składniki: Chilean cuisine

Evidence: 100 • authority: 72

Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add a notable array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-…

Evidence: 47 • authority: 72

The following is a list of types of seafood. Seafood is any form of sea life regarded as food by humans. It prominently includes shellfish, and roe. Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered seafood even if they are from the sea. In the United States, the term "seafood" is extended to fresh water organisms eaten by humans, so any edible aquatic life may be broadly referred to as seafood in the United States. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microal…

Evidence: 42 • authority: 88

Regime shift to smaller and less palatable fish species in a warm and oxygen-poor Humboldt Current system. Fish vertebrae from a marine sediment record collected from Peru reveal an unexpected regime shift in fish community. During the last interglacial (125 000 years ago) the Humboldt Current was characterized by warm waters with low oxygen contents. These conditions were favorable for small fish species (e.g. gobies) and detrimental for anchovy that nowadays sustains the largest fishery in the world.

Evidence: 37 • authority: 88

Microbial Production of Toluene in Oxygen Minimum Zone Waters in the Humboldt Current System off Chile. Abstract Expansion of oxygen minimum zones (OMZ) in the world´s oceans is likely to enhance production of anaerobic metabolites by marine microorganisms. Here we show that the aromatic hydrocarbon toluene is present throughout the year in shelf waters of the upwelling ecosystem of the Humboldt Current System off Concepción (36ºS), Chile, and it is a product of microbial anaerobic metabolism of the water column. The intra-annual variability in toluene concentrations within the water column is consistent with seasonal variability in the relative strengths of suboxic equatorial and well-oxyg…

Evidence: 37 • authority: 72

Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese-speaking people within Fujian. Other cuisines in Fujian include Putian cuisine, Hokkien cuisine, Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei (鲜味; 鮮味; xiān wèi; sian bī), as well as retaining the original flavour of the main ingredients i…

Evidence: 37 • authority: 92

Chilean Salmon Sushi: Genetics Reveals Product Mislabeling and a Lack of Reliable Information at the Point of Sale.. Species diagnosis is essential to assess the level of mislabeling or misnamed seafood products such as sushi. In Chile, sushi typically includes salmon as the main ingredient, but species used are rarely declared on the menu. In order to identify which species are included in the Chilean sushi market, we analyzed 84 individual sushi rolls sold as "salmon" from sushi outlets in ten cities across Chile. Using a polymerase chain reaction-restriction fragment length polymorphism protocol (PCR-RFLP), we identified mislabeled and misnamed products. Atlantic salmon was the most comm…

Evidence: 32 • authority: 92

Blue food demand across geographic and temporal scales.. Numerous studies have focused on the need to expand production of 'blue foods', defined as aquatic foods captured or cultivated in marine and freshwater systems, to meet rising population- and income-driven demand. Here we analyze the roles of economic, demographic, and geographic factors and preferences in shaping blue food demand, using secondary data from FAO and The World Bank, parameters from published models, and case studies at national to sub-national scales. Our results show a weak cross-sectional relationship between per capita income and consumption globally when using an aggregate fish metric. Disaggregation by fish specie…

Evidence: 32 • authority: 72

Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of the country's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans, and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well-known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with s…

Evidence: — • authority: 72

The Desventuradas Islands (Spanish: Islas Desventuradas, IPA: [ˈislas ðesβentuˈɾaðas], "Unfortunate Islands" or Islas de los Desventurados, "Islands of the Unfortunate Ones") is a group of four small oceanic islands located 850 kilometres (530 mi) off the coast of Chile, northwest of Santiago in the Pacific Ocean. They are considered part of Insular Chile. Due to their isolation and difficulty of access there are no civilian settlements on these islands, but a detachment of the Chilean Navy is stationed on Isla San Félix, which also hosts the 2,000-metre (6,600 ft) Isla San Felix Airport.

Evidence: — • authority: 72

The Humboldt squid (Dosidicus gigas), also known as the red devil, jumbo squid, or jumbo flying squid, is a large, predatory squid living in the eastern Pacific Ocean. It is the only known species of the genus Dosidicus of the subfamily Ommastrephinae, family Ommastrephidae. Humboldt squid typically reach a mantle length of 1.5 m (5 ft), making the species the largest member of its family, and one of the largest species of squid. They are most commonly found at depths of 200 to 700 m (660 to 2,300 ft), from Tierra del Fuego to California. This species is currently spreading north into the waters of the Pacific Northwest, in Oregon, Washington, British Columbia, and Alaska. Like other member…

Evidence: — • authority: 72

The Humboldt penguin (Spheniscus humboldti) is a medium-sized penguin. It resides in South America, along the Pacific coast of Peru and Chile. Its nearest relatives are the African penguin, the Magellanic penguin and the Galápagos penguin. The Humboldt penguin and the cold water current it swims in are both named after the explorer Alexander von Humboldt. The species is listed as vulnerable by the IUCN with no population recovery plan in place. The current wild population is composed of roughly 23,800 mature individuals and is declining. It is a migrant species. Humboldt penguins nest on islands and rocky coasts, burrowing holes in guano and sometimes using scrapes or caves. In South Americ…

Evidence: — • authority: 72

Goan cuisine consists of regional foods popular in Goa, India. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are staples of Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.