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Summary
| Description |
English: Congealed into jelly gelatin of boiled fish fillet on a dish. The species of fish is Japanese Spanish mackerel, Scomberomorus niphonius. It is boiled with soy sauce and then kept in a refrigerator at 8 °C (46,4 °F). In Japan any soup or sauce with congealed gelatin is called 煮凝り (Niko-gori), literally 'boiled then become flocculated/stiffened'. It is not the result of intended cooking but occurs naturally, when heated meat/fish stored in a cool environment in winter season releases fat in the form of gelatin, but today refrigerator is penetrated, keep in it, so that it is not made naturally.
FishBase, Scomberomorus niphonius (Cuvier, 1832) Japanese Spanish mackerel – FishBase
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| Date | |
| Source | Own work |
| Author | Namazu-tron |
Licensing
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 05:02, 14 September 2008 | | 2,048 × 1,536 (1.07 MB) | Namazu-tron | {{Information |Description={{en|1=Congealed gelatin of boiled fish fillet on a dish (Japanese Spanish mackerel, Japanse makreel, Scomberomorus niphonius). Boiled with soy sauce and kept in the refrigerator at temperature +8 Celsius(C). }} {{ja|1=皿に盛 |
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