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Escabeche is a popular presentation of canned or potted preserved fish, such as mackerel, [5] tuna, bonito, or sardines. Fish escabeche is also a Filipino cuisine version of sweet and sour fish. The dish is marinated in a fusion of ginger, vinegar-water, sugar, carrot, red bell pepper, ground pepper, onion and garnished with atchara. [6]
Brush the mackerel with olive oil and season with salt and pepper. Oil the grill grate or grill pan. Grill the fish skin side down until lightly charred on the bottom, 4 minutes.
[4] [7] Mackerel and salted mackerel [4] [8] are often used in the dish. Other fish are also used, including locally caught fish, cod, salt cod, shad, [2] other oily fish, [6] red snapper, swordfish, [9] pickled fish, [10] bull pizzle, and cassava. [11] Traditionally, the dish is served with side dishes of dumplings or baked breadfruit. [5]
Mackerel scad have 9 spines and 31–36 rays on their dorsal fins, while there are seven spines and 27–30 rays on their anal fins. [2] The mackerel scad's fins are black metallic to blue-green and its belly is white. [2] The edge of the operculum has a small, black spot, [7] with no spots on the lateral line. [8] Mackerel scad's caudal fins ...
You’ll love these easy 5-ingredient snack recipes, like yogurt parfaits and stuffed mini peppers, which take less than 10 minutes to prepare.
The narrow-barred Spanish mackerel (Scomberomorus commerson) is a mackerel of the family Scombridae found in a wide-ranging area in Southeast Asia, but as far west as the east coast of Africa and from the Middle East and along the northern coastal areas of the Indian Ocean, and as far east as the South West Pacific Ocean.
An active-duty Marine has been charged with murdering a contestant from a racy reality TV show whose body was found in a pond a week after she vanished 50 miles away while working as an escort.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...