SEAFOOD
SHELLS
wild sea shellfish, very tender and cooked very quickly. In no case should they be stewed or fried for a long time ~ otherwise they can easily lose their natural unique exquisite taste. Vongole, mussels and scallops you should not boil them in a large amount of water, it is best to steam them slightly from your own juice and vegetables over medium heat, just hold them in a warm pan for a few minutes, as they will open the wings from the heat ~ a sign that the clams are ready. It is better to refuse unopened shells.
seaside scallop~ wild lives in the soil of the Sea of Japan (East) and the Sea of Okhotsk in the shallow waters of the South Kuriles and Primorsky Territory and is harvested by hand, and as a farm product it is grown in aqua ~ farms (sea gardens) in cages in the water column. The meat of this scallop is tender, slightly pinkish in color and has a sweetish taste. Sea scallops are great for cooking over an open fire. Raw in soups and salads, in sashimi sushi and rolls, with soy sauce and wasabi. They are perfect for spaghetti vongole or lightly sauteed in butter or olive oil with parsley and chili and a splash of white wine. seaside scallop live in shell or fresh-frozen on the leaf or fillet is available all year round. Seaside scallop has been and remains a favorite seaside delicacy, reaching its perfection in taste in the third, fourth and fifth years of life. I believe that the smaller the scallop, the sweeter and tastier it is.
pacific mussel~ today it is mainly presented as a product grown in aqua-farms (sea garden) located in the Peter the Great Bay of the Japan (East) Sea. Overgrowing on strong nylon threads with inserts or knots, they resemble bunches of grapes from thousands of shells per thread, like garlands hanging in the water column. The mussel grows to a popular size of 40 ~ 60 mm in the second year of its life. The mussels harvested in April~May have the highest meat content of half the weight, but by the autumn harvest, the meat is less than twenty percent. The wild Pacific mussel lives along the entire northern coast of the Pacific Ocean, attaching with bead threads to stones, forming large clusters on which it lives constantly. Mussel meat is tender, salty and sweet in taste. Today, mussels are sold mainly boiled ~ frozen, and live ones are mainly delivered to restaurants with high traffic, since it is not advisable to keep them in aquariums along with scallops or crab. As a child, I cooked wild mussels collected during bathing by throwing them into the fire; opening, the mussel emitted a lot of juice that hissed on the coals, the meat turned out to be smoky and sweetly salty. Today I prefer a mussel in a broth in its own juice on white wine with butter, herbs and onions, and a freshly baked white baguette. It is very easy to cook a mussel by any method with any tomato or cream sauce, cook as you like following the recommendations.
OYSTER PACIFIC (FAR EASTERN)~Imperial, Khasanskaya, Posyetskaya, Romarinka, Emerald~ live in the southern parts of the Sea of Japan (East) and the Sea of Okhotsk in the south of SakhalinAnivskayaoyster with a greenish shell. The wild oyster is notable for its gigantic size, about the size of a hand, and settles in shallow water, as does the mussel in large colonies on stones and rocky bottoms - such places are called banks. Oyster farms are located along the southern coast of Primorsky Krai, they are grown, like mussels, on strong nylon threads. The taste of a farmed Far Eastern oyster is not much different from a wild one: it grows in the same water and feeds on the same plankton. On farms, they only protect the shells and control the size ~ the smaller the Pacific oyster, the more tender it is, the meat is juicy, dense and a little harsh, the taste of oysters is sweetish or lightly salted, but always with a pronounced iodine note, which differs in taste from the Atlantic oyster. But the giant Pacific oysters will have to be cooked baked, fried or boiled, which is still not familiar and not very tasty. In early spring in April, Far Eastern oyster I would say in the juice itself, the time when the brightest and most classic taste. Fresh oysters are combined with lemon or lime juice, grape vinegar and red onion. The freshness of the oyster is emphasized by a fresh cucumber with lime juice. In Japan, the giant oyster is served raw or fried with yuzu juice and spicy tobasco or spicy ketchup. Tempura oysters are very tasty. I like Western style oyster with balsamic, onion and lemon juice or Eastern style with sweet sushi soy sauce, sesame oil or ponzu soy sauce.
VONGOLE / VENERKA~clam shells, venus or cockatielsUnlikeoystersandmussel, have not learned to grow in aqua farms and are still going wild in the seas of the Pacific Ocean from the Philippine Islands to the southern part of the Sea of Okhotsk, in the Far East in Primorye, near the western Sakhalin and South Kuril shallow waters. A miniature clam with a cream to gray-violet coloration with multi-colored spots with very tender and soft meat. Until recently, vongole were mainly found boiled ice cream in packages brought from Vietnam and China. With the growing popularity of fish and seafood, wild vongole live have become more common, mainly in restaurants. When buying vongole, you need to pay attention to whether all the shells are closed and it is better to throw away the opened shells: they are most likely spoiled.
Like all clams in shells, they open from heat, releasing as a sign that they are ready, releasing their juice, getting a unique broth that, for my taste, goes perfectly with onions, parsley, butter and white wine as an independent dish or with pasta in a creamy or tomato sauce .
ANADARA FAR EASTERN~ Wild anadara common in the Sea of Japan (East) found in shallow waters in the Gulf of Peter the Great and along the coast of Honshu buried in the sand. A large mollusk up to 9 cm, the shell is ribbed, pot-bellied, white-yellow or brownish in color and durable. In Japan and South Korea, aqua farms for growing anadara are common. In our case, this is a wild mollusk, which is collected from the bottom by dredges or manually by local fishermen. Anadara is especially valued in Japan for its healing properties and as a natural energy aphrodisiac. This is an unusual and unique mollusk, with red blood with a taste of sea water and iron. Anadara is served together with blood, which is poured into a glass, it is better to cut the dense orange meat into thin slices like sashimi and sprinkle with lemon and soy sauce. You can, of course, bake anadara in the oven right in the shells, the taste will be less interesting and rich.
CRAB
Crab Royal: ~ Kamchatka, blue and isotropic~ is found along the entire coast of the Far East and in the northern waters of the Pacific Ocean migrating in cold water. It is obtained by live traps for bait from freshly frozen herring, then boiled in sea salt water or steamed and frozen. Crab comes to me in the form of products ~ live crab, boiled ~ frozen whole or boiled ~ frozen limbs, raw ~ frozen limbs, boiled ~ frozen crab peeled in the form of a phalanx, rose, knee, salad meat and a fist. Very rare is the meat of the abdomen ~ tail. Boiled-frozen meat, crab legs and claws can be stored for no more than 3 months. at a temperature not higher than - 18°С, at 0-+5°С - no more than 2 days. The best part of the king crab is the first phalanx, it has the most crab meat, great for baking or frying in butter. The rose is used in the preparation of salads, sushi, rolls, cream soups. The knee is used like a rose, but the meat is more tender. The second phalanx ~ thin meat, tender and fragrant, is cooked like the first phalanx. A claw or a fist is the densest meat ~ as an independent dish. Salad meats are great for salads and appetizers and pastas. Phalanx and claws are ideal lightly sautéed or baked in butter or olive oil with garlic, parsley and white wine. In Japan, sushi, sashimi and rolls are made from raw and rarely boiled~frozen meat. Roasted on an open fire in a shell or steamed.
SNOW CRAB ~ OPILIO, BERDA, ANGULATUS~ Deep-sea crabs live in the seas of the North Pacific Ocean. These crabs, like the king crabs, are harvested by traps and immediately processed for the same products as king crabs. As for me, snow crabs are much sweeter and tastier than Kamchatka crabs and are inferior to the latter only in size. These sweet and tender crabs can be reheated quickly and easily by boiling, grilling, roasting, roasting and steaming. I would call them perfect in everything, more affordable and sweeter and brighter in taste, they are used in the preparation of the same dishes or as an independent dish, they go well with white wine or sake.
SHRIMP
Far Eastern shrimp is 100% wild shellfishwith a natural natural taste, unlike vanamei shrimp or tiger shrimp, which are grown on farms in Southeast Asia and South America in questionable conditions. Wild shrimp can be served raw, which cannot be done with warm-water vanamei or tiger shrimp. The color of the shell of the Far Eastern shrimp determines the food they eat. Each species has a different color from light gray green to bright green or pale pink to red with transparent flesh. All shrimp will change the color of the shell to red and the meat will turn white when cooked.
Far Eastern shrimps live in the Barents, Okhotsk, Sea of Japan, the northern waters of the Pacific Ocean. Basically, all Far Eastern shrimp is sold boiled ~ frozen, which is due to its fishing in the open ocean at great depths, where it is immediately boiled in sea water, frozen and packed in boxes.
When buying boiled ~ frozen shrimp, look for white or yellow spots on the shell ~ this is a sign of weathering and improper storage in the open. Ask for shrimp only in a closed pack without ice and snow, lumps of ice and snow on the shrimp in the package are a sign that the shrimp was thawed, all the juice flowed out and it was again the meat will be dry and loose. The fishy smell of shrimp is a sign of not the first freshness and already guaranteed dry, tough and tasteless meat. With all these signs, there is no way to save the shrimp. Ask for a weighted shrimp to try if the meat is loose and dry, refuse ~ fresh shrimp have juicy and elastic meat. But the black, yellow and green head of a shrimp is a natural indicator. The yellow ~ is the nascent caviar that will eventually move into the legs of the shrimp under the tail and the head will return to its natural pink color. Black or green head is food that the shrimp has not yet digested. Cooking boiled ~ frozen shrimp is not necessary from the word at all, otherwise the meat will very quickly become rubbery. The best way to cook ~ defrost in the refrigerator ~ pour boiling water over and serve. I really like to dip shrimp in hot dill and bay leaf broth for half a minute before serving and serve with sweet soy sauce for sushi. In its raw form, the taste of sweet meat is tender as jelly and melts in the mouth. Avoid hot sauces and spices because they will hide the delicate sweetish-salty taste of wild shrimp.
WILD FAR EASTERN SHRIMP ARE CONSIDERED:
SHRIMS BEAR~ surprises with its appearance and resembles a dragon or a garden bear with a head, which is probably why the bear cub, in the common people, is called Medvedka. Shrimp of this species lives in the southern waters of about. Sakhalin and Primorsky Krai at shallow depths, feeding on algae and grass. This large and large shrimp is close in size toBOTAbut with soft meat. In Vladivostok, this is the main snack for beer.
CREST SHRIMP or BOTAN ~the largest wild shrimp from 13 to 22~24 cm, 120~150 grams each. The peculiarity of the comb shrimp is its pink color, which is natural for it. Comb shrimp has tender meat with a slightly sweet taste in JapanNERDcalled"AMO EBI" - "SWEET SHRIMP"with very tender meat, it is considered a real delicacy for solemn and important lunches and dinners. Almost the entire catch of comb shrimp in raw ~ frozen form goes to Japan, where they cook sushi and sashimi in raw form or soup is prepared, fried on an open fire, juicy tempura shrimp is cooked.
NORTH SHRIMP~deep-sea shrimp, common in the northern parts of the North Atlantic and Pacific Ocean. This is a real wild shrimp. In the Far East, the northern shrimp is caught in the northern waters from the Kuril Islands to western Kamchatka in the ocean in two periods: from February to May and from September to December, the colder the water, the tastier and sweeter the meat of the northern shrimp, the meat is pink and tender when raw . The color of fresh northern shrimp is pale pink to red in its natural color. What the shrimp eats is her color.
CHILIM ~ GRASS, EQUAL-TOE OR SHALLOW SHRIMP~the smallest Far Eastern shrimp 3 ~ 6 centimeters of emerald green color lives in seaweed in coastal water at shallow depths from Sakhalin to Japan in the waters of the Japan (East) Sea. They are caught with net traps, which are placed overnight on pieces of fresh fish as bait, they are very fond of fresh raw herring, like all crustaceans of the Far East. Such a shrimp is cooked in boiling water for 2 minutes. If overcooked, the meat will become rubbery and tasteless.