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Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.
Sea urchins are spiny, globular echinoderms in the class Echinoidea. About 950 species of sea urchin are distributed on the seabeds of every ocean and inhabit every depth zone from the intertidal seashore down to 5,000 meters. The spherical, hard shells (tests) of sea urchins are round and covered in spines. Most urchin spines range in length from 3 to 10 cm, with outliers such as the black sea urchin possessing spines as long as 30 cm (12 in). Sea urchins move slowly, crawling with tube feet, and also propel themselves with their spines. Although algae are the primary diet, sea urchins also eat slow-moving (sessile) animals. Predators that eat sea urchins include a wide variety of fish, starfish, crabs, marine mammals, and humans.
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.
Tawi-Tawi, officially the Province of Tawi-Tawi, is an island province in the Philippines located in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM). The capital of Tawi-Tawi is Bongao.
Balut is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell. It is commonly sold as street food most notably in the Philippines, Cambodia and Vietnam. The term comes from the Filipino language.
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The Sama-Bajau include several Austronesian ethnic groups of Maritime Southeast Asia. The name collectively refers to related people who usually call themselves the Sama or Samah ; or are known by the exonym Bajau. They usually live a seaborne lifestyle and use small wooden sailing vessels such as the perahu, djenging (balutu), lepa, and vinta (pilang). Some Sama-Bajau groups native to Sabah are also known for their traditional horse culture.
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Eating live animals is the practice of humans eating animals that are still alive. It is a traditional practice in many East Asian food cultures. Animals may also be eaten alive for shock value. Eating live animals, or parts of live animals, may be unlawful in certain jurisdictions under animal cruelty laws. Religious prohibitions on the eating of live animals by humans are also present in various world religions.
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Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms. It is known under many different names throughout the Philippines with numerous variations, but it is usually associated with the street food cultures of the Visayan and Moro peoples.
Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, muscovado, and coconut milk mixed into a batter that is deep-fried.
Pastil is a Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun.
Piutu, also known as piyutu or putu, is a traditional Filipino dish that is the staple food of the Sama-Bajau people of the Philippines and the east coast of Sabah. It is made from steamed cassava (panggi) that is mashed and shaped into cylinders or disks. They were traditionally wrapped in banana or palm leaves, but are commonly sold wrapped in clear plastic today. It is typically torn or cut into small disks for eating. It is not flavored and thus need to be eaten with another accompanying dish, usually seafood. The most popular accompaniments include latô salads, kima, and siagol. It serves as a replacement for rice, after the introduction of cassava to the Philippines from South America by the Spanish during the colonial period.
References
- ↑ Villareal, Melo. "Chavacano Cuisine: Discovering the Flavors of Zamboanga". Out of Town Blog. Retrieved 3 June 2023.
- ↑ "Tehe-tehe rice: A Bajau Laut specialty". Malay Mail. Retrieved 3 June 2023.
- ↑ "Oko-Oko". The Philippines Today. Retrieved 3 June 2023.
- ↑ "Making Oko'-Oko', A Sama Sea Urchin Delicacy". Kauman Sama Online. Retrieved 3 June 2023.
- ↑ "Food Trip: Must-try Food in Zamboanga City". The Wandering Juan. Retrieved 3 June 2023.
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