Fish cook – Valona Shrimp http://valonashrimp.com/ Fri, 25 Nov 2022 07:21:39 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://valonashrimp.com/wp-content/uploads/2021/10/icon-120x120.jpg Fish cook – Valona Shrimp http://valonashrimp.com/ 32 32 Anjal Fish – Mangalore’s Most Popular Seafood https://valonashrimp.com/anjal-fish-mangalores-most-popular-seafood/ Fri, 25 Nov 2022 07:21:39 +0000 https://valonashrimp.com/anjal-fish-mangalores-most-popular-seafood/ It was 6 am and we were at the famous Mangalore fish market to catch the morning’s fresh catch. The ladies ran all the shops in the Urwa fish market, and with great diligence persuaded us to buy their bounty fresh from the sea. There was ‘Bangude’ (Mackerel), ‘Nang’ (Sole fish) , ‘Kane’ (Ladyfish), ‘Boothai’ […]]]>

It was 6 am and we were at the famous Mangalore fish market to catch the morning’s fresh catch. The ladies ran all the shops in the Urwa fish market, and with great diligence persuaded us to buy their bounty fresh from the sea. There was ‘Bangude’ (Mackerel), ‘Nang’ (Sole fish) , ‘Kane’ (Ladyfish), ‘Boothai’ (Sardine), ‘Bolenjir’ (Silverfish), ‘Yetti’ (Shrimp), ‘Mandeli’ (Anchovies), ‘Maanji’ (Pomfret), ‘Koddai’ (Croaker fish) , ‘Bandase’ (Squid) and many other unique varieties of fish.

Being born and raised in a land far from the sea, New Delhi, the view was amazing to me. Fresh seafood was offered at a price one could never imagine in any other non-coastal town. Of the variety of seafood sold, at 500 rupees per kg, the most prized good was Anjal (Indo-Pacific King Mackerel), also known as Kingfish. Almost everyone was buying ‘Anjal’. After all, it was a bargain at that price.

I wondered how much fish is cooked daily in Mangalore as most people like to eat seafood at least once a day. And with this intriguing thought, we packed a few kilograms of ‘Bangude’ and a few kilograms of ‘Anjal’ for our afternoon feast. After a rewarding experience, we returned home and started cooking the fish I was looking forward to – Anjal.

My aunt Mrs. Subbalakshmi Mallya was born and raised in Kerala. However, she has lived in Mangalore for 40 years. She is not only a fish lover but also a cook par excellence. Especially the regional cuisines of ‘Dakshin Kannada; and dishes mainly cooked in his community (Gaud Saraswat Brahmans). She was also happy and excited approving the treasure we brought.

homemade anjal

Anjal was sliced ​​and marinated in a paste of chili peppers, turmeric, salt and garlic. And after about 20 minutes, she coated it in a mixture of Rava (semolina) and rice flour and fried it. Relatively simple preparation; however, the delicious taste and citywide preference for Anjal can be seen from the first bite of the crispy fried, flaky fish. With a single central bone, Anjal is easy to eat and odorless, making it a favorite fish for adults and children. I didn’t let this chance to eat this delicious fish to my heart’s content. And from then on, I made sure that every restaurant I visited for a seafood meal was sure to try fried Rava or fried Anjal with tawa.

Anjal cooked in restaurants

Mangalore is known for some of the most fantastic seafood restaurants in India. A standard and basic lunch in a restaurant in Mangalore is rice and fish curry served on a banana leaf. There is always a ‘Palya’ (Vegetable), and sometimes pickle is served too. However, the highlight is always the fish option to enjoy with this classic meal. The availability of a wide variety makes dining in Mangalore a fantastic experience. Giri Manja’s, Machali and Narayana Hotel are considered the culinary trinity of seafood restaurants in Mangalore. Each of these restaurants is followed by a large number of fans, and there is a full house every day for lunch. However, it is no surprise that almost everyone orders Anjal fish with the meal. At Giri Manja’s, the city’s most famous seafood restaurant, the tawa-fried Anjal is spiced and coated in an irresistible masala, making this creamy flaky fish a must-try.

Machali, another mythical restaurant in Mangalore, probably sells the most Anjals in a day. A large restaurant, open for lunch and dinner, is one of the most sought-after places to sample Mangalore’s delicious fish preparation. Hotel Narayana is another famous old restaurant in Mangalore, serving fresh seafood. However, at Sridevi Hotel, where I had one of the best meals of the trip; the reason was the quality of Anjal fish served at Sridevi hotel. Being a small restaurant, the attention to detail is probably greater. However, the texture of Anjal fish and the spicy and peppery taste won me over and made me a big fan of Anjal fish.

Another interesting method of preparing Anjal fish is to cook it wrapped in banana leaves. Anjal fish is marinated in salt and green chili paste before being wrapped and then cooked on the tawa. This unique preparation is called “Upamunchi” (salt and chilli), bringing out the best flavor of this delicious variety of fish.

On most menus, Anjal fish is the most expensive, but it is the most ordered fish; the main reason is the firm, flaky texture and the single center bone, which makes it easy to eat. However, Anjal fish is also one of the healthiest fish with lots of vitamins and omega-3 fatty acids; it would be fair to call Anjal fish the super fish of the Indian coast.

Traveling the southwest coast of India, you can easily find this fish. If you are in Goa, ask for “Iswon”; if you are in Kerala, ask for ‘Ayakoora’ or ‘Neymeen’; in Maharashtra it is called ‘Surmai’, and in Tamil Nadu it is called ‘Vanjaram’. And although this variety of Kingfish is popular in most states where it is available, Mangalore, Udupi and the rest of Dakshin Kannada, Anjal fish is a seafood lover’s first love.

After having had many memorable meals in restaurants and home kitchens in the “Tulu Nadu” region, I have become a big fan of this fish. And as I move forward in my journey to another fish-loving state, Kerala, I will no doubt explore how they cook that delicious fish worth falling in love with, Anjal.

Sidharth Bhan Gupta, Founder of 361 Degrees Hospitality, is a Hospitality/Restaurant/Catering Consultant, traveling across India for cultural and culinary exploration.

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Canned fish the new date night craze https://valonashrimp.com/canned-fish-the-new-date-night-craze/ Tue, 22 Nov 2022 22:33:54 +0000 https://valonashrimp.com/canned-fish-the-new-date-night-craze/ It’s the cheap staple that’s gone chic – canned fish takes a while in the sun. Why? Well, it’s fun, it’s good for you, and it’s an inexpensive way to make something look a little luxurious if you know a few tricks. Here are some of my favorite creations you can make with the canned […]]]>

It’s the cheap staple that’s gone chic – canned fish takes a while in the sun. Why?

Well, it’s fun, it’s good for you, and it’s an inexpensive way to make something look a little luxurious if you know a few tricks.

Here are some of my favorite creations you can make with the canned product.

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Mer-cuterie

We love a good snack or charcuterie board. How about making one just for canned fish lovers? It’s very simple and the fun comes when you can still serve the fish in the box.

Think perfectly placed little tins of sardines, anchovies and smoked oysters, all placed on a board with maybe some cheese, a small bowl of olives and some capers to top it all off.

Looks like you’re in a European bar and haven’t spent a bomb. This is a neat trick and very trendy right now.

Even better, you might already have the cans of fish in the pantry.

Ten Minute Canned Fish Pasta

It’s a trick that I love. This really allows canned fish to do all the work for you. You can use

any canned fish, as long as it’s in oil, and any pasta you have on hand. You can do it in the

the time it takes to cook the pasta and it’s cheap… but it’s still seafood pasta, looks fancy.

Ingredients:

● 1 can of sardines in oil

● 1 onion, diced (+ 1 tsp crushed garlic, optional)

● 2 tablespoons of capers

● 2 tablespoons of tomato paste

● lemon zest and juice

Method:

Cook pasta according to package instructions.

While the pasta is cooking, heat a pan and pour the sardine oil into the pan. Then use it to cook the onions until they are jammy.

Add lemon zest, capers and garlic (if using) and stir. Stir it through the tomato paste.

Dip the sardines in it and crumble them to make a thick sauce paste.

Mix the cooked pasta with a little lemon juice. Serve hot with the herbs of your choice.

Themed tuna salad

Tuna goes well with a creamy dressing. So it’s as simple as making a dressing that coats your vegetables and fish.

Any greens will work well for this dish, but I like shredded kale.

● shredded cabbage leaves

● a handful of toasted almonds

● 1 small can of tuna, drained and crumbled

● 1 stalk of celery, thinly sliced

Green mayonnaise sauce

● 1 cup of mayonnaise

● 1 teaspoon crushed garlic

● Juice of 1 lemon + zest

● Parsley in a small bunch

● Small handful of fresh basil

● A handful of dill

● Olive oil

Method:

Combine your salad ingredients and toss.

Mix all of your dressing ingredients together until green and chopped. Drizzle the salad and mix.

Vinaigrette

So many salad dressings have anchovies as a secret ingredient. The Caesar salad is well known

for that and this bandage is great on so many things.

● 2 egg yolks

● 5 anchovies

● 1 teaspoon of garlic

● 2 tablespoons of vinegar

● 2 teaspoons of Dijon mustard

● 2 teaspoons of Worcestershire sauce

● 3/4 cup olive oil

Method:

Using an immersion blender, mix all the ingredients except the olive oil. Then add the oil in a thin layer

stream while blitzing. You will see it become thick and creamy.

Serve over any salad.

For more recipes and tips from Jane, click here and here.

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The global frozen food market is expected to reach US$314 billion https://valonashrimp.com/the-global-frozen-food-market-is-expected-to-reach-us314-billion/ Thu, 17 Nov 2022 02:30:00 +0000 https://valonashrimp.com/the-global-frozen-food-market-is-expected-to-reach-us314-billion/ DUBAI, United Arab Emirates, Nov. 16, 2022 (GLOBE NEWSWIRE) — The world frozen food market is expected to reach a valuation of US$602,257 million by 2032, with sales growing at a positive CAGR of 6.7% from 2022 to 2032. Rising from a value of US$314,285 million in 2022, the market target is driven by increased […]]]>

DUBAI, United Arab Emirates, Nov. 16, 2022 (GLOBE NEWSWIRE) — The world frozen food market is expected to reach a valuation of US$602,257 million by 2032, with sales growing at a positive CAGR of 6.7% from 2022 to 2032. Rising from a value of US$314,285 million in 2022, the market target is driven by increased demand for ready meals. Factors such as a hectic lifestyle, an increase in the number of working women, and an increase in the number of single person households are further contributing to the growth of the frozen food market over the forecast period.

In recent years, the world has witnessed a change in lifestyle. A hectic lifestyle has led to a growing need for ready-to-eat food supply all over the world. This, in turn, has bolstered the surge in demand for frozen foods in the international market. Additionally, an increase in the number of working women, along with the growing number of single-person households, has been a vital factor fueling the massive growth of the frozen food market over the projected period.

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The frozen food market is also taking advantage of this change in consumer preferences to expand the production of healthy products. The dairy industry in this area produces items that are low in sugar and minimally processed. Frozen diary foods like yogurt and ice cream are good sources of vitamin D, phosphorus, and calcium. This should promote the growth of the target market.

Again, consumers around the world are turning to ready-to-eat food products due to their busy lifestyles and lack of time to prepare the foods of their choice. These aspects lead to increased consumption of convenience foods which in turn drives the demand for frozen foods over the forecast period.

“Lifestyle changes, preference for convenience foods and increase in the number of single-person households propel the global frozen food market growth during the forecast period,” says an IMF analyst.

Key points to remember:

  • Rising popularity of fresh foods and health concerns related to frozen foods may hamper the market growth.
  • The frozen food market in North America will account for 33.4% of the global frozen food market.
  • The European frozen food market will hold approximately 40.9% of the overall frozen food market.
  • Asia-Pacific is expected to provide several lucrative opportunities for the frozen food market.
  • Start-ups in this ecosystem are increasing research and development activities to provide more practical solutions to different industries.

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Competitive landscape

Aryzta AG, Ajinomoto Co. Inc., Cargill Incorporated, General Mills Inc., JBS SA, Kellogg Company, Kraft Heinz Company, Nestle SA, ConAgra Brands, Inc. and Associated British Foods Plc, among others, are among the major players. on the frozen food market presented in the full version of the report.

In a highly competitive market, major market players are focusing on entering the markets of emerging economies to expand their businesses. These companies employ strategies such as product development, partnerships, and collaborations to strengthen their position in the market.

More information about Frozen Food Market report

In its latest report, FMI offers an unbiased analysis of the Global Frozen Food Market, providing historic data from 2016 to 2021 and forecast statistics from 2022 to 2032. To understand the potential, growth, and scope of the global market, the market is segmented on the basis of Product Type (Frozen Fruits & Vegetables, Frozen Meat & Fish, Frozen Dessert, Frozen Snacks, Frozen Ready Meals, Other Types of Frozen Foods), Category (Ready-to-Eat Frozen Foods, Ready-to-Eat Frozen Foods, cooking, ready-to-drink frozen foods, other frozen food categories), distribution channel (supermarkets/hypermarkets, convenience stores, online channels, others), freezing technique (food flash freezing, food band freezing , individual quick freezing (IQF) of foods, other freezing techniques), and region.

According to the latest IMF reports, based on the region, the frozen food market in Europe will exhibit remarkable growth during the period 2022-2032. The target market in this region will represent 40.9% of the global market share. This growth can be attributed to the expansion of the food and beverage industry in Europe. Due to a change in living standards and a preference for a convenient lifestyle, the growth of the frozen food market in this region is even greater.

The frozen food market in North America will also show notable growth with ownership of around 33.4% of the market share. Technological advancements in producing affordable food, popularity of convenience foods, strong consumer demand and increasing capital investment are fueling the growth of the target market in North America over the forecast period.

For more information @ https://www.futuremarketinsights.com/reports/middle-east-north-africa-frozen-food-market

Key segments profiled in the frozen food industry

Frozen Food Market by Type:

  • Frozen fruits and vegetables
  • Frozen meat and fish
  • frozen desert
  • Frozen snacks
  • Frozen ready meals
  • Other types of frozen foods

Frozen Food Market by Category:

  • Ready-to-eat frozen foods
  • Ready-to-cook frozen foods
  • Ready-to-drink frozen foods
  • Other frozen food categories

Frozen Food Market by Distribution Channel:

  • Frozen foods in supermarkets and hypermarkets
  • Frozen foods in convenience stores
  • Frozen foods in online channels
  • Frozen foods in Others

Frozen Food Market by Freezing Technique:

  • Quick freezing of food
  • Belt freezing of food
  • Individual rapid freezing (IQF) of food
  • Other Freezing Techniques

Frozen Food Market by Region:

  • North America frozen food market
  • Frozen food market in Latin America
  • European frozen food market
  • Asia-Pacific frozen food market
  • Middle East and Africa frozen food market

Contents

1. Summary
1.1. Global Market Outlook
1.2. Demand Side Trends
1.3. Supply-side trends
1.4. Analysis of the technology roadmap
1.5. Analysis and recommendations

2. Market Overview
2.1. Market Coverage / Taxonomy
2.2. Market Definition / Scope / Limits

3. Market context
3.1. Market dynamics
3.1.1. Drivers
3.1.2. Constraints
3.1.3. Opportunity
3.1.4. Tendencies
3.2. Scenario forecast
3.2.1. Demand in the optimistic scenario
3.2.2. Demand in Likely Scenario
3.2.3. Demand in the conservative scenario
3.3. Opportunity Map Analysis
3.4. Product life cycle analysis
3.5. Supply chain analysis
3.5.1. Supply-side participants and their roles

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About Future Market Insights, Inc.
Future Market Insights, Inc. is an ESOMAR certified business consulting and market research firm, member of the Greater New York Chamber of Commerce and headquartered in Delaware, USA. Recipient of the 2022 Clutch Leaders Award for high customer score (4.9/5), we have partnered with global companies on their business transformation journey and helped them realize their business ambitions. 80% of the Forbes 1000 largest companies are our clients. We serve global clients across all leading and niche market segments in all major industries.

Contact us:

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“I tried the Sharp combi oven and I loved its functionality” https://valonashrimp.com/i-tried-the-sharp-combi-oven-and-i-loved-its-functionality/ Sun, 13 Nov 2022 16:06:10 +0000 https://valonashrimp.com/i-tried-the-sharp-combi-oven-and-i-loved-its-functionality/ OWith convenience at the center of almost everything we do these days, most gadgets in our homes are meant to do more than just one task. Take our cell phones, for example: growing up, they were good for getting in touch with our best friends to invite them over for pizza and capture the flag. […]]]>

OWith convenience at the center of almost everything we do these days, most gadgets in our homes are meant to do more than just one task. Take our cell phones, for example: growing up, they were good for getting in touch with our best friends to invite them over for pizza and capture the flag. Today, they’re equipped with 48-megapixel cameras capable of shooting high-quality TikTok masterpieces and even have a built-in virtual assistant. Hello Siri.

So when I’m in the market for a new cooking tool, the same standard applies – it has to do it all. That’s why I tend to lean towards 10-in-1 style home appliances (love your always, Instant Pot) which are not only super convenient, but also worth taking up the space they take up. occupy in my cramped kitchen. And after graduating from culinary school, where I’ve cooked with hundreds of different appliances, I’ve come to the conclusion that combi ovens, like the Sharp Smart Combi Built-In Steamer, are my favorite do-it-all machines. …especially if you want restaurant-quality results at home.

Why? Unlike the solid conventional oven that may have been in your kitchen for a few decades, combi ovens can do so much more than just bake and broil, thanks to their dual convection and steaming capabilities.

How does a combi oven work?

To get into the scientific details behind the technology used in combi steamers, I spoke with Matthew Vecera, Brand Marketing Manager at Sharp, who explained exactly how a combi steamer works. “To be called a combi oven, the product must be able to mix steam and radiant heat to cook food,” says Vecera. “So the main difference between a combi and a regular built-in oven comes down to humidity levels. A regular oven may have one or more convection fans to circulate the dry heat generated by the radiant coils, but they don’t have no steam.”

The steam, says Vecera, helps preserve a food’s internal moisture levels, while the radiant heat and convection fan help the exterior come to perfection. Have you ever felt like you have to burn your oven fries or roast chicken in order to cook the inside? Yes, that doesn’t happen in combi ovens: they can cook vegetables and proteins so they’re perfectly tender on the inside and caramelized and crispy (but not burnt) on the outside.

“Or, say, if you’ve ever baked French bread in a regular oven, you should either put a pan of water on the oven floor or spray the tops of the loaves with water in order to get the tender-crispy ideal results. If you were making cheesecake or custard, you would also need to place the pan in a bain-marie,” says Vecera. However, with a combi oven, the machine does this for you thanks to high power steam.

What really sets the Sharp Smart Combi Built-In Steam Oven apart from other combination ovens is that the heat is created by circulating varying amounts of very hot steam from a single convection fan. Thanks to all the heat generated by steam and hot air, food cooks extremely quickly and evenly. And unlike other combi steamers that generate steam at a maximum temperature of 212°F, Sharp’s model uses radiant coils that superheat the steam, which can reach up to 485°F.

“Steaming can roast meats and caramelize sugars so your food is brown and crispy on the outside, and tender and juicy on the inside,” says Vecera. “It’s a long-kept secret of the restaurant industry and why restaurant food often tastes better than home cooking.”

Best of all, unlike other combi ovens, Sharp requires no direct water line and uses a standard 120V outlet. Basically, you can just plug it in and start cooking.

Why I think the combi oven is far superior to a regular oven

As I have learned from many chefs in the industry and from my own experience, cooking food in a combi oven is one of the easiest ways to achieve restaurant quality meals, that is, i.e. perfectly cooked dishes evenly with the ideal tender and crispy texture. at home. I have found that foods like chicken and fish tend to dry out easily above all get the most out of cooking in this type of appliance. And it’s the only way to cook festive, custard pies all season long.

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission.

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These airlines offer children’s meals https://valonashrimp.com/these-airlines-offer-childrens-meals/ Thu, 10 Nov 2022 01:00:14 +0000 https://valonashrimp.com/these-airlines-offer-childrens-meals/ United Airlines has reintroduced its kids’ meals — an offer that was discontinued during the pandemic — on domestic and international flights over 2,000 miles and in cabins where free meal service is offered. So what’s on the menu for kids flying United? For breakfast, it’s French toast, sausages, fruit and a croissant. And for […]]]>

United Airlines has reintroduced its kids’ meals — an offer that was discontinued during the pandemic — on domestic and international flights over 2,000 miles and in cabins where free meal service is offered.

So what’s on the menu for kids flying United? For breakfast, it’s French toast, sausages, fruit and a croissant. And for lunch and dinner, the kids’ meal includes chicken fillets, fruit, a roll and dessert, plus the option of a grilled cheese on international flights returning to the United States.

New kid-friendly food choices arrive just in time for the busy holiday season, when countless families hit the road. In order to obtain a Kids’ Meal, passengers must select “Kids’ Meal” as a special meal option, either when booking their United flight or to add the request to an existing reservation through the United app at least 24 hours before departure. their departure.

Unfortunately, children’s meals will not be available for Domestic Economy Class passengers, as meal service is not complimentary in Economy Class on domestic flights. But economy class passengers on international flights will have the option, as will first class travelers on domestic flights over 2,000 miles.

Airlines that serve children’s meals

A pre-ordered child meal is available on all JAL Japan Airlines flights.

Courtesy of JAL Japan Airlines

United isn’t the only carrier reaching out to kids. Several airlines offer baby and children’s meals designed for young passengers, including:

  • Air Canada: Meals for children 1 year and older can be pre-booked for premium and business travelers within North America and for international flights.
  • Air France: Air France offers a children’s menu designed for children aged 2 to 8.
  • British Airways: Travelers can order special children’s meals before their long-haul flight, which British Airways describes as non-vegetarian meals suitable for children aged 2 to 12. advance from main cabin service.
  • Emirates: You can request a kids’ meal on board in advance for children 2-12 years old.
  • Etihad: On Etihad, request a kids’ meal at least 24 hours before your flight, and the carrier will provide a nutritious offer and a treat designed for children ages 2-11.
  • JAL Japan Airlines: Japan Airlines offers a pre-bookable children’s meal option on all its routes for all children aged 2 and over. Children traveling in first class and business class from Narita and Haneda enjoy a child-friendly catering service.
  • Lufthansa: On Lufthansa long-haul flights and on some European routes, a child’s meal can be booked in advance; designed by top German chef (and father) Alexander Herrmann, it includes “play elements” while presenting a nutritious and balanced meal for children.
  • Singapore airlines: All passengers can pre-order a children’s meal of Western, Asian or vegetarian cuisine for children 2 to 12 years old. Options can be booked up to four months before the flight and must be made at least 24 hours before departure. The airline also has a “Book the Cook Yummy!” menu for children traveling in suites, first class or business class. The extensive premium menu includes a burger, fish sticks, fried rice, mac and cheese, spaghetti and meatballs, and chicken with rice, among other options.
  • Turkish Airlines: Turkish Airlines has specially designed meals for children that do not contain fish or meat with bones, nuts, seeds or spices.
  • Quantities: The Australian carrier offers a children’s meal option that can be pre-ordered for travelers aged 2 to 11.
  • Qatar Airways: Qatar Airways serves its children’s meals in a fun lunch box (which kids can keep) that includes a nutritious meal, juice and treats. Travelers must pre-order it.

The majority of the above carriers also offer a baby or infant meal option and/or have baby food available on board.

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Celebrity sightings at DC restaurants this week https://valonashrimp.com/celebrity-sightings-at-dc-restaurants-this-week/ Mon, 07 Nov 2022 20:56:15 +0000 https://valonashrimp.com/celebrity-sightings-at-dc-restaurants-this-week/ VIP-peeping beat the fall leaves last week and weekend around DC, especially if you like food world stars and/or Bravolebrities (hi!). No surprise, The Diplomat in Logan Circle was the biggest Starr scene of them all. Comedian Chris Rock, in town for a leg of his Ego Death World Tour last week, greeted fans and […]]]>

VIP-peeping beat the fall leaves last week and weekend around DC, especially if you like food world stars and/or Bravolebrities (hi!).

No surprise, The Diplomat in Logan Circle was the biggest Starr scene of them all. Comedian Chris Rock, in town for a leg of his Ego Death World Tour last week, greeted fans and dined with his friend Questlove and tour manager Tina Farris, restaurant sources said.

In their footsteps: Well done Summerhouse newly engaged couple, Lindsay Hubbard and Carl Radke, who came on Saturday night with eight friends for a large platter, snails and pepper steak. At dessert time, friend and teammate Luke Gulbranson brought The Real Housewives of the Potomac star Ashley Darby to meet the group over profiteroles, fueling rumors that the duo are dating. The crew followed up dinner this weekend with a game of commanders and a TikTok dance afterwards.

Also on Saturday, R&B singer and DC native Ari Lennox ate at Dip and was overheard telling a restaurant that it was her first time tasting creme brulee. On Sunday, the brasserie hosted Avatar: The Way of the Water actor Zoe Saldana and her friends, who feasted on tuna carpaccio and foie gras parfait, among other dishes.

Front: Bravo Summer House stars Lindsay Hubbard and Carl Radke with friends at The Diplomat.

At the wharf, celebrity British chef Gordon Ramsay was in town to open his first of three restaurants in Washington. The Hell’s Kitchen the host was a dream partner for Mayor Muriel Bowser in an impromptu milkshake competition at Fish & Chips in Ramsay on Wednesday, beating Deputy Mayor John Falcicchio and Hell’s Kitchen Season 10 winner Christina Wilson Ramsay also popped into the Moon Rabbit hotspots at The Wharf and Albi at Navy Yard, gushing over chef Kevin Tien’s fried chicken and Michael Rafidi’s crab hummus.

Meanwhile, San Francisco-based chef Dominique Crenn, the only three-Michelin-star female chef in the United States, teamed up with José Andrés for a jaw-dropping Minibar dinner on Saturday. Afterwards, the duo burst into the Four Seasons Georgetown and Bourbon Steak, where high-profile pal Michael Mina was hosting his first DC Food Festival (benefiting in part to World Central Kitchen) with a bunch of Excellent chef alumni (Mei Lin, all the Voltaggios) and global West Coast food and wine talents.

Hope Andrés helps break the internet by luring Taylor Swift to DC with his promise to cook for her.

food editor

Anna Spiegel covers the restaurant and bar scene in her native DC. Before joining Washingtonian in 2010, she completed the MFA program at the French Culinary Institute and Columbia University in New York, and held various cooking and writing positions in New York and St. John, in the US Virgin Islands.

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Mark Hix’s Budget-Friendly Seafood Recipes https://valonashrimp.com/mark-hixs-budget-friendly-seafood-recipes/ Sat, 05 Nov 2022 07:00:00 +0000 https://valonashrimp.com/mark-hixs-budget-friendly-seafood-recipes/ Huss has a very firm texture and a single bone running through the middle, which makes it easy to eat. We often use it for curry at The Oyster & Fish House, or serve it that way with a barbecue marinade, which you can adjust with various ingredients from the cupboard. If your fishmonger can’t […]]]>

Huss has a very firm texture and a single bone running through the middle, which makes it easy to eat. We often use it for curry at The Oyster & Fish House, or serve it that way with a barbecue marinade, which you can adjust with various ingredients from the cupboard. If your fishmonger can’t get a pod, monkfish is a great alternative.

Schedule

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Serves

4

Ingredients

For the fish

  • 4 pieces of pods of 200g
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of clear honey
  • 1 tbsp freshly grated
    ginger root

For the winter salad

  • 1 small red onion, thinly sliced
  • 2-3 hispi cabbage leaves or similar, finely grated
  • 120g celeriac, grated
  • 120g rutabaga, grated
  • 1-2 tablespoons mayonnaise

Method

1. Heat the oven to 200C/180C/thermostat 6. Place the fish pieces in a shallow roasting pan or on a sturdy baking sheet. Mix the remaining ingredients for the fish to make a marinade and lightly brush the husk. Bake for 15 to 20 minutes, brushing once or twice more with the marinade during cooking.

2. Meanwhile, to make the coleslaw, toss the vegetables with enough mayonnaise to coat them, then season to taste.

3. Serve the huss with a dollop of winter coleslaw on the side.


Welsh Rabbit

No, I didn’t make a spelling mistake. For years, like most people, I thought “rarebit” was correct and “rabbit” was a misprint. If anything, it’s the other way around.

After reading what acclaimed food writers like Jane Grigson have to say on the subject, I became determined to see the return of “rabbit” – the original name for this cheese on toast. That’s how it all started in the early 1700s, when there was a difference between English, Scottish and Welsh rabbits.

Perhaps the “rarebit” adaptation was a Welsh joke that caught on, or it was thought to sound more polished. Either way, Welsh Rabbit is fine cheese on toast with savory additions. I find that a bloomer style bun is the perfect bun for this.

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Election to the United States House from the at-Large District of Alaska https://valonashrimp.com/election-to-the-united-states-house-from-the-at-large-district-of-alaska/ Mon, 31 Oct 2022 18:32:28 +0000 https://valonashrimp.com/election-to-the-united-states-house-from-the-at-large-district-of-alaska/ Democratic Rep. Mary Peltola is running against three others — including Sarah Palin — in Alaska’s congressional district. Alaska has only one congressional district and therefore does not go through a redistricting process. After Peltola’s special election win, The Cook Political Report changed its prediction for the race from “probably Republican” to “toss-up.” Loading Something […]]]>
  • Democratic Rep. Mary Peltola is running against three others — including Sarah Palin — in Alaska’s congressional district.
  • Alaska has only one congressional district and therefore does not go through a redistricting process.
  • After Peltola’s special election win, The Cook Political Report changed its prediction for the race from “probably Republican” to “toss-up.”

Democratic Representative Mary Peltola of Alaska faces three challengers in the general election for Alaska’s congressional district.

Alaska Congressional District Candidates

Peltola, who won the Alaskan seat in the U.S. House special election, is the first Alaskan to be elected to the House of Representatives. Her victory also made Peltola the first woman to represent Alaska in the House and the first Democrat to do so since 1972.

Originally from Alaska Yup’ik, Peltola worked as a herring and salmon technician for the Alaska Department of Fish and Game. She served in the Alaska House of Representatives from 1999 to 2009 and as executive director of the Kuskokwim River Inter-Tribal Fish Commission, where she helped mobilize 118 tribes and rural Alaskans to advocate for for the protection of salmon runs in the western regions of the state. .

After Peltola defied expectations to defeat former Republican Gov. Sarah Palin and a slew of other candidates earlier this year in a special election that used the state’s newest ranked voting system, The Cook Political Report changed its forecast of the race from “probably Republican” to “toss-up”.

Peltola is serving the remainder of former Rep. Don Young’s term after his death in March and will be re-elected to a full term in November. Young, who died at 88, was the longest serving Republican in the House and was the oldest member of the House and Senate.

Palin, the former governor of Alaska, has known Peltola for years and served alongside him in the Alaska state house. After her win, Peltola told Insider that Palin complimented her as “a real Alaskan chick.”

“We texted this morning and she sent me her best wishes and let me know she was calling me, let me make sure I say it right, ‘real Alaskan chick. Beautiful, smart and tough,’” she said.

After her defeat, Republicans attacked ranked voting, which Palin herself railed against, calling it a “cockamamie system” that is “very, very potentially riddled with fraud.”

Palin, Alaska’s first female governor, as well as the first woman to appear on the Republican Party’s vice presidential ticket, is a commentator, author, and reality TV personality. She began her political career in the town of Wasilla, Alaska, as a member of the city council, where her family moved when she was eight years old. After serving as Mayor of Wasilla and Chair of the Alaska Oil and Gas Conservation Commission, she was elected Governor of Alaska in 2006.

Palin burst onto the national political scene in 2008 when Republican Senator John McCain named her, a self-proclaimed “hockey mom” with almost no foreign policy experience, as his presidential running mate.

The McCain-Palin ticket ultimately lost the election to President Barack Obama.

Although the 2022 general election in Alaska, like the special election, is largely centered on Peltola and Palin, Alaska’s ranked-choice voting system makes it a four-way race.

Two other candidates will also be in the running to represent the non-contiguous U.S. state: Nick Begich, who co-chaired the late Rep. Don Young’s 2020 re-election campaign, and libertarian Chris Bye.

Republican Tara Sweeney had qualified for the four-way race but pulled out, meaning Bye – originally 5th place – qualified for the general election.

Voting history for the at-large congressional district of Alaska

The Alaska General District, where former President Donald Trump had a 10 percentage point margin of victory over Biden in 2020, is the state’s only congressional district and therefore is not going through a redistricting process. . The neighborhood has a Republican partisan streak.

The race for money

According to OpenSecrets, Peltola has raised $4.2 million, spent $1.9 million and has $2.3 million as of September 30. His main opponent, Palin, raised $1.6 million, spent $1.4 million and has $194,770 in cash, while Begich raised about $1.5 million, spent just under $1. million dollars and had approximately $550,000 in cash as of September 30.

What the experts say

The race between Peltola and Palin has been called a “toss-up” by Inside Elections, a “toss-up” by The Cook Political Report and a “Democratic lean” by Sabato’s Crystal Ball at the University of Virginia Center for Politics.

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UMaine hosts the international salmon RAS event https://valonashrimp.com/umaine-hosts-the-international-salmon-ras-event/ Sat, 29 Oct 2022 07:03:41 +0000 https://valonashrimp.com/umaine-hosts-the-international-salmon-ras-event/ Recirculating Aquaculture System The RAS-N and SAS2 conference was held September 27-29 at the University of Maine © AKVA During the conference, held Sept. 27-29, scientists, communicators, and educators shared information and explored current challenges in land-based Atlantic salmon production in the United States. They also learned about new technologies, outreach strategies and cutting-edge research […]]]>
Recirculating Aquaculture System

The RAS-N and SAS2 conference was held September 27-29 at the University of Maine

© AKVA

During the conference, held Sept. 27-29, scientists, communicators, and educators shared information and explored current challenges in land-based Atlantic salmon production in the United States. They also learned about new technologies, outreach strategies and cutting-edge research through presentations, panel discussions and field trips.

Members of industry and researchers working in recirculating aquaculture systems (RAS) – a method of farming salmon and other species where water is pumped through treatment systems that clean and refilter circulating water – discussed a wide range of topics, such as seed stocks, health and welfare, bad taste, animal feed, workforce development, education and marketing of consumers, community engagement and challenges encountered within the industry.

The different panels showcased the expertise of the different stakeholders who participated in the conference, which demonstrated collaboration and networking in several areas related to recirculating aquaculture systems. The main themes of their discussions included scalability, improving efficiency and regulation, and improving general knowledge and understanding.

“Using genomics and metabolomics, we are learning more about egg quality and developing non-invasive predictors of broodstock quality that are scalable, rapid, and inexpensive,” Heather Hamlin, director of the UMaine School of Marine Sciences and joint faculty member with the Aquaculture Research Institute, said during a session on seed stocks.

Researching and developing a domestic seed supply would be extremely beneficial to the United States as recirculating aquaculture systems grow in popularity as most current seed stocks are sourced overseas. Similarly, studies on tackling bad taste – created when bacteria-like streptomyces produce compounds such as geosmin through metabolism that are taken up by the gills of fish – and more effective foods illustrate the positive direction that takes research on recirculating aquaculture systems.

John Davidson, a researcher at the Freshwater Institute of West Virginia, discussed studies focusing on the biological mechanisms for characterizing and controlling microbiomes in recirculating aquaculture systems to reduce off-taste, in addition advanced chemical application and new advanced oxidation techniques. Sarah Cook from Skretting, the world’s largest fish feed producer, discussed the physical aspects of feed impacts on recirculating aquaculture systems as a whole.

salmon swimming in a RAS
Salmon swimming in a recirculating aquaculture system

US RAS industry would benefit from domestic seed supply

“It’s important to look at each individual system and work with farms to understand how their system works best because all systems are so different,” Cook said.

The conference also focused on community engagement, understanding social license to operate, and workforce development.

“Standards or competency development is needed at the national level,” said Scarlet Tudor, education and outreach coordinator at UMaine’s Aquaculture Research Institute. “We need people with different backgrounds and backgrounds and we need to get them started young.”

Installing recirculating aquaculture systems in classrooms and developing modules for aquaculture curriculum with integration of technology and hands-on science could increase science literacy and skills in students, training them for future workforce needs.

Recirculating Aquaculture Facility
Kingfish Company’s RAS facility in Maine

© The Kingfish Company

The conference sessions also emphasized that the successful development of educational programs and materials on recirculating aquaculture systems should incorporate traditional ecological knowledge and engage with Indigenous knowledge sharers. The co-creation of a curriculum through the Wabanaki Youth in Science Program (WaYs) is an example of how to provide young people with an education other than Western science, to improve and decompartmentalize their perspectives. Through WaYs, Native Maine youth in grades 6-12 have the opportunity to participate in science while engaging with their cultural heritage through summer camps, internships, and after-school programs.

Additionally, the sessions highlighted the need for a coordinated communications strategy to elevate and assist social capital, interest, technology transfer, research advancement, and the involvement of people from multiple disciplines in the workforce.

The conference culminated with Emily Whitmore, PhD student at the University of New Hampshire, who discussed the importance of community engagement.

“The relational elements between a business and a host community are critical,” Whitmore said. “Consulting, building trust and gaining support instead of refuting opposition will set you up for success.

King Fish USA, for example, initially faced opposition but implemented social license work garnering continued community approval and it paid off. The town of Jonesport rejected a moratorium on aquaculture earlier this summer.

RAS-N started in 2019 with funding from the National Sea Grant Office for a three-year effort to build capacity and identify and address challenges. The multi-state consortium, led by partners in Maine, Maryland, and Wisconsin, is now moving into a new phase, SAS2, with $10 million in funding from the U.S. Department of Agriculture and the National Institute of USDA Food and Agriculture. This new phase aims to raise public awareness and strengthen the economic and environmental sustainability of the industry.

“RAS (recirculating aquaculture systems) are the most viable growth path in the United States,” said Erik Heim of Xcelerate Aqua. “Improving time to market, keeping revenues on schedule, costs on budget and improving environmental management are key.”

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FRONT BURNER: Stir-fry turkey is another way to use up excess basil preserved from freezing https://valonashrimp.com/front-burner-stir-fry-turkey-is-another-way-to-use-up-excess-basil-preserved-from-freezing/ Wed, 26 Oct 2022 08:07:14 +0000 https://valonashrimp.com/front-burner-stir-fry-turkey-is-another-way-to-use-up-excess-basil-preserved-from-freezing/ With freezing weather forecast, I took the snipers to my herb garden, harvesting all the basil and last sprigs of mint that hadn’t shriveled from thirst during the drought. And (in vain) I picked the last of my peppers and tomatoes, knowing that their green, firm flesh would probably never ripen, but I just couldn’t […]]]>

With freezing weather forecast, I took the snipers to my herb garden, harvesting all the basil and last sprigs of mint that hadn’t shriveled from thirst during the drought. And (in vain) I picked the last of my peppers and tomatoes, knowing that their green, firm flesh would probably never ripen, but I just couldn’t let Mother Nature’s biting cold take them away without a chance.

I thought about making and freezing pesto with all the basil, but remembered a recipe from “Milk Street Tuesday Nights” for stir-fried chicken with snow peas and basil that I had on my list of things to do for several months. It uses over 3 cups of basil.

I didn’t have some of the other ingredients, so I improvised on the veggies and protein, opting for ground turkey instead of the diced chicken, and replacing the red peppers with snow peas.

I served it over rice.

The dish received mixed reviews. Although we both finished our plates, my husband wasn’t as enamored with the flavor combination as I was, but in his defense he’s not a big fan of basil.

You’ll want to serve this dish right away because the basil will discolor quickly.

Stir-fried turkey with lots of basil

  • 1 tablespoon of soy sauce
  • 3 tablespoons fish sauce, divided use
  • Ground black or white pepper
  • 1 pound ground turkey (see note)
  • 3 tablespoons peanut oil or other high heat vegetable oil, divided use
  • ¼ cup chopped fresh basil leaves, PLUS 3 cups torn and loosely packed
  • 2 tablespoons white vinegar (I used rice wine vinegar)
  • 2 small to medium red bell peppers, seeded and cut into 1-inch by ½-inch pieces (see note)
  • 8 green onions (1 bunch), finely chopped white and light green parts, dark green tops cut into 1-inch pieces
  • 2 or 3 jalapeno, serrano, or Fresno peppers, stemmed and thinly sliced ​​(I used Fresno and Havasu from my garden)
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon of sugar

In a small bowl, combine soy sauce, 1 tbsp fish sauce and ½ tsp white pepper. Pour the soy mixture over the turkey and let stand for up to 15 minutes. (I left the turkey in its plastic tray.)

In a 12-inch skillet over medium-high heat, heat 1 tablespoon oil until smoking. Add the turkey and cook, breaking it up into crumbs, until browned and cooked through. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Put aside.

Add the remaining 2 tablespoons of oil to the pan and heat over medium-high heat until just smoking. Add red peppers, white/light green scallions and chilies. Cook, stirring, for about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sugar. Add the green tops of the scallion and the turkey with the accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.

Off the heat, add the remaining 2 tablespoons of fish sauce and the chopped basil. Stir until the basil is wilted. Taste and season with white pepper.

Makes 4 servings.

Note: To follow the original recipe, use 1 pound boneless, skinless chicken breasts cut into 1-inch pieces and 4 ounces sugar snap peas, stringless, halved on the bias.

Recipe adapted from “Milk Street Tuesday Nights” by Christopher Kimball.

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