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Sériole or Sériole Couronnée – The Amberjack or Better Amberjack in French Delicacies.
from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
The Better Amberjack.
www.flickr.com/images/noaaphotolib/5187507077/
Sériole, Seriole, Sériole Couronnée, – Better
Amberjack, Amberjack. The Better Amberjack is massive fish and may attain 30 kilos
(66 lbs) and extra. Most of those fish attain near a meter (3.25’) in size
although they’ll get even bigger. When cooked, with its tasty ivory to white
meat, will probably be supplied as steaks, generally fried or grilled, however largely
baked and served with a sauce. However, when I’ve seen the Better
Amberjack on the menus in France, its texture meant that it was typically chosen
for a Tatar, Carpaccio, en Escabèche or
Ceviche. I’ve loved an distinctive Tatare de Sériole
in Sète on Southern
France’s Mediterranean coast, a noteworthy Steak de Sériole in Bordeaux on France’s
Atlantic coast.
Amberjack, Amberjack. The Better Amberjack is massive fish and may attain 30 kilos
(66 lbs) and extra. Most of those fish attain near a meter (3.25’) in size
although they’ll get even bigger. When cooked, with its tasty ivory to white
meat, will probably be supplied as steaks, generally fried or grilled, however largely
baked and served with a sauce. However, when I’ve seen the Better
Amberjack on the menus in France, its texture meant that it was typically chosen
for a Tatar, Carpaccio, en Escabèche or
Ceviche. I’ve loved an distinctive Tatare de Sériole
in Sète on Southern
France’s Mediterranean coast, a noteworthy Steak de Sériole in Bordeaux on France’s
Atlantic coast.
The Better Amberjack is discovered everywhere in the world,
together with France’s Caribbean Departments. In Martinique, it’s known as Limon and
in Guadeloupe Amberjack.
together with France’s Caribbean Departments. In Martinique, it’s known as Limon and
in Guadeloupe Amberjack.
The
Better Amberjack within the Aegean Sea
Better Amberjack within the Aegean Sea
Off
the coast of Agia Paraskevi in Evros, Greece.
the coast of Agia Paraskevi in Evros, Greece.
www.flickr.com/images/dimsis/15016750022/
When a menu with Sériole in French is translated into
English as Amberjack whereas right, it might be confused with its cousins who
even have amberjack of their identify. Regardless of the doable confusion, the
Amberjack on menus alongside France’s Mediterranean coasts will at all times be the
Better Amberjack. The Better Amberjack owns the Med.
English as Amberjack whereas right, it might be confused with its cousins who
even have amberjack of their identify. Regardless of the doable confusion, the
Amberjack on menus alongside France’s Mediterranean coasts will at all times be the
Better Amberjack. The Better Amberjack owns the Med.
Better Amberjack on French menus:
Pavé de Sériole à la Plancha, Arôme
de Vanille – A thick minimize of Amberjack cooked
on the Plancha and flavored with vanilla. A Plancha (Planxa in Basque)
is a Basque cooking software that makes use of a strong, thick, flat metal sheet that achieves a
style someplace between grilling and frying. The fashionable plancha might appear to be
the flat cooking plate of a fast-food hamburger joint, however look once more
rigorously; it has thrice the thickness of metal. The Plancha produces a
very even warmth, requiring little or no oil with its ensuing distinctive style. The
Basques declare possession of the plancha, as do the Spanish.
de Vanille – A thick minimize of Amberjack cooked
on the Plancha and flavored with vanilla. A Plancha (Planxa in Basque)
is a Basque cooking software that makes use of a strong, thick, flat metal sheet that achieves a
style someplace between grilling and frying. The fashionable plancha might appear to be
the flat cooking plate of a fast-food hamburger joint, however look once more
rigorously; it has thrice the thickness of metal. The Plancha produces a
very even warmth, requiring little or no oil with its ensuing distinctive style. The
Basques declare possession of the plancha, as do the Spanish.
Catch
your individual Better Amberjack.
your individual Better Amberjack.
Filet De Sériole a l’Orange et Coriandre Fraîche,
Salade d’Algues et Echalotes – A fillet of Amberjack flavored with orange and recent
coriander and served with a seaweed and shallot salad. Seaweed has been a part of
French delicacies lengthy earlier than Japanese delicacies reached Europe, and now France
exports seaweed to Japan.
Salade d’Algues et Echalotes – A fillet of Amberjack flavored with orange and recent
coriander and served with a seaweed and shallot salad. Seaweed has been a part of
French delicacies lengthy earlier than Japanese delicacies reached Europe, and now France
exports seaweed to Japan.
The 2 best-selling French seaweeds are
Porphyre, known as Nori in Japanese and historically used to wrap sushi and
onigiri; the second is Fougère de Mer, Wakamé in Japanese. This seaweed is most
typically seen in Miso Soup and salads.
Porphyre, known as Nori in Japanese and historically used to wrap sushi and
onigiri; the second is Fougère de Mer, Wakamé in Japanese. This seaweed is most
typically seen in Miso Soup and salads.
Filet
de Sériole et Compotée de Poireaux
de Sériole et Compotée de Poireaux
the recipe of Simone Zanoni
Filet
of Better Amberjack served with stewed leeks
of Better Amberjack served with stewed leeks
and
served on a mattress of younger spinach leaves
served on a mattress of younger spinach leaves
Tartare de
Sériole de Méditerranée aux Framboises – A Better Amberjacy Tartar from The Mediterranean flavored with raspberries.
Sériole de Méditerranée aux Framboises – A Better Amberjacy Tartar from The Mediterranean flavored with raspberries.
Carpaccio de
Sériole, Huile de Sésame et Yuzu – A
Better Amberjack Carpaccio ready
with sesame oil and flavored with yuzu. Yuzu is a member of the citrus household
that originated in China, although it’s thought of Japanese. Yuzu has a style
someplace between that of a grapefruit and an orange.
Sériole, Huile de Sésame et Yuzu – A
Better Amberjack Carpaccio ready
with sesame oil and flavored with yuzu. Yuzu is a member of the citrus household
that originated in China, although it’s thought of Japanese. Yuzu has a style
someplace between that of a grapefruit and an orange.
Better
Amberjack Teriyaki with Yuzu Taste
Amberjack Teriyaki with Yuzu Taste
www.flickr.com/images/jseita/6854027879/
Sériole, Jus Vert, Émulsion de Pommes de Terre a l’Anis Sauvage
– Better Amberjack served with a
chilly inexperienced onion French dressing sauce and accompanied by a thick potato and
wild anise sauce.
– Better Amberjack served with a
chilly inexperienced onion French dressing sauce and accompanied by a thick potato and
wild anise sauce.
Be part of
High Fishing if wish to catch the Sériole,
High Fishing if wish to catch the Sériole,
The
Google or different translate apps make this French-language web site simple to
observe.
Google or different translate apps make this French-language web site simple to
observe.
Escabèche de Sérioe, Citron Vert –
Better Amberjack marinated and served in lime juice. An
Escabèche is made with marinated uncooked fish or seafood: with, some recipes name
for smoked fish and smoked seafood. Until the menu signifies in any other case, the
fish or shellfish supplied could have been marinated in wine vinegar; herbs and
spices; right here, recent lime juice replaces the vinegar. Rightly or wrongly, many
cooks use the phrases Escabèche and Ceviche interchangeably, and no important
injury is finished. The historical past of those dishes could also be completely different, however in France, in
the kitchen, their preparation just isn’t so completely different, and the identify used is the
chef’s name.
Better Amberjack marinated and served in lime juice. An
Escabèche is made with marinated uncooked fish or seafood: with, some recipes name
for smoked fish and smoked seafood. Until the menu signifies in any other case, the
fish or shellfish supplied could have been marinated in wine vinegar; herbs and
spices; right here, recent lime juice replaces the vinegar. Rightly or wrongly, many
cooks use the phrases Escabèche and Ceviche interchangeably, and no important
injury is finished. The historical past of those dishes could also be completely different, however in France, in
the kitchen, their preparation just isn’t so completely different, and the identify used is the
chef’s name.
www.flickr.com/images/dinnerseries/5062084841/
On menus all over the world, the Better Amberjack and
the yellowtail Amberjack could also be confused on the menu. Nonetheless, when Sériole is
on the menu in France, will probably be this regionally caught member of the household, the
Better Amberjack. The Yellowtail Amberjack is present in subtropical waters.
These two fish are cousins, and other than the true consultants’ nobody will discover
the distinction when the fish is cooked and served with a sauce.
the yellowtail Amberjack could also be confused on the menu. Nonetheless, when Sériole is
on the menu in France, will probably be this regionally caught member of the household, the
Better Amberjack. The Yellowtail Amberjack is present in subtropical waters.
These two fish are cousins, and other than the true consultants’ nobody will discover
the distinction when the fish is cooked and served with a sauce.
Sériole – Better Amberjack within the languages of
France’s neighbors:
France’s neighbors:
(Catalan – círvia, cèrvia ), (Dutch – grote
geelstaart, barnsteenmakreel), (German – gelbschwanzmakrele), (Italy – alici,
alicosa, seriola, seriola di dumeril), (Spanish – pez de limón, seriloa,
serviola), (Latin – seriola dumerili).
geelstaart, barnsteenmakreel), (German – gelbschwanzmakrele), (Italy – alici,
alicosa, seriola, seriola di dumeril), (Spanish – pez de limón, seriloa,
serviola), (Latin – seriola dumerili).
Sériole – Better Amberjack in different languages:
(Arabic (Lebanese) – intyâs), (Chinese language (Mandarin) –
dù shì shī, Gāo tĭ shī, 红甘鲹), (Danish – stor ravfisk), (Greek – mανάλι,
magiatiko), (Hawaiin – kahala), (Hebrew – intias, seriol Atlanti, seriloa, – שולה סריול אטלנטי, אינטיאס), (Japanese –
kanpachu), (Portuguese – charuteiro-catarino), (Tagalog – tonto).
dù shì shī, Gāo tĭ shī, 红甘鲹), (Danish – stor ravfisk), (Greek – mανάλι,
magiatiko), (Hawaiin – kahala), (Hebrew – intias, seriol Atlanti, seriloa, – שולה סריול אטלנטי, אינטיאס), (Japanese –
kanpachu), (Portuguese – charuteiro-catarino), (Tagalog – tonto).
To unravel the confusion between
the Yellowtail Amberjack
the Yellowtail Amberjack
The
Amberjack in your menu in Japan.
Amberjack in your menu in Japan.
In Japan, the Amberjack in your menus for sushi is
in all probability the Japanese Amberjack known as Hamachi as sushi; the fish itself is
known as Buri.
in all probability the Japanese Amberjack known as Hamachi as sushi; the fish itself is
known as Buri.
——————————–
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
——————————–
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you might be looking for to the phrases “Behind the French Menu” (finest
when together with the inverted commas), and search with Google, Bing, or one other
browser. Behind the French Menu’s hyperlinks, embrace a whole lot of phrases,
names, and phrases which might be seen on French menus. There are over 450 articles
that embrace over 4,000 French dishes with English translations and
explanations.
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