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‘The fruit of the sea’: fish and shellfish

  • Ole G. Mouritsen

Abstract

The oceans of the world are filled with a vast abundance of fish and shellfish which are very suitable for the preparation of sushi. Some can be eaten raw, while others must first be cooked, marinated, or fermented. There is a wealth of colours – white fish, red fish, shiny fish – and a variety of patterns and textures. As a bonus, fish and shellfish are healthy foodstuffs, low in calories, and rich in proteins and superunsaturated fats.

Keywords

Slow Muscle Fast Muscle Terrestrial Animal Umami Taste Trimethylamine Oxide 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Science+Business Media B.V 2009

Authors and Affiliations

  1. 1.Ctr. Biomembrane Physics (MEMPHYS)University of Southern DenmarkOdense MDenmark

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