Spaghetti with creamy sauce and smoked salmon

Specific wine pairings for seafood with rich creamy sauces, shrimp, oysters, clams, mussels, mahi-mahi, salmon, sturgeon, cod, lobster, tuna, shark, swordfish, and calamari.

The recipe easy and fast to prepare, translation in english on blog

When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons. Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will

Grilled salmon with a honey and Dijon sauce is very simple to make and it will make you look like a professional chef with your friends. All you need are a couple of ingredients, a little honey and a Dijon style mustard, along with a fresh a hunk of salmon with the skin on the bottom.

Sashimi (Japanese: 刺身) is a Japanese delicacy primarily consisting of very fresh raw seafoods, sliced into thin pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by 0.5 cm (0.25in.) thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thin-sliced ginger root or ponzu), and a simple garnish such as shiso and shredded daikon radish.The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, sticked) and 身 = mi (body, meat), may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.One possibility of the name "pierced body" could come from the traditional method of harvesting. 'Sashimi Grade' fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime Process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.The word sashimi has been integrated to the English language and is often used to refer to other uncooked fish preparations besides the traditional Japanese dish subject of this article.