Origine: America de Nord, Europa de Nord, America de Sud
Gust / Aroma: Briny, stridie
Ocazii de consum: Primavara, Vara, Toamna, Iarna, Ziua Indragostitilor
Depozitare: Rece, 2-7 °C
Gust: Dulce, Sarat, Acru, Amar, Umami
Culturi: Australiana, Baltica, Chiliana, Creola, Olandeza, Franceza, Greaca, Italiana, Japoneza, Coreeana, Mediteraneana, Nordica, Nord-Americana, Peruana, Portugheza, Rusa, Spaniola
Folosire: Albire, amestecare, conservare, tocare, saramura, fum, sub vid, fierbere la abur, prajire
Culori: Albastru, Verde
Mancaruri: Cocktail, Crustacee, Peste, Functional, Pranz, Fel Principal, Paste, Gustare, Starter, Sushi, Vegetarian, Legume
Taste friends: Gin, Vodca, Ciocolata, Creveti, Homar, Crab, Alte crustacee, Cod, Anghila, Monkfish, Somon, Peste (Apa Sarata), Peste (Apa Dulce), Crustacee, Mar, Citrice, Nuca De Cocos, Castraveti, Smochine, Grapefruit, Kalamansi, Lamaie , Lime, Mandarin, Mango, Masline, Portocala, Mazare, Zmeura, Fructe Rosii, Capsuni, Rosii, Pepene, Marar, Fenicul, Menta, Tarhon, Furnici, Insecte (Altele), Fasole, Trufe, Ciuperci (Altele), Nuca, Rata, Gasca, Fazan, Porumbel, Prepelita, Curcan, Scoici, Stridii, Calamar, Sare, Vanilie, Chili, Sparanghel, Avocado, Conopida, Ghimbir, Ou, Ponzu, Orez, Alge Marine, Sos De Soia, Tofu, Yuzu