Abalone
Abalone are marine snails valued for their broad muscular foot and distinctive shell. They are eaten fresh or dried and appear in documented Korean dishes and preserved seafood traditions.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Shellfish and other invertebrates
Squid
Squid is a cephalopod used fresh, dried and in salted seafood ferments such as Japanese shiokara. Its body, viscera and ink appear in distinct regional preparations, so the name alone does not specify a species or process.
Shrimp heads and shells
The combined head tissue and shells saved during peeling; chef Alex Perry uses a weighed kilogram of this mix in a distinct shrimp garum.
Shrimp shells
Peeled shrimp exoskeleton used for strained stocks; modern quick-garum guidance names shells as a possible substrate without a shell-specific formula.