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A dusky dottyback, Pseudochromis fuscus, at Ningaloo Reef, Western Australia. Pseudochromis fuscus is a species of saltwater fish in the dottyback family. Dottybacks are generally very bright in color and relatively small, factors which have made them popular among aquarium enthusiasts.
Pictichromis diadema is the first dottyback to be kept in captivity. They are widely sold for the aquarium trade. A very skittish addition to any aquarium, one should be wary to keep this species with other fish of similar sizes; if the Pictichromis diadema is the bigger, he will attack them, whereas if he is the smaller, he will hide most of the time.
Pour the soup mixture over the fish. Sprinkle with the cheese. 2. Stir the bread crumbs, butter and paprika in a small bowl. Sprinkle the crumb mixture over all. 3. Bake at 450°F. for 20 minutes or until the fish flakes easily when tested with a fork. Tip: You can substitute 1 pound fresh broccoli spears, cooked and drained, for the frozen.
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic and cook until the broccoli is tender-crisp. Stir the soup, water, lemon juice and black pepper in the skillet and heat to a boil. Add the shrimp. Reduce the heat to low. Cook for 5 minutes or until the shrimp is cooked through. Serve the shrimp mixture over the rice.
The royal dottyback (Pictichromis paccagnellorum), [3] also called the bicolor dottyback, gramma dotty or false gramma is a fish commonly kept in marine aquariums. The front of the fish is bright purple and the posterior is yellow. In an aquarium, it will grow up to three inches long.
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Pseudochromis springeri, also known as blue-striped dottyback, is a popular saltwater aquarium fish from the red sea and eastern Indian Ocean. The specific name honours the American ichthyologist Victor G. Springer of the Smithsonian Institution .