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  2. Going fishing in Lake Erie? New fish cleaning station open at ...

    www.aol.com/going-fishing-lake-erie-fish...

    A new fish cleaning station opened at Lampe Marina, on the south end of the parking lot, in Erie on May 1, 2024. The station will be open 24 hours a day, May 1 through Oct. 31, 2024.

  3. 15 Ways to Prepare Whole Fish, From Salt Baking to Steaming

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    Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...

  4. Ikejime - Wikipedia

    en.wikipedia.org/wiki/Ikejime

    Ikejime. Tekagi (手鉤), the tool that is used for performing ikejime. Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually ...

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  6. Wrasse - Wikipedia

    en.wikipedia.org/wiki/Wrasse

    See text. The wrasses are a family, Labridae, of marine fish, many of which are brightly colored. The family is large and diverse, with over 600 species in 81 genera, which are divided into 9 subgroups or tribes. [ 1 ][ 2 ][ 3 ] They are typically small, most of them less than 20 cm (7.9 in) long, although the largest, the humphead wrasse, can ...

  7. Arowana - Wikipedia

    en.wikipedia.org/wiki/Arowana

    These fish are best kept with live or frozen feed and they easily outgrow the tank within eight to ten months. An aquarium with the minimum diameter of 6 by 3.5 feet (1.8 by 1.1 m) and 300 US gallons (1,100 L; 250 imp gal) is suggested as a bare minimum but 400–800 US gallons (1,500–3,000 L; 330–670 imp gal) is the best way to go. [ 9 ]

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  9. Daing - Wikipedia

    en.wikipedia.org/wiki/Daing

    Daing, tuyô, buwad, or bilad (lit. ' sun-dried ' or 'sun-baked') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. [2]

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