A report on Sushi and Roe

Salmon roe (left) and sturgeon roe (caviar) (right)
President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro
Toast Skagen topped with cold-smoked salmon roe, on bread
Sushi by Hiroshige
Photograph of men harvesting and fertilizing salmon eggs from a female at a hatchery in Alaska by John Nathan Cobb (early 20th century)
Sushi platter in takeway
Fried roe dish with vegetables
Chirashizushi with raw ingredients
Sushi topped with salmon roe
Three pieces of inarizushi
Ikuradon, a bowl of rice topped with salmon roe
Funa-zushi (narezushi made from nigorobuna)
Uncooked noodle made from shrimp roe
Sea urchin roe
Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki
Taramasalata, salad made with taramá
Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture
Romanian roe salad decorated with black olives
Oshi-zushi (Pressed sushi)
Open sandwich (butterbrot) with pollock roe
Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.
Smörgåskaviar as a condiment on a cottage cheese sandwich
Uramakizushi rolls
Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko
Sushi chef preparing nigirizushi, Kyoto, Japan
Sheets of nori
Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.
Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel
Ebifurai-maki (エビフライ巻き) – fried-shrimp roll
Sushi in shops are usually sold in plastic trays.
Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan
Sushi in restaurant in Vienna, Austria
Meat sushi
{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}
{{transl|ja|Makizushi}} in preparation
{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}
{{nihongo|Salmon roll|巻き鮭}}
{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi
{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette
{{nihongo|Sushi plate|盛り合わせ}}
{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}
{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi
{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi
{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo
{{nihongo|Assorted sushi|盛り合わせ}}
{{nihongo|Assorted Western sushi|盛り合わせ}}
Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})
{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}
{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}
{{transl|ja|Gari}} (ginger)
thumb|right|{{transl|ja|Tamago}} sushi

"thick, large, or fat rolls" (太巻) is a large, cylindrical style of sushi, usually with nori on the outside. A typical futomaki is 5 to 6 cm in diameter. They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. Futomaki are often vegetarian, and may utilize strips of cucumber, kampyō gourd, takenoko (bamboo shoots), or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian fillings. Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumbers, lettuces, and pickled radish (沢庵).

- Sushi

A variety of roe types are used in Japanese cuisine, including the following which are used raw in sushi:

- Roe

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Common name for several species of ray-finned fish in the family Salmonidae.

Common name for several species of ray-finned fish in the family Salmonidae.

Life cycle of Pacific salmon
Redds on riverbed
Bear cub with salmon
Sockeye salmon jumping over beaver dam
Henneguya salminicola, a myxozoan parasite commonly found in the flesh of salmonids on the West Coast of Canada, in coho salmon
Wild fisheries – commercial capture in tonnes of all true wild salmon species 1950–2010, as reported by the FAO
Angler and gillie land a salmon, Scotland
Aquaculture production in tonnes of all true salmon species 1950–2010, as reported by the FAO
Artificially incubated chum salmon
Spawning sockeye salmon in Becharof Creek, Becharof Wilderness, Alaska
Significant declines in the size of many species of Pacific salmon over the past 30 years are negatively impacting salmon fecundity, nutrient transport, commercial fishery profits, and rural food security.
Salmon sashimi
Seine fishing for salmon – Wenzel Hollar, 1607–1677
Scales on the "Big Fish" or "Salmon of Knowledge" celebrates the return of fish to the River Lagan
Juvenile salmon, parr, grow up in the relatively protected natal river
The parr lose their camouflage bars and become smolt as they become ready for the transition to the ocean.
Male ocean-phase adult sockeye
Male spawning-phase adult sockeye

To lay her roe, the female salmon uses her tail (caudal fin), to create a low-pressure zone, lifting gravel to be swept downstream, excavating a shallow depression, called a redd.

Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.


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Common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.

Common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.

Anatomical diagram of an Atlantic bay scallop with the left (i.e., upper) valve removed; anterior is to the left, posterior to the right
Diagram of a scallop with two differently sized valves shown positioned in ocean floor sediment: the right valve (shown at the bottom) much deeper than the left, allowing the scallop to appear less visible to predators
A live opened scallop showing the internal anatomy: The pale orange circular part is the adductor muscle; the darker orange curved part is the "coral", a culinary term for the ovary or roe.
Neural map of a giant scallop
Overhead view of a scallop engaged in a zig-zag swimming motion
Overhead view of a scallop engaged in a unidirectional jumping motion
A scallop pearl
Fossil scallop Chlamys with encrusters; Nicosia Formation (Pliocene) of Cyprus
Pecten tigris Lamarck, 1819, museum specimens
Pearl nets used to grow spat to juveniles in scallop aquaculture
Scallops with wine sauce
Saint James by Carlo Crivelli, c. 1480
Shield with symbol of St. James the Great, Church of the Good Shepherd (Rosemont, Pennsylvania)
A scallop shell in a German coat of arms
Aphrodite Anadyomene, from Amisos, 1st century BC – 1st century AD
Large sculpture by Maggi Hambling titled The Scallop erected in 2003 on the beach at Aldeburgh, England
Adductor muscle meat of the giant scallop (seven white circular items) with a large shrimp
Dried scallops, also known as conpoy
Taiwanese steamed scallops
A scallop being grilled next to sausages in Japan
Fried scallops on stick served with rice
Pan seared scallops

Red roe is that of a female, and white, that of a male.

In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi.