Glossary T
If the fish you want to cook or use is unavailable, you can substitute it with another kind of fish, as there are so many fish available for human consumption. Depending on the taste and texture of the fish, here are the kinds of fishes which you can use and substitute if none of the fish you want is not available:
Taste and Texture:
If you need: Thin, lean white meat with a delicate flavor.
Fish which you can use:
Flounder
Orange Roughy
Pompano
Snapper
Sole
Taste & Texture:
If you need a fish with medium-dense, light meat with a mild to moderate flavor
Fish which you can use:
Black Drum
Black Sea Bass
Butterfish
Catfish
Cod
Croaker
Grouper
Haddock
Monkfish
Pike
Pollack
Rainbow Trout
Redfish
Sablefish
Salmon
Scup
Sea Trout
Spot
Striped Bass
Tautog
Tilefish
White Perch
Whitefish
Whiting
Taste and Texture: If you need a medium-dense, fish with darker meat with a more pronounced flavor.
Fish whihc you can use:
Amberjack
Atlantic Mackerel
Bluefish
Bonita
Mullet
Ocean Pout
Shad
Tuna
Taste and Texture: If you need a thick, meat-like texture with a distinct yet moderate flavor.
Fish which you can use:
Halibut
Mahi Mahi
Marlin
Shark
Sturgeon
Swordfish
source: Virginia Seafood
Tsamba serves as a major snack in Tibet and is eaten by the locals every day. It is made of parched flour which comes from dried and fried highland barley. When eating, firstly add some butter in a bowl, and then pour a proper amount of tea water in it before putting the prepared barley flour. The diner needs to stir the mixture with his hands, when the fingers need to knead to help the stuff fully blend with the water. Till the liquor is thick enough, knead the flour into a little dough, and send it directly into your mouth. The spicy stuff can also be salted tea, sour milk and barley wine, and sometimes radish is also added in.
Since Tsamba is easy to made and convenient to bring along, it fits well into the Tibetan nomad's life. When the nomads are leaving home, they take a bag of tsamba. Whenever they feel hungry, they just take out some and eat.