Bogag

O Uicipeid
Gearr leum gu: seòladh, lorg
Bogagan ann an New Orleans, Louisiana

'S e bogag an t-ainm air partan a thilg am plaosg agus a tha bog fhathast.[1]

'S e am "partan gorm" (Callinectes sapidus) am partan as cudromaiche a dh'ithear mar seo anns na Stàitean Aonaichte agus gheibhear e eadar an Giblean is an t-Sultain.[2] Thathar a' cleachdadh iomad seòrsa partan san t-Seapan gus sushi a dhèanamh mar maki-zushi no temaki-zushi.[3] Anns an Eadailt, thathar ag ithe bogagan Partan Coitcheann na Mara-Meadhanach, gu h-àraid ann am bàgh Venice far an canar moeca ris gu h-ionadail.[4]

Iomraidhean[deasaich | deasaich an tùs]

  1. CiCi Williamson, Garry Pound & Willard Scott (2008): “Shellfish and fish”, The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press, td. 60–87. ISBN 9780897326575. 
  2. Delilah Winder & Jennifer Lindner McGlinn (2006): “Fried soft-shell crab”, Delilah's Everyday Soul: Southern Cooking with Style. Running Press, td. 111–112. ISBN 9780762426010. 
  3. Ole G. Mouritsen & Jonas Drotner Mouritsen (2009): “Sushi à la carte”, Sushi - Food for Eye, Body and Soul. Springer, td. 202–250. ISBN 9781441906175. 
  4. Moeca (soft-shell crab)”. Parco Alimentare Venezia Orientale. Air a thogail 19mh dhen Fhaoilleach 2011.