јастог

јастог

Crustaceans highly prized for their rich and flavorful meat. The meat has less saturated fat and calories than many cuts of beef and pork, making it one of the leanest proteins available. It’s widely been associated with luxury and romance.

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Part of Speech: noun
Synonym(s):
Blossary:
Industry/Domain: Seafood
Category: General seafood
Company: Red Lobster
Product:
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Related terms

јастог ролат

Snack foods; Sandwiches

Популарни во Нова Англија, каде што има многу на локалните јастог, јастог тек обично содржи јастог салата-на варено месо на ракот исфрли со мајонез, diced целер и scallions во ...

јастог опашка

Seafood; General seafood

Главното тело и најслатката месо на ракот.

Мејн јастог

Seafood; General seafood

Заедничко име за американската јастог, како што 90 проценти од САД слетувања доаѓаат од Мејн.

нозе на јастог

Seafood; General seafood

Тенок, но вкусна. Попуштат и да се открие вкусни месо.

туна

Seafood; General seafood

Although known widely minced, tuna is a family of large, flavorful fish that are unusually fast swimmers. When enjoyed in large cuts, it has a mild taste and

пастрмка

Seafood; General seafood

A large family of fish typically found in clear, cool lakes and streams. Its delicate flesh is best poached, sautéed or fried.

готвење на пареа

Seafood; General seafood

Cooking over the hot vapors of water, wine or other liquid. Season the fish with your favorite spices, then place it in a steamer basket with enough room for each piece to lie ...

ракчиња

Seafood; General seafood

A small, meaty crustacean found in both fresh and salt water. Most varieties are high in protein and relatively low in calories and fat. Their firm texture and adaptable flavor ...

лосос

Seafood; General seafood

A meaty fish with firm, flavorful flesh. High in protein, the meat is an excellent source of Omega-3 fatty acids. It can often be found on our fresh fish menu, depending on season ...

стопен путер

Seafood; General seafood

A classic accompaniment to lobster meat and other shellfish.

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