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Congresox talabonoides, the Indian pike conger, common eel, conger-pike eel, daggertooth pike-conger or Indian putyekanipa, [2] is an eel in the family Muraenesocidae (pike congers). [3] It was described by Pieter Bleeker in 1853. [ 4 ]
In today's puzzle, there are nine theme words to find (including the spangram). Hint: The first one can be found in the top half of the board. Here are the first two letters for each word:
For more on USA TODAY’s Crossword Puzzles. USA TODAY’s Daily Crossword Puzzles. Sudoku & Crossword Puzzle Answers. This article originally appeared on USA TODAY: Crossword Blog & Answers for ...
What I Learned from Today’s Puzzle. TOMATO (6D: Red fruit in sarsiado) Sarsiado is a dish in Filipino cuisine that features a sauce (sarsa) made with TOMATOes and eggs.
Curry. Ilish (Hilsha fish) or prawn, coconut, mustard, steamed. Traditional Bengali Dish. Kabiraji: A popular non-vegetarian Indian dish in eastern India prepared using chicken and fish: Kharoli: Pickle made from mustard; an Assamese specialty: Khorisa: Pickle made from bamboo shoot; an Assamese specialty: Koldil Chicken
Conger (/ ˈ k ɒ ŋ ɡ ər / KONG-gər) is a genus of marine congrid eels. [2] It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, [3] in the case of the European conger.
The yellow pike conger is an eel with a large mouth with the upper jaw extending beyond the eye. The pectoral fin has a length that is around a third of the length of the head. There are 41 or 42 lateral line pores in front of the anus, there are also between 70 and 75 rays of the dorsal fin in front of the anus. The dorsal fin has its origins ...
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.