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Divination is the practice of seeking knowledge of the future or of the unknown through supernatural means. Throughout history, divination has taken various forms and has been practiced by different cultures around the world. Here are some of the types of divination that have been widely practiced: 1. Astrology: Astrology is the study of the movement and positions of celestial bodies, such as the stars and planets, and their influence on human affairs. Astrologers believe that the positions of these celestial bodies at the time of a person's birth can reveal information about their personality traits and future events in their life. 2.

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It s a common method in The Pacific Northwest Seafood Cookbook , Celeste Noche and Erlinda Beltran give a recipe for the Filipino sour soup sinigang using salmon heads and carcasses. In the unlikely event that a shipping courier damages your products during transit, our customer service can help you to open a claim on the customer s behalf.

2. Tarot Reading: Tarot reading involves the use of a deck of cards called Tarot cards to gain insight into a person's life or future. Each card in the deck represents a specific meaning or concept, and the reader interprets the cards based on their position and the individual's question or situation.

5 Ways to Use Seafood Scraps

The James Beard Foundation is guided by our mantra of “good food for good TM ,” which encompasses all aspects of the food system, from safe workplaces, to culinary innovation, to the environmental impact of the methods used to grow and catch our food. Below, Naomi Tomky, author of The Pacific Northwest Seafood Cookbook, argues that full-use cooking shouldn't be limited to fruits, veggies, and nose-to-tail meat, and shares tips from chefs for reducing waste when seafood is on the menu.

Fish heads always seem to make their way back to the kitchen at San Diego’s Serēa. Chef JoJo Ruiz serves the fish whole, but despite his hope that diners will dig into the juicy meat of the heads and tails, he admits, “Honestly, not many people do.” Even as nose-to-tail cooking has become commonplace in the meat world and food waste warriors work to make sure ugly vegetables and their trim are all used up, seafood scraps still tend to end up in the compost.

In researching my book, The Pacific Northwest Seafood Cookbook, I watched fishermen toss roe sacks back in the water as they cleaned their salmon, and saw shrimpers pull the heads from their spot prawns before we even docked the boat. But chefs disagree with that mentality. “Just using the center cut is so 1985,” says Ruiz. In the hands of the right cook, and armed with the right recipes, these less-celebrated seafood scraps can transform into menu stars.

Trim it to Win it

“Nothing goes to waste,” says Ruiz, so even if only a carcass remains after breaking the fish down, he’ll scrape the bones to use for tartare or ceviche. It’s not just a cost savings measure: “We get all the flesh that’s right on the bone, which gives it more flavor.” At Ursa Minor on Washington’s Lopez Island, Nick Coffey buys most of his seafood whole, often straight from the fisherman. “I definitely think of it as a creative endeavor, trying to find new ways to utilize and introduce people to those flavors and ingredients.” He grinds up any meat they can’t serve as a fillet or find another place for, then adds koji to ferment it into fish sauce.

More Than One Way to Skin a Salmon

“If you remove the scales but leave the skin, the fish lasts longer,” Ruiz explains. Removing the scales helps eliminate the moisture pockets they hold, keeping the fish fresher and setting you up for a nice crispy skin. Even if you’re doing a skinless prep, you can save all the skin in the freezer to turn into chicharrones (recipe in my book)—basically fish-skin chips with the same satisfying texture as the traditional porky version, but smaller and lighter.

Mutsuko Soma's spot prawns two ways photo: Celeste Noche

Insides Story

Fish guts might be the world’s least-sexy phrase, but chefs work magic with innards. “We always hope for roe,” says Coffey, but if they end up with salmon milt (sperm) instead, he turns the liver-y gland into a terrine that’s something like a boudin blanc—poached and sliced thin like a mortadella. For smaller fish hearts, like salmon, he’ll toss them on a grill, but in late summer when he gets a wealth of albacore heart, he’ll salt-preserve it to grate over dishes like bottarga, for a topping that is “salty, slightly fishy, and full of umami flavor.”
Aaron Verzosa of Seattle’s Archipelago tapped into the Filipino tradition of using crab fat to season rice and adapted it to the big rich Northwest crabs. “In its simplest form, making this dish comes from snatching a Dungeness crab head before anyone noticed, and using it as a bowl to mix in a couple heaping scoops of hot rice into the fat.” Along with a little garlic, butter, and shallots, the wildly savory, complex flavor of a single crab fuels a meal for many.

Heads Up

Although Ruiz’s diners opt out of eating fish heads, he still uses them himself: “The best part of the fish is the collar and cheeks.” He collects the biggest collars he can find, vacuum seals them with a marinade until he has enough to run as a special (about once a month), and then grills them. He uses any other spare heads or bones to make stock for his bouillabaisse. It’s a common method: in The Pacific Northwest Seafood Cookbook, Celeste Noche and Erlinda Beltran give a recipe for the Filipino sour soup sinigang using salmon heads and carcasses. And Coffey adds his spare parts to a broth that’s almost always on his menu. “We kind of use it as a catch-all.”

Big Shrimpin’

“People don’t have experience eating prawn shells,” Coffey notes, “but they are totally edible and delicious.” For smaller prawns, you can just eat them,” but he suggests frying bigger ones into chips. With the spot prawns he brings into the restaurant, he dehydrates the shells into a powder used for seasoning. And while spot prawns don’t last without their heads on, so most fishermen toss them immediately, if you can get live prawns, the flavor the heads give is the key to the miso soup recipe below from Best Chef: Northwest semifinalist Mutsuko Soma, the soba genius behind Seattle’s Kamonegi and Hannyatou.

Food and travel writer Naomi Tomky is the author of The Pacific Northwest Seafood Cookbook. Follow her on Twitter @Gastrognome and on Instagram @the_gastrognome.

This practice is often used for self-reflection, guidance, and predicting potential outcomes. 3. Palmistry: Palmistry, also known as chiromancy, is the interpretation of the lines, shapes, and other features of a person's hand to reveal information about their personality and future. Palmists analyze the lines on the palm, such as the life line, heart line, and head line, to make predictions about a person's life, relationships, and health. 4. Numerology: Numerology is the belief in the mystical significance of numbers and their influence on a person's life. Numerologists assign meanings to each number and use techniques like adding up the digits in a person's birth date or assigning values to the letters in their name to make predictions about their character traits, life path, and future events. 5. Runes: Runes are ancient Germanic symbols that were used as an alphabet and for divination. Runes are usually carved onto pieces of stone, wood, or bone and shuffled, similar to how one would shuffle a deck of cards. The runes that are drawn or cast are then interpreted to provide guidance or answers to specific questions. 6. I Ching: The I Ching, also known as the Book of Changes, is an ancient Chinese divination text. It is based on the concept of yin and yang and the Eight Trigrams, which represent different natural elements and concepts. Practitioners consult the I Ching by throwing coins or yarrow sticks to generate hexagrams, which are then interpreted to provide advice and insight into a situation or question. 7. Scrying: Scrying is a divination practice that involves gazing into a reflective surface, such as a crystal ball, mirror, or pool of water, to gain visions or insights into the future. The practitioner focuses their attention on the surface and allows their mind to enter a meditative or trance-like state, opening themselves to receive messages or symbols. These are just a few examples of the numerous types of divination practiced throughout history. While divination does not have a scientific basis, it continues to be of interest to many people as a way to gain insight, seek guidance, or explore the mysteries of the unknown..

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