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Renowned for its culinary traditions, France is the world’s largest consumer of snails, with 40,000 tonnes enjoyed annually as a protein-rich, low-fat delicacy, yet surprisingly, a significant portion of these snails are imported, highlighting the intriguing role of snail farming in the country.

The K value, a scientific metric for assessing fish freshness, measures postmortem biochemical changes that impact taste, safety, and quality, offering an objective standard for evaluating fish's flavor and safety profile.

Salmon's tender texture and vibrant hue make it a sushi favorite, but exploring its diverse types can elevate your culinary experience.

Bluefin tuna, a culinary treasure, is celebrated in Japan under evolving names—Meji, Chubou, and Maguro—marking its unique growth stages and exquisite flavors.

Hirame (ヒラメ), also known as Bastard Halibut or Olive Flounder, is a prized sushi delicacy renowned for its delicate sweetness, firm texture, and esteemed status as one of the finest white fish toppings (Shiromi) in Japanese cuisine.

In Japanese sushi cuisine, Shiromi refers to the delicate white flesh of certain fish, celebrated for its mild flavor and firm texture. Its slow rigor mortis process preserves its signature crunchiness, making it a favorite among sushi chefs.