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The area is known as the place where sardine canning was invented. Douarnenez was the world's leading sardine exporter in the 19th century. The sardines are fried, dried, and then canned (this traditional process is labelled préparées à l'ancienne), whereas in most other countries, processing consists of steam cooking after canning.
Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. [2] The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.
The Salt Farm Texel also published a graph of the yield-salinity relation of white cabbage. Boundary lines were added separately in red color. The boundaries suggest that the slope of the ellipse encompassing the confidence area of the breakpoint should be upward to the right instead of to the left.
About 3.5% of the weight of seawater comes from dissolved salts. But just how did the salt get in there? Why is the ocean salty? Lets dive in.
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This is a list of bodies of water by salinity that is limited to natural bodies of water that have a stable salinity above 0.05%, at or below which water is considered fresh.
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Sardines have a short life-cycle, living only two or three years. Adult sardines, about two years old, mass on the Agulhas Bank where they spawn during spring and summer, releasing tens of thousands of eggs into the water. The adult sardines then make their way in hundreds of shoals towards the sub-tropical waters of the Indian Ocean. A larger ...