EJL Entertainment | No. 23 on Inc. 5000’s Post

Tastiest Fish In The World The Chilean sea bass, the world's tastiest fish. Don't be fooled by its real name, the Patagonian Toothfish, it's a culinary delight when prepared right. But don't overlook the humble farm-raised catfish, especially when it's dressed up in a tangy mustard sauce and spices. And for the sushi lovers, there's the striped bass, served sushi style at a fancy restaurant, a delicacy that simply melts in your mouth. Share this video if you also love exploring the world of seafood! #ChileanSeaBass #FarmRaisedCatfish #SushiStyleStripedBass

On the edge of Rome’s historical center, at an unassuming hole in the wall, one of Rome’s hottest young chefs spends her days exploring a mathematical impossibility - the fifth quarter. When cattle are processed for meat, the carcass is first cut through the centre creating two identical halves. Then each half is divided into quarters, the forequarter and the hind quarter, between the 12th and 13th ribs. After that, skilled butchers extract the most commercially valuable cuts of meat (the noble cuts) before generally discarding the rest; tripe, heart, liver, tongue, cheeks, that sort of stuff. That ‘stuff’ is the fifth quarter. Note #1: I was very tempted to dive into Miranda’s monologue on ‘stuff’ from The Devil Wears Prada at this point, but resisted. It wasn’t easy, and I want you to know that. Moving on. At Sarah Cicolini's restaurant Santopalato (or Holy Palate), her menu is driven by the ethics of sustainability, which means eliminating waste and using every part of the animal. In her restaurant, offal related ‘stuff’ takes centre stage on a super short menu with zero variations. Now if you’re familiar with offal, you will know it has traditionally been uncool food eaten by poor people during one or more of the depressions. It has never been mainstream, nor has it often been used in the same sentence as the words ‘taste’ or ‘sensation’; and definitely not in that order.  So in one of the world’s busiest international cities, in a highly competitive global industry dominated by celebrity chefs, why on earth would you stake your entire career on tripe? Note #2: Tripe is defined both as (1) ‘the stomach of a cow’ and (2) when used informally, as ‘nonsense’ or ‘rubbish’, none of which is helpful to our protagonist. The thing is, Chef Cicolini knows that protein choice is but one part of any dish and that the magic is in the artisanship, in the application of salt and fat and acid and heat; the science of food. When we visited on a Wednesday evening, the place was packed, the standout dish was the beef heart carpaccio, and it was on. every. table. Los Angeles Times food critic Laura Ochoa rates Cicolini’s tripe as the best she’s ever tasted while Stanley Tucci completely rearranged the filming schedule on the Rome episode of his Netflix series ‘Searching for Italy’ to include the young chef’s work. So here’s what I reckon we can learn from this culinary rockstar: First, forget the four quarters everyone else is obsessed with. It’s boring and saturated, and we really just don't need any more overpriced steak restaurants. Second, do one thing and do it really, really well. Don't add margarita pizzas to your menu “just in case”. Simply stick to the thing at which you most excel and are passionate about. Even if everyone else thinks it’s tripe. When you do that, your crowd will find you. And they will eat raw beef hearts in a mathematical quadrant that really shouldn’t exist at all.

Learn how this acclaimed delicacy, Racar Seafood restaurant’s specialty, is prepared https://trib.al/Rt8lJJF

Bento Inc. has joined TraceGains as a new customer!  With a rich history spanning over two decades, Bento Sushi is not just another sushi provider. They are a purveyor of high-quality, sustainably sourced sushi, serving over 20 million portions annually. Their commitment to freshness, flavor, and diversity sets them apart in the industry. Originally, sushi wasn't served fresh. It was a method of preserving fish by fermenting it in rice for several months. The rice was then discarded, and the fish was consumed when needed. Over time, sushi evolved into the dish we know today, with fresh fish served with rice. What are the most popular rolls today? Spicy tuna, California, dragon, rainbow, and Philadelphia. What's your favorite roll you'd add to the list? 👇 #NewCustomer #Sushi #Welcome #FoodandBeverage #Quality 

Golden goodness awaits! Elevate your kitchen adventures with the vibrant richness of Surya Masale's Whole Turmeric. Available in various sizes at competitive prices, it's time to spice up your culinary journey. Visit the Surya Masale website and let the golden magic unfold in your recipes!  #Suryamasale #haldi #turmeric #turmericwhole #chefs #indianfoodblogger

Otoro 🍣☝️ If you're a seafood lover, you've probably heard of blue fin tuna, one of the most prized fish in the world. But have you ever heard of otoro? Otoro is the fattiest and most flavourful part of the blue fin tuna, located in the belly area. It is a true delicacy that melts in your mouth, leaving you with a rich and unforgettable taste. Otoro is highly sought after by sushi chefs and seafood connoisseurs for its succulent and buttery texture. It's a true culinary masterpiece that takes years of experience to prepare correctly. In this blog post, we'll explore the beauty of otoro, where it comes from, how it's prepared, and the best ways to enjoy it. Otoro (大トロ) is the fattiest and most luxurious part of the maguro (bluefin tuna), located in the belly area. It's one of the most sought-after cuts of tuna due to its rich and buttery texture that melts in your mouth, leaving behind a unique and unforgettable flavour. Despite its high-fat content, otoro has a surprisingly sweet taste and a soft, almost creamy texture. When you eat otoro, it feels like it's melting in your mouth, creating a unique and unforgettable culinary experience. #Jadrantuna #tunafish #tuna #sushi #sushilovers #sashimi #foodlovers #passionforfood #passionforfish #croatiafulloflive #croatia #wholesale #bussiness #b2b #b2bsales

Have you ever heard of rice musubi / rice nigiri? And did you know that there are various types of rice musubi? The most popular form of musubi in Japan is the triangle, but recently there have been a variety of round or sandwich-shaped musubi. Also, the traditional ingredients are simple, such as cooked salmon, but recently, unique ingredients such as fried chicken and salad are becoming popular. If you are running a restaurant or are considering one, you should definitely enjoy unique musubi, and Suzumo's Onigiri mold makes it easy to create a triangular musubi! #Suzumo #restaurant #Japanesefood

If you love seafood here are some good wine recommendations to pair your meal with. Chardonnay: The go-to for rich, buttery seafood dishes. Its creamy texture and hints of vanilla can elevate a simple grilled lobster or scallops to a luxurious dining experience. Perfect for dishes with a creamy sauce. Sauvignon Blanc: Crisp, with zesty acidity and citrus notes, it cuts through the richness of seafood like salmon or pairs perfectly with lighter dishes such as oysters or shellfish salads. Its brightness complements herbs and vinaigrettes. Pinot Grigio: Light and refreshing, with a subtle minerality, making it ideal for delicate fish dishes, such as tilapia or cod, especially when served with a light lemon butter sauce or as part of a seafood pasta. Riesling: Versatile, with a balance of sweetness and acidity. It's a fantastic match for spicy seafood dishes, like Thai shrimp curry, as its sweetness can tame the heat while its acidity keeps the palate refreshed.

Check out this feature on a one-of-a-kind Mexican seafood restaurant that's making waves. Dive into the article to discover what makes it so unique! #iCombiPro

Check out this feature on a one-of-a-kind Mexican seafood restaurant that's making waves. Dive into the article to discover what makes it so unique! #iCombiPro