaisse, Clarified Butter, Preserved Lemon STARTERS ROASTED KABOCHA SQUASH BISQUE $10 Truffle Maple Cream SPICY HOMEMADE GUACAMOLE $13 Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips. Add Lobster $9 MARGARITA FLATBREAD $15 San Marzano Tomato Sauce, Fresh Mozzarella, Fresh Basil LOBSTER FLATBREAD $24 Grilled Crust with Fontina Cheese, Buttered Lobster, Tomatoes, Garlic, Basil, Sweet Drop Peppers CRISPY POINT JUDITH CALAMARI $17 Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli BURRATA HEIRLOOM TOMATO SALAD $14 Locally Sourced Burrata, Path Valley Farm Heirloom Tomatoes, Baby Arugula, Red Onion, Basil Vinaigrette WEDGE SALAD $11 Baby Iceberg Lettuce, Tomatoes Tossed in Shallots- Sherry Vinaigrette, Bacon, Chives, Bleu-Cheese Crumbles, Bleu-Cheese Dressing BURRATA BEETS SALAD $14 Locally Sourced Burrata, Path Valley Farms Heirloom Beets, Baby Arugula, Red Onion, Basil Oil, Lavender Vinaigrette HANDHELDS -
To Start Crispy Prawns Crispy
Daily Calorie and Sodium Requirements - Healthy adults should aim for 1,500 to 2,300 milligrams of sodium per day. Children and Seniors need less. Healthy adults should aim for 2,000 to 2,400 calories per day. Individual needs vary depending on age, activity level and gender. (Source: Health Canada) Serving Calories Total Fat Saturated Trans Fat Cholester Sodium Carbohyd Dietary Vitamin A Vitamin C Calcium Iron (% Size (g) (kcal) (g) Fat (g) (g) ol (mg) (mg) rates (g) Fibre (g) Sugar (g) Protein (g) (%DV) (%DV) (%DV) DV) TO START CRISPY PRAWNS 419 1240 76 9 0.5 265 2120 92 5 2 46 15 30 20 60 CRISPY TUNA TACO 189 260 19 2.5 0 25 630 20 4 3 16 6 15 4 15 YUZU CRAB SUSHI ROLL 364 720 34 2 0.1 40 3200 82 4 13 17 10 4 6 15 GRILLED CHICKEN WINGS - THAI RED CURRY AOILI 244 730 54 12 0 160 2710 5 1 1 51 15 10 6 20 PRAWN COCKTAIL 198 240 6 1 0.1 305 1570 11 1 5 34 15 15 15 4 AHI TUNA POKE 396 520 35 4 0.1 50 1530 83 4 12 40 8 15 6 45 PARMESAN FRIES 182 770 59 8 0.3 25 1440 52 2 0 7 2 10 8 10 OYSTERS ON THE HALF SHELL (1 OYSTER) 33 20 1 0.1 0 5 65 3 1 0 1 0 10 2 8 SEAFOOD TOWER (4 SERVINGS) 451 620 31 4 0.1 220 3680 64 5 8 50 10 30 20 50 SEAFOOD PLATTER (4 SERVINGS) 291 370 16 1.5 0.1 150 2360 41 4 6 26 8 15 10 35 SABLEFISH CORN CHOWDER 305 490 35 19 0.4 120 810 28 2 8 16 35 15 20 10 JUMBO LUMP CRAB CAKE 242 670 61 5.0 0.2 100 1300 17 3 2 17 8 30 10 10 BISCUITS AND HONEYCOMB 370 1300 72 44 2 180 1690 146 4 49 20 60 0 35 50 BOWLS AHI TUNA POKE BOWL 595 1060 60 4 0.1 70 2490 97 10 9 33 8 20 10 20 BEACH HOUSE SALMON CAESAR SALAD 487 590 40 6 0.2 170