Sashimi

Similar topics in Freebase

• 

  Tuna fish sandwich

  A tuna fish sandwich, a tuna salad sandwich, or tuna sandwich, is a type of sandwich usually made with tuna salad and includes ingredients such as mayonnaise and celery. Other common variations include the tuna boat and tuna melt. The sandwich has been called "the mainstay of almost everyone's ...
• 

  Tuna salad

  Tuna salad is typically a blend of two main ingredients: tuna and mayonnaise or mayonnaise-substitute. Chopped hard-boiled egg, celery or relish, and onion are ingredients that are often added. Tuna salad is regularly served on top of lettuce, tomato, avocado, or some combination of these. The tuna...
• 

  Niçoise salad

  Niçoise salad (French pronunciation: [niˈswaz]), is a mixed salad consisting of various vegetables topped with tuna and anchovies. The salad is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, wedges of hard-boiled eggs, are topped with canned tuna (tinned...
• 

  Sushi

  Sushi (すし, 寿司, 鮨, 鮓, 寿斗, 寿し, 壽司) is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood. Raw meat sliced and served...
• 

  Gefilte fish

  Gefilte fish (/ɡəˈfɪltə fɪʃ/, from Yiddish: געפֿילטע פֿיש, German: gefüllter Fisch "stuffed fish") is an Ashkenazi Jewish dish made from a poached mixture of ground deboned fish, such as carp, whitefish and/or pike, which is typically eaten as an appetizer. Although the dish historically consisted...
• 

  Fish head curry

  In Malaysia and Singapore , Fish head curry (Chinese and Indian roots) is a dish where the head of an Ikan Merah (red snapper, literally "Red fish"), is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread. In Mithila,...
• 

  Sole meunière

  Sole meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will...
• 

  Bouillabaisse

  Bouillabaisse (French pronunciation: [bujabɛs]; Occitan: bolhabaissa [ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two...
• 

  Kedgeree

  Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas. Kedgeree is thought to have originated with an...
• 

  Tuna casserole

  Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish, with canned peas and corn sometimes added. The casserole is often topped with potato chips, corn flakes or canned fried onions. It is a common dish in some parts of the United States. Tuna casserole is convenient to...