King Crab in Citrus Jelly

Enhance Wakame, and Wasabi Mayonnaise

Alaskan king crab fishing is carried out during the fall months in the waters off the coast of Alaska and the Aleutian Islands. The commercial harvest is performed during a very short season, and the catch is shipped worldwide. Large numbers of king crab are also caught in Russian and international waters.

In 1980, at the peak of the king crab industry, Alaskan fisheries produced up to 200,000,000 lb (91,000,000 kg) of crab. However, by 1983, the total size of the catch had dropped by up to 90% in some places. Several theories for the precipitous drop in the crab population have been proposed, including overfishing, warmer waters, and increased fish predation. As a result the current season is very short and in the 2010 season only 24,000,000 lb (11,000,000 kg) of red king crab were "landed".

Alaskan crab fishing is very dangerous, and the fatality rate among the fishermen is about 80 times the fatality rate of the average worker. It is suggested that, on average, one crab fisherman dies weekly during the seasons. 

Seared Hokkaido Scallop

Enhance Tomato Salad and Garden Micro Lettuce

Scallop (/ˈskɒləp/ or /ˈskæləp/) is a common name that is primarily applied to any one of numerous species of saltwater clams ormarine bivalve mollusks in the taxonomic family Pectinidae, the scallops. The common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea.

Scallops are a cosmopolitan family of bivalves, found in all of the world's oceans, though never in freshwater. They are one of very few groups of bivalves to be primarily free-living; many species are capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults. Some others species are more simply attached, by means of a filament they secrete. The majority of species, however, live recumbent on sandy substrates, but when they sense the presence of a predator such as a starfish, they are able to escape by swimming swiftly but erratically through the water using a form of jet propulsion created by repeatedly clapping the valves of their shells together. Scallops have a well-developed nervous system. Unlike most other bivalves, they have numerous simple eyes situated around the edges of their mantles.

Many species of scallops are highly prized as a food source, and some are farmed as aquaculture. The word "scallop" is also applied simply to the meat of these bivalves when it is sold as seafood. In addition the name "scallop" is used as part of the name of dishes based on the meat of scallops, and is even applied to some dishes not containing the meat of these bivalves, dishes that are prepared in a similar fashion. The brightly colored, symmetrical, fan-shaped shells of scallops, with their radiating, often fluted sculpture, are valued by shell collectors, and have been used since ancient times as motifs in art, architecture and design.

Throw Back ~ Team Champion ~

Roasted Baby Abalone

Abalone (ⁱ/ˈæbəloʊniː/ or /ˌæbəˈloʊniː/; via Spanish abulón, from the (Rumsen language) aulón) is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae.

Other common names are ear shells, sea ears, and muttonfish or muttonshells in Australia, ormer in Great Britain, and pāua in New Zealand.

The family Haliotidae contains only one genus, Haliotis, which used to contain 6 subgenera. These subgenera have become alternate representations of Haliotis. The number of species recognized worldwide ranges between 30 and 130 with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies.

The shells of abalones have a low open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species is highly iridescent, giving rise to a range of strong changeable colors, which make the shells attractive to humans as decorative objects, jewelry, and as a source of colorful mother-of-pearl.

The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a variety of cultures.

Hors d'oeuvres

An hors-d'oeuvre (/ɔr ˈdɜrv, ˈdɜrvr(ə)/; French: hors-d'œuvre [ɔʁ dœvʁ] ( listen), literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery).^[1] The French spelling is the same for singular and plural usage, hors-d’œuvre; in English, the⟨œ⟩ ligature is usually replaced by the digraph ⟨oe⟩ with the plural commonly written hors d'oeuvres and pronounced /ɔr ˈdɜrvz/

If there is an extended period between when guests arrive and when the meal is eaten (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.

Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.

Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, cheese, or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not.

Le Restaurant :)

Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian,seafood, steak); the cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai) and/or the style of offering (e.g. tapas bar, asushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants).

Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual,semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill.

For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc.

Organic Salmon Cerviche

Ceviche (Spanish pronunciation: [seˈβitʃe])^[5][6][7] is a seafood dish popular in the coastal regions of the Americas, especially Central andSouth America.^[2] The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain.^[8][9][10] As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.^[11]

Along with an archaeological record suggesting the consumption of a food similar to ceviche nearly 2,000 years ago,^[8] historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanishconquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche.^[4][12] Peruvian chef Gastón Acurio further explains the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.^[13]

Ceviche is nowadays a popular international dish prepared in a variety of ways throughout the Americas, reaching the United Statesin the 1980s.^[1] The greatest variety of ceviches are found in Peru, Colombia, and Ecuador; but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Guatemala, the United States, Mexico, Panama, the Caribbean, and several other nations.^[1][8]

Fioe Gras Bon-au-truffle

Foie gras (ⁱ/ˌfwɑːˈɡrɑː/, French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. By French law,^[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage, although in Spain^[2] and other countries outside of France it is occasionally produced using natural feeding.^[3]

Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."^[4]

The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.^[5] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.^[6]

Gavage-based foie gras production is controversial due to the force-feeding procedure used. A number of countries and jurisdictionshave laws against force-feeding, production or the sale of foie gras.

Seared Ahi Tuna with Tomato Water Jelly

The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.

Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna.^[2] The species name, albacares ("white meat") can also lead to confusion: in English the albacore tuna (Thunnus alalunga) is a different species, while yellowfin is officially designated albacore in French and referred to as albacora by Portuguese fishermen.

The yellowfin tuna is among the larger tuna species, reaching weights of over 180 kg (400 lb), but is significantly smaller than the Atlanticand Pacific bluefin tunas, which can reach over 450 kg (990 lb), and slightly smaller than the bigeye tuna and the southern bluefin tuna.

The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The second dorsal and anal fins can be very long in mature specimens, reaching almost as far back as the tail and giving the appearance of sickles or scimitars. The pectoral fins are also longer than the related bluefin tuna, but not as long as those of the albacore. The main body is a very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines.

Reported sizes in the literature have ranged as high as 2.4 m (94 in) in length and 200 kg (440 lb) in weight. The International Game Fish Association (IGFA) record for this species stands at 176 kg (388 lb)for a fish caught in 1977 near San Benedicto Island in the Pacific waters of Mexico. In 2010, a 184-kg yellowfin was caught off the tip of Mexico's Baja Peninsula, 2.2-metre (87 in) long with a girth of 1.5 m (59 in). The catch is still pending verification by the IGFA.^{[citation needed]}. In 2012, a fisherman in Baja California caught a 193-kg yellowfin. If the catch is confirmed by the IGFA, the fisherman will receive a prize of $1 million.^[3]