View allAll Photos Tagged shellfish
Tsukiji Shijo, the largest and busiest fish market in the world, has been a fixture in Tokyo's Chuo Ward since 1935 when the market was moved following the Great Kanto Earthquake.
Unfortunately, this is the last year one can see the historic market as it is relocating, controversially, to Toyosu in November (2016). Get there while you can--it's still as vibrant as ever. Also, consider viewing the tuna auctions in which massive specimens fetch ridiculously high prices.
Tsukiji Fish Market. Tsukiji, Tokyo.
Seen in rue Lecourbe, 15ème arrondissement, Paris.
Shot with an unnamed, brass-bound 5-inch projection lens. (Petzval design) on a Nikon D800.—Setup: unnamed 5-inch projection lens (Petzval design) in brass focussing mount , 72-67mm step down, 67-72mm step up, 72-67 step-down; 52-67mm step up, M52 to M42 Adjustable Focus Helicoid (12mm-17mm), and a M42 to Nikon F adapter.— As part of the Antique Camera Simulator project.
Image shot hand-held into a mirror.—Postprocessing: RAW to JPG Conversion in Nikon ViewNX2, no adjustments..
---------------------------------------------------------------------------
© Dirk HR Spennemann 2014, All Rights Reserved
Access all my images via the Collections Page
---------------------------------------------------------------------------
Compare to Indonesian Lumpia, Cha Ram is just very simple to make; yet it tastes good.
Recipe: indonesia-eats.blogspot.com/2010/06/bun-tom-nuong-cha-ram...
Full fathom five thy father lies;
Of his bones are coral made;
Those are pearls that were his eyes;
Nothing of him that doth fade;
But doth suffer a sea-change
into something rich and strange.
From "The Tempest"
Grilled Scallops on Kipfler Potatoes - Winterhaven Restaurant.
Flavoursome scallops, nicely done.
Winterhaven Restaurant
Slalom St Falls Creek 3699
(03) 5758 3888
lyn@winterhavenrestaurant.com.au
clams, mussels, langoustines, lobster, crab claws, razor clams and scallop.
Read more at www.ross-eats.co.uk/2012/07/ondine-edinburgh/
Chiloé's famous curanto. And no, I didn't manage to eat all of it.
From Wikipedia:
"The ingredients consist of shellfish, meat, potatoes, potato bread, chapaleles, and vegetables (sometimes including also specific types of fish). The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca (Chilean rhubarb) leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with wet sacks, and then with dirt and grass chunks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour."