Abstract
The oceans of the world are filled with a vast abundance of fish and shellfish which are very suitable for the preparation of sushi. Some can be eaten raw, while others must first be cooked, marinated, or fermented. There is a wealth of colours – white fish, red fish, shiny fish – and a variety of patterns and textures. As a bonus, fish and shellfish are healthy foodstuffs, low in calories, and rich in proteins and superunsaturated fats.
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© 2009 Springer Science+Business Media B.V
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Mouritsen, O.G. (2009). ‘The fruit of the sea’: fish and shellfish. In: SUSHI Food for the eye, the body & the soul. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-0618-2_5
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DOI: https://doi.org/10.1007/978-1-4419-0618-2_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-0617-5
Online ISBN: 978-1-4419-0618-2
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