Fish in Israel

Ever wonder what Moosht was on the menu? Denis? Barbunia? Someone whose name I don't know has posted a list of fish name translations in a Google Doc here. Since I don't know how long it will stay online I've posted it below, but let me make it clear that I did not author this list:

English Name	Hebrew	עברית
Brill		בריל
Carp	Karpion	להטיל דופי, לחטט; להתאונן
Catfish		שפמנון, סוג דג
	Cipora	צ'יפורה
Clams	Tsdafot	צדפה
Cod, Merliza	Bakala	קלה
Crab	Sartan
Drum/ Ombrina Corvina	Musar	מוסר
Fresh water pink salmon	Salmon, Eilatit	אלתית,סלמון
Grouper	dakar	דקר
Jackfish
Lobster	Sartan	לובסטר (סוג סרטן מאכל)
Whitefish	Lokus
Mackerel	Colis, Mackerel	מקרל, קוליס
Mahi Mahi
Mullet, Grey Mullet, Lisa	Buri, Kipon	קיפון מולית, בורי
Mussells	Mulim, Shablul	שבלול-מאכל
Nile Perch in Spicy Sauce	Piquant Chreime	חריימה פיקנטי
Palamida	Palamida	פלמידה
Prawn, Shrimp	Chasilonim, Pron	חסילונים
Red Bream	Mussar, Mussar Yam
Red Drum	Musar Gidol	מוסר גידול
Red Mullet	Barbunia, Sultan Ibrahim	ברבוניה
Red Tilapia, Red Snapper (Pargo)	Lutien, Farida
Sardines	Sardin	סרדין
Sea Bream	Denis	דניס,צ'יפורה
	Shula, Intias
Sea Bass	Levirak	לַבְרָק
Sole	Antias Dag Moshe-Rabenu or Solit	דג משה רבנו,סולית
St Peters Fish, Tilapia	Amnon, Moosht
Trout	Truta, Zakna. Forell	טרוטה; זקנה
Tuna	Tuna	טונה

Cool Interactive Map of Israel

Eye on Israel has a very cool interactive flash map of Israel.

Macs in Israel

The Mac is not a very popular computer in Israel, which is too bad. One of the reasons is that until just recently the company that was the local distributor and service company seemed not to care about doing anything to grow their business, and provided the worst service available. It was cheaper to buy Macs and accessories from the US, even if you had to ship them to Israel, pay FedEx and customs.

They were recently bought out by another company, iDigital, which seems to at least be trying to grow the business. Whether or not they'll provide better service remains to be seen.

If you're looking for support from other Mac users in Israel, check out the Yahoo Group IsraMac.

Meat Cuts in Israel

One of the many things you'll need to adapt to when moving to Israel is that the meat is cut differently here. Also, the cuts are numbered. You can see an interactive chart in Hebrew of the Israeli cuts here:

http://my.ynet.co.il/pic/food/caw/caw.swf

The Yahoo Group Israel Food put together the following summary of each cut in English:

#1 in Hebrew: Entrecote, Steak Ayin, Vered Hatzela.

Ynet says for steaks and roast beef.

JP says suitable for roasting and grilling.

Known in the U.S. as rib and in the U.K. as forerib.

#2 in Hebrew: Rifaan, Tzlaot.

Ynet says for cooking in sauce, roasting in a net, for cholent and for grinding.

The JP says suitable for slow-roasting, e.g. pot roast and braising.

Known in the U.S. and U.K. as chuck or blade, in France as basse-cote.

Make great goulash with this cut.

#3 in Hebrew: Brust, Chazeh.

Ynet says for pot roast, oven roast, soup, goulash and pickled meat (corned beef?).

The JP says it's the favorite cut for salt/corned beef, known as brisket or front poitrine.

Cheap here, lean and delicious after being roasted in a slow oven for a few hours.

#4 in Hebrew: Katef, Katef Mercazi.

Ynet says for pot roast, cooking in sauce, goulash and grinding.

The JP says pot roast and braising, known as rib or back rib in the U.S. and U.K.

Plates de cote to the French.

#5 in Hebrew: Tzli, Tzli Katef.

Ynet says for pot roast, cooking in sauce.

The JP says the same as for #4.

This is a great piece for slow roasting at low temp.

#6 in Hebrew: Falshe, Fillet Medumeh.

Ynet says for pot roast and cooking in sauce.

The JP says nothing but that it's good for the same as #4 and #5.

#7 in Hebrew: Polo (folo?), Shrir Hazroa or simply Shrir

Ynet says for goulash, soup, cholent; with a bone -osso bucco.

The JP just says suitable for soup.

#9 in Hebrew: Shpundra, Kashtit. (top rib)

Ynet says for cholent, goulash and soup; with a bone - assado and spare ribs.

The JP says for using in soups or boiling, known variously as flank, poitrine or short plate.

#10 in Hebrew: Tzavar.

Ynet says for goulash, soup and grinding.

The JP says suitable for soup.

#11 in Hebrew: Sinta, Moten.

Ynet says for roast beef and steaks.
The JP says suitable for roasting and grilling.

Known in the U.S. and U.K. as sirloin or porterhouse and in France as contre-fillet.

#12 in Hebrew: Fillet.

Ynet says for steaks and carpaccio.

The JP says simply "hard to find", suitable for roasting and grilling.

#13 in Hebrew: Shaitel, Kanaf Haoketz.

Ynet says for shnitzel, steak, skewering and oven roasting.

The JP says suitable for roasting and grilling.

JP says cuts 13/16a are known in the U.S. are the round, in the U.K. as rump

and in France as romsteak.

#14 in Hebrew: Katchke, Ozit (sp?).

Ynet says for goulash, pot roast and grinding.

The JP clumps together 14, 15 and 16 and says suitable for braising.

#15 in Hebrew: Chuck, Yarcha.

Ynet says for pot roast.

JP says suitable for braising.

#16 in Hebrew: Kaf.

JP says suitable for braising.

Ynet says for steak, shnitzel and roast.

#17 in Hebrew: Plada, Kislayim (sp?).

Ynet says for rolada, goulash and grinding.

The JP doesn't comment.

#18 in Hebrew: Poli, Shrir Achori.

Ynet says for goulash, soup and cholent.

The JP doesn't comment.

#19 in Hebrew: Weisbraten, Rosh Yarcha.

Ynets says for pot roast.

The JP doesn't comment.