Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Roe, or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
The Pacific saury is species of fish in the family Scomberesocidae. Saury is a seafood in several East Asian cuisines and is also known by the name mackerel pike.
The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day. While the fish composition of the sandwich has changed throughout the years to cater to taste preferences and address supply limitations, the framework of its ingredients have remained constant; a fried breaded fish fillet, a steamed bun, tartar sauce and pasteurized American cheese.
Pollock roe, also pollack roe is the roe of Alaska pollock which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines.
Jjigae are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeu-jeot. Jjigae is often served as a communal dish.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.
Miyeok-guk (미역국) or seaweed soup is a non-spicy Korean soup whose main ingredient is miyeok, or seaweed. It is traditionally eaten as a birthday breakfast in honor of one's mother and by women who have given birth for several months postpartum.
Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
The Alaska pollock or walleye pollock is a marine fish species of the cod genus Gadus and family Gadidae.
Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
Jwipo is a traditional Korean pressed fish jerky sold as a street snack. Made from the filefish, it is seasoned, flattened, and dried. Jwichi meat has a subtle sweet flavor, but jwipo's sweetness comes from added sugar. It is traditionally served hot, heated on a burner until it curls.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops, and steakhouses. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
Guk (국), also sometimes known as tang, is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although tang can sometimes be less watery than guk. It is one of the most basic components in a Korean meal, along with bap, and banchan. In Korean table setting, guk is served on the right side of bap (rice), and left side of sujeo.
Cod and other cod-like fish have been widely used as food through history. Other cod-like fish come from the same family (Gadidae) that cod belong to, such as haddock, pollock, and whiting.
Aehobak, also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of Cucurbita pepo, aehobak belongs to the species Cucurbita moschata. Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic.
