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Whitefish is a regional specialty usually offered along the coast, with smoked whitefish and whitefish dip being noteworthy. [82] Cornish immigrant miners introduced the pasty to Michigan's Upper Peninsula (U.P.) as a convenient meal to take to work in the numerous copper, iron, silver, and nickel mines of that region.
The mountain whitefish (Prosopium williamsoni) is one of the most widely distributed salmonid fish of western North America. [3] It is found from the Mackenzie River drainage in Northwest Territories, Canada through western Canada and the northwestern USA in the Pacific, Hudson Bay and upper Missouri River basins to the Truckee River drainage in Nevada and Sevier River drainage in Utah.
Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. [72] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City. [73] [74] Memphis-style barbecue: South Memphis, Tennessee: Typified by pork ribs, slow cooked in a pit.
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Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
The mountain whitefish (Prosopium williamsoni) is native to the park in the Madison River drainage, the Gallatin River drainage, the Yellowstone River below Knowles Falls, the Middle Creek tributary of the Shoshone River and the Snake River drainage. Attempts to introduce mountain whitefish into the Yellowstone River below Yellowstone Lake were ...
The pygmy whitefish is a small herring-like fish with a long and cylindrical body by comparison to other whitefishes. [1] Silvery in colour, it has a brownish back, and a whitish belly. [ 1 ] Black spots on the side called "parr marks", which are present on young trout or "parrs", are present on the young of this species, and on adults in some ...
The word panfish, also spelled pan-fish or pan fish, is an American English term describing any edible freshwater fish that usually do not outgrow the size of an average frying pan. It is also commonly used by recreational anglers to refer to any small game fish that can fit wholly into a pan for cooking but are still large enough to be legal .
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