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Hold in the oven for up to 30 minutes. When it's ready, eat it immediately, and eat it all -- especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory.
Baking typically occurs in an oven at around 200 °C (390 °F), with the salt crust acting as a cooking vessel. This slows heat transfer to the food creating a slow and low dry oven, beneficial to most proteins. [5] To serve, the crust is broken and carefully removed, to avoid leaving excess salt residues in the food.
The triggerfish family, Balistidae. was first proposed in 1810 by the French polymath Constantine Samuel Rafinesque. [4] The closest relantives to the triggerfishes are the filefishses belonging to the family Monacanthidae and these two families are sometimes classified together in the suborder Balistoidei, for example in the 5th edition of Fishes of the World. [5]
The queen triggerfish (Balistes vetula) is a large triggerfish species found in the tropical Atlantic Ocean.Its body coloration ranges from steel grey to olive green, but areas around its mouth is orange with striking electric blue rays.
Xanthichthys caeruleolineatus, the outrigger triggerfish is a species of triggerfish from the Indo-West Pacific. It occasionally makes its way into the aquarium trade ...
An ocean triggerfish, Canthidermis sufflamen, on display at the New England Aquarium in October 2023. Note the distinguishing black mark at the base of the pectoral fin. The gray triggerfish, Balistes capriscus, is similar in color to the ocean triggerfish but lacks a characteristic black marking at the base of its pectoral fins.
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Xanthichthys ringens, the Sargassum triggerfish, is a species of triggerfish from the Western Atlantic, ranging from North Carolina (USA) to Brazil. Description