Salmon has a long, tapered head, a thick body, dark green scales with spots, and a straight tail. When filleted, its flesh is light orange with a high fat content, making it popular for sashimi or steaks. Trout, on the other hand, has a shorter, rounder head, a body with rainbow colors and spots, and is shorter and stockier. When filleted, its flesh is deep orange with more bones and less fat marbling. It is commonly used for sashimi or marinated dishes due to its appealing color.

Salmon has a long, tapered head, a thick body, dark green scales with spots, and a straight tail. When filleted, its flesh is light orange with a high fat content, making it popular for sashimi or steaks. Trout, on the other hand, has a shorter, rounder head, a body with rainbow colors and spots, and is shorter and stockier. When filleted, its flesh is deep orange with more bones and less fat marbling. It is commonly used for sashimi or marinated dishes due to its appealing color.

The post Differences between Salmon and Trout first appeared on Oceanfreshseafoodthailand.

Tempura begins with a batter made by mixing flour, eggs, and water, which is then deep-fried quickly in hot sesame oil. In the Kansai region (western Japan), eggs are not used as an ingredient, and tempura is fried slowly in vegetable oil at a lower temperature. In the Kanto region (eastern Japan), tempura is traditionally served with grated daikon radish and dipping sauce, while in Kansai, it is served with salt. Of course, this is merely a tradition.

Today, there are no limits to tempura preparation, and serving methods vary depending on the chef’s creativity. The evolution of tempura continues to this day, thanks to the exceptional skills of Japanese chefs. In this recipe, we will share a method for frying tempura that results in a light, crispy batter that not only enhances the texture but also stays crispy longer, making it perfect for both vegetables and meat. If you love Japanese food, especially fried dishes, whether as a side dish or a snack, you will not want to miss this.

Ingredients and Materials

• Shrimp or squid, pumpkin, carrot, eggplant
• 250 grams of pre-made tempura flour (our company-produced flour)
• 200 milliliters of cold water
• 250-500 grams of sesame oil (for frying)
• 800 grams of palm oil (for frying)
• 500 grams of vegetable oil (for frying)

Instructions

1. Prepare the tempura batter by mixing the flour and cold water in the ratio provided above. Mix well, then refrigerate until very cold. Once chilled, remove from the refrigerator and let it sit a bit to slightly reduce the chill.
2. Prepare the shrimp for frying by removing the shells, making a cut along the back to remove the vein, and peeling off the shell at the base of the tail. Rinse the shrimp thoroughly and pat dry with paper towels. Straighten the shrimp to prevent them from curling during frying. Lightly coat the shrimp with dry tempura flour, but leave the tail uncoated. If there is too much flour, use a pastry brush to remove the excess.
3. In a frying pan, heat the specified amounts of sesame oil, palm oil, and vegetable oil to a temperature of around 170-176 degrees Celsius (338-350 degrees Fahrenheit).
4. Dip the shrimp into the tempura batter and fry them one at a time in the oil for 1 to 3 minutes, or until they turn golden brown. Once cooked, remove and drain the excess oil.
5. Serve the tempura shrimp beautifully on a plate, and they are ready to eat.

The post Tempura first appeared on Oceanfreshseafoodthailand.

Packed with protein, calcium, vitamin B1, and iron, Hokkaido scallops are a nutritious choice. Furthermore, these giant scallops are an excellent option for those on a diet, as they are low in calories but high in protein and essential vitamins and minerals. For sushi lovers, pickled Hotate offers a delightful and refreshing taste experience.

Ingredients and Materials

• 1 cup of water
• 1 cup of soy sauce (Korean or Japanese soy sauce)
• 2 tablespoons of mirin
• 2 tablespoons of fish sauce
• 5 tablespoons of sugar
• Red apple
• Fresh chili, garlic, spring onions, and sesame seeds (to taste)

Instructions for Making Korean Soy Sauce Pickling Liquid

1. In a pot, turn on the stove to medium heat and add the soy sauce and water.
2. Add the fish sauce, mirin, and sugar, then slice the red apple and add it for aroma. Boil the mixture until it reaches a rolling boil, then remove the pot from the heat.
3. Let the pickling liquid cool to room temperature, then add chili, garlic, and spring onions to taste. It is now ready to be used for pickling fresh seafood.

Note: The prepared pickling liquid can be stored in a bottle in the refrigerator for up to 2 weeks (without adding garlic, chili, and spring onions).

The post Tips for Perfectly Pickled Scallops first appeared on Oceanfreshseafoodthailand.

Ingredients and materials

• 1 pack (300 grams) of Japanese crab innards (Kani Miso)
• 1 shell of snow crab shell
• 2 sticks of shredded imitation crab sticks
• 1 stalk of chopped green onion
• 1 tablespoon of salmon roe
• 1 tablespoon of orange tobiko (flying fish roe)
• 1 bowl of hot steamed rice

Instructions

1. Squeeze the thawed frozen kani miso onto the prepared snow crab shell.
2. Add the imitation crab, green onion, salmon roe, and flying fish roe on top of the kani miso.
3. Grill over medium heat until the kani miso is cooked and gently bubbling.
4. Serve with rice or enjoy as a side dish.

The post Hokkaido Kani Miso first appeared on Oceanfreshseafoodthailand.