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How Different Types Of Sake Affect The Umami Taste In Fish

Sake has to be one of the most versatile alcoholic beverages in the world. With all of the different types and flavors available, the options in your grasp when it comes to picking a sake are almost endless. 

One thing they all have in common, however, is their synergy with seafood when it comes to umami. Research has shown that sake is much better at enhancing the sensation of umami in our mouths when compared to other alcoholic beverages like white wine.

This is because sake contains an umami compound called glutamic acid that can interact with the umami compound in seafood, called inosinic acid. The two react on our taste buds to boost the effects of umami, and sake plays a large part in supplying the glutamic acid for that burst of flavor. 

Foodbeast and Instagrammer George LaBoda @atlasandmason got to try this out firsthand while visiting Hermanito, a restaurant in Los Angeles, California. There, he met up with sake sommelier Bryan West to sample three different sakes with Hermanito’s Hamachi and Uni Agua Chili Sunomo. Each of the sakes had different properties that affected LaBoda’s perception of umami. 

jfoodo hyaku moku edited

One of the properties discussed was the ability to blend sakes, which was the case for the bottle of Hyaku Moku Alt. 3 from Kiku-Masamune Sake Brewing they started with. This blend of Junmai Daiginjo and Junmai Ginjo has a collection of fruity aromas to it. LaBoda also noted that the sake and seafood together opened up flavors he couldn’t perceive with just the dish on its own.

Another property of sake the pair dove into dealt with the polishing of rice. A higher degree of rice polishing doesn’t necessarily translate to a higher quality of sake. Instead, it refers to the amount of protein left, which means that something less polished has more protein available to create a unique range of umami flavors.

In comparing the final two sakes, a Tokugetsu Junmai Daiginjo from ASAHI-SHUZO SAKE BREWING and a Shirakabegura Tokubetsu Junmai from Shirakabegura Brewery, that difference was made clear. The Asahi-Shuzo sake was a lot more balanced, and even provided a cooling effect, lending itself to the fish. On the other hand, the full, rounded, and savory flavors of the Shirakabegura sake lent to the vegetables, creating unique experiences for both sakes from the same dish. 

None of the above necessarily has to be the “ideal” or “correct” pairing for a dish. If anything, the different qualities of the sakes show that each can provide a unique experience to the meal. However, the one commonality they do have is that synergy when it comes to umami. 

Hermanito’s Hamachi and Uni Agua Chili Sunomo will be available, with the Hyaku Moku Alt. 3 sake to pair with, through the month of December as part of the Unlock Your Palate campaign by JFOODO

You can learn more about the relationship between sake and seafood, as well as other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake. 

Created in partnership with JFOODO.

Fast Food

Long John Silver’s Just Became ALL YOU CAN EAT This Thanksgiving Week

Fans of Long John Silver’s fast-food style seafood spread will have something to give thanks for this week. The chain announced that during Thanksgiving week, they’ll be offering an All-You-Can-Eat special at participating locations in celebration of the food-filled holiday.

Starting now through Nov. 30, customers can dive into all the fish, chicken, and sides they can eat for about $7.99.

This includes hand-battered wild-caught Alaska Pollock, fried white-meat chicken tenders, fries, coleslaw, and LJS’s famous hush puppies.

Not going to lie, I’d go just for endless hush puppies alone.

Long John Silver’s AYCE special will be from 11am through 7pm until the end of the month. Not all locations will honor this deal, however, so best check this store locator to find out exactly which ones you can hit to get your fried seafood fix.


Three Fish Servings a Week May Protect You from Cancer

Do you want to significantly lower the chances of having bowel cancer? Science has good news for you: you should have three fish servings every week, according to major new research. 

The research was published in Clinical Gastroenterology and Hepatology and was funded by the World Cancer Research Fund (WCRF). It had almost half a million subjects. According to the data collected by the team, regularly eating fish, about three servings per week, lowers the risk of bowel cancer by 12%.

Eating oily fish like herring, mackerel, and salmon already had a positive reputation, health-wise. These fish protect heart health, but also protect your brain from degenerative conditions. This is all thanks to the anti-inflammation properties of omega-3 fatty acids found in them.

A few fish servings per week have a great impact

The new research is the first one conducted on a large scale that makes a connection between eating fish and having a lower risk of bowel cancer. Researchers from the International Agency for Research on Cancer followed over 476,160 people hailing from all over Europe, during a time frame of 15 years.

But what kind of fish servings? It doesn’t matter that much. According to the study, both lean and fatty fish hit the sweet spot when it comes to lowering the risk of bowel cancer. But the same thing cannot be said for shellfish, FYI.

“This large study adds to the scientific evidence suggesting that consuming fish could reduce the risk of bowel cancer. The biological reasons by which fish consumption potentially lowers risk are not fully understood but one of the theories include specific fatty acids such as omega-3, found almost exclusively in fish, being responsible for this protective effect via their anti-inflammatory properties,” said Dr. Anna Diaz Font, Head of Research Funding at the World Cancer Research Fund, which funded the research.

If you want to have more raw fish in your life, then read up on how many servings you should be eating to stay healthy.

Article by Ruxandra Grecu from So Delicious. View the original article here.


The Potential Health Benefits And Risks Of Eating Raw Fish

Would you eat a sushi platter every night? I am very tempted to say that yes, of course, I would, they’re absolutely amazing. But when it comes to raw fish, overdoing it might not be the best of ideas. 

These days, we have so many options for eating great food, right at our fingertips. And with all of the food delivery services out there, you can satisfy your craving every single night. And of course, supermarkets are stocked with everything you might need, picking up a pre-packaged tray from the aisle and putting it in your cart is simple and accessible.

That can be a problem. On the topic of raw fish, the variety is astounding even. You have sashimi, nigiri, sushi, maki rolls, poke bowls and so many others. Tuna tartare? Yes, please! A platter of ceviche? Once again, an enthusiastic, resounding yes! So should you indulge in them whenever you feel like it? We investigate a little so that you know what is the healthiest way to go about things.

The nutrients in raw fish

Of course, omega-3 fatty acids are the bomb. They have plenty of health benefits like supporting the health of your heart and brain, keeping type-2 diabetes away and lowering the risk of certain cancers. You can load up on them after you work out because they are chock full of protein. So is eating raw fish better than cooking it? It would appear so because exposure to heat might reduce the levels of healthy fats in your food.

At the same time, if a healthier diet is your goal, make sure to know what other ingredients are in your sushi rolls – mayonnaise, sodium bomb soy sauce, and so on.

Want to make a poke bowl? Try this one!

Are there health risks?

Unfortunately, yes. Raw fish can sometimes have bacteria and parasites. Be more mindful if you live in Europe, North America, and Asia, according to the Center for Disease Control and Prevention (CDC).

So how do you prevent infections? Always check out the restaurants you’re about to eat in or order from. They should have “A” health inspection ratings. And don’t forget to read reviews on Yelp, Google Maps and any other sources you might have. If you see even one negative review, run the other way. Even when there, make sure to ask questions to the staff about how they prepare the food. Be as mindful as possible.

And of course, there are demographic groups who should stay away from raw fish altogether: small children, older adults, people with compromised immune systems and pregnant women. Check with your doctor first, if you know that you are in one of those categories.

The other reason you probably shouldn’t eat raw fish every day is mercury. It is a naturally-occurring mineral that can be toxic at high levels. The types of fish most likely to be high in mercury (and thus you should avoid) are tuna, swordfish, and king mackerel. Go instead for salmon and shrimp.

The American Heart Association recommends having two average meals of low-mercury seafood per week, about 12 ounces (340 grams). If you’re having high in mercury fish, then eat even less!

Related Links:

Article by Ruxandra Grecu from So Delicious. View the original article here.

Fast Food

A Complete List Of U.S. Domino’s Pizza Locations That Still Offer Anchovies

Eight years ago, I tried anchovies for the first time. It was on a Domino’s slice that was paired with Italian sausage, black olives, and a parmesan garlic sauce. Salty, yes, but a taste so phenomenal that my young self would still try to chase such a feeling to this day.

Over the past few years, however, I began to notice that Domino’s locations started to pull the polarizing ingredient from the menu. I found myself having to drive further and further to get a taste of the salted fish.

Frankly, the only way to really find out whether a Domino’s offered anchovy was to either call in or begin building a pizza through the app to see if it was on the list of ingredients.

Wondering if any other anchovy aficionado out there struggled with something similar when the cravings set in, I reached out to Domino’s to see if there was a master list that identified every location that offered the anchovies.

Turns out there was.

Behold, a master list of every Domino’s Pizza location that still offers anchovies. A labor of love for anyone looking to fill their cravings, but don’t know where to look. Enjoy, friends.

Animals Recipes

10 Recipes For Fish We Should Be Eating More Of

Photo: So Delicious

Fish is very healthy food. You hear this all the time. Still, there are some types of fish it’s better you avoid. But today we’re talking about the best fish to eat. You don’t know how to cook it? No worries, we have a few ideas!

We all know fish is a healthy food important especially for its omega-3 fatty acids, which are good fatsthat humans don’t produce on their own.

The American Heart Association recommends eating fish, particularly fatty fish like salmon, lake trout, sardines, and albacore tuna, which are high in omega-3s, at least two times a week. So, fish has a rightful place in a well-balanced diet.

While there are types of fish it’s better to avoid – especially by children and pregnant women – like shark, swordfish, king mackerel, and tilefish, because of potential mercury contaminants, the best fish to eat is lower in mercury and healthier.

10 best fish to eat

1. Alaskan salmon

There’s a debate about whether wild salmon or farmed salmon is the better option. While farmed salmon is significantly cheaper, it contains less omega-3 fats, fewer vitamins and minerals, and more saturated fat and calories per serving. Wild salmon is more expensive, but better.

Succulent, delicious, and nutritious, salmon is one of America’s most popular fish. Overall, salmon is a great option for your diet, but if your budget allows, opt for the wild variety. You can cook it in many ways: add it to pastries, in pastapies or quiches, or more or less classic, like this Provencal. Or try something special like this baked salmon with pistachio and herbs:

2. Cod

Cod is among the five most popular fish eaten in the United States. The flesh is firm, white, and mild in flavor, and this very lean fish can be cooked by almost any method. Cod is a great source of phosphorus, niacin, and vitamin B-12. Try it broiled, baked with tomato sauce, or in a piccata. It’s also good for fish and chips.

3. Herring

This family of fish has over 100 varieties. Small young herring are commonly sold as sardines. Herring is especially good smoked. Smoked fish is packed with sodium though, so consume it in moderation. You can also fry it and serve it as is or in different combos.

4. Sardines

Also an oily fish, sardines are rich in many vitamins. Fresh sardines are occasionally available, but sardines are more commonly found salted, smoked, or canned in oil, tomato sauce, or mustard sauce. Some are packed whole, while others are skinned, boned, and sold as fillets. It’s actually more nutritious to eat the entire fish, including bones and skin. You can serve them as a salad topping, or in pasta.

5. Mackerel

As opposed to leaner white fish, mackerel is an oily fish rich in healthy fats. There are varieties that have a stronger, oilier flavor than other fish.

Be careful at king mackerel, which is a high mercury fish, so opt for the lower mercury Spanish or smaller mackerel! You can fry it, add it to fish stews, or marinate it. If you don’t want to cook much, buy smoked mackerel and add it to your potato salad.

6. Perch

Another white fish, perch can come from the ocean or fresh water. This fish has firm, flaky white flesh and is sold whole, dressed, and as fillets. Small perch is most commonly sautéed, but can also be baked, broiled, or poached.

7. Tuna

Whether fresh or canned, tuna is a favorite option. Americans eat more tuna than any other fish or shellfish. About 95 percent of the tuna we eat is canned. When picking fresh tuna, choose a piece that’s glossy and smells ocean-fresh. It’s easy to prepare.

For canned tuna, you can try saladspasta, in sandwiches, or casseroles.

8. Rainbow trout

Rainbow trout is sold fresh or frozen. It is popular and one of the best fish to eat. Only farm-raised rainbows are sold commercially. In fact, farmed rainbow trout is a safer option than wild, as it’s raised protected from contaminants.

9. Wild pollock

Pollock is one of the top 10 fish in the American diet. Atlantic pollock, a different species, is richer and more flavorful. It’s also a high-protein, low-fat fish with a mild flavor and a flaky texture. It is definitely a healthy choice. You can bake it, broil it, poach, sauté, or use it in stews and soups.

10. Striped bass

The striped bass, also called striper or rockfish, is a large fish with firm, well-flavored flesh. Wild striped bass has become much rarer and the fish farms, where bass are harvested year-round, are now the principal source of this fish.

Keep in mind that names of fish often vary with the region. A well-balanced diet should contain fish several times a week. Pay attention at fish that contains mercury.

Related Links:

Article by Raluca Cristian from So Delicious. View the original article here.

Adventures Culture Restaurants

I Shadowed A Fishmonger At The Crack Of Dawn, Here’s What I Learned

“To properly select a quality piece of fish, you have to stand back and look at the bigger picture.”

This mantra was one that stuck to my land-loving soul after following a fishmonger around the seafood markets of Los Angeles.

I parked my car in front of Daikokuya, one of the most prominent ramen houses in Little Tokyo. The yellow street lights shown down on the 4am streets of Downtown Los Angeles. As I waited, I could still see stragglers of the previous night saying their goodbyes to one another.

A black SUV pulls up across the street and my phone rings. It was Liwei Liao, proprietor of The Joint, a unique space in Sherman Oaks, California that blends a specialty coffeehouse with a boutique seafood market. Because of this profession, Liao is a denizen of the world that exists before the dawn.


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Liao is a fishmonger who curates the entire catalog for his seafood boutique every morning before the rest of us even hit that first snooze button.

I step into the passenger seat, my nose taking in the wondrous aroma of the freshly brewed coffee coming from his Thermos. Liao introduces himself and we waste no time setting off to two of his favorite fish markets.

When it comes to picking out fresh seafood, I’m a complete novice. To me, all fish smell kind of the same and I wouldn’t begin to know what to look for when it comes to selecting the freshest possible piece of seafood.

That morning, I painted myself the apprentice and Liao the seafood master.

To provide the best selection for his customers, Liao wakes up every morning around 3am to personally hand-select fresh fish and seafood for The Joint. It wouldn’t seem like it, but the early-morning fishmonger community is a bustling one where sushi chefs and seafood proprietors battle the break of dawn — and each other — to get their hands on the catch of the day first.

“I’m curating fish. I’m picking the best that the market has to offer for that day to be able to offer my customers the best,” he explained. “Most markets, they’re ordering off a list and they’re fulfilling the items that they have to sell. I’m okay with not having salmon because salmon is not good that day.”

There were two spots on our agenda that morning.

Right off Alameda Street, inside a nondescript industrial parked, was Luxe Seafood. Constantly maintained with subzero temperatures, the space housed boxes of imported fish I’ve never even heard of — like a bookstore specializing in rare editions.

Tucked away in the heart of Skid Row, nearly impossible to spot unless you were looking for it, was the International Marine Products warehouse. Both veritable seafood metropolises, fish from all over the world are flown in for restaurateurs and chefs to choose from.

As I gawk at the vibrant display of underwater creatures, Liao gets to work inspecting the daily catch.

His eyes dart from fish to fish. His fingers run across the flesh and fins with expert purpose. All a curious dance of measuring the worthiness of the catch.

Different species of fish have different signs and tells to their freshness and their timing.

“There are certain fish that naturally have cloudy eyes within three or four hours of being packed in ice. That would deter some people but then it’s still super fresh.”

During my morning with Liao, he shared with me some cardinal guidelines to follow while looking for seafood.


Keep an eye out for the extra moisture. Excessive liquid build-up around the fish fillets is an indication of negative things, such as being previously frozen or not fresh.

Another thing Liwei wanted to point out was the shape of the fins. His fingers lightly graze the fins of an albacore tuna.

“Fins are the most delicate part of the fish that will deteriorate first,” he explains. “You always want to pick a fish that is not beat up, that the moment that it’s caught, it’s taken care of.”

The fin is a good indicator whether the fish was cared for, whether
or not it was thrown around and bruised.


“If you can smell the fish without having to put your nose to it, often times this means there’s something fishy going on,” Liao says.

The thing I noticed most during my visit to the Los Angeles fish markets with Liao was how both locations we stopped at didn’t excessively smell like fish. In fact, you would have to be inches away from the seafood to actually breath in the oceanic odor. A true sign of a proper fish market.


“Always select fish that is straight and not bent and/or curved,” says Liao. “Bent fish after rigor mortis could lead to affecting the texture of the fish.”

Liao stresses that in order to properly select a quality piece of fish, you have to stand back and look at the bigger picture.

“There’s always the two things that most people know about,” he says. “Oh look at the eyes, look at the gills. That doesn’t tell you the whole story about the fish. You have to look at the entire fish, the whole anatomy.”

Know the Source

Knowing the farm and the source will identify whether the fish is responsibly farmed, he explained to us, and that farmed fish can be better in quality and often times more sustainable.

“When you see a fish that’s farmed, and it’s got all the right proportions,” Liao points out. “The fins are perfect, the head-to-body ratio is what a salmon should look like, then I know that fish took it’s time to grow. They weren’t pumped with antibiotics or growth hormones or things that may accelerate your growth.”

Urban Myths

You may have heard sayings like: “You shouldn’t buy seafood on certain days, or there is no good seafood on Mondays.”

Other than Sundays (the day fish isn’t typically delivered), or weather permitting, Liao advises there is always something fresh from the market every day. Always ask your local fishmonger what’s best for the day, because the best that day may not be what came in that day.

“Fresh is good, but not always the best.”

Liao also clears up the details about avoiding fish with cloudy eyes.

“There’s many different things that cause cloudy eyes,” he explained to me. “The eyes will turn cloudy naturally when the fish goes bad.”

Usually cloudy eyes means that the fish is not as fresh and that’s what most people hear. That, however, does not reveal the entire story.

“When you look at cloudy eyes, you have to look into the eyes,” he clarified. Liao means that you have to look past the seemingly cloudy surface of the eyeball, and deep into the whole of the fish’s optical apparatus.

There are types of fish that have membranes on the top of their eyes that are used to saltwater. After they are caught, and they’re removed from that salt water environment, their eyes will start clouding.

As Liao drops me back at my car, the street lights are barely turning off as daylight finally breaks. We say our goodbyes, as he invites me to visit The Joint in the near future to enjoy some fresh seafood and a finely brewed cup of coffee. With an unintentional, powerful yawn, I gladly accept his invitation for the near future — eager to test my newfound knowledge of seafood.

Animals Recipes

5 Ways to Cook Fish So You Don’t Get Bored

Photo: So Delicious

For some people, fish is one of the tastiest things they can have. If you’re one of them (like I am), then, maybe, it’s time to learn that there are many different ways to cook fish, besides just throwing it on the grill. Take a peek at this article, especially if you’re a healthy eater and want to expand your culinary horizons!

I enjoy eating fish sooo much! Unfortunately, I don’t have fish as often as I’d like, because my daughter (still) refuses to give it a chance. But, when I do have fish on the table, I like to play with different cooking techniques – I keep thinking that maybe this or that will convince her to take a bite.

If you’re in love with fish as much as I am, don’t let boredom interfere! Here are five ways to cook fish!

Ways to Cook Fish


You can poach your fish in water, by adding a little lemon juice, garlic, onion, herbs, and spices to it.

If you’re trying to cut down on calories, then poaching is the most suitable cooking technique for you. It’s an easy and quick way to cook fish.

To poach fish, you usually need some liquid, herbs, an acid – like lime, lemon or oranges, and maybe some vegetables (onions, celery, carrots). Traditionally, fish was poached in a court-bouillon, a clear broth used for poaching other foods, usually fish or seafood.

If making court-bouillon sounds too complicated, then poach your fish in water, by adding a little lemon juice, garlic, onion, herbs, and spices to it. After you combine the water with your chosen ingredients, bring the liquid to a simmer, lower in the fish and then remove the pot from the heat. The fish will continue to cook in the hot liquid, and it will be ready when its flesh becomes opaque. The poaching liquid flavors the fish as it cooks and makes it really moist and tender.

Some of the best fishes to poach are halibut, salmon, tuna, sturgeon, and striped bass.


Grilling is an option for small fillets, but you can also grill the entire fish if it’s not too big.

Grilling is one of the simplest ways to cook fish and maybe the one that gives you the tastiest final dish, because of the nice, crisp skin that you’ll obtain. Usually, grilling is the best option for small fillets, but you can also grill the entire fish if it’s not too big.

Brush the fish with olive oil. You can also add lemon juice and herbs. Then, sprinkle the skin with salt. After this step comes the tricky part. Some fish you should cook directly on the grill, and others you should grill after you place them on a foil.

Fish with a harder texture like tuna, salmon, halibut, and swordfish can be cooked directly on the grill.

Fish with a delicate texture like tilapia, sole, and flounder shouldn’t be placed directly on the grilling surface, because their flesh will break.

When you grill fish, place it on the heated surface (usually medium-high heat) skin-side up and grill until its skin is crisp. Don’t try to move the fish until you see that the skin side has a nice sear and looks crisp. That is the moment to flip it over. The grilling time depends on the thickness of your fillet. Make sure the fish is not wet, but dry enough when you place it on the grill.


Pan-frying fish calls for a heavy-based non-stick frying pan.

One of the most rewarding ways to cook fish is pan-frying it. To make it perfect, you need a heavy-based non-stick frying pan. Cooks say that, if you don’t have a good frying pan, you should coat the fish with flourto prevent it from sticking.

Follow these steps: make sure the pan is hot, then add a thin slick of oil, and just then lay the fish in it. Only that way you’ll get the perfectly crispy skin. Fry the fish skin-side down for most of the cooking time, then flip it over for the final 30 seconds.

Also, when you pan-fry a fish fillet, make sure to dry it completely using paper towels before cooking it. Season the fish with salt and pepper just before frying it, not too ahead of time.

The best fishes for pan-frying are red snapper, salmon, tilapia, halibut, and sea bass because they have a thin, fast-cooking skin. You also fry small fish. But avoid pan-frying tough-skinned species such as tuna and swordfish.


Roasting a whole fish gives you the opportunity to stuff it with veggies, aromatic fresh herbs, or citrus.

If you want to cook a whole fish, the handiest and ‘cleanest’ method is to roast it. In the end, you’ll have a crisp skin and a succulent flesh. Of course, this doesn’t mean you can’t roast smaller pieces of fish. You can!

Start with preheating your oven. The cooking time depends on the weight of the fish. For example, a 1-pound/450 grams fish will take about 20-30 minutes to roast. The bigger the fish, the higher the temperature.

Rub the fish with olive oil and sprinkle salt and pepper on the inside and on the outside. Roasting a whole fish gives you the opportunity to stuff it with veggies, aromatic fresh herbs, or citrus before placing it in the oven.

Test if it’s cooked before taking it out of the oven. How? Well, make sure the flesh flakes easily when poked with a fork. If you’re cooking a big fish, you may need to add some liquid halfway through the cooking time. Follow your recipe!

For roasting, choose cod, arctic char, sea bass, sea bream, red snapper, sable, trout, or salmon.


Drop the boneless fish pieces into a simmering curry sauce.

If you can’t find fresh fish at your local market, then buy some frozen pieces of fish. You can also use fish leftovers from your own freezer. What to do with them? Well, they’re perfect for a curry. This is a great idea especially when you don’t have much time because the fish cooks quickly. If necessary, thaw and pat-dry the fish pieces before cooking.

To make a fish curry, all you have to do is drop the fish pieces into a simmering curry sauce (usually made with turmeric, cumin, ginger, and fresh chili). Make sure you remove the fish bones, then add the largest pieces of fish into the sauce first. After 1-2 minutes, add the smaller pieces. Cook until the fish is soft and breaks apart easily.

If you want more ideas, you can check out our fish and seafood recipes here.

Related Links:

Article by Raluca Cristian from So Delicious. View the original article here.