An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Cod liver oil is a dietary supplement derived from liver of cod fish (Gadidae). As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vitamin D. Historically, it was given to children because vitamin D had been shown to prevent rickets, a consequence of vitamin D deficiency.
Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.
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.
Oily fish are fish species with oil (fats) in soft tissues and in the coelomic cavity around the gut. Their fillets may contain up to 30% oil, although this figure varies both within and between species. Examples of oily fish include small forage fish such as sardines, herring and anchovies, and other larger pelagic fish such as salmon, trout, tuna, swordfish and mackerel.
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega−3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia. There has been a great deal of controversy in the 21st century about the role of fish oil in cardiovascular disease, with recent meta-analyses reaching different conclusions about its potential impact.
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.
Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce, and flavored with paprika, citrus, and other spices.
Thyrsites atun, known as the snoek in South Africa and as the barracouta in Australasia, is a long, thin species of snake mackerel found in the seas of the Southern Hemisphere, and a popular food fish in South Africa, particularly along the west and southwest coast. Despite its Australasian name, it is not closely related to the barracuda.
Fish and fish products are consumed as food all over the world. With other seafoods, they provides the world's prime source of high-quality protein; 14–16 percent of the animal protein consumed worldwide. Over one billion people rely on fish as their primary source of animal protein.
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.
Forage fish, also called prey fish or bait fish, are small pelagic fish that feed on planktons and other small aquatic organisms. They are in turn preyed upon by various predators including larger fish, seabirds and marine mammals, this making them keystone species in their aquatic ecosystems.
The European pilchard is a species of ray-finned fish in the monotypic genus Sardina. The young of the species are among the many fish that are sometimes called sardines. This common species is found in the northeast Atlantic, the Mediterranean, and the Black Sea at depths of 10–100 m (33–328 ft). It reaches up to 27.5 cm (10.8 in) in length and mostly feeds on planktonic crustaceans. This schooling species is a batch spawner where each female lays 50,000–60,000 eggs.
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable, with more slender fish in northern populations.
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.
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that they can be opened by hand. In the past it was common for many cans to have a key that would be turned to peel the lid of the tin off; most predominately sardines, among others.
Only two essential fatty acids are known to be essential for humans: alpha-linolenic acid and linoleic acid. The biological effects of the ω-3 and ω-6 fatty acids are mediated by their mutual interactions. Closely related, these fatty acids act as competing substrates for the same enzymes. The biological effects of the ω-3 and ω-6 fatty acids are largely mediated by essential fatty acid interactions. The proportion of omega-3 to omega-6 fatty acids in a diet may have metabolic consequences. Unlike omega-3 fatty acids and omega-6 fatty acids, omega-9 fatty acids are not classed as essential fatty acids because they can be created by the human body from monounsaturated and saturated fatty acids, and are therefore not essential in the diet.
Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients. It typically uses canned sardines, which comes with a tomato sauce which may or may not also be included. It is commonly regarded as a very cheap and easy meal to prepare, with a reputation similar to instant noodles. It is usually eaten for breakfast with white rice and banana ketchup. It can also be eaten as a sandwich with pandesal bread.
Xouba also known as little sardine or parrocha is a small sardine and a type of Pelagic fish. Xoubas are small sardines from Galicia, Spain. They are a species of ray-finned fish in the monotypic genus Sardina. The juvenile Xouba has the scientific name of European pilchard which is in the family Clupeidae.
