Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best.
Section 4: Fish
- Spotted Sorubium
- Elephant Ear Fish
- Cooper River King Salmon
- Ishkan trout
- Shisamo
- Hiramasa Kingfish
- Gilthead Bram
- Golden Kingklip
- Kanpachi
- Cantabrian Boquerone
- Collioure Anchovy
- Seki Aji
- Isle of Man Kipper
- Maatjes Herring
- Surstromming
- Balik Smoked Salmon
- Smoked Trout
- Smoked Hilsa
- Smoked Eel
- Smoked Mackerel
- Tallinn Kilud
- Smoked Snoek
- Mosciasme del Tonno
- Bottarga di Muggine
- Monkfish Liver
- Icre
- Kazunoko
- Salmon Roe
- Crab Roe
- Wasabi Tobiko
- Caviar d'Aquitaine
- Arctic Prawn
- Pattes Rouges Crayfish
- Corryvreckan Langoustine
- Audresselles Lobster
- Pitu
- Yellow Oil Crab
- Moleche
- Goose-necked Barnackle
- Telline de Camargue
- Tartufo di Mare
- Stewkey Blue Cockle
- Littleneck Clam
- Date-Mussel
- Mont St. Michel Mussel
- Green Shelled Mussel
- Special Gillardeau
- Hiroshima Oyster
- Kumamoto Oyster
- Bay Scallop
- Diver King Scallop
- Baby Squid
- Ika
- Akashi Tako
- Dried Abalone
- Turu
Fish: 43/128
Oy Vey barely a third of the fish that I have tried. Key things on the list that are missing in my views: Pacific BC Salmon, Atlantic Lobster and Louisiana Crawfish. Oddly enough they were the hardest to find on wikipedia. I think this goes back to the feeling that the list is a bit to restricitve in terms of some of its ingredients being very restrictive. I also noticed that I probsbly haven't been noticing what I have been eating ovet the years, as I am sure that I have tried a ton of these fishies I just can't remember.
Again, if you come across any links, let me know. Also, how is your count??? I'm curious.....
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