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The Hot Sardines is an American jazz band formed in New York City in 2007 by artistic director, singer, and writer Elizabeth Bougerol and artistic director, actor and pianist Evan Palazzo. [1] The Sardines emphasize both authenticity and irreverence in their performances. [1]
Sardines are commercially fished for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into fish meal or fish oil. The chief use of sardines is for human consumption. Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
Sarde a beccafico – stuffed sardines, sarde al forno, sarde fritte, sarde grigliate, sarde in saor, sarde ripiene; Scampi gratinati; Scapece alla vastese, scapece gallipolina; Seppie alla veneziana, seppie e piselli, seppie in umido, seppie in zimino, seppie ripiene al forno; Sogliola alla mugnaia; Spiedini di mare, spiedini di anguilla
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 Hot Sardines has it on their debut album released in 2014 [6] Sinne Eeg included it in her 2014 album for Stunt Records, Face The Music. Paula Cole included it on her 2017 album Ballads. José James included it on his 2015 album Yesterday I Had The Blues: The Music Of Billie Holiday.
A musician who has played with American jazz band The Hot Sardines Topics referred to by the same term This disambiguation page lists articles associated with the title Geoff Burke .
Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa (smoked sardines) with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients.
[4] [5] Schools of sardines are encircled by a net up to 1 kilometre in length which is then drawn closed at the bottom. The catch is then pumped on board the fishing vessel where it is stored in refrigerated holds at below freezing temperatures. 94% of the catch is used as feed in Southern bluefin tuna ranching operations off Port Lincoln ...