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Derived forms. Word origin of 'shred'. All rights reserved. Example sentences containing 'shred' These examples have been automatically selected and may contain sensitive content. Read more…. Trends of 'shred'.
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Translations for 'shred'. British English : shred VERB If you shred something such as food or paper, you cut it or tear it into very small, narrow pieces. British English : shred NOUN If you cut or tear food or paper into shreds , you cut or tear it into small, narrow pieces. Translate your text for free. Nearby words of 'shred'. Related Terms of 'shred'. Definition of shred from the Collins English Dictionary.
Quick word challenge. The young man leant his weight on the table. The young man lent his weight on the table. Add the diced onion, carrot and leak. Add the diced onion, carrot and leek.
Video: Shark pulls woman underwater, shreds flesh in horrific viral clip - Khaleej Times
Exercise will tone up your stomach muscles. Exercise will tone up your stomach mussels. There was a letter on the mat. There was a letter on the matt. The door had been tied shut with a length of nylon.
Check See the answer Next Next quiz Review. An armistice is an agreement between countries who are at war with one another to stop fighting and to discuss ways of making peace. See full definition. See previous words. Popular types of sashimi The following are some of the more common types of sashimi that travelers are likely to encounter during their trip in Japan. Maguro Tuna Maguro is found at virtually all restaurants that list sashimi on their menu. Most parts of the fish are eaten. The most common is akami, the deep red loins of the fish which are lean, firm and meaty.
Higher up on the scale is toro, the pink, fatty belly meat, which is especially prized for its rich, buttery flavor. Toro usually comes in two grades: chutoro medium and otoro premium depending on the fat content. Some of the most prized tuna are caught off Cape Oma at the northernmost tip of Aomori Prefecture. Sake Salmon Sake is another fish that is popularly served as sashimi. Its bright orange flesh is tender, fatty and delicious. Sometimes you can find salmon toro on the menu, which - like its tuna counterpart - is the fattier belly portion of the fish.
Tai Sea Bream Tai, with its mild, subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.
Saba Mackerel Though more popularly served grilled, saba is also enjoyed as sashimi when in season. Its oily flesh gives it a smooth, meaty flavor, which goes well with green onions and grated ginger. The oiliness also makes saba spoil quickly, which is why the fish is often preserved by lightly pickling it in vinegar to cut down on its fishiness and help it keep longer. The resulting dish, called shimesaba as shown on the photo to the left , has a light, vinegared flavor.
Katsuo Bonito or Skipjack Tuna A central ingredient in fish stock dashi , the katsuo is one of the most important fish in Japanese cuisine. Katsuo may be served as sashimi, but is more commonly eaten in a sashimi-like dish called Katsuo no Tataki , in which the katsuo loin is lightly seared around its edges, sliced, and served with a citrus based sauce together with garnishes such as garlic or grated ginger. Kanpachi looks very similar to buri see below except that it has a lighter, even more translucent color.
The fish, which is lean and mild, is at its best in early summer. Buri's translucent, pinkish white flesh has a high fat content resulting in a rich, buttery flavor. Buri is available year round, but considered best in winter. Ika Squid Ika is one of the most common types of seafood served as sashimi after tuna. While the squid's legs are usually reserved for other dishes, the translucent white flesh of the ika's mantle has a firm texture and a mild flavor. Ika sashimi is sometimes served in a style called ika somen as shown on the photo to the left , where the flesh is cut into thin strips that resemble noodles.
Tako Octopus Tako is another typical item in Japanese cuisine; the tentacles are often thinly sliced and served as sashimi.
Tako may be eaten raw, but is also commonly poached first which gives the flesh a sweeter flavor and firmer texture. Amaebi Shrimp Of the various kinds of shrimps eaten in Japan, the one most commonly served raw is amaebi sweet shrimp. Amaebi have a sweet, subtle flavor and are usually presented with most of the shell removed except for the tails, which some people eat.
Some places that are famous for their amaebi include Niigata and Hokkaido. Hotate Scallop Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste. While it is common to serve the scallop's thick, white abductor muscle alone, some restaurants also serve its viscera, the sharp bitterness of which contrasts nicely with the smooth, mild meat.