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. Despite the name, "shellfish" are not actually fish, but are simply water-dwelling animals. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda.
Introduction
Shellfish
Shellfish | Introduction
It is an exoskeleton-bearing aquatic invertebrates used as food. It is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food. It is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms.
the movement of food in food pipe is called
user
Peristaltic contractions.
assistant
enumerate any notable structural mention?
user
Taste buds, mediastinum, diaphragm, trachea, etc.
assistant
what does the first thing mentioned here compose of?
user
Taste receptor cells.
assistant
does it have any functionality?
user
Yes, they are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami.
assistant
where does the last word derive it's name from?
user
Japanese.
assistant
when was it discovered?
user
1908.
assistant
what is it define as?
user
As a savory and is characteristic of broths and cooked meats.
assistant
enumerate any particular properties mentioned?
user
It has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.
assistant
is there a mention of food stuff having high proportions of the said thing?
user
Yes, mushrooms, smoked or fermented fish, shellfish, etc.
assistant
what is the definition of the last food item?
user
The Assize of Weights and Measures describes the as ten long thousands or 12,000 fish. The Norman French editions describe this as the "red herring" or and compose the herring last out of ten short thousands of twelve long hundreds, still making 12,000 fish altogether. (Elsewhere, the herring last was treated by volume.) The comprised 20 dicker of 10 skins each (200 total) or, sometimes, 12 dozen skins (144 total).
Last (unit) | Quantity
The garbage midden contained the remnants of various shellfish, bones of animals and fish and an extremely large number of Japanese horse chestnuts and walnuts, indicating the importance of these nuts in the Jōmon period diet. Of especial note were lacquerware items, both of decoration and for strengthening and preserving tools, which suggest systematic lacquer tool production activities.
Korekawa Site | Overview
The Ainu word for dried meat is ' while dried fish is called ', ', or '. Salmon was fished in quantities greater than what could be eaten immediately, especially in fall, and processed into preserved food so it could last up to six months. The first step in the process was to remove the head and internal organs of the fish, which was then dried on a rack outside before being taken inside and smoked in the hearth. Trout (') and Japanese char (') caught in summer were dried over a fire to prevent flies damaging the fish. These dried fish were eaten as is by pulling off the meat, or by rehydrating in water and eating as ingredients in soup or as a final cooked item itself.
Ainu cuisine | Dried meat and fish
After all rounds are applied, the last round key is added to the words and the words are converted back to a string of bytes.
Threefish | Final operations
His last meal was a grilled cheeseburger, four fish patties, six hard boiled eggs and some coffee.
Eric Nenno | Final meal
Grasso's last meal was two dozen steamed mussels, two dozen steamed clams (flavored by a wedge of lemon), a double cheeseburger from Burger King, a half-dozen barbecued spare ribs, two strawberry milkshakes, one-half of a pumpkin pie with whipped cream, diced strawberries, and he requested a can of SpaghettiOs with meatballs though he used his last words to claim that kitchen staff did not honor this request. Less than an hour before he died, he issued his fourth and final statement, "I did not get my SpaghettiOs, I got spaghetti. I want the press to know this".
Thomas J. Grasso | Last meal
It is immediately swallowed whole and the entire sequence typically only lasts about one second. The prey can be quite large compared to the size of the fish. A "C. dentex" contained a limpet.
Chorisochismus | Introduction
A different case was opened each day to reveal different states of decay. In less than three weeks, the gallery was 'practically impossible to enter' with prospective viewers having to contend with flies, larvae and maggots as well as the smell. The suitcases remained unsold, and were finally thrown away in the desert by the dealer's husband.
Literaturwurst | Foodstuffs as art
Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.
Shellfish | Shellfish in various cuisines
Because this is such a large amount of food to consume before spoilage, it is possible these Neanderthals were curing and preserving it before winter set in. At 160,000 years old, it is the oldest potential evidence of food storage. The great quantities of meat and fat which could have been gathered in general from typical prey items (namely mammoths) could also indicate food storage capability. With shellfish, Neanderthals needed to eat, cook, or in some manner preserve them soon after collection, as shellfish spoils very quickly. At Cueva de los Aviones, Spain, the remains of edible, algae eating shellfish associated with the alga "Jania rubens" could indicate that, like some modern hunter gatherer societies, harvested shellfish were held in water-soaked algae to keep them alive and fresh until consumption.
Neanderthal | Food preparation
Bird remains included those of the Northern Gannet ("Morus bassanus"). A large number of fish bones were also discovered. Finally, a wide variety of different types of molluscs were harvested, dominated by the Grooved carpet shell clam ("Ruditapes decussatus").
Castro of Chibanes | Items found
risotto, couscous) and a vegetable (e.g. bok choy).
Old Fisherman's Grotto | Cuisine
Historically these shells are considered a delicacy, cooked and served in a broth of white wine, garlic and parsley.
Lithophaga lithophaga | Human culture
Abbott's chapter on scraps and sayings gave advice on how to make food last longer, as did additional chapters regarding preserved meats, vinegar, pickles, and pyroligneous acid. "If you would avoid waste in your family, attend to the followingrules, and do not despise them because they appear so unimportant." Some selected offered bits of wisdom:
The English and Australian Cookery Book | Scraps and sayings chapter
The last of these is consumed cold.
Culture of the United Kingdom | Cuisine
Lent was a challenge; the game was to ferret out the loopholes. While animal products were to be avoided during times of penance, pragmatic compromises often prevailed. The definition of "fish" was often extended to marine and semi-aquatic animals such as whales, barnacle geese, puffins and even beavers. The choice of ingredients may have been limited, but that did not mean that meals were smaller. Neither were there any restrictions against (moderate) drinking or eating sweets. Banquets held on fish days could be splendid, and were popular occasions for serving illusion food that imitated meat, cheese and eggs in various ingenious ways; fish could be moulded to look like venison and fake eggs could be made by stuffing empty egg shells with fish roe and almond milk and cooking them in coals.
Medieval cuisine | The Church
Then, when cooking is finished, the fish is boned and plated by the waiter tableside.
Sole meunière | Introduction
In contrast, sunset clams ("Asaphis violascens") and nerites ("Nerita undata") are usually processed residentially. Large clams were, therefore, underrepresented while small clams and nerites were overrepresented in the reconstructed diet.
Central place foraging | Ethnographic case study: shellfish in Torres Strait Islands
Bones recovered in the excavation included 74 species of fish and shellfish, but only eight species of land animals. Oysters were the most common food consumed. Other shellfish included quahogs, surf clams, scallops, whelks and conchs. The large number of fish bones recovered allowed for a detailed analysis. Almost all of the fish were small and of the same size. The archaeologists theorize that the fish were caught in nets with a mesh size of about 1/4 inch. As the nets would have had to be pulled by hand, bigger fish would have been able to escape by leaping over the net or swimming away before the net was closed.
Horr's Island | Food
It is important that the fish remain intact for serving so generally the fish is added last.
Asam pedas | Preparation
Meat was a luxury but fish was more plentiful. These were accompanied by a range of vegetables including marrows, broad beans, lentils, onions, leeks, garlic, radishes, and lettuces.
Vegetable | History
Large "finale Cakes" containing dozens of shells up to 4" diameter are not uncommon, and some cakes, particularly those containing large amounts of dragon's eggs, can weigh over 100 pounds prior to discharge.
Cake (firework) | Introduction
The Torah forbids the consumption of shellfish (i.e. the only permitted seafood is fish with fins and scales), in the books of Leviticus and Deuteronomy. Jews (of all religious traditions) who fully observe the dietary laws thus do not eat shellfish. Neither do Seventh-day Adventists, who follow Jewish dietary law. Islamic schools of thought vary on whether (and which types of) shellfish may be acceptable.
Shellfish | Religious dietary restrictions
The third and final course included desserts such as fruits or nuts. Only the very wealthy would consume exotic dishes such as giraffes, ostrich, lion, and peacock.
Cena | Introduction
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters, and mussels and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as around the world, especially in Asia.
Seafood | Introduction
As the flour became thinner so the bran increased; finally, the last " mash " was all bran."
Archibald James Campbell | Photography
These include an ankle with a three millimetre wide metatarsus consisting of five metatarsals attached, a tail vertebra and the upper end of an ulna. If the remains represent a single prey animal, it is likely either a member of the Mesoeucrocodylia or some lepidosaurian lizard-like animal; the size indicates the last possibility. In the descending tract of the duodenum two clusters of lizard scales are present and, more below, a fish vertebra. The jejunum shows a cluster of dozens of fish vertebrae, likely having belonged to a member of the Clupeomorpha. A second cluster of vertebrae was found at the jejunum-ileum boundary.
Scipionyx | Food
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche). Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved.
Food | Fresh food
The fish in the top part is meant to show the past's principal source of food. Displayed is a Percidae. This kind of fish is known for its defensive traits and is meant to show the defensive traits the population of Preetz has.
Preetz | Coat of arms
The final tract of the rectum still holds faeces in which a piece of skin is visible showing seventeen scales of a fish of the Osteoglossiformes that was nine seasons old, judging from the growth lines on the scales. The food items found allow to reconstruct a sequence of food intakes: first a four to five centimetres long fish; secondly a smaller fish of two to three centimetres; next a ten to twelve centimetres long lizard; then a fifteen to forty, depending on the identification, centimetres long lepidosaurian lizard; and finally some indeterminate vertebrate(s). Together they represent a varied diet showing that "Scipionyx" was an opportunistic generalist.
Scipionyx | Food
He noted that the pound cake still looked and smelled like fresh pound cake.
Meal, Combat, Individual ration | Field reports
The last was a Dutch unit of mass, volume, and number, and a large English unit of weight, mass, volume, and number. It referred to standardized amounts of ships' lading and varied by commodity and over time.
Last (unit) | Introduction
After wiping off his mouth, the diner convulses, and then goes limp. The man now comes to life, stretches, and places the placard on the former diner. He stands and puts another tally mark on the wall. Another diner comes in and the scenario is repeated with him. At the end, we see a line stretching down the hall and around the corner.
Food (film) | Breakfast
With this Cookie Jar produced the second and final season.
Sushi Pack | Introduction
For his last meal, Rector requested and received a steak, fried chicken, cherry Kool-Aid, and pecan pie. As noted above, Rector left the pie on the side of the tray, telling the corrections officers who came to take him to the execution chamber that he was "saving it for later." The slice of pecan pie was not disposed of until Rector had been executed.
Ricky Ray Rector | Last meal
For his final breakfast, he ate pancakes, fried eggs, sausage patties and milk. His last meal was a 32-ounce medium rare sirloin steak, 20 butterfly shrimp, tossed salad with ranch dressing, iced tea, and a banana cream pie.
Marco Allen Chapman | Final meals
As usual when meat was plentiful, the labors of the Indian camp were lightened by feasting.
Running Antelope | Last buffalo hunt
The proceeds often help fund the team's end of season trip. Care must be taken with seafood trays given the propensity for the contents to spoil in the heat as the lucky winner continues drinking; often a friendly publican will store the tray in the fridge until the winner is sufficiently refreshed and ready to head home.
Meat raffle | Introduction
Upon the table immediately before him is a two-handled cup. Further along the table there are two large plates, one containing two fishes, the other five loaves. At each extremity of the picture upon either side we notice baskets filled with loaves—four baskets at one end, three at the other.
Fractio Panis | Discovery
These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.
Herring | Introduction
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche). Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved.
Fresh food | Introduction
Two sets of archaeological food remains sparked Hillman's wider interest in ancient food. The stomach contents of Lindow Man, who was excavated in 1984, date to the Iron Age about 2000 years ago. Analysis by Hillman's student Tim Holden found that his last meal was a coarse wheat and barley griddle bread. At Wadi Kubbaniya Hillman observed human coprolites containing seeds. He also collaborated with food scientists Tony Leeds and Peter Ellis at King's College London, leading to nutritional analyses of acorns and sea club-rush ("Bolboschoenus maritimus") tubers.
Gordon Hillman | Food remains
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. Despite the name, "shellfish" are not actually fish, but are simply water-dwelling animals. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda.
Shellfish | Introduction
Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.
List of smoked foods | Fish
Drying fish is a method of food preservation that works by removing water from the fish, which inhibits the growth of microorganisms. Open-air drying using sun and wind has been practiced since ancient times to preserve food. Fish are also preserved through such traditional methods as smoking and salting.
List of dried foods | Dried fish and seafood
At last was angelical food.
Joseph Harding | Literary capabilities and poetry
The last piece of food on a communal dish is never served to oneself without asking for permission. When offered the last bit of food, it is considered rude to refuse the offer. It is considered virtuous for diners to not leave any bit of food on their plates or bowls. Condiments, such as soy sauce or duck sauce, may not be routinely provided at high-quality restaurants. The assumption is that perfectly prepared food needs no condiments and the quality of the food can be best appreciated.
Table manners | China
Other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clam, quahog, and the soft-shell clam. Oysters were eaten on both shores, as were mussels and periwinkles.
American cuisine | Seafood
The edible nest holding the seafood is made entirely out of fried taro or noodles.
Seafood birdsnest | Basket
Cochrane praised the hospitality of these people who provided him with "living in a state of luxury" and "plenty of fish ... the greatest delicacy I have ever tasted."
Zashiversk | Decline
The "afikoman", which was hidden earlier in the Seder, is traditionally the last morsel of food eaten by participants in the Seder. Each participant receives an at least olive-sized portion of matzo to be eaten as "afikoman". After the consumption of the "afikoman", traditionally, no other food may be eaten for the rest of the night. Additionally, no intoxicating beverages may be consumed, with the exception of the remaining two cups of wine.
Haggadah | Tzafun (eating of the "afikoman")
In a luxurious restaurant, a wealthy gourmet sits at a table adding many sauces and spices to his dish, which is hidden by the sheer number of condiments. This continues for a long time, and then he hammers a fork to his wooden left hand. He then starts to eat his own hand. In a series of short and violent scenes, we are then shown an athlete eating his lower leg, a woman eating her breasts, and the last eater, who is about to eat his genitals. As he realises the presence of the camera, the man covers his genitals and shoos the camera away with his hand.
Food (film) | Dinner
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
Seafood dishes | History
Neither were there any restrictions against moderate drinking or eating sweets. Banquets held on fish days were popular occasions for serving food that imitated meat, cheese and eggs in various ingenious ways; fish could be molded to look like venison and imitation eggs could be made by stuffing empty egg shells with fish roe and almond milk and cooking it in coals.
Kwareżimal | Introduction
The Assize of Weights and Measures, one of the statutes of uncertain date from , defined the as 12 sacks' worth, equivalent to 24 weys, 336 London stone, or 4200 merchants' pounds (about 1835 kg). The last subsequently varied with the different values given to the sack of wool. The flax and feather lasts were 1700 avoirdupois pounds (about 770 kg). The English Ordnance Board defined the as 24 barrels of 100 avoirdupois pounds each (2,400 lbs. or about 1090 kg).
Last (unit) | Weight
Despite the name there is nothing bird-related in this dish, nor are there any dried ingredients. The most common ingredients are scallops, peapods, boneless fish fillet, celery sticks, straw mushrooms, calamari, shrimp.
Seafood birdsnest | Fillings
After this follows the list of foods and drinks which were to be brought in a defined order. These consist of various kinds of breads, cakes, meats, poultry, fruit and vegetables. Only fragments of the dining scene survive.
Mastaba of Kaninisut | South wall
The English last could also be understood as the volume occupied by the other lasts. In some sources, the last is equated with . The beer last was 12 barrels, the cod last and some herring lasts were also 12 barrels, and the pitch last was 12 or 14 barrels. The Polish last (') used for bulk trade in dry goods from the 16th to 19th century comprised 30 Polish bushels ('). In the early 19th century, this amounted to but varied over time and location. The Dutch last, or "Scheepslast", has been equated to essentially of shipping space.
Last (unit) | Volume
The term “shellfish” is used both broadly and specifically. In common parlance, as in "having shellfish for dinner", it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and all else. Although the term is primarily applied to marine species, edible freshwater invertebrates such as crayfish and river mussels are also sometimes grouped under the umbrella term "shellfish". Although their shells may differ, all shellfish are invertebrates. As non-mammalian animals that spend their entire lives in water they are "fish" in an informal sense; however, the term ”finfish” is sometimes used to distinguish fish, animals defined by having vertebrae, from shellfish in modern terminology.
Shellfish | Terminology
The açorda is then left to steam for a few minutes. The final dish usually has a bright green flare.
Açorda | Introduction
This represents the items reported requested but does not, in all cases, represent what the prisoner actually received.
Last meal | Documented last meal requests
Major food items included: Food items of minor importance were fruit of:
Wompoo fruit dove | Food
While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stockfish, cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most.
Medieval cuisine | Fish and seafood
Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.
Hors d'oeuvre | Examples
These food preferences have been confirmed by coproliths which indeed contain the remains of fishes and cephalopods. Another confirmation is provided by fossilised stomach contents. Buckland in 1835 described the presence in a specimen of a large mass of partly digested fishes, recognisable by their scales. Subsequent research in 1968 determined that these belonged to the fish genus "Pholidophorus", but also that cephalopod beaks and sucker hooks were present. Such hard food particles apparently were retained by the stomach and regularly regurgitated. Carcasses of drowned animals were eaten as well: in 2003 a specimen of "Platypterygius longmani" was reported having besides fishes and a turtle the bones of a land bird in its stomach.
Ichthyosaur | Feeding
A nutshell is the outer shell of a nut. Most nutshells are inedible and are removed before eating the nut meat inside.
Nutshell | Introduction
Food is small invertebrates picked off the mud.
Little stint | Food
Salmon that was dried after the fish had laid eggs lost much of its flavor, so it was often stewed with added fish fats to improve the taste. Milt (') and salmon roe (') obtained when slicing open the fish were also dried and preserved then later used in ' or to make stock for '.
Ainu cuisine | Dried meat and fish
These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.
Herring as food | Introduction
The creatures like the Eagle, Vulture and the Wooden Wolf who are dependent on the service of the news service are called dead beasts . The last stage of the flow of energy in any ecosystem is the decomposition of the body and the organism of the body. The bacteria and fungal circles divide the organic matter into its core by nature To return
Regional Museum of Natural History, Bhopal | Dead Eating and Decomposing
Many plants used as medicine also had to be prepared by drying. Granary pits, lined with stones and mats of woven reeds, were filled with bags of corn and baskets of food, later sealed with reed mats and earth until food stores were needed. Lean cuts of meat were cut into thin strips and small fish were splayed and dried for preservation. Fattier cuts, oily fish and mollusks such as lobsters, crabs, clams, squid and snails had to be smoked as they were prone to spoilage even with proper drying. When large amounts of food needed to be processed, a smoking hut, essentially a wigwam without ventilation, was constructed.
Southern New England Algonquian cuisine | Preservation
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history.
List of fish dishes | Introduction
Finfish, or parts of finfish, are typically presented physically for marketing in one of the following forms
Fish processing | Final products
Culinary Fruits—Vegetables—Culinary Herbs and Spices—Grape Varieties Culinary Nuts—Edible Seeds—Edible Flowers—Edible Leaves List of soups—List of raw fish dishes—List of sushi and sashimi ingredients
Index of sociology of food articles | Food
A condemned prisoner's last meal is a customary ritual that precedes execution. In many countries, the prisoner may, within reason, select what the last meal will be.
Last meal | Introduction
Mollusks such as mussels, oysters, and clams were a large portion of the diet.
Brooks Island Regional Preserve | Ohlone period
The explosion sounds were created by squeezing grapefruit and expanding a life jacket; for additional texture, he filled a bellows with oatmeal and blew it. The audio of the resulting acid cloud was achieved by dripping water on a pilot light and melting ice over a hot pan.
Development of The Last of Us Part II | Music and sound production
The "afikoman", which was hidden earlier in the Seder, is traditionally the last morsel of food eaten by participants in the Seder. Each participant receives an olive-sized portion of matzo to be eaten as "afikoman". After the consumption of the "afikoman", traditionally, no other food may be eaten for the rest of the night. Additionally, no intoxicating beverages may be consumed, with the exception of the remaining two cups of wine.
Passover Seder | "Tzafun" (eating of the "afikoman")
At least 15 species of shellfish remains were found at Cahuachi, as well as one type of echinoderm, and four types of fish. Interesting to note as well, is that the most abundant types of botanical remains found at Cahuachi were also most easily transported such as peanut, and were also locally and seasonally available like the huarango fruit native to the area, and more importantly, Cahuachi. The reason for why there is a limited amount of edible plant remains found here is because Cahuachi was not a permanently inhabited place, so any food that was brought there was kept in small storage and quickly consumed.
Cahuachi | Agriculture – edible food materials present
Mainly small invertebrates, especially molluscs, crustaceans and worms.
Red-capped plover | Food
Food was of poor quality and there was little of it. Occasional attempts to remedy this did little to help. Scraps of food were thrown from a container and children scrambled for them.
St Vincent's Industrial School, Goldenbridge | Food
For example lobster and other crustaceans may be considered poverty food in some societies and luxury food in others depending on periods.
Famine food | Introduction
It is thought that food came primarily from the sea, and so basically consisted in shellfish and fish. They also ate cattle, goats, sheep and acorns. At the site there are remains of metalwork, masonry and textiles.
Castro de Baroña | Description
Acts which ate there included the Red Hot Chili Peppers.
Food for Thought (restaurant) | History
Meat has been preserved by drying salted meats and through smoking since the Paleolithic era.
List of dried foods | Animal foods
The food at the restaurant was vegetarian and some of it was vegan. Fresh vegetables were used but, to keep the cost down, these were not normally organic, The preparation avoided peeling to preserve the nutrients in the skin of the vegetables.
Food for Thought (restaurant) | Cuisine
Each chef was paired with a fellow chef that they knew from their personal or professional life before the event.
The Final Table | Chefs
Then the remaining apple pieces are distributed to those at table.
Kūčios | Apples
This is a list of foods and dishes named after people.
List of foods named after people | Introduction
Grasping the shellfish, the starfish slowly pries open the prey's shell by wearing out its adductor muscle, and then inserts its everted stomach into the crack to digest the soft tissues. The gap between the valves need only be a fraction of a millimetre wide for the stomach to gain entry.
Starfish | Diet
Once tanned, the leather is non-odorous and is stronger than other, traditional, leathers of similar thickness. The flesh of many fish are primarily valued as a source of food; there are many edible species of fish, and many fish produce edible roe. Other marine life taken as food includes shellfish, crustaceans, and sea cucumber. Sea plants such as kombu are used in some regional cuisine.
Fish products | History
The winner wins a medal and a scholarship to continue his culinary studies.
Food Hunters | Format
In Islam, the Shafi'i, Maliki and Hanbali schools allow the eating of shellfish, while the Hanafi school does not allow it in Sunni Islam. Nor does the Shi'ite school (Ja'fari) allow it. The Jewish laws of Kashrut forbid the eating of shellfish and eels. According to the King James version of the bible, it is alright to eat finfish, but shellfish and eels are an abomination and should not be eaten. Since early times, the Catholic Church has forbidden the practice of eating meat, eggs and dairy products at certain times. Thomas Aquinas argued that these "afford greater pleasure as food [than fish], and greater nourishment to the human body, so that from their consumption there results a greater surplus available for seminal matter, which when abundant becomes a great incentive to lust."
History of seafood | Religious views
For the most part Islamic dietary laws allow the eating of seafood, though the Hanbali forbid eels, the Shafi forbid frogs and crocodiles, and the Hanafi forbid bottom feeders such as shellfish and carp. The Jewish laws of Kashrut forbid the eating of shellfish and eels. In the Old Testament, the Mosaic Covenant allowed the Israelites to eat finfish, but shellfish and eels were an abomination and not allowed. In ancient and medieval times, the Catholic Church forbade the practice of eating meat, eggs and dairy products during Lent. Thomas Aquinas argued that these "afford greater pleasure as food [than fish], and greater nourishment to the human body, so that from their consumption there results a greater surplus available for seminal matter, which when abundant becomes a great incentive to lust." In the United States, the Catholic practice of abstaining from meat on Fridays during Lent has popularized the Friday fish fry, and parishes often sponsor a fish fry during Lent.
Seafood | In religion
"Panulirus echinatus" is a nocturnal generalist feeder and opportunistic browser. Examination of the stomach contents of animals caught on the Saint Peter and Saint Paul Archipelago show that the largest dietary item is fish, although it is not clear whether this is caught by the animal as prey or is the result of scavenging activity. Crustaceans formed part of the diet as did the green alga "Caulerpa racemosa" which is common in the study area. Another item consumed was calcareous algae scraped off the rock surface and this is likely to be an important source of calcium for the formation of the hard shell.
Panulirus echinatus | Biology
Upon being opened, the animal's stomach was shown to contain the remains of its last victim.
Beast of Gévaudan | Final attacks
A mid-morning snack would consist of "two or three dozen clams or Lynnhaven oysters". Luncheon would consist of "shellfish...two or three deviled crabs, a brace of boiled lobsters, a joint of beef, and an enormous salad". He would also include a dessert of "several pieces of homemade pie" and more orange juice. Brady would take afternoon tea, which consisted of "another platter of seafood, accompanied by two or three bottles of lemon soda". Dinner was the main meal of the day, taken at Rector's Restaurant. It usually comprised "two or three dozens oysters, six crabs, and two bowls of green turtle soup.
Diamond Jim Brady | Lifestyle
parbaking — pasteurization — persistence hunting — pescetarianism — placentophagy — preservation — pickling — pink slime — portable stove — prebiotic — preservatives — pressure cooking — pressure frying — probiotic — protein
Index of sociology of food articles | P
Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). Molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. Some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, and crabs. Echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.
Shellfish | Introduction
Fish products were salted and dried and sent great distances. However, even in the later Persian, Greek, and Roman periods, the cost of preserving and transporting fish must have meant that only wealthier inhabitants of the highland towns and cities could afford it, or those who lived close to the sources, where it was less expensive. In the Galilee, small-scale fishing was a fundamental component of the agrarian economy.
Ancient Israelite cuisine | Fish