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The barramundi (Lates calcarifer), Asian sea bass, or giant sea perch (also known as dangri or apahap[2]) is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific, spanning the waters of the Middle East, South Asia, Southeast Asia, East Asia, and Oceania.
Scrod. Scrod or schrod (/ ˈskrɒd /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market ...
The Japanese lates (Lates japonicus), also known as the akame (from the Japanese 赤目, アカメ, literally "red eye") or Japanese barramundi, is a species of fish found in Japan. A bottom-dweller restricted to estuarine habitats and large rivers in the Pacific coastal western parts of the country, it is threatened by habitat destruction .
After 6 or 7 minutes, Luke gave the fish pan a good swirl to glaze the tops of the filets with oil before taking the pan off the heat. "You don’t want to overcook the fish so you only flip them ...
Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. [1][2] Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other ...
Epinephelus altivelis (Valenciennes, 1828) The humpback grouper (Cromileptes altivelis), panther grouper, or (in Australia) barramundi cod is a species of marine ray-finned fish, a grouper from the subfamily Epinephelinae which is in the family Serranidae which also includes the anthias and sea basses. It occurs in the Western Pacific Ocean.
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Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]