Search results
Results from the WOW.Com Content Network
The loss of spawning grounds mostly affects the pike (Esox lucius), which is the major predator of the Loire, as well as eel, carp, rudd and salmon. The great Loire salmon, a subspecies of Atlantic salmon, is regarded as the symbolic fish of the river. Its population has decreased from about 100,000 in the 19th century to below 100 in the 1990s ...
Thymallus ligericus, the Loire grayling, is a European freshwater fish species in the salmon family Salmonidae. The species is endemic to the upper Loire drainage in France , where it lives in medium to large foothill, canyon and plateau rivers of the mountainous regions.
Salmon (/ ˈ s æ m ən /; pl.: salmon) is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins.
Salmonidae (/ s æ l ˈ m ɒ n ɪ d iː /, lit. ' salmon-like ') is a family of ray-finned fish that constitutes the only currently extant family in the order Salmoniformes (/ s æ l ˈ m ɒ n ɪ f ɔːr m iː z /, lit. "salmon-shaped"), consisting of 11 extant genera and over 200 species collectively known as "salmonids" or "salmonoids".
Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring, oysters, shrimp and calamari. Eggs often eaten as: omelettes , hard-boiled with mayonnaise , scrambled plain, scrambled haute cuisine preparation, œuf à la coque .
Troisgros (French pronunciation:) is a French restaurant and hotel with a primary location in Ouches (Loire, France ... such as the salmon escalope with sorrel, were ...
Thymallus thymallus, the grayling or European grayling, [3] is a species of freshwater fish in the salmon family Salmonidae.It is the only species of the genus Thymallus (the graylings) native to Europe, where it is widespread from the United Kingdom and France to the Ural Mountains in Russia, and Balkans on the south-east, but does not occur in the southern parts of the continent.
Pierre Troisgros (3 September 1928 [1] – 23 September 2020) [2] was a French chef and restaurateur, best known for his restaurant Frères Troisgros. [3] Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne, [4] where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish. [5]