PRODUCT INFO Cherry tomatoes taste similar to other fresh tomatoes, but because of their small size, the flavor can be a little more concentrated. Bright and sweet, they have a thin, snappy peel and a very juicy center. Some varieties are sweeter or milder than others. Cooked, they take on a deeper flavor, similar to the transformation from fresh tomatoes to tomato sauce. The origin of cherry tomatoes, now a popular snack and part of everyday cuisine, can be traced back to Mexico, the birthplace of all tomatoes. The Aztecs were eating tomatoes of all shapes and sizes, but modern-day cherry tomatoes are based on a variety bred by British and Israeli scientists in the 1970s. They're available year-round and are grown and eaten all over the world both raw and cooked. USES Cherry tomatoes are a small variety of tomato that is named for its shape which resembles a cherry. Sometimes sold on the vine, the vegetable can range from a little smaller than a cherry to about twice the size, and can be red (the most common color), yellow, orange, green, or almost black. These tomatoes are prized by chefs for their juiciness and thin skin, which causes the fruits to pop in your mouth when eaten. Like all tomatoes, cherry tomatoes are best in the summer, but because of their small size, they can also be grown in a greenhouse while still maintaining much of their flavor and texture. The affordable veggie can be eaten as is after a quick rinse and doesn't require peeling, seeding, or even chopping. Season Cherry tomatoes are available year-round.
PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.
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Rohu Steak Scientific : Labeo Rohita
Rohu Scientific : Labeo Rohita
Mrigal Steak Scientific : Cirrhinus Cirrhosus
Pangasius Scientific : Pangasius
Pangasius Steak Scientific : Pangasius Steak
Karfu Scientific : Cyprinus Capio
Silver Carp Scientific : Hypophthalmichthys Molitrix
Kalibaush Scientific : Labeo Calbasu
Tilapia Scientific : Oreochromis Niloticus
20.Puti W/R Scientific : Puntius Sophore
21.Puti Clean Scientific : Puntius Sophore
22. Puti Clean Tray Scientific : Puntius Sophore
23. KOI Scientific : Cyprinus Rubrofuscus
24. Koi Clean Tray Scientific : Cyprinus Rubrofuscus
25.Anchovy/moka Scientific : Stolephorus Indicus
Tilapia Steak Scientific : Oreochromis Niloticus
