Thursday, October 16, 2008

Yummy Seafood!

Seoul - The morning and afternoon were filled with meetings. Evening dinner was memorable - Bryan took YJ and I to a quaint seafood restaurant. This restaurant serves a type of raw fish (sashimi) that I had never hadeaten before - the fish is Jeon-eo (Gizzard Shah). This fish is only available around Autumn (October or November). It is uniquely sliced with the bones - the bones are fine, you can eat the whole slice of Jeon-eo. After a few slices of this Jeon-eo sashimi, I just could stop - it was delicious. You can dipped the Jeon-eo sashimi in wasabi sauce, and wrapped the fish in nice Korean lettuce - uhmm! Ba-shita..

The fish is good either as sashimi or in hot-peppered style, mixed with various vegetables and spices. Also popular is to grill your gizzard shad sprinkled with rough salt and take it with old kimchi.

Another nice dish is live prawns baked in natural salt - (called Dae-ha in Korean). The live prawns is slowly baked live and when cooked it was so delicious.

Natural Salt is different from Refined Table Salt. Unrefined sea salt contain 98.0 % NaCl (sodium-chloride) and up to 2.0% other minerals (salts) : Epsom salts and other Magnesium salts, Calcium salts, Potassium (Kalium) salts, Manganese salts, Phosphorus salts, Iodine salts, .. all together over 100 minerals composed of 80 chemical elements. Refined salt (Table Salt) is 99.9% NaCl (sodium-chloride), (chemical as clean as Heroin or White Sugar) . It almost always contain additives, like 0.01% of Potassium-Iodide (added to the salt to avoid Iodine deficiency disease of thyroid gland), Sugar (added to stabilize Iodine and as anti-caking chemical), Aluminum silicate.

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