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	<title>Expat Cucina &#187; Fish</title>
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	<description>An amazing girl, cooking amazing food, in Shanghai</description>
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		<title>From home: Mediterranean Swordfish</title>
		<link>http://expatcucina.com/2011/08/06/from-home-mediterranean-swordfish/</link>
		<comments>http://expatcucina.com/2011/08/06/from-home-mediterranean-swordfish/#comments</comments>
		<pubDate>Sat, 06 Aug 2011 06:38:13 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[mediterranean]]></category>
		<category><![CDATA[swordfish]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=6053</guid>
		<description><![CDATA[I&#8217;m home! and it feels amazing. Weather here is soooo nice: sunny days, blue sky, fresh air. Sometimes after having spent too long in China you kinda forget how important weather is! Just only by waking up, open the window &#8230; <a href="http://expatcucina.com/2011/08/06/from-home-mediterranean-swordfish/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tuna and Ricotta Balls</title>
		<link>http://expatcucina.com/2011/03/16/tuna-and-ricotta-balls/</link>
		<comments>http://expatcucina.com/2011/03/16/tuna-and-ricotta-balls/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 05:59:15 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Finger Food]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[balls]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=4887</guid>
		<description><![CDATA[I&#8217;ve spent most of my weekend in the kitchen cooking. Nothing that I haven&#8217;t already shared with you, it was just simple stuff, mainly pasta sauces that I have cooked, divided into single portion, labeled and put in the freezer. &#8230; <a href="http://expatcucina.com/2011/03/16/tuna-and-ricotta-balls/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Salmon Chowder</title>
		<link>http://expatcucina.com/2011/02/21/salmon-chowder/</link>
		<comments>http://expatcucina.com/2011/02/21/salmon-chowder/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 12:29:03 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=4551</guid>
		<description><![CDATA[I&#8217;m a chowder freak! I love chowders corn chowder clam chowder and now salmon chowder!..why not? Ingredients (for 6 servings): 300 g fresh salmon 1 tsp theme 3 cups fish broth 1 onion 1 carrot 1/4 stalk celery 2 medium &#8230; <a href="http://expatcucina.com/2011/02/21/salmon-chowder/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://expatcucina.com/2011/02/21/salmon-chowder/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seppia al pomodoro (Cuttlefish in tomatoes)</title>
		<link>http://expatcucina.com/2011/02/12/seppia-al-pomodoro-cuttlefish-in-tomatoes/</link>
		<comments>http://expatcucina.com/2011/02/12/seppia-al-pomodoro-cuttlefish-in-tomatoes/#comments</comments>
		<pubDate>Sat, 12 Feb 2011 13:54:35 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[cuttleshish]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[seppie]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=4424</guid>
		<description><![CDATA[Most people think that as Shanghai is close to the coast of China (thus its name Shang = on Hai = Sea) it has amazing seafood&#8230;well, clearly all these people have never been to Shanghai. The water that surrounds China &#8230; <a href="http://expatcucina.com/2011/02/12/seppia-al-pomodoro-cuttlefish-in-tomatoes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://expatcucina.com/2011/02/12/seppia-al-pomodoro-cuttlefish-in-tomatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pignata style Octopus</title>
		<link>http://expatcucina.com/2010/06/07/pignata-style-octopus/</link>
		<comments>http://expatcucina.com/2010/06/07/pignata-style-octopus/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 09:11:20 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[octopus]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=1585</guid>
		<description><![CDATA[This is one of the most famous dish of Salento. Its&#8217; name come from the pignata, a pot made of cast iron where people use to cook the octopus and then serve it. It looks like this Clearly I didn&#8217;t &#8230; <a href="http://expatcucina.com/2010/06/07/pignata-style-octopus/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://expatcucina.com/2010/06/07/pignata-style-octopus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Japanese Sushi Rolls</title>
		<link>http://expatcucina.com/2010/04/01/japanese-sushi-rolls/</link>
		<comments>http://expatcucina.com/2010/04/01/japanese-sushi-rolls/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 04:02:26 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[eel]]></category>
		<category><![CDATA[rolls]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[tamago]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=983</guid>
		<description><![CDATA[I have already posted a recipe explaining how to make vegetable sushi rolls. Rolls are very easy and can be prepared with a variety of ingredients: fish, vegetables,  eggs. They can be thin  (hosomaki)with one or 2 ingredients, or thick &#8230; <a href="http://expatcucina.com/2010/04/01/japanese-sushi-rolls/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://expatcucina.com/2010/04/01/japanese-sushi-rolls/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Nigri (Salmon and Eel)</title>
		<link>http://expatcucina.com/2010/04/01/nigri-salmon-and-eel/</link>
		<comments>http://expatcucina.com/2010/04/01/nigri-salmon-and-eel/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 03:04:17 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[eel]]></category>
		<category><![CDATA[nigri]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sushi]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=975</guid>
		<description><![CDATA[Nigri is a hand press sushi. It&#8217;s a small oval of pressed rice with a topping firmly placed on top. Usual toppings are thin slices of fish, omelet, or vegetables. It is really important to press the rice gently but &#8230; <a href="http://expatcucina.com/2010/04/01/nigri-salmon-and-eel/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://expatcucina.com/2010/04/01/nigri-salmon-and-eel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SF style Clam Chowder</title>
		<link>http://expatcucina.com/2010/03/26/sf-style-clam-chowder/</link>
		<comments>http://expatcucina.com/2010/03/26/sf-style-clam-chowder/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 23:20:38 +0000</pubDate>
		<dc:creator>Daniela</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[clam]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://expatcucina.com/?p=888</guid>
		<description><![CDATA[The first time in my life I had this delicious soup was back in 2008 when I was on vacation in San Francisco (California). I remember I went to this little nice restaurant right on the beach in Monterrey and they &#8230; <a href="http://expatcucina.com/2010/03/26/sf-style-clam-chowder/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://expatcucina.com/2010/03/26/sf-style-clam-chowder/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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