Dried Maldive tuna fish recipes : das_wunschdenken blogs on sulekha, Food blogs, das_wunschdenken blog from india
A dried Maldivian tuna fish is called 'Maasi Karuvaadu' and resembles a mouldy chunk of wood that your grandfather left in the attic sometime in the ice age to be discovered by Egyptologists. Obviously it is very unappetising to look at and I've taken the special trouble NOT to post a pic lest you tender damsels barf on seeing that. As it is we have a lot of injuries on this forum. Yea, Sweet Sup's injury kinda brought all my dreames crashing. Hope she gets well soon.
Once you break the chunk of dried tuna with a hammer or a wooden mallet it resembles flakes of waste wood.
Next you powder it in the mixie and store in airtight containers for further use. That is if you cook.
Chop 10 shallots and 5 green chillies and keep aside a teaspoon of red chilli powder. Pour about 3-4 teaspoons of oil in a kadai and saute the chopped shallots and green chillies.
Once they are sauteed well add the red chilli powder and saute till the raw smell disappears, now add about 100 gms of the dried tuna fish powder along with some curry leaves and fry well for 5 mins. Garnish with cilantro and your dish is ready. Simple and easy. Its a neat side dish that goes well with rice and dal or rice and rasam.
Another recipe which you can store for about a month:
Clean 100gms. of the powdered tuna, wash and dry roast in a pan till the moisture evaporates. Grate 1/4 a coconut and dry fry in a pan till golden brown. When cool, powder and set aside. Then finely chop 50gms. of small onions and split 4 dried red chillies into bits. Now, run the onions and chillies in a mixie. You then mix the onion-chilli thingy with the dry fried coconut and the tuna fish powder. Add little salt, and store in clean , airtight bottles. Can be eaten with hot rice and some ghee / gingelly oil.
Alternately you can make a salad-like sambal of fried slivers of okra tossed with sliced shallots, tomatoes, chillies, lime juice and pounded Maldive fish.
Amen
Saturday, May 29, 2010
Friday, May 28, 2010
BONITO FLAKES
MARUKEI (SHANGHAI)CO.,LTD.& PARTNERSHIP
●Raw material
Japanese Name:Bonito,scientific name: Katsuwonus pelamis,English name: Skipjack, Skipjack tuna, Oceanic skipjack, Bonito, Oceanic bonito, Striped tuna
Bonito grows along the equator 40 degrees north latitude, 40 degrees south latitude waters. Larger body length 1m, weight 25kg. Usually 40~ 65cm fish length has been used for katsuobushi, fish two to three years and less fat is best for producing bushi.
●Cut
Removal of head, skin and internal organs. With a kitchen knife into the back, cut into three pieces. Larger fish divided into five.
●display cage
Bonito will cut down the cross-section, arranged in the cage used in cooked products.
●Boil
Put the bonito into about 80 ℃ hot water heating, and then temperature increased to 95 ℃ for about 60-90 minutes cooking, put the cold after cooking.
●Bone Removel
Remove the bone manually after it be cool. Work in the water is called “the water bone way” and not in the water is called “the land bone way”. Take care it,otherwise destroy the section or causes the bonito distortion.
●Smoking
Eliminating the moisture calls“the fire”. Light Guang Ye wood (xylosma japonicum, pao tree) and smoke the products in 30 minutes to one hour.
●Drying
In dries in the storehouse, the main use “makes the storehouse way anxiously” and “dries the storehouse way”, in addition, but also has “the hand volcano way”. While uses Guang Ye hardwood,to reduce the bonito internal moisture, must carry on the heating, cooling, the steam boiling circulation repeatedly drying method.It has the very vital significance, this working procedure can the bonito internal moisture transfer surface, cause it even dry.
●KATSUOBUSHI
It needs 8 times to 12 times of smoking can form the katsuobushi. We named "katsuobushi" because of the surface full of jet black tar.
Work flow of Bonito flakes.
●Raw material
Raw material preserves in 5 degrees centigrade frozen storage. Puts in the pool and cleans up the foreign matter.
●Sterilization
Put the katsuobushi into the high-pressured sterilization pot for 10 mins under 105 degress centigrade then move to the coolingroom cooling.
●Shaving
0.03mm~0.05mm thickness of bonito flakes can dance on any dry food,just like a butterfly.
●Wind power classification machine /Metal detector
Weigh and Packing after checking by Metal detector
●Nitrogen Charge
Charge 98% nitrogen after vacuum.
●Products
Bonito flakes
Bonito Silk
●Packaging and storage
Packaging and storage
MARUKEI (SHANGHAI)CO.,LTD.& PARTNERSHIP
Marukei (Shanghai) Co.,Ltd
●Raw material
Japanese Name:Bonito,scientific name: Katsuwonus pelamis,English name: Skipjack, Skipjack tuna, Oceanic skipjack, Bonito, Oceanic bonito, Striped tuna
Bonito grows along the equator 40 degrees north latitude, 40 degrees south latitude waters. Larger body length 1m, weight 25kg. Usually 40~ 65cm fish length has been used for katsuobushi, fish two to three years and less fat is best for producing bushi.
●Cut
Removal of head, skin and internal organs. With a kitchen knife into the back, cut into three pieces. Larger fish divided into five.
●display cage
Bonito will cut down the cross-section, arranged in the cage used in cooked products.
●Boil
Put the bonito into about 80 ℃ hot water heating, and then temperature increased to 95 ℃ for about 60-90 minutes cooking, put the cold after cooking.
●Bone Removel
Remove the bone manually after it be cool. Work in the water is called “the water bone way” and not in the water is called “the land bone way”. Take care it,otherwise destroy the section or causes the bonito distortion.
●Smoking
Eliminating the moisture calls“the fire”. Light Guang Ye wood (xylosma japonicum, pao tree) and smoke the products in 30 minutes to one hour.
●Drying
In dries in the storehouse, the main use “makes the storehouse way anxiously” and “dries the storehouse way”, in addition, but also has “the hand volcano way”. While uses Guang Ye hardwood,to reduce the bonito internal moisture, must carry on the heating, cooling, the steam boiling circulation repeatedly drying method.It has the very vital significance, this working procedure can the bonito internal moisture transfer surface, cause it even dry.
●KATSUOBUSHI
It needs 8 times to 12 times of smoking can form the katsuobushi. We named "katsuobushi" because of the surface full of jet black tar.
Work flow of Bonito flakes.
●Raw material
Raw material preserves in 5 degrees centigrade frozen storage. Puts in the pool and cleans up the foreign matter.
●Sterilization
Put the katsuobushi into the high-pressured sterilization pot for 10 mins under 105 degress centigrade then move to the coolingroom cooling.
●Shaving
0.03mm~0.05mm thickness of bonito flakes can dance on any dry food,just like a butterfly.
●Wind power classification machine /Metal detector
Weigh and Packing after checking by Metal detector
●Nitrogen Charge
Charge 98% nitrogen after vacuum.
●Products
Bonito flakes
Bonito Silk
●Packaging and storage
Packaging and storage
MARUKEI (SHANGHAI)CO.,LTD.& PARTNERSHIP
Marukei (Shanghai) Co.,Ltd
Japanese Vintage Bonito Shaver Plane Box Tansu (11/15/2007)
Japanese Vintage Bonito Shaver Plane Box Tansu (11/15/2007)
Japanese Vintage Bonito Shaver Plane Box Tansu
Japanese Vintage Bonito Shaver Plane Box Tansu
IMPORTANT NOTES
Please know that items purchased from us will be shipped direct from California. Your item will arrive much sooner and the shipping cost will be far less than items being shipped direct from Japan. Take advantage of our combined shipping to save even more!
DETAILS OF ITEM
This piece measures 11" long x 4.5" high x 4.75" wide. T is a plane in the upper part of the box and a drawer. This piece was once often used kitchen tool for shaving dried bonito for stock and the sliding drawer with a handle is a container to receive the shaved bonito. Katsuobushi or dried bonito is the key element behind almost every Japanese food and it is the Flavor of Japan. Until around the 1950's, this item was a commonly used and familiar household item in Japanese kitchen; however, since the ready to use vacuum-sealed commercial packages became available, this once familiar kitchen tool is now a collectible vintage kitchen tool in Japan. Katsuobushi is made by smoking fresh bonito repeatedly and the works of nature completes the process by drying them in the sun together with the use of a type of mold (Eurotium Herbariorum) that absorbs the inner moisture of the fish completely. The most important component of Katsuobushi is Inosinic Acid that gives and enhances the flavor of food. Since the mold literally sucks every drop of moisture out of the fish, Katsuobushi is considered one of the hardest foods in the world, hence the use of a heavy duty plane. The inscription on the piece reads "Nihonbashi, Ninben." Ninben in Nihonbashi Tokyo has specialized exclusively in "katsuobushi", or dried bonito, since it was established in 1699.
This piece also has a rarely seen hinged bottom door panel for an easy clean out of the case. The entire piece was constructed out of Horse Chestnut called Tochi wood. The age of this piece is from the 1950's and it has never been used. T is only a slight amount of rust on the blade that should be easy to clean off.
Japanese Vintage Bonito Shaver Plane Box Tansu
Japanese Vintage Bonito Shaver Plane Box Tansu
IMPORTANT NOTES
Please know that items purchased from us will be shipped direct from California. Your item will arrive much sooner and the shipping cost will be far less than items being shipped direct from Japan. Take advantage of our combined shipping to save even more!
DETAILS OF ITEM
This piece measures 11" long x 4.5" high x 4.75" wide. T is a plane in the upper part of the box and a drawer. This piece was once often used kitchen tool for shaving dried bonito for stock and the sliding drawer with a handle is a container to receive the shaved bonito. Katsuobushi or dried bonito is the key element behind almost every Japanese food and it is the Flavor of Japan. Until around the 1950's, this item was a commonly used and familiar household item in Japanese kitchen; however, since the ready to use vacuum-sealed commercial packages became available, this once familiar kitchen tool is now a collectible vintage kitchen tool in Japan. Katsuobushi is made by smoking fresh bonito repeatedly and the works of nature completes the process by drying them in the sun together with the use of a type of mold (Eurotium Herbariorum) that absorbs the inner moisture of the fish completely. The most important component of Katsuobushi is Inosinic Acid that gives and enhances the flavor of food. Since the mold literally sucks every drop of moisture out of the fish, Katsuobushi is considered one of the hardest foods in the world, hence the use of a heavy duty plane. The inscription on the piece reads "Nihonbashi, Ninben." Ninben in Nihonbashi Tokyo has specialized exclusively in "katsuobushi", or dried bonito, since it was established in 1699.
This piece also has a rarely seen hinged bottom door panel for an easy clean out of the case. The entire piece was constructed out of Horse Chestnut called Tochi wood. The age of this piece is from the 1950's and it has never been used. T is only a slight amount of rust on the blade that should be easy to clean off.
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