Search results
Results from the WOW.Com Content Network
The Pacific rudderfish (Psenopsis anomala) is a marine fish also known by such names as Japanese butterfish, melon seed, wart perch, ibodai (Japanese name, イボダイ) or simply but ambiguously as butterfish. [1][2] This fish, which can grow to 30 cm (12 in) TL, is found in the Western Pacific, near Japan, in the Taiwan Strait and in the East ...
Peprilus longipinnis (Mitchill, 1815) Peprilus paru, ( harvestfish or American harvestfish; [1] syn. Peprilus alepidotus ), [2] also occasionally known by a few local names as star butter fish or sometimes even simply as butterfish, is a marine, benthopelagic, circular-shaped and deep-bodied fish classified in the family Stromateidae of ...
The American butterfish is similar in appearance to its close relative, the harvestfish (Peprilus alepidotus), but can be distinguished by its much lower dorsal and tail fin. This fish is a lead-blue color above with pale sides and a silvery belly. It often has dark, irregular spots. It is generally 6–9 in (15–23 cm), though some ...
The sablefish (Anoplopoma fimbria) is one of two members of the fish family Anoplopomatidae and the only species in the genus Anoplopoma. [1] In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), snowfish (ปลาหิมะ; Thailand), coalfish (Canada), beshow, and skil (Canada ...
Gunnellus macrocephalus Girard, 1850. Gunnellus ingens Storer, 1850. The rock gunnel (Pholis gunnellus), or butterfish, is a species of marine ray-finned fish belonging to the family Pholidae, the gunnels. This species is found in the coastal waters of the North Atlantic Ocean and in the Atlantic part of the Arctic Ocean.
sauces: sauces like misoyaki (a variant on teriyaki) dips: used as a dip to eat with vegetables (e.g., cucumbers, daikon, carrots, etc.) side dish: miso is often eaten as a condiment and a side dish. Mixed or cooked miso with spices or vegetables is called okazu-miso (おかず味噌), often eaten along with hot rice or spread over onigiri
Lūʻau (food) Lūʻau, Luʻau, Laulau, Lū, Rourou, Rukau, Fāfā, Hāhā, and Palusami are all related dishes found throughout Polynesia based on the use of taro leaves as a primary ingredient. While taro generally is known as a root vegetable for its starchy corms, the leaves (and stems) are consumed as well. The base recipe is vegetarian.
1. Stir together ½ cup warm water and sugar in a medium bowl until sugar is dissolved. Allow to cool slightly before stirring in fish sauce, minced garlic, lime juice and pulp, white vinegar and ...