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Seriola dorsalis, the California yellowtail is a species of ray-finned fish of the family Carangidae. [2] This species is also known by several alternate names, such as yellowtail jack [3] amberjack, forktail, mossback, white salmon and yellowtail tunis or tuna [4] or by its Spanish name jurel.
Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Ikejime has been successfully used manually in the tuna and yellowtail industries, along with limited use in sport and game fishing, as it provides a rapid slaughter technique. An alternative to death by exsanguination , ikejime is used and the fish put straight into ice or flash freezing.
A yellowtail may be any of several different species of fish. Most commonly the yellowtail amberjack Seriola lalandi is meant. In the context of sushi , yellowtail usually refers to the Japanese amberjack , Seriola quinqueradiata .
Cooking on the Wild Side is a cooking show hosted by Phyllis Speer and John Philpot on the Arkansas Educational Television Network (AETN) and produced by the Arkansas Game and Fish Commission. [1] The show was originally part of Arkansas Outdoors, and featured many cooking segments from that series alongside new content.
Venison is a vital staple meat, due to the abundance of white-tailed deer in the region. Rabbits , squirrels , opossums , and raccoons are also common. Although it may have been secondary to game hunting, fishing is also an important food source; many peoples lived near rivers and other consistent sources of fish. [ 24 ]
Adventures in New Kentucky Cooking with the Bluegrass Peasant. McClanahan Publishing House, 2007. ISBN 0-913383-97-X. Domine, David. Splash of Bourbon, Kentucky's Spirit. McClanahan Publishing House, 2010. ISBN 978-1-934898-06-2; Harris, Jessica. On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon ...