File:Congealed gelatin of boiled fish (Japanese Spanish mackerel).JPG

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English: Congealed into jelly gelatin of boiled fish fillet on a dish. The species of fish is Japanese Spanish mackerel, Scomberomorus niphonius. It is boiled with soy sauce and then kept in a refrigerator at 8 °C (46,4 °F). In Japan any soup or sauce with congealed gelatin is called 煮凝り (Niko-gori), literally 'boiled then become flocculated/stiffened'. It is not the result of intended cooking but occurs naturally, when heated meat/fish stored in a cool environment in winter season releases fat in the form of gelatin, but today refrigerator is penetrated, keep in it, so that it is not made naturally.

FishBase, Scomberomorus niphonius (Cuvier, 1832) Japanese Spanish mackerelFishBase

FishBase, Scomberomorus niphonius (Cuvier, 1832) Japanese Spanish mackerel at the Wayback Machine (archived 2017-07-18)
日本語: 皿に盛った魚(サワラ)の切り身の醤油ゼラチン成分からできた「煮凝り」、冷蔵庫内の温度摂氏+8度で保存し凝固し出来たもの。昔から冬季に多く見られたが、現在は冷蔵庫が普及し保存することから自然には出来難い。
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Author Namazu-tron

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14 September 2008

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current05:02, 14 September 2008Thumbnail for version as of 05:02, 14 September 20082,048 × 1,536 (1.07 MB)Namazu-tron{{Information |Description={{en|1=Congealed gelatin of boiled fish fillet on a dish (Japanese Spanish mackerel, Japanse makreel, Scomberomorus niphonius). Boiled with soy sauce and kept in the refrigerator at temperature +8 Celsius(C). }} {{ja|1=皿に盛

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