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Some chefs have developed their own interpretation of the dish, particularly in places where hemibragus may be less common. In the United States, some restaurants serve the dish with a variety of fish types and cooking styles, including: grilled catfish satay, grilled basa, grilled tilapia, whole broiled flounder, and halibut salad. [4]
Baked Catfish. Skip the fish fry—make this baked catfish at home and skip the mess. ... This grilled shrimp recipe with a simple spicy marinade is the perfect way to take advantage of all that ...
The main ingredient of kaeng tai pla is "tai pla" or "pung pla" made from the stomach of the fish marinated in salt. Typically the fish entrails used are from catfish and snakehead fish, fermented with salt for about 10–30 days, before it can be seasoned with spices and used for cooking.
One well-known ariid catfish is the hardhead catfish, Ariopsis felis, abundant along the Western Atlantic coast from Massachusetts to Mexico. Although hardhead catfish reach a weight of about 5.5 kg (12 lb) and are edible, they have a mixed reputation as game fish and are often considered nuisance bait stealers.
Giving the salmon a quick broil at the end of cooking lets the pineapple marinade caramelize. Make sure to keep a close eye on it—a couple minutes is all you need under a hot broiler.
Catfish stew – Fish stew from the American South; Ceviche – Dish of marinated raw seafood; Chhencheda; Christmas carp – Traditional fish dish in Central Europe; Chueo-tang – Korean pond loach soup; Cioppino – Italian-American fish stew originating in San Francisco; Coulibiac – Russian pirog
The gafftopsail catfish (Bagre marinus) is a species of marine catfish found in the waters of the western central Atlantic Ocean, as well as the Gulf of Mexico and the Caribbean Sea. It has long, venomous spines which can cause painful wounds. It feeds on crustaceans and other fish. The male of the species fertilizes the eggs of the female, and ...
The dish is traditionally made with hemibagrus (or cá lăng in Vietnamese), which is a genus of catfish. The fish is cut into pieces and marinated in a turmeric-based sauce, which often includes shrimp paste or fish sauce, ginger, and chili peppers. The dish is served in a hot pan coated with marinade sauce and herbs, particularly dill.