While Americans are known to drink iced coffee on the coldest days of the year, June 20th is National Iced Coffee Day. We have three special recipe for you that add nocino (walnut liqueur) to either iced or hot coffee.

Nocino (no-CHEE-no) is a nutty, sweet liqueur that is made from black walnuts that are green (i.e. unripe—photos #8 and #9), sugar and spices. It is released once a year following the harvest and distillation. The walnuts must be harvested prior to the nut forming (ripening) and before they fall from the tree, creating a narrow window of time to produce the liqueur.

There’s more about the production of nocino below.

For this featured recipe, nocino elevates iced coffee to an elegant cocktail or mocktail.

The recipes follow, but first:

> More uses for nocino/walnut liqueur, below.

> The history of nocino, below.

> The history of iced drinks.

> The history of coffee.

> The history of walnuts.

> The different types of coffee: a photo glossary.

> The different espresso drinks.

> The 25 annual coffee holidays.

> National Walnut Day is May 17th.
 
 
RECIPE #1: ICED COFFEE WITH WALNUT LIQUEUR

With any iced coffee, you can simply add a splash of nocino for an extra layer of complexity—and you may not need to add sugar.

If you don’t already have a bottle of walnut liqueur, check out California green walnut liqueur also called nocino, its Italian name (photos #1, #7, #12). An ounce or two of the liqueur turns the iced coffee into a cocktail.
 
 
RECIPE #1: NOCINO ICED COFFEE

Ingredients Per Drink

 
Preparation

1. RIM the glasses. Moisten the rim of the glass with coffee or walnut liqueur, and twist it in a plate of the ground walnuts to coat.

2. ADD nocino to glass, then add the cold brew, leaving 1 inch or more of space for the whipped cream.

3. TOP with whipped cream. Optionally sprinkle with more walnuts.
 
 
RECIPE #2: “CALIFORNIA” ICED COFFEE

We were inspired to create this recipe by that delicious coffee cocktail, Irish Coffee. Instead of Irish whiskey, walnut liqueur.

Tip: For a less sweet drink, don’t sweeten the whipped cream.

Ingredients Per Drink

 
Preparation

1. PREHEAT a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well until the sugar has melted. Then stir in the nocino.

2. GENTLY WHIP the heavy cream by shaking it in a blender bottle, a.k.a. with a protein shaker with blender ball. We love this shaker, for scrambled eggs, instant soups and drinks, etc. and mixes (Here’s our review).

You want a still somewhat loose, not stiff consistency. (You can also achieve this with a hand mixer.)

3. POUR the cream over the back of a hot teaspoon to create the top layer of the drink, and prevent the cream from penetrating the coffee layer.

4. GARNISH with grated nutmeg or cinnamon.
 
 
RECIPE #3: NOT-IRISH-COFFEE WITH NOCINO

Instead of Irish whiskey, adapt the Irish Coffee recipe to Bourbon and nocino.

With this recipe you can use store-bought aerosol whipped cream or make shaker whipped cream in a shaker tin or glass jar. If you’re making your own, pre-chill the tin or jar in the freezer or fridge.

We don’t think adding a sweetener is necessary, except for those who love their drinks sweet. Taste after Step 1 to decide.
 
Ingredients Per Drink

 
Preparation

1. COMBINE the Bourbon, nocino, and coffee a mug (ideally glass), or Irish coffee glass.

2. TOP with whipped cream or use a chilled shaker tin or jar to shake the heavy whipping cream and regular or flavored simple syrup (do not shake with ice). When you reach the desired consistency, top the coffee.
 
 
MORE USES FOR NOCINO (WALNUT LIQUEUR)

You can drink it sure—either a nip or a bit to after dinner coffee. Here are more ways that professional artisans and home artisans use nocino.
 
Preserves & Confections

 
Sauces & Spreads

 
Folk/Herbal Medicine Uses

 
 
THE HISTORY OF NOCINO, WALNUT LIQUEUR

Nocino is a liqueur with ancient roots. The use of green walnuts (photos #8 and #9) for medicinal or ritualistic purposes dates back to the Romans sometime during the 1st millennium B.C.E. (approximately the 8th century B.C.E. to the 1st century C.E.)

Roman writers like Pliny the Elder (1st century C.E.) described walnuts in his Naturalis Historia as treatments for digestive issues, headaches, and poisons.

Green walnuts were too bitter to eat raw. Instead, they were infused in wine or vinegar to make health tonics. Or, they could be boiled with honey and herbs to create a medicinal syrup. (See the difference between green walnuts and ripe walnuts below.)
 
The Middle Ages

Nocino became popular in Northern Italy, especially in Emilia-Romagna and Modena, where monks produced herbal liqueurs for health and spiritual purposes.

One religious occasion was (and is) the Feast of St. John, celebrating John The Baptist (San Giovanni in Italian).

The unripe (green) walnuts were picked on or around June 24th, St. John’s birthday, and infused for 40 days or longer in neutral alcohol (like grappa or vodka) along with sugar and aromatics like cinnamon, clove, lemon zest, and/or vanilla.

The nocino was then consumed on the second feast day, August 29th, commemorating St. John’s death.

According to folklore, they nuts were gathered by barefoot virgins at midnight to harness their full potency.
 
Nocino Today

Nocino is considered a digestivo, to be sipped after meals, especially in winter.

It is often homemade in Italian households, and if you have access to green walnuts (preferably the black walnut variety), you can make it with this recipe (photo #7).

Italian nocino is overseen by a guild, the Ordine del Nocino Modenese, that preserves and promotes traditional recipes and techniques. Here’s their recipe for homemade nocino.

France’s version of nocino is liqueur de noix verte, often flavored with additional herbs and citrus peel.

Artisanal distilleries in the U.S. (like Watershed Distillery in Ohio) have revived interest in nocino as part of the craft cocktail movement.

California, a state with excellent walnuts, has several artisanal producers crafting nocino (photo #10). Ask at your local liquor store or search online.

And don’t forget the contingent of people who gather green walnuts from local trees make their own liqueurs as well as walnut bitters for use in artisanal cocktails.

 
 
WHY CALIFORNIA WALNUTS ARE THE BEST

California walnuts are considered among the world’s best due to a unique combination of ideal climate, cultivation practices, and quality control standards that optimize both flavor and consistency.

They’re known for their mild, buttery flavor, which lacks the bitter edge of walnuts from many other areas.

They also have a pleasant crunch and high oil content (mostly heart-healthy omega-3s), which enhances their appeal.

In fact, California produces 99% of U.S. walnuts and about 2/3 of the world’s export supply.

While other regions produce excellent walnuts (e.g. China, France, Moldova), California walnuts dominate.

[1] You can buy a bottle of walnut liqueur or make your own. See photo #7 (photos #1 and #2 © Watershed Distillery). Watershed’s nocino has a base of vodka vodka, along with sugar, vanilla bean, citrus peel, and cinnamon—and the walnuts, of course. The liquor is made in the summer, then ages until December, when it is released.

[2] Nocino Coffee Cocktail. The recipe is at the left.

[3] Iced coffee with nocino (photo © Walter Randlehoff | Unsplash).

[4] Love whipped cream? Pile it on (photo © Maria Orlova | Pexels).

[5] While aerosol whipped cream couldn’t be more convenient, hand-whipped heavy cream is thicker and richer (photo via A.I.).

[6] The classic handled Irish Coffee glass (photo © Libbey).

[7] Homemade walnut liqueur. Technically this is “walnut liqueur” rather than nocino, because the recipe is made from ripe black walnuts instead of green. Here’s the recipe (photo © Forager Chef).

[8] Homemade green walnut molasses. Here’s the recipe (photo © Chef Forager).

[9] Green walnuts. Read the article by Kristen Rasmussen, which includes her recipe for making pickled green walnuts.

[10] Nocino della Cristina is a highly regarded brand, made with California brandy infused with Napa Valley walnuts and fine spices (photo via A.I.).

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[1] For the kitchen klutz in your life. Order the book on Amazon (photo © St. Martin’s Press).

[2] To stop a pot from boiling over, see photo #9 (all photos created by A.I. unless specified).

[3] To prevent the lid from blowing off a blender or food processor, see the *footnote.

[4] To put out a fire quickly, see photo #10.

[5] To save your knuckles from shredding on the shredding surface of a box grater, see photo #11.

[6] You’d be surprised how many people reach for the wrong one, especially when they’re in canisters. Solution: Use the professional method of mise en place (MEEZ on PLASS), measuring everything and setting it on your workspace before you begin cooking.

[7] Look twice at both the recipe and the container to ensure you add the right one.

[8] Here’s the episode where Julia Child flips a potato pancake and it flopped out of the pan. In this frame, she’s patching it together.

We recently celebrated National Kitchen Klutzes Of America Day (June 13th)—inadvertently, because we set a potholder on fire. So we thought we’d take a look at other kitchen klutz disasters and offer some suggestions.

We don’t mean to make light of kitchen disasters; we take them quite seriously. So we hope this list will be a good guide to prevent you from joining the ranks of Kitchen Klutzes of America.

Most kitchen klutz disasters come from rushing, multitasking, using the wrong tool, or stepping away from the stove to do something else.
 
 
WHAT IS A KLUTZ?

Klutz comes from the German word Klotz, which means block, lump, or log. It’s also slang for a clumsy person.

The anglicized word klutz entered American English in the early 20th century as slang, brought to these shores by Yiddish-speaking immigrants. It became entered the parlance of New York City, and spread nationally through cartoons, television, etc.

There doesn’t seem to be an origin story of how the National Kitchen Klutzes Or America “holiday” came to be. But we can surmise that it was founded by an actual kitchen klutz (or someone who lived with him or her).

According to at least one source, the “celebration” can be traced to the 1980s. The concept spread enough that a publisher came out with a book (photo #1) in 1996.

No suggestions are given for how to celebrate the day. So here’s our thought: Go out to eat all meals on June 13th. Then you cannot possibly be a kitchen klutz on the big day.

> Check out all of the year’s food holidays. There’s at least one every day!

[9] This inexpensive silicone Boil Over Spill Stopper is the solution to photo #2. Find it on Amazon (photo © Quetcolor).
 
SPLATTER MESS

 
 

[10] We always have one of these next to our stove. It takes up little room and can be sprayed in an instant (unlike activating a conventional fire extinguisher). Pick one up at any hardware store (photo © First Alert).
 
FIRE & SMOKE

 
Be sure your smoke alarm has fresh batteries and that you keep a small fire extinguisher next to the stove (photo #10).
 
 

[11] We first learned to cook using a box grater—and had skinned knuckles to show for our efforts. The introduction of the Microplane was a knuckle-saver (photo © Microplane).
 
KNIFE & GRATER ACCIDENTS

 
 

[12] As the water component in wine turns to ice, it increases in volume, which puts pressure on the bottle that nost wine bottles can’t withstand. It can cause the cork to pop out, or the bottle to crack or even explode.
 
FREEZER

 
 
INGREDIENT ERRORS

We’ve all done it:

 
Hopefully, next June 13th, you’ll be a reformed Kitchen Klutz.

But if not, there’s no shame. Remember these famous chefs’ kitchen mishaps on TV:

Hot mixtures especially need more room for expansion. First, let the liquid cool slightly before blending. Remove the center plug in the lid to let steam escape (you can cover the hole loosely with a folded towel). You can also hold the down with your hand (firmly, but not forcing it).

Begin blending at a low speed, then gradually increase it. This reduces the sudden pressure build-up that can pop the lid off.

And of course, even with a half-filled blender, ensure that the lid is firmly in place, with any locking mechanisms engaged.

†Oil spatter: Water and oil don’t mix. We know you’ve heard that, but if your food contains moisture (e.g., vegetables, meat, or anything just washed and not dried thoroughly)…if you’re cooking foods that release juices into the oil (e.g., marinated meat, wet batter)…or if there are water droplets left in the hot pan before you add the oil…you can be splattered with hot, burning oil.

Here’s how to reduce oil spatter:

> Pat food dry before cooking.

> Heat the pan first, then add oil (unless recipe specifies otherwise).

> Place the food in the pan gently.

> Use a splatter screen over the pan.

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World Gin Day is second Saturday in June, a global celebration of all things gin. Sure, you could have a French 75, G&T, Martini, Negroni, or a Tom Collins, but how about something new?

That new recipe, the Pimlet (photo #1) follows; but first, some background:

> The history of gin.

> The history of cocktails.

> More gin cocktail recipes.

> The different styles of gin.

> Pimm’s Cup recipe, the classic British summer drink.

> The 14 gin holidays.

> The 49 cocktail holidays.
 
 
WHAT’S A PIMLET?

A Pimlet is a variation of a Gimlet, adding some Pimm’s No.1, a gin-based liqueur†, to the gin based Gimlet.

It combines two summer favorites—the Pimm’s Cup (photo #2) and the Gimlet (photo #3)—in one glass.

Like the Gimlet, the Pimlet is a clean, citrus-forward cocktail that adds the herbal complexity of Pimm’s in a more concentrated form.

Pimm’s No. 1 is most commonly used to make the Pimm’s Cup, a tall, effervescent drink made with ginger beer or lemonade (or sometimes Champagne).

It’s served over ice in a tall glass and garnished with fresh fruit like cucumber, orange, strawberries, and mint. (photo #2).

It’s one of the classic British summer drinks. See the other classics in the footnote*.
 
 
RECIPE: THE PIMLET

The Pimlet was created by mixologist Amber Carregal at Willa’s restaurant and bar in Tampa, Florida.

She was looking to capture the flavors of two of her favorite cocktails (Pimm’s Cup and Gimlet) when she developed it.

Willa’s is known for its innovative cocktails…and more.

Specializing in simple classic dishes, the restaurant has been named “The South’s Best New Restaurant” by Southern Living, one of the nation’s “Coolest Restaurants to Dine at Right Now” by Architectural Digest, and “Best New Restaurant” by Tampa Magazine.

By the way, Amber specifically selected Waterloo Gin for the cocktail. While you can use the brand you have on hand, if you’re a gin lover, see why you should get a bottlle of Waterloo (below).
 
Ingredients Per Drink

 
Preparation
 
1. POSITION a cucumber ribbon in the glass and fill with crushed ice.

2. SHAKE the ingredients together with ice cubes.

3. POUR over the crushed ice and garnish with a mint sprig and blackberry.
 
 
ABOUT WATERLOO GIN

Waterloo No. 9 Gin (photo #4), an artisan gin distilled in Texas Hill Country, is distinctive not just because it’s made in the U.S.A.

Rather, it’s made to closely reflect the terroir‡ of Texas—or more precisely, the flavors of Texas.

 
The result: an aroma of citrus and lavender. A palate with anise flavor from the licorice root, along with the classic pine-and-cit5rus flavor of juniper berries, and hints of pecan and lavender.

Waterloo is quite different, and a nice gift for a gin enthusiast. Check it out at WaterlooGin.com.
 
________________
 
*Classic British summer drinks reflect the country’s fondness for gin. They include The Bramble (with blackberry liqueur), Gimlet, Gin & Tonic, Pimm’s Cup, Pink Gin (simply gin with Angostura bitters), Sloe Gin Fizz, and Tom Collins.

†Pimm’s No. 1 is a gin-based liqueur created in 1859 by James Pimm. It’s made with a base of dry gin, along with other liqueurs, fruit juices, and spices (the exact recipe is a closely guarded secret).

††Blackberry substitute: a pick of fresh blueberries.

‡Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

In the broader sense, “terroir” references the complete sensory expression of a place through its flavors and aromas, particularly as they manifest in food and drink.

> Goût de terroir, meaning “taste of the place,” emphasizes the flavor aspect specifically.

> Sense of place is the English equivalent.

> Other terms for the concept are regional character and local expression.

[1] The Pimlet, a gin cocktail fusion of a Pimm’s Cup and a Gimlet (photo © Sarah Maingot | Willa’s | Tampa).

[2] A Pimm’s Cup is festooned with fruit (photo generated by A.I.).

[3] The Gimlet was named after a small hand drill. Why? Supposedly, both the drink and the tool have a “piercing” effect. The recipe is gin, lime juice, and simple syrup (photo © Gallo Winery).

[4] Waterloo Gin #9, made in Texas Hill Country, is so-named for its nine botanicals. It is distilled to 94 proof (photo © Waterloo Gin Company).

[5] You can purchase simple syrup or make it. The recipe couldn’t be simpler: Boil equal amounts of sugar and water until the sugar dissolves. You can also make flavored simple syrup. Here’s the recipe and more ways to use simple syrup (photo © Sonoma Syrup Co.).

[6] It’s easy to make cucumber ribbos (photo © Taste | Australia).

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[1] Salt & Vinegar Martini at Cheeky’s | St. Petersburg (photo © Sarah Maingot).

[2] Not everything on a plateau de mer (plate of the sea, also called plateau de fruits de mer, fruits of the sea) is raw, but it’s all delicious with our featured Martini. See more about the plateau de mer in the footnote* (photo © Upper Story By Charlie Palmer).

[3] The mixologists’ favorite gin (photo © Ford’s Gin).

[4] A Dirty Martini with a beautiful presentation (photo © Coquette Boston).

[5] Ruth’s Chris‡ Steak House embellishes its Dirty Martini with blue cheese-stuffed olives (photo © Ruth’s Chris).

[6] A half-salted rim (photo © Manhattan Cricket Club NY)

[7] This Martini doesn’t use brine, but it does have a garnish of sweet gherkin slices (photo AI 2025-06-07).

[8] This classic pintxo from San Sebastián, Spain simply skewers an anchovy, olive, and guindilla chile pepper on a toothpick. Said to be invented in 1946 at Bar Casa Vallés in San Sebastián, it was named for Rita Hayworth’s character in the film Gilda that opened the same year. Here’s the recipe (photo © Donostia Foods).

We were delighted to receive this recipe from Cheeky’s, a new neighborhood seafood restaurant and raw bar on Central Avenue in St. Petersburg’s Grand Central District.

It’s a Salt & Vinegar Martini, garnished with an olive-wrapped anchovy—although you can get fancy and make a Gilda (photo #8).

It’s the biggest hit on Cheeky’s cocktail menu.

So as a Martini maven, we got out the ingredients, mixed one up, and liked it.

Next, we mixed up a pitcher and called friends for TGIF cocktails and put together a quickie plateau de fruits de mer* (photo #2 and footnote**) from our fishmonger.

We tweaked the recipe a bit. In this version, vinegar-laden pickling liquid replaces pickle brine of a Dirty Martini (the difference between the two).

> The history of olives.

> The history of the Dirty Martini.

> The history of the Martini.

> The history of the cocktail.

> The different types of vinegar: a photo glossary.

> The different types of salt: a photo glossary.

> The different types of olives.

> 50 more Martini recipes.

> All the Martini holidays.
 
 
RECIPE #1: CHEEKY’S SALT & VINEGAR MARTINI

At Cheeky’s, the Salt & Vinegar Martini utilizes celery pickling liquid from the kitchen for the vinegar component and an 80/20 saline solution for the salt element. We created our own easy brine (recipe below).

We also substituted store-bought anchovy-stuffed olives anchovy-wrapped olives.

If you want the latter—which is a classic pinxto* from the Basque region of Spain—we’ve found them ready-made at high-end Spanish grocers (they are also known as anchovy banderillas [skewers] with olives). It’s a simple wrap—use a pimento- or other stuffed olive. Here’s a recipe to make your own.

Or better yet, make the Gilda. It may well become your favorite Martini snack.

The mixologists at Cheeky’s use their favorite London dry gin, Ford’s Gin (photo #3), “as it’s well balanced with citrus notes and silky smoothness.” Grey Goose (photo #5) is the second choice. You can use whatever you have on hand.

Mix the Martinis in advance. The restaurant serves them ice cold in frozen Martini glasses. Freezing also gives the glass a frosted appearance, which keeps your drink colder and adds visual appeal.

The salt rim is our own addition. We’ve been adding a salt rim to Bloody Marys, and have plenty of kosher salt and coarse sea salt on hand. You can salt the whole rim or just half (or not at all).
 
Ingredients Per Drink

 
Preparation

1. MAKE the brine. Combine the ingredients in a small saucepan. Bring to a boil, reduce the heat, and simmer for 2 minutes to dissolve the sugar and salt. Remove from heat and let cool to room temperature.

2. ADD the sliced celery or other vegetable or fruit to be pickled (e.g. grapes) and pour the brine into a sterilized jar (instructions follow).

3. REFRIGERATE for at least 24 hours before using. The flavor intensifies over several days.
 
 
HOW TO STERILIZE A JAR FOR SHORT-TERM PICKLING

This is a much simpler process than sterilizing canning jars. There are three methods. We use Method 1.

With any technique, don’t touch the inside of the jar or lid after washing.

1. Boiling Water Method. Wash the jar and lid in hot, soapy water; rinse well. Place the jar and lid (separately, not screwed on) in a pot of boiling water. And boil for 5 minutes. Remove with tongs and place upside down on a clean towel to air dry.

2: Dishwasher Method. Run the jar and lid through a hot cycle with no detergent. (You can run other items along with them, just no detergent!) You can use the jar while it’s still hot, or let it cool on a clean towel, then fill.

3: Oven Method. The lid must be all metal, no rubber seal. Preheat oven to 225°F. Wash the jar and lid thoroughly with hot, soapy water; rinse well. Place the jar and metal lid (separately, not screwed together) on a baking sheet, open side up. Bake for 20 minutes. Remove carefully using tongs or oven mitts and place on a clean towel to cool slightly. Let cool completely, then fill.
 
 
THE DIFFERENCE BETWEEN PICKLING LIQUID & BRINE

**From the fishmonger we grabbed oysters, clams, mussles, and sea scallops, all served raw, plus cooked shrimp, a couple of lemons and limes. He also gave us a big back of crushed ice for the platter. We made our own cocktail sauce in three minutes, just by combining chili sauce (substitute ketchup) and horseradish. Here’s the recipe.

†Pintxos, pronounced PINCH-os (also spelled pincho or pinchu are bite-sized Basque appetizers, often served on a skewer or toothpick. They are a popular bar snack in northern Spain, particularly in San Sebastian. Pintxos are similar to tapas but generally more elaborately presented and often served on bread.

‡Who created the name, Ruth’s Chris Steak House? The name is the result of a legal red tape. The original Chris Steak House was founded in 1927 in New Orleans. In 1965, Ruth Fertel purchased the struggling restaurant and successfully ran it for years under the original name.

In 1976, the Chris Steak House building burned down. Ruth relocated the restaurant, but due to a legal stipulation in the sales contract, she couldn’t use the name “Chris Steak House” at any other address!

So to maintain brand recognition but comply with the legal constraint, she prepended her own name and the restaurant became Ruth’s Chris Steak House.

Ruth disliked the awkward name, but by the time the business grew into a national chain, the brand was well-known. Changing it again would have meant risking consumer confusion.

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[1] Atlantic cod (photo via Public Library of Science journal [PLOS] CC License 4.0).

[2] Black abalone (photo by Jan Delsing | Public Domain).

[3] European eel (photo by Gerard M license CC-BY-SA 3.0).

[4] Giant clam (photo CC License CC-BY-SA 4.0).

[5] Giant sea bass (photo by Caitlin Charles License CC-BY-SA 2.0).

[6] Orange roughy (photo NOAA Photo Library License CC-BY 2.0).

[7] VOA correspondent Steve Herman at a sturgeon farm in South Korea (photo Voice Of America | Public Domain).

[8] If you eat bluefin tuna, choose another variety. See the footnote‡ (photo © Ahtziri Lagarde | Unsplash).

Whatever fish you want, there’s a thriving species that’s just as satisfying.

For years, the Monterey Bay Acquarium Seafood Watch has been guiding consumers and food service to make better choices.

Head here to download a guide, or download the app.
 
 
POPULAR & ENDANGERED SPECIES

[9] It may be delicious, but if it’s on the endangered or vulnerable species list, choose something else that’s just as tasty—and tell the store or restaurant to offer sustainable seafood (photo © David Food Photo Tasty | Unspash).
 
Many seafood species are currently classified as endangered or vulnerable due to overfishing, habitat destruction, climate change, and pollution†. Here are some examples.

Endangered Fish

 
Endangered Shellfish and Mollusks

 
 
HOW ABOUT TRYING ONE OF THESE, TOO?

In addition to making ocean-friendly food choices, you can:

At The Seashore

 
Anywhere

 
 
“ADOPT” A SEA TURTLE OR A CORAL REEF

We like to give animal “adoption” gifts to friends who don’t need or want more “stuff.” Check out these organizations:

Adopt a Sea Turtle

 
Adopt a Coral Reef

 
 
CHECK OUT THESE PHOTO GLOSSARIES

> The different types of fish and seafood: a photo glossary.

> The different types of crab.

> The differrent types of smoked salmon.

> The different types of sushi and sashimi.

> The different types of tuna.
 
 
________________
 
Tridacna.spp: spp is the abbreviation for species pluralis, Latin for multiple species. This means that all species in giant clam genus, Tricchadna, are endangered.

†Barriers to migration and propagation include dams, culverts and Road crossings; weirs, locks, and floodgates; water extraction infrastructure; levees and channelization; urban development; climate change–induced barriers (droughts, warming waters, altered flow regimes); and pollution.

The European eel is just one example where there are thousands of barriers across its migratory route from European rivers to the Sargasso Sea.

‡Tuna issues: As of this writing, The Monterey Seafood Watch lists all tuna as “avoid.” However, per the International Union for Conservation of Nature (IUCN), Atlantic bluefin tuna have made a remarkable comeback and moved off of the endangered species list entirely, although southern bluefin remain endangered and Pacific bluefin is vulnerable.

Bluefin is the costliest and served at higher-end restaurants. Most regular sushi establishments use other tuna species like yellowfin (ahi) or bigeye tuna instead. Both are more affordable and sustainable.

Here are the different species of tuna.

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