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Mix - fish


Quilted and washed salami are incised on the spinal cord [until you feel that you have also cut the bone] at a distance.

Sprinkle the tray with a little oil, place the salt and sleep interspersed.

Salt, pepper, sprinkle with paprika, grease with garlic, sprinkle with lemon juice, Pour the ketchup on top. Sprinkle with oil.

Bake in the oven for 30 minutes. It is ready when the fish are browned. [If necessary, pour a little water so that it does not get caught]

Garnish with lemon, kapia pepper and green onion tails.


Outdoor Plants

Rates of application for Alaska Fish Fertilizer 5-1-1 vary, depending on the type of plant. The manufacturer recommends a mixture of 4 tablespoons in 1 gallon of water. A slightly more dilute solution - 3 tablespoons per gallon of water - is recommended for shrubs, berries and perennials. Annuals, bulbs and most vegetables benefit from a solution of 2 tablespoons of fish emulsion per gallon of water however, root vegetables do best with a more diluted mix of 1 tablespoon in 1 gallon of water, which is the same solution used for herbs and outdoor container plants. Use a weak solution of 1 teaspoon per gallon when transplanting seedlings or bedding plants into the garden. Apply diluted fish emulsion to outdoor plants, including container plants, every three to four weeks throughout the growing season - generally from spring to late summer or early autumn.


For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.

We are aware of allergies and sensitivities. We will always declare the following ingredients on our label in the ingredients statement - they will never be hidden under the notations of "spices" or "natural flavors":

Priority Allergens:

  • Peanuts
  • Tree Nuts (almonds, brazil nuts, cashews, hazelnut (filbert), macadamia nut, walnut)
  • Gluten containing grains - including barley, rye, oats, spelled, triticale, and kamut
  • Milk & Milk Products
  • Eggs
  • Soy
  • Monosodium Glutamate (or MSG)
  • Fish
  • Shellfish
  • Yellow Dye # 5 (Tartrazine)
  • Sulfites over 10 ppm

If no ingredient statement appears on the product label, then the products is as it appears in the product name (e.g. black pepper). This labeling policy is compliant with US or Canadian food labeling laws, as appropriate. All our retail Extracts and Food Colors are formulated without gluten.

If any product has a Gluten Free claim, the product and the manufacturing line has been validated Gluten Free.

Our facilities have allergen, sanitation, and hygiene programs in place. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the need for performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.

Again, we encourage you to read the ingredients statement on your package at the time of purchase to ensure accurate, up to date information.


How easy it is to prepare seafood

As sophisticated as they seem, they are just as easy to prepare. They are also a source of quality protein, according to nutritionists.

Seafood is, without a doubt, a delight. Even if the price is a bit high, at least from time to time we can afford a little "getaway" from the culinary routine. Thus, a portion of seafood in the pan can impress the family or potential guests. "I'm not a big fan, but it's the formula in which I saved myself a few times when I had unexpected guests, because they prepare very quickly," says Ana Stan, a 42-year-old from Baia Mare. "My boys were happy when they were little, every time I made shrimp, these were their favorites, only that, being a bit expensive, I didn't cook them very often," she continues.

Băimăreanca says that she uses several variants of recipes, depending on what seafood she has. "If I have a seafood cocktail, I usually put it in the pan. If I only make shrimp, for example, I like it in garlic butter sauce ", she adds. The most used are shrimps, oysters, mussels, octopus, etc.

For a mixture of seafood we need:

- Two or three tablespoons of olive oil

- Salt, pepper, parsley to taste.

The seafood is washed under running water after it has been thawed. The advantage is that it thaws quickly, so they can be prepared immediately. After they have been washed, they are put in the pan in the hot oil, in which the crushed garlic has already started to harden. Leave for a few minutes, then add the white wine. Season and leave for another two or three minutes, after which it can be served with a garnish of pasta or whatever our imagination allows us to use.

The shrimp recipe is even easier to prepare and has an absolutely delicious taste. "We like shrimp the most and they are also the easiest to prepare. I just need a little butter, a good handful of shrimp, a little garlic, lemon and a little salt ", says Ana Stan.

Shrimp must be peeled, washed, but the tails can be kept for appearance. "It's important to clean that black rib in the middle of the shrimp", says the woman from Baia Mare. Then they are fried in the pan in which I have already melted the butter. "Shrimp are left for only a few minutes, no more than 4-5, because they harden and become like rubber", explains the woman from Baia Mare.

Season and, as soon as they have hardened and become pink, you can take them out on a plate and squeeze the juice from half a lemon (according to taste, it can be more or less). The butter sauce can be poured over them, for appearance.

Mussels can also be prepared in the same way as a seafood cocktail, with a little white wine and hardened in butter for a few minutes. Top with green parsley.


Hushpuppy Recipe and History

Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South. There are several interesting stories of the origins of hushpuppies:

The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named corn croquettes. The making of these croquettes spread rapidly through the southern states.

An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, & # 8220hush, puppy. & # 8221 Since the name was cut, it stuck. This same story is also attributed to a Creole cook.

Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or & # 8220hush. & # 8221

Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command & # 8220Hush, puppies! & # 8221

In the South, the Salamander was often known as a & # 8220water dog & # 8221 or & # 8220water puppy. & # 8221 These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors.


Hot Smoking

Hot smoking can be done in almost any grill or smoker and is easier and quicker than cold smoking, which may require more specialized equipment and a lot more patience. What we get is equally smokey, but isn't dried or preserved in the same way. This does mean that hot smoked fish has a short shelf life and needs to be refrigerated or frozen.

The brine can be simply salt and water. Plan on 1 tablespoon / 15 mL of plain salt, meaning salt without iodine, per cup of water. If you want to use tap water, let it sit in a large container without a lid to let the chlorine dissipate. The brine can also contain whatever seasonings you choose to add. You can replace some of the water with white wine, or you can add peppercorns, brown sugar, or any seasoning that you like with fish.


Mix - fish - Recipes

The company uses a mix of transport solutions, from maritime, in the case of remote destinations, when the fish is frozen, to air transport, in the case of exotic or road products, for fish from Europe. Fresh products reach the shelf in a time interval that varies between 24 and 70 hours from the moment of capture. Also, in order to be able to bring and distribute in Romania products at a high quality level, an external and internal procurement and transport system was conceived and implemented, on land and air routes.

QUALITY

"The quality of the products is the cornerstone of the Alfredo Seafood brand and, since we initiated the partnership with BistroMar, we are pleased to see directly the satisfaction that this continuous concern brings to consumers. & # 8221

Mihai Cristian Dărmănescu, founder of Alfredo Seafood

CLEAN FISH

For the past five years, the focus has been on innovation. The latest innovative achievement refers to the products in the SKIN range, which includes marine specialties which, due to the vacuum packaging technique, keep the freshness, texture and aroma of the meat from harvesting, and processing and packaging are done without nitrites, polyphosphates and ice glaze. . Thus, the consumer pays only for the product, not the water in the package.

Professionalism

Alfredo Seafood believes in stability, in long-term relationships between partners, in professionalism, managing to meet customer requirements in any season with the best quality products delivered on time. Alfredo Seafood believes in the care with which healthy food must be treated from producers to the consumer's table.

"In order to ensure the shortest delivery time, which in the case of fresh marine specialties reaches 10 hours, we use a fleet of trucks equipped with state-of-the-art refrigeration technology "


Angler makes rare catch of prehistoric fish while surf fishing

A fishing guide from Michigan was surf fishing on an Alabama beach when he hooked something big that puzzled onlookers about its identity. Even the angler was baffled, thinking a shark was at the end of the line.

Instead, when David A. Rose finally pulled the fish close to shore at Orange Beach after a 40-minute battle, he and the others discovered it was a Gulf sturgeon. It was a rare catch of the prehistoric fish, which is listed as “threatened.”

“Never in my wildest dreams would I have imagined landing such a rare species… ever,” Rose told USA Today / For The Win Outdoors. "While I knew there were anadromous sturgeons along the Northwest Coast, it never even crossed my mind there were these species swimming about the Gulf of Mexico."

Rose, on vacation, had spent most of the week catching Gulf kingfish, croaker, stingrays, a 5-pound gafftopsail catfish, a pufferfish and a crab, according to MulletWrapper.com.

Then came his rare catch, using fresh dead shrimp as bait.

"My first thought was I had hooked a shark even after seeing the silhouette in the waves off the first break," Rose told For The Win Outdoors. “A few minutes later, when its back broke the surface, an onlooker — who obviously knew a little something about fish, and fishing — and I both glanced at each other with a puzzled look and said out loud in unison,` a sturgeon? 'I had no idea there were sturgeon in here!'

The Gulf sturgeon measured more than 6 feet and weighed an estimated 120 to 130 pounds. After some quick photos in the surf, Rose released the federally protected sturgeon with help from the onlooker, one of about 100 who had stopped to watch.

Gulf sturgeon (Acipenser oxyrinchus desotoi) dates back in the fossil record, unchanged since the time of the dinosaurs. They get to be rather large (up to 14 feet), so this was likely a young adult fish. Their internal skeleton is made of cartilage, much like a shark. However, much of their head and outer body is covered with bony plates, almost armor-like. Despite their bulk, they are noted for occasionally jumping out of the water. And boaters have been injured by that. But they are otherwise harmless.

"By far, this is the rarest of rare catches for me, as well as my biggest catch to date," Rose told For The Win Outdoors. “In my home state, the lake sturgeon is an endangered species, but every so often you hear of someone landing one in the inland and Great Lakes. This fish was definitely the proverbial needle in the haystack. ”


Contents

In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook "200 tried recipes for dishes, pastries and other household things" printed in 1841. [ 2] Also, Negruzzi writes in "Alexandru Lăpușneanu": "In Moldavia, at this time, fine food wasn't fashioned. The greatest feast only offered a few types of dishes. After the Polish borș, Greek dishes would follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks ". [3]

Cheese has been a part of Romanian cuisine since ancient history. Cheese is the generic term for cheese in Romanian it is originally a Dacian word. Traditional Dacian cuisine included vegetables (lentils, peas, spinach, garlic) and fruits (grapes, apples, raspberries) with high nutritional values. [4] The Dacians produced wine in massive quantities. Once, Burebista, a Dacian king, angered by the wine abuse of his warriors, cut down the vines his people gave up drinking wine. [5] Legend says that the Dacian people created their own beer. [ citation needed ] Romans helped introduce different pastries made with cheese, including alivenci, feed, or crullers. They also introduced different variations of millet porridge.

Maize and potatoes became staples of Romanian cuisine after their introduction to Europe. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries, resulting in a population boom.

For more than four centuries, Wallachia and Moldavia, the two medieval Romanian principalities, were strongly influenced by their neighbor, the Ottoman Empire. Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as meatballs (deep-fried meatballs, a variation of kofta) and sMALL (short sausages without casings, usually barbecued). The various kinds of soup / borscht (sour soups) and meat-and-vegetable stews, such as baked beans (beans), stuffed peppers (stuffed peppers), and cabbage (stuffed cabbage) are influenced by Turkish cuisine. The Romanian tomato salad is a variation of the Turkish çoban salad. Many traditional desserts and pastries combine honey and nuts, such as baklava, sarailie (or seraigli), halvah, and bullshit (Turkish delight).

Romanian recipes bear the same influences as the rest of Romanian culture. The Turks brought meatballs (meatball in a meatball soup), from the Greeks there is moussaka, from the Austrians there is the schnitzel, and the list could continue. The Romanians share many foods with the Balkan area (in which Turkey was the cultural vehicle), and Eastern Europe (including Moldova and Ukraine). Some others are original or can be traced to the Romans, as well as other ancient civilizations. The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them.

One of the most common meals is the polenta, the precursor of polenta, served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but also beef is consumed and a good lamb or fish dish is never to be refused.

Before Christmas, on December 20 (Ignat's Day or Ignatius in Romanian), [6] a pig is traditionally sacrificed by every rural family. [7] A variety of foods for Christmas are prepared from the slaughtered pig, such as:

  • Sausages - garlicky pork sausages, which may be smoked or dry-cured
  • Lebar - an emulsified sausage based on liver with the consistency of the filling ranging from fine (pâté) to coarse
  • blood sausage (black pudding) - an emulsified sausage obtained from a mixture of pig's blood with fat and meat, breadcrumbs or other grains, and spices
  • drum (head cheese) - based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach
  • stew - a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with polenta and wine ("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal
  • Pig alms—Pan-fried cubed pork served right after the pig's sacrifice to thank the relatives and friends who helped with the process
  • Fries / cooling - inferior parts of the pig, mainly the tail, feet, and ears, spiced with garlic and served in aspic
  • Greaves - dried pork remaining from rendering of the fat and tumbled through various spices

The Christmas meal is sweetened with the traditional sweet bread, a sweet bread made with nuts, poppy seeds, or bullshit (Turkish delight).

At Easter, lamb is served: the main dishes are lamb borscht (lamb sour soup), roast lamb, and Lamb tripe - a Romanian-style lamb haggis made from minced offal (heart, liver, lungs), lamb meat and spring onions with spices, wrapped in a caul and roasted. [8] [9] The traditional Easter cake is feed, a pie made from yeast dough with a sweet cottage cheese filling at the center. [10] [11]

Romanian pancakes, called pancakes, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. [12]

Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. [12] Romania is currently the world's ninth largest wine producer, and recently the export market has begun to grow. [12] Romania produces a wide selection of domestic varieties (Fetească, Grasă, Tămâioasă, Busuioacă, and Băbească), as well as varieties from around the world (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, and Muscat Ottonel) . Beer is also highly regarded, generally blonde pilsener beer, made with German influences. There are also Romanian breweries with a long tradition.

According to the 2009 data of FAOSTAT, Romania is the world's second largest plum producer (after the United States), [13] and as much as 75% of Romania's plum production is processed into the famous plum brandy, a plum brandy obtained through one or more distillation steps. [14]

Vegetarianism / Veganism Edit

Followers of the Romanian Orthodox Church keep fast during several periods throughout the ecclesiastical calendar amounting to a majority of the year. In the Romanian Orthodox tradition, devotees keep to a diet without any animal products during these times. As a result, vegan foods are abundant in stores and restaurants however, Romanians may not be familiar with a vegan or vegetarian diet as a full-time lifestyle choice. [15] Many recipes below have vegan versions, and the Vegetables section below contains many common fasting foods.


Convert your family into seafood lovers with this technique.

Unlike meat, fish marinades don’t require a long time to infuse the fish with flavor, so you can whip up an elegant, flavorful meal on short notice.

How to Use Marinades Successfully

Don’t Accidentally Cook Your Fish
As fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. The acid in ingredients such as lemons or limes will “cook” the fish if given the time.

Properly Season With Salt and Pepper
Season the fish with salt and pepper just before adding the marinade. (Similar to acid, salting the fish too early can also dry it out.) The recipes below exclude salt and pepper for the most part, as we recommend that you to do that no matter what unless noted.

Get Your Cooking Time Right
Once you’re ready to cook the fish, pop it in the oven and roast at 400 degrees for 10 minutes per inch of thickness.

Note: All recipes below will generate enough marinade for 4 six-ounce fillets of fish.

Olive Oil, Lemon, & Herbs Marinade

This bright, citrus-and-herb marinade is perfect for summer, or anytime you’re looking for that classic and clean Mediterranean flavor. Serve the fish with roasted lemon- and herb-seasoned potatoes or grilled vegetables.

How To Do It: Combine ½ cup olive oil, 2 tablespoons fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary, or thyme) removed from the stems and loosely chopped. Brush the marinade on the fish and let sit for about 5 minutes before cooking.

Extra Credit: You can also use the excess marinade to brush on the vegetables before grilling for a continuity of flavors.

Mustard & Maple Syrup Marinade

The bold flavors in this marinade work best on meaty fish like salmon, barramundi, and grouper. For the maple syrup, we recommend using one that is grade B as it has a more complex flavor. However, a maple syrup that is grade A will work just fine.

How To Do It: Mix together 1/2 cup maple syrup and 4 tablespoons whole grain mustard and syrup. Adjust each ingredient to find a balance that suits your palate, then spread over the fish. Leave for 5 minutes or cook immediately. Finish with fresh herbs such as chopped dill or cilantro.

Extra Credit: Make extra to use leftovers over a salad for an easy lunch. The mustard-maple combination also works well brushed on potatoes or carrots before roasting.

Orange, Honey, & Ginger Marinade

An easy marinade, this orange-honey-ginger combo hits both the sweet and spicy notes: The concentrated sweetness of the honey, the heat of the ginger, and some lime juice to balance it all out.

How To Do It: Combine ½ cup fresh-squeezed orange juice with 2 tablespoons honey, 2 tablespoons fresh lime juice (from 4 limes), 2 tablespoons soy sauce, 1 minced garlic clove, and 1 teaspoon minced fresh ginger in a shallow bowl. Coat the fish with the marinade 5 to 10 minutes before cooking.

Note: Lightly salt the fish beforehand as soy sauce in the marinade will add more sodium.

Coconut & Lime Marinade

This Thai-inspired marinade provides a rich and creamy flavor to fish, particularly to more mild white fishes. If you’re into spicy dishes, then we recommend Thai Bird & # 8217s Eye Chili. If spicy isn’t your thing, opt for jalapenos or a pinch of dried red chili flakes instead. Use a shallow bowl to allow for easy coating of the fillets. Serve with rice and vegetables such as steamed snow peas or bok choy.

How To Do It: Combine 1 cup coconut milk, 2 tablespoons lime juice (from two limes), 1 ½ tablespoons soy sauce, ½ tablespoon fish sauce, and ½ thinly sliced ​​(seeds removed) Thai Bird & # 8217s Eye chili (optional), in a shallow bowl . Place the fish fillets in the bowl about 15 minutes before cooking, coating them with the marinade and turning over halfway if not submerged. Cook as desired, squeeze with additional lime and serve with lime wedges and fresh cilantro.

Miso & Ginger Marinade

This umami-packed marinade works well on buttery fishes like black cod or delicate to medium-firm ones like barramundi. As the miso and soy sauce already contain a generous amount of salt, you don’t need to pre-salt or pepper the fish for this recipe.

How To Do It: Combine ⅓ cup white miso paste, ¼ cup mirin, ¼ cup sake, ½ tablespoon minced fresh ginger, and 2 tablespoons soy sauce. Adjust flavor as necessary, adding more sugar or ginger, if desired. Brush on fish and bake, watching carefully to ensure the top does not burn.

Note: This marinade should be added to the fish at least 30 minutes prior to cooking.

Many marinades, including these, can be made ahead of time and stored in an airtight Mason jar in the refrigerator. However, we don’t recommend storing them for more than a few days. When you’re ready to use, allow the marinade to come to room temp (especially when using an olive oil-based marinade), give the Mason jar a good shake, pour over your fish fillets, and consider dinner done.

For more fish-cooking inspiration, check out: 5 Foolproof Formulas to Help You Ace Grilled Fish and our recipes in the Australis Kitchen.