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Like any premium product, fresh tuna is priced based on how it is graded. This is especially true for tuna headed to the sushi kitchens of the world, where appearance and taste are scrutinized with every bite. Each tuna can earn one of four grades: #1 (highest), #2+, #2, and #3. While this grading is …
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May the French be blessed for this delicious dish. Such a tasty, flavourful and filling dish can be created from such simple ingredients. The trick to getting this sublime flavour is in stewing the onions for a long time on low heat. We have our own version of this wonderful dish with the delicious red …
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One of the most talked about superfood supplements includes fish oil. There are so many benefits that are touted with this type of supplements. With all of the information out there, it can be hard to distinguish between the facts and the myths around fish oil and which benefits that it actually has for its …
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Eating any type of fish just once a week increases brain health, a study has revealed. Just one fillet – grilled or baked – boosts grey matter, regardless of how much omega-3 fatty acid it contains. Experts have previously said the anti-oxidant effect of omega-3 fatty acids – found in high amounts in fish, seeds, nuts and …
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The original version of the salad was invented in the 1860s by a Russian chef of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants. Olivier’s salad quickly became immensely popular with Hermitage regulars, and became the restaurant’s signature dish. The exact recipe — particularly that of the dressing — was …
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  In the 1950’s tuna was mainly used in casseroles and on sandwiches with a yearly catch of 600 000 tons. Today that number has grown to 7 milion tons and some species of tuna have become gourmet. The massive rise in the consumption of tuna has given way to many problems regarding sea life, …
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