surimi was created by Japanese chefs as a way to preserve leftover fish by salting and grinding it into a paste. In the late ...
The blue marlin is one of the Museum's largest ever specimens preserved whole in fluid - and an innovative technique will make this enormous fish last. When a blue marlin stranded on a beach in ...
Discover the unique taste of 'Pattarai Karuvadu' made using traditional methods by differently abled youth in Tamil Nadu.
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