0_Wizard
What is your favorite sushi, raw fish type??
It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian.
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Sushi
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Sushi
Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish.
History of sushi
The history of sushi began with paddy fields in Southeast Asia, where fish was fermented with salt and rice, after which the rice was discarded. The dish is today known as "narezushi", and was introduced to Japan around the Yayoi period. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than fermented rice began to be used. In pre-modern times and modern times, it has become a form of fast food strongly associated with Japanese culture. The earliest form of sushi, a dish today known as narezushi, has its probable origin with paddy fields along the Mekong river in Southeast Asia.
Sashimi
Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. The word "sashimi" means "pierced body", i.e. "刺身" = "sashimi", where 刺し = "sashi" (pierced, stuck) and 身 = "mi" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word "切る" = "kiru" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name could come from the traditional method of harvesting.
Atlantic bluefin tuna
The Atlantic bluefin tuna ("Thunnus thynnus") is a species of tuna in the family Scombridae. It is variously known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies), giant bluefin tuna (for individuals exceeding ) and formerly as the tunny. Atlantic bluefin are native to both the western and eastern Atlantic Ocean, as well as the Mediterranean Sea. Atlantic bluefin have become extinct in the Black Sea. The Atlantic bluefin tuna is a close relative of the other two bluefin tuna species—the Pacific bluefin tuna and the southern bluefin tuna. Atlantic bluefin tuna may exceed in weight, and rival the black marlin, blue marlin and swordfish as the largest Perciformes.
List of raw fish dishes
This article is about raw fish or shellfish. It includes marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserved). Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites.
Yusheng
Yusheng, yee sang or yuu sahng (), or Prosperity Toss, also known as lo hei (Cantonese for 撈起 or 捞起) is a Cantonese-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (魚)" is commonly conflated with its homophone "abundance (余)", Yúshēng (魚生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. While versions of it are thought to have existed in China, the contemporary version was created and popularised in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Malaysia, Indonesia and Singapore.
Fish as food
Many species of fish are consumed as food in virtually all regions around the world. Fish has been an important source of protein and other nutrients for humans from time immemorial. In culinary and fishery contexts, "fish" may include shellfish, such as molluscs, crustaceans and echinoderms. English does not distinguish between "fish" as an animal and the food prepared from it, as it does with "pig" vs. "pork" or "cow" vs. "beef". Some other languages do, as in the Spanish " versus ". The modern English word for fish comes from the Old English word "fisc" (plural: "fiscas") which was pronounced as it is today.
1_Apprentice
i dont know much about sushi tell me more
0_Wizard
Most sushi is made with raw seafood.  I like tuna.
It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian.
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Sushi
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Sushi
Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish.
Atlantic bluefin tuna
The Atlantic bluefin tuna ("Thunnus thynnus") is a species of tuna in the family Scombridae. It is variously known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies), giant bluefin tuna (for individuals exceeding ) and formerly as the tunny. Atlantic bluefin are native to both the western and eastern Atlantic Ocean, as well as the Mediterranean Sea. Atlantic bluefin have become extinct in the Black Sea. The Atlantic bluefin tuna is a close relative of the other two bluefin tuna species—the Pacific bluefin tuna and the southern bluefin tuna. Atlantic bluefin tuna may exceed in weight, and rival the black marlin, blue marlin and swordfish as the largest Perciformes.
Sashimi
Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. The word "sashimi" means "pierced body", i.e. "刺身" = "sashimi", where 刺し = "sashi" (pierced, stuck) and 身 = "mi" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word "切る" = "kiru" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name could come from the traditional method of harvesting.
Seafood mislabelling
Seafood species can be mislabelled in misleading ways. This article examines the history and types of mislabeling, and looks at the current state of the law in different locations. Proper species identification of seafood has been important to consumers since ancient times. The Jewish dietary laws known as kashrut required the Jews to identify certain types of fish to maintain a kosher diet. Kashrut does not require rabbis to "bless" fish to make it kosher, but rather to identify the features the fish must have to meet kosher requirements (among others) and confirm their existence. In the 13th century, the King of England passed first law concerning proper labeling requirements, the Assize of Bread and Ale, regulating weight and quality of bread and ale.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Southern bluefin tuna
The southern bluefin tuna, "Thunnus maccoyii", is a tuna of the family Scombridae found in open southern Hemisphere waters of all the world's oceans mainly between 30°S and 50°S, to nearly 60°S. At up to and weighing up to , it is among the larger bony fishes. Southern bluefin tuna, like other pelagic tuna species, are part of a group of bony fishes that can maintain their body core temperature up to above the ambient temperature. This advantage enables them to maintain high metabolic output for predation and migrating large distances. The southern bluefin tuna is an opportunistic feeder, preying on a wide variety of fish, crustaceans, cephalopods, salps, and other marine animals.
History of sushi
The history of sushi began with paddy fields in Southeast Asia, where fish was fermented with salt and rice, after which the rice was discarded. The dish is today known as "narezushi", and was introduced to Japan around the Yayoi period. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than fermented rice began to be used. In pre-modern times and modern times, it has become a form of fast food strongly associated with Japanese culture. The earliest form of sushi, a dish today known as narezushi, has its probable origin with paddy fields along the Mekong river in Southeast Asia.
1_Apprentice
Are they really eaten raw?
0_Wizard
Most are raw.  You must also use brown or white rice.
Sushi can be prepared with either brown or white rice.
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Rice
Rice is the seed of the grass species "Oryza sativa" (Asian rice) or "Oryza glaberrima" (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes). Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.
Brown rice
Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed. Red rice, gold rice, and black rice (sometimes known as purple rice) are all whole rices, but with a differently-pigmented outer layer. Any type of rice may be eaten whole. Whole rice has a mild, nutty flavor, and is chewier. Rice plants accumulate arsenic, and there have been concerns over excessive arsenic levels in rice. There is more arsenic in the bran, so brown rice contains more arsenic. The European Union has introduced regulations on arsenic in rice, but the United States has not.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Sushi
Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish.
Bap (food)
Bap () in Korean cuisine, fàn () in Chinese cuisine, and meshi () or gohan () in Japanese cuisine, often translated as "rice" or "cooked rice", is a dish prepared by boiling rice and/or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of "bap". The words "bap", "fàn", "meshi", and "han" can also be used to refer to a meal. In Korean, the honorific forms of "bap" (meal) include jinji () for an elderly, sura () for the monarch, and me () for the deceased (in the ancestral rites).
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
1_Apprentice
is thats safe?
0_Wizard
I guess so. Acually, it originated in South east Asia where salted fish was stored in fermented rice.
Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time.
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History of seafood
The harvesting and consuming of seafoods are ancient practices that may date back to at least the Upper Paleolithic period which dates to between 50,000 and 10,000 years ago. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move.
Cantonese salted fish
Cantonese Salted Fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; ; piyin: Guǎngdōngxiányú; also known as "Salted-fish, Chinese style") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China. It historically earned the nickname of the "poor man's food", as its extreme saltiness is useful in adding variety to the simpler rice-based dinners. More recently it has become a popular cuisine in its own right. Beginning near the 15th century, China struggled with economic problems in the lower classes.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Kimchi
Kimchi (; , ), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and "jeotgal" (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to make kimchi. The term "ji" (), which has its origins in archaic Korean "dihi" (), has been used to refer to kimchi since ancient times.
1_Apprentice
how did this het so popular in the west