Pomacentridae is a family of ray-finned fish, comprising the damselfishes and clownfishes. This family were formerly placed in the order Perciformes but are now regarded as being incertae sedis in the subseries Ovalentaria in the clade Percomorpha. They are primarily marine, while a few species inhabit freshwater and brackish environments. They are noted for their hardy constitutions and territoriality. Many are brightly colored, so they are popular in aquaria.
Gobiidae or gobies is a family of bony fish in the order Gobiiformes, one of the largest fish families comprising more than 2,000 species in more than 200 genera. Most of gobiid fish are relatively small, typically less than 10 cm (3.9 in) in length, and the family includes some of the smallest vertebrates in the world, such as Trimmatom nanus and Pandaka pygmaea, Trimmatom nanus are under 1 cm long when fully grown, then Pandaka pygmaea standard length are 9 mm (0.35 in), maximum known standard length are 11 mm (0.43 in). Some large gobies can reach over 30 cm (0.98 ft) in length, but that is exceptional. Generally, they are benthic or bottom-dwellers. Although few are important as food fish for humans, they are of great significance as prey species for other commercially important fish such as cod, haddock, sea bass and flatfish. Several gobiids are also of interest as aquarium fish, such as the dartfish of the genus Ptereleotris. Phylogenetic relationships of gobiids have been studied using molecular data.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Frog legs are consumed as food in some cuisines. In French cuisine, they are considered a national delicacy. Other parts of the world that eat frog legs include Southern China, Cambodia, Vietnam, Thailand, Indonesia, Northeast India, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, Odesa Oblast of Ukraine, South Africa, and the Southern regions of the United States.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. Culinary influences come from the historic Christian, Muslim, and Jewish traditions of the region. The oldest known cookbook of Andalusian cuisine, Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul, dates from the 13th century.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
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.
The European anchovy is a forage fish somewhat related to the herring. It is a type of anchovy; anchovies are placed in the family Engraulidae. It lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea, and the Sea of Azov. It is fished by humans throughout much of its range.
Fries's goby is a species of goby native to the Eastern Atlantic Ocean along the coasts of Europe and northern Africa as well as the Mediterranean Sea to the Sea of Marmara. This species burrows into muddy or muddy sand substrates at depths of from 10 to 130 metres and is frequently found in association with the Norway lobster Nephrops norvegicus. This species can reach a length of 13 centimetres (5.1 in) TL. The specific name honours the Swedish zoologist Bengt Fredrik Fries (1799–1839).
Neosalanx tangkahkeii, the Chinese icefish or short-snout icefish, is a species of icefish endemic to fresh and brackish waters in China. Despite its common name it is not the only icefish in China; the majority of the species in this family are found in the country.
The grey gurnard is a species of ray-finned fish from the family Triglidae, the gurnards and sea robins. It is native to the eastern Atlantic Ocean, the Mediterranean Sea, and the Black Sea. It is caught as a food fish and is known for producing sounds. It is the only member of the monotypic genus Eutrigla.
Protosalanx is a small genus of icefishes that are native to China, Korea and Vietnam where they primarily inhabit coastal waters and nearby fresh waters. They are commercially fished and used for aquaculture in China, where also introduced to some inland waters like Lake Dianchi. In addition to being eaten locally in Asia, they are exported to southern Europe as a replacement of the more expensive transparent goby, a Mediterranean species used in the local cuisine. This replacement is often done openly, but sometimes it is done fraudulently.
Crystallogobius linearis, the crystal goby, is a species of goby native to the Atlantic coasts of Europe and the Mediterranean Sea where it can be found at depths of from 1 to 400 metres. Males of this species grow to a length of 4.7 centimetres (1.9 in) SL while females only reach 3.9 centimetres (1.5 in) SL. This species is the only known member of its genus. The name Crystallogobius comes from the Latin words cristallum, meaning "crystal", and gobius, meaning gudgeon.
The frillfin goby is a species of marine fish in the genus Bathygobius.
A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 and wenden from Shanghainese 餛飩 / 馄饨. Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
The cuisine of Odesa in Ukraine is influenced by cultures of various regions, including Ukrainian, Russian, Jewish, Georgian, French, German, Italian, Armenian, Uzbek, Bulgarian, Moldovan, and Greek cultures. However, many recipes are indigenous to Odesa, with fusion cuisine being common.
