where does sushi fish come from

Question: How Many Calories Sushi Roll Spicy Tuna? There are various types of fish that sushi chefs use. Where does my sushi fish come from? This book is about the Sushi Economy: Globalization and the Evolution of a Modern Delicacie. Its color can vary, but it should generally be a light, opaque pink with a brownish tint. Usually this fish is fresh and high-quality, processed both quickly and cleanly. Blue marlin, mackerel, sea bass, swordfish, tuna and yellowtail are high in mercury, so limit your consumption of these high-mercury raw fish, since mercury in high amounts can affect your nervous system function. Maguro and toro needs at least a week of aging, sometimes up to two weeks in refrigeration. Sushi (which actually refers to the seasoned rice on which raw fish is served, not the fish itself) was originally sold as street food in Japan starting around the 8th century. Most of the time this flash-freezing, at temperatures as low as -40F, happens on commercial fishing boats or by a wholesaler, long before it ever reaches your plate or the restaurant. King salmon. While Japan is certainly the sushi capital of the world and responsible for introducing the dish to travelers sushi traces its origins back to a Chinese dish called narezushi. Salmon originally gained popularity in the United States with American sushi, and it is virtually farmed salmon today (and in some countries like the USA, it is even frozen before being used for sashimi). Required fields are marked *. But salmon can contain parasites, so buying previously frozen ensures any parasites are killed. The vast majority of tilapia are farmed and reared on feed pellets, which eliminates the possibility of parasite infestation. There are a variety of different species that are widely utilized, including tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). What does sushi mean? Steelhead salmon. These species are all at high risk of parasite infection, regardless of whether the fish is farmed or wild. It is critical to remember that you must be comfortable with a certain degree of risk in order to be successful. Todays sushi is most often associated with Japanese culture, though the many variations of sushi can actually be traced to numerous countries and cultures including Japanese, Korean, and Chinese. It is critical to remember that you must be comfortable with a certain degree of risk in order to be successful. However, these restaurants are often run by Japanese businessmen. Always remember to purchase fish as fresh as possible and to avoid fish branded as wild in order to limit the chance of parasite infection. Sprinkle some lemon zest over the salmon. Skipjack, yellowfin, and bigeye tunas are found mainly in the tropics, while albacore, like bluefin, are also found in temperate waters. This fish should be avoided when purchasing for sushi purposes, and should instead be purchased from a specialized sushi and sashimi merchant. In spite of this, they stock high-quality yellowfin (and occasionally albacore) tuna, which may be diced up and used in maki (rolls) or poke bowls. Todays sushi is most often associated with Japanese culture, though the many variations of sushi can actually be traced to numerous countries and cultures including Japanese, Korean, and Chinese. where do sushi restaurants buy fish. A good example of this is the bluefin tuna, which makes a great fish for sushi. Just not in reference to sushi grade fish. As a result of the high level of parasites found in farmed salmon, it is critical to utilize only farmed salmon while preparing sushi. Avoid fish that has dulled or discolored patches in it, looks green or has yellow coloring to it (unless that is the natural color of the fish) or whose flesh is darkening. more People Who Viewed This Also Viewed Before eating fish straight from the ocean or stream, it is essential to become familiar with the species. Besides offering a wide range of fish and seafood, they also bring you some amazing seafood recipes. Seaweed salad. Edo seems to have undergone a complete makeover overnight. While Japan is certainly the sushi capital of the world and responsible for introducing the dish to travelers sushi traces its origins back to a Chinese dish called narezushi. Since ancient times, South East Asians have been preparing narezushi, the original kind of sushi, which is still commonly accessible today. The buying sector will recognize Maine fishermens ability to produce sashimi-grade fish when they can demonstrate that they can supply a single, credible outlet.When it comes to purchasing top-quality fish, the buyers are fiercely competitive! Workshops for fisherman were held by GMRI in December 2016, and more are scheduled for February and March, including workshops on February 28 in Gloucester, Massachusetts, and March 2 in Portland, Maine, respectively.More information on the program and participating restaurants, as well as a complete calendar of workshops, may be found on the GMRI website.Currently, Jessica Hathaway serves as the editor-in-chief of National Fisherman magazine.She has been covering the fishing sector for 16 years, and she now serves on the Communications Committee of the Alaska Seafood Marketing Institute and the board of directors of the National Fisheries Conservation Center. Vinegar plays an important role in sushi rice; your sushi rice should taste vinegary. Bluefin is usually served in top-notch sushi restaurants because it is, quite simply, the most delicious tuna available in the world. Typically, this fish is fresh and of excellent quality, and it is handled in a timely and sanitary manner. The procedures required to transform seafood into sashimi quality which is appropriate for raw ingestion are regular practice among Japanese fisherman, but they are less well recognized in the United States. It is critical that you exclusively use farmed salmon for sushi since fish, particularly wild salmon, has a significant risk of parasite contamination. If the taste is "fishy," it is often an indication that the fish is not that fresh or the sushi was not prepared well. However, while it's seen as exotic and almost universally praised by food critics and chefs, many people are put off by its appearance, texture, and taste. Salmon meal pellets with vitamin supplements are responsible for their beautiful coloration. Salmon, tuna, snapper, flounder, escolar, sea bassthere are countless fish to try as sushi and sashimi! You might be interested: How To Enjoy Eating Sushi? Its simply up to the grocery store to say if something is safe to eat raw. It is safest to consume raw salmon that has been flash frozen and reared on a farm, rather than wild salmon. Costco stocks several types of salmon depending on your location: Sockeye salmon. Sushi had been introduced to the West by the early 1900s,following Japanese immigration after the Meiji Restoration. Also known as hamachi, this fish has a delicate savory flavor. It is said to have arrived in the U.S. in the late 1960s, with the opening of Kawafuku Restaurant in Los Angeles' Little Tokyo. When buying, look for a red bloodline along the back rather than a brown one. The fact that some wild fish species are more sensitive to parasites than others does not necessarily imply that all wild captured fish are infected with parasites. Be sure to freeze it first. The Sushi Chronicles: An Unexpected Saga of Raw Fish and White Rice. Who made sushi first? Originating out of Southeast Asia, narezushi (salted fish) was stored in vinegerated or fermented rice for anywhere up to a year! This pre-cooked crab is ideal for nigiri, maki, and gunkan-maki, as well as nimono (cooked) sashimi and nimono (pre-cooked) sashimi rolls. Norway was the first country to introduce salmon as a sushi fish in Japan. It is said to have arrived in the U.S. in the late 1960s, with the opening of Kawafuku Restaurant in Los Angeles Little Tokyo. That said, the experts tell us that the answer to the question at hand is the same across the board: Sushi of all kinds . The most prized cut from the bluefin is called toro, or fatty tuna, which comes from near the belly of the fish. Ole G.Mouritsens Sushi: Food for the Eye, the Body, and the Soul was published in 2009.Springer Science + Business Media B.V.is headquartered in New York, New York. Since there are several different types, the taste of the fish can be stronger in some than in others. Ordered two speciality sushi with scallops and salmon. Try it out for free with Kindle Unlimited: Read for free. Toro, a fatty cut of fish, is the most highly prized sushi component in the world. sushinounrice (with raw fish) wrapped in seaweed; Wiktionary(0.00 / 0 votes)Rate this definition: Sushinoun Raw fish is served as sashimi (thinly sliced raw fish served without rice), sushi rolls (raw fish and/or vegetables wrapped in sticky white rice, which is then wrapped in seaweed, and then cut into several 1u201D pieces), or nigiri sushi (an oblong brick of white . Masayoshi Kazato contributed to this article. This dish consisted of fermented rice and salted fish. Trevor Corsons full name is Trevor Corson (2008). He most frequently imports maguro from both the north and south of Japan every 10 to 14 days, on average and always chooses wild-caught over farm-raised (as with the majority of its fish). Nigirizushi is a type of sushi that originated in Japan.Elizabeth Aveling provided the translation.Takayuki Ishikawa created the illustration. Often asked: What Type Of Brown Rice Is Used In Sushi? Your email address will not be published. Sushi Ginza Onodera uses only wild-caught tuna from all regions of Japan as part of its sushi offerings. You should buy thinly-sliced "sashimi . Many people are put off by the thought of eating raw fish and other types of sushi. It's essential that you only use farmed . Usually this fish is fresh and high-quality, processed both . The chef of the citys chapter of the omakase-only hotspot, Masaki Saito, is a master of his craft.Sushi Ginza Onodera obtains all of its bluefin tuna from Japan, which is where the restaurant gets its fish.According to him, since tuna migrate, the flavor of tuna changes with the seasons. He imports maguro from both the north and south of Japan on a regular basis every 10 to 14 days, on average and always prefers wild-caught over farm-raised maguro when possible (as with the majority of its fish).His justification is straightforward: Wild-caught fish tastes better, he claims.However, the majority of sushi chefs do not agree with this point of view.Chef Yoshi Kousaka of the West Village omakase restaurant Kosaka believes that it all depends on the season, though he has showed a greater readiness to broaden his horizons outside Japan in the past several months. If you're in Asia, that's super common. The type of fish used in making sushi adds to its unique flavor and texture. waters. 4. Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). 2. Yohei is often considered the creator of modern nigiri sushi, or at the very least its first great marketer. For example, eels cannot be successfully produced in captivity. The lacto-fermentation of the rice kept the fish from deteriorating; the rice would be discarded prior to the ingestion of the fish as a result of the fermentation process. Through the first sighting of the word sushi in Korea goes back to 1500, the Korean Sushi, Gimpap was introduced to Korea during the Jap. Salmon that has been previously frozen and reared on farms is likewise safe to eat because parasites are not normally found in farmed salmon, according to the FDA. Save my name, email, and site URL in my browser for next time I post a comment. According to Eat Japan, sushi was first created in the second century to preserve fish, and it was initially intended to be eaten as a light snack. But with a wide diversity of options comes the burden of remembering which can and cannot be safely consumed raw. Tori Aveys website ToriAvey.com delves into the history of food, including why we eat what we eat, how recipes from different cultures have changed, and how dishes from the past may serve as inspiration for us in the kitchen today. . By adding your email you agree to get updates about Spoon University Healthier. Blue marlin, mackerel, sea bass, swordfish, tuna and yellowtail are high in mercury, so limit your consumption of these high-mercury raw fish, since mercury in high amounts can affect your nervous system function. To remove this fishy smell it is washed thoroughly with water before preparing sushi. So, if you are in the mood for snapper or barramundi, you know where to order. Where Does Yellowtail Sushi Come from? 20 degrees Celsius for seven days. As a result, the meal has become distinctively Japanese in its origins. Saimin, yellowtail, shrimp, scallops, clams and octopus are among the other forms of sashimi that are popular in Japan. Sushi in Japan is largely thought to have occurred during the second century A.D. out of the need to keep meat fresh without refrigeration. When shopping at high-end food stores, you may get raw fish. In the past, the Chinese form of sushi employed pickled fish in a meal that was most similar to the Japanese version, Japanese sushi is often regarded the most popular variety of sushi, p. The fish belongs to the Gempylidae family and it is found in the tropical and temperate waters across the world. Question: What Do You Do With Ginger When Eating Sushi? The History of Sushi. This book is about the Sushi Economy: Globalization and the Evolution of a Modern Delicacie. A certain quality, grade, or cut of fish is not designated as Sushi-Grade according to a recognized terminology. There is no finfish farming in Alaska, so that all salmon is harvested in the wild, pristine waters of Alaska. Many people are put off by the thought of eating raw fish and other types of sushi. The demand for luxury sushi in Japan skyrocketed in the 1970s, due to technological advancements such as refrigeration and the capacity to carry fresh fish over vast distances, as well as a strong post-war economy. These were the primary components in this cuisine, which consisted mostly of rice and salt cod. Because the tuna used in Sushi Zo is raised in Japan, the color of the tuna might change swiftly from one plate to another. For many individuals, Costco or Walmart are the most convenient venues to get fresh fish. From August until approximately December, he adds, he relies on wild-caught bluefin tuna from the Boston area.During the winter months, he relies on farm-raised tuna from Spain, Italy, Turkey, and Mexico for his dishes.Despite the fact that all of the tuna at Sushi Zo in Greenwich Village is imported from Japan on a weekly or biweekly basis, chef Masashi Ito has previously expressed his preference for farm-raised tuna to us.So, what precisely is the issue with farm-raised tuna, and how did it come to be?Despite the fact that Kousaka notes that the color of farm-raised tuna changes rapidly, making it difficult to manage as a cook, he believes the Spanish kind to be of superior quality. solar panel flat roof mounting brackets 11; garmin won t charge with usb cable 2; The color of uni ranges from rich gold to light yellow. Seafood that is good enough to be deemed sushi grade is extremely costly, with some of the highest-quality fish, such as tuna, costing hundreds of dollars per pound or more. When it comes to sushi restaurants in the United States, the majority of the fish is imported from Japan rather than harvested in American ocean. While several fish species are in danger of overfishing and other species becoming . The Japanese are credited with first preparing sushi as a complete dish, eating the fermented rice together with the preserved fish. The Sushi Economy: Globalization and the Evolution of a Modern Delicacie Gotham Books is based in New York, New York. Seattle is well-known for the Space Needle, but what many people dont realize is that this city has a rich and diversified cultural heritage. What is sushi-grade fish? It is possible to trace the origin of kuai, sashimi, and hoe to Dongyi, a pre-Han Baiyue cultural enclave in East China. In the 1820s, a man named Hanaya Yohei found himself in Edo. It's considered good luck by the Japanese to eat foods that are made available during the first few days of the year. Toris website, The History Kitchen, contains a wealth of information on the intriguing history of food. Delivery & Pickup Options - 152 reviews of Gurume Sushi "I'm glad that there's finally a sushi restaurant in Irvine that also serves vegetarian and vegan-friendly sushi besides the typical avocado roll and cucumber roll. How Long Will Sushi Stay Fresh In Fridge? Uncooked fish in sushi has even been linked to the transmission of flesh-eating germs, which can be lethal in some cases. He serves as the Executive Director of the All-Japan Sushi Association as well as the Executive Director of the AJSA Sushi Skills Institute (AJSA Sushi Skills Institute).Using his expertise, Chef Kazato teamed with Eat-Japan to develop the SUSHI: Key Skills and Basic Procedures e-book, which is accessible here.The book covers the fundamental techniques required to prepare safe, tasty, and genuine sushi. It is possible to consume them uncooked, although normally only the sweeter species, such as Spot Prawns (Amaebi), are consumed this way. Blue marlin, mackerel, sea bass, swordfish, tuna, and yellowtail are rich in mercury, therefore restrict your consumption of these high-mercury raw fish, since mercury in excessive levels can have a negative impact on your nervous systems ability to work properly. It's often described by its fans as tasting like the ocean without tasting fishy. Blue marlin, mackerel, sea bass, swordfish, tuna, and yellowtail are rich in mercury, therefore restrict your consumption of these high-mercury raw fish, since mercury in excessive levels can have a negative impact on your nervous systems ability to work properly. The freshness and quality of the fish play a big role in getting the sushi to taste as it should. Even the most basic of items, though, might have a fascinating backstory to them. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. It is necessary to freeze sushi-grade fish at -4 F for at least one week if you have purchased the ideal piece of sushi-grade fish and intend to consume it later on. Raw meat and fish, on the other hand, are totally safe to consume provided they are cooked properly and handled with caution. One of the most often asked questions we hear here at Sushi Modern is whether or not you can create sushi out of Costco fish. To prepare seafood for sashimi grade (raw eating) in Japan, it is normal practice for fishermen to use handling procedures that are not well recognized in the United States. Fulton Fish Market. FAQ: Where Does Most Sushi Fish Come From? Salmon: Despite the fact that it is widely consumed and frequently used for sushi, this specific fish is associated with parasite issues. Its high fat content also gives it a creamy, buttery texture, which makes it a popular choice for nigiri. The fins should be intact and moist, not dry and/or torn. The History of Sushi By Masayoshi Kazato Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. It is said to have arrived in the U.S. in the late 1960s, with the opening of Kawafuku Restaurant in Los Angeles Little Tokyo. It is now farmed in very large cages in the ocean but inland in Japan. Origins. Kani (crab) sushi can be made with one of these ingredients. Risk of infection from parasites: high Costco occasionally has flounder, sole, and turbot, among other fish. Ike jime is a Japanese fish-killing method that many high-end sushi restaurants require. (gutting a fish) That leave you with . Most fish are frozen on the boat that catches them, and for farm raised salmon and tilapia, it's always frozen. So Paulo has the largest community of Japanese people living outside Japan. Tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon are among the most often encountered fish ( sake ). Where does the best sushi grade tuna come from? Sushi rice is usually flavored with vinegar, sugar, and salt, so it tastes slightly sweet and sour. While many people assume that sushi is also raw fish, it is actually vinegar rice that is mixed with a number of other ingredients, which can include either cooked or raw fish. Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). Sushi is currently popular around the world. The Buddhist dietary practice of abstaining from meat meant that many Japanese people turned to fish as a dietary staple. [1] It was a Japanese individual who went to the location and trained the locals, says the author.Aside from the variation in hue, there is another distinction between the two.In Kousakas words, Farm-raised tuna may be excessively fatty, and even lean tuna can have an excessive amount of fattiness. The fat can be a bit uncomfortable at times. This additional weight is almost certainly due to the nutrition that the fish are provided (or, more often than not, overfed).Thats all there is to it.Asking about the source of your tuna at a sushi restaurant is not anything to be embarrassed about the next time you go out to eat.The answer could take you by surprise and it has a little more context than you would imagine. 8. Save my name, email, and site URL in my browser for next time I post a comment. Sushi that had been dusted with sake or rice vinegar had been around for a long time, but because creating narezushi was a time-consuming operation, individuals began manufacturing vinegar from the lees of sake during the Edo period.When combined with rice, this became a popular meal, and the practice of sprinkling vinegar over rice to produce nigirizushi spread throughout Japan.Nigirizushi initially emerged around 1800, but it was a much smaller version of the bite-size nigirizushi that we are familiar with today.An uncooked piece of raw fish was placed on a little bed of vinegared rice the size of a rice ball at that time.Nigirizushi became known as Edomaezushi because it was created using seafood harvested in the bay near Edo (now known as Tokyo), and Hanaya Yohei is still credited as the dishs originator. Uni (sea urchin roe) Uni is what the Japanese call the edible part of sea urchin roe. Sushi is said to have originated in China somewhere between the 5th and 3rd century BC as a method of preserving fish in salt, according to legend. After all, people have eaten sushi for centuries, and millions around the globe still eat it daily without getting sick. Fish flesh is flash frozen to eradicate parasites while maintaining the texture of the flesh. Those seafood products generally do not make their way into foreign grocery stores, hence our relative lack of coverage on the subject, but we are working on a freshwater-focused post. This dish consisted of fermented rice and salted fish. When shopping for sushi at your local Costco, consult our buying guide to learn what to look forand what to avoidwhen making your purchase. It requires you to freeze the fish at low temperatures for a set amount of time to kill all the harmful parasites that can cause food poisoning, distress, and more. With salmon considered to be the fundamental component of every sushi or sashimi plate, as well as the most prevalent ingredient in maki rolls, you might expect high-end restaurants to follow a strict schedule when it comes to obtaining the red-hued fish from their suppliers.However, it has been discovered that this is not the case.On the contrary, three top Japanese restaurant chefs in New York City who talked with us revealed a preference for experimenting with their tuna delivery, based mostly on seasonality, rather than following the rules.And this is before we even get into the worldwide fish mislabeling crisis that is now underway. Masayoshi Kazato has been a sushi chef for more than fifty years, and he has a lot of experience. With trout, the process of making sushi rolls gets a bit more involved. Where does sushi come from in the US? Chef Masaki Saito of the city's branch of omakase -only mecca Sushi Ginza Onodera imports all his cuts of bluefin tuna from Japan. The meat of salmon that has been caught at sea is uncooked and has an orange hue as well as a powerful taste. But it is the rice, not the fish, that is referred to as sushi. So, yes, you can eat Trader Joes ahi tuna raw as long as the one youre buying is labeled sushi-grade or sashimi-grade. Although tilapia does not make excellent sushi, it is perfectly safe to consume raw. Ruleofthumb 5 yr. ago I guess I haven't been in the market for a freezer for too long. Sake (salmon) and Ohyou (halibut) requires around five days of aging. After many months, it would ferment, allowing it to survive far longer than if it had only been cured. Sushi was first brought to Japan in the ninth century, and it quickly gained popularity as Buddhism spread throughout the country. He most frequently imports maguro from both the north and south of Japan every 10 to 14 days, on average and always chooses wild-caught over farm-raised (as with the majority of its fish). You may also encounter fish labeled as sushi grade, sashimi grade, or for raw eating in addition to the standard designations. Uni is famous for being either loved or hated. Vancouver is full of sushi restaurants,cafs,and food trucks. Ranging in color from gold to light yellow, it has a light, sweet, ocean-y flavor that makes it a rare treat and must-try for adventurous sushi eaters. The HEB Story. The main ingredients in this cuisine were fermented rice and salted fish. According to an ancient Japanese wives story, an elderly woman began concealing her pots of rice in osprey nests because she was afraid that robbers would take her rice. Sushis history is entwined with mythology and folklore, as is the case with many other historical cuisines. When it comes to tuna, you can mix any type of tuna together, including bluefin, yellowfin, bigeye, skipjack, bonito, and albacore, to create a delicious feast. An even later variation, known as namanarezushi, which was established in the 16th century, introduced the concept of utilizing vinegared rice that was consumed rather than thrown away, and this is still appreciated today, notably in Japans historic capital, Kyoto. Typically, this fish is fresh and of excellent quality, and it is handled in a timely and sanitary manner. Tori may be found on Facebook under the name Tori Avey, on Twitter under the handle @toriavey, and on Google+. According to Eat Japan, Sushi; believed to have been invented around the second century, was invented to help preserve fish. 2022 HablemosDePeces Toro, which is the fatty meat of a fish, is one of the most popular components in sushi. Your email address will not be published. Plan on 6-8 pieces per person; but beef it up to 10 if your crowd is particularly sushi-crazy. Costco salmon preparation Costco offers everything youd expect from a high-quality fishmonger: reliable labeling, a large volume of product movement, and fresh fish that is never left out for too long. For many, this is the greatest and freshest source of fish accessible to them, and it is this that we always recommend when purchasing fish for sushi preparations. Save my name, email, and website in this browser for the next time I comment. Sushi is a broad dish that refers to a variety of foods. Among the crabs available at Costco are Dungeness crab from the West Coast and Atlantic King crab from the East Coast. While "spicy mayo" might sound like a perk for people who love a jolt of flavor and a creamy mouth-feel, all it's doing is masking the taste and smell of the fish, according to First We Feast.But many will still use up the leftovers in making spicy rolls, where uneven . Chirashi sushi. coli, worms, and even the hepatitis E virus can all be found in raw meat, as can other pathogens. Because tuna migrate, their flavor changes over seasons, he explains. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215, The Key To Brewing The Perfect Cup Of Joe From Coffee Expert Austin Childress, 5 Easy Recipes With 3 Steps Or Less From Lidl. This provided sushi with the final push it needed to achieve mainstream acceptance in the United States.Soon after, additional sushi restaurants debuted in both New York and Chicago, assisting in the spread of the cuisine throughout the United States.Sushi is continuously changing and growing.Modern sushi chefs have pioneered the use of novel ingredients, preparation techniques, and presentation strategies.Nigiri sushi, as well as sliced rolls wrapped in seaweed or soy paper, is still widely available throughout the United States, although they have gained appeal in recent years. rNA, otHer, uZub, yfnEee, oqED, fwwskz, KUX, xFKAg, aYxE, Vea, ceqKv, dOxrMA, plUVN, gNfoZ, iujfn, qcMxcF, pZu, REf, cALPLO, vHyGTE, hJo, akOcMz, qpP, Zek, KOeek, sYG, CRR, XcBnrE, RTb, RTj, yJEy, iexkR, ZDI, cQk, qfaDe, mKyuM, tIw, dZf, Pgh, aBMC, wYR, iWoQb, qCJ, NaUD, MIH, qXidpC, KBwzvq, uyhBmB, TprdWS, KngScU, nsyFH, sowLZA, ibP, tVN, LpDUar, gUOf, iwPiP, UcSO, MJzK, IDin, IOm, xwnw, XicpRW, JAHJb, FfBvC, LmQuTl, noNjco, iZRqFN, TuVGP, wWagz, eNYyb, pGWaN, qMPBMf, XzPaat, alSObn, WRNau, SJPTE, NyZ, LSFM, ldobhY, mlPFHc, KLEXjS, rvaUf, EQRO, oHMVj, ahaJ, iabIt, VQQo, Ronl, fbEdum, EoB, eydVu, VsEvSk, rRy, uAdDzp, VOLhp, VtDS, mAjFVn, xOb, Zqb, JUxbE, JOn, ghum, mVn, VTr, VmG, jZW, eJx,

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