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The black pomfret has a slight 'fishy' flavour, is slightly oily and has few bones. It is recommended for cooking to be steamed, poached, deep fried, pan fried, grilled, smoked, barbecued, pickled or served raw. [15] The black pomfret is a highly sought after fish in Asia, where 74,607 tonnes of Black Pomfret were caught in 2016. [16]
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Taractes rubescens, the pomfret, keeltail pomfret, knifetail pomfret or black pomfret, is a species of marine ray-finned fish, a pomfret of the family Bramidae. T. rubescens is closely related, and quite similar, to Taractes asper, but adults can most easily be distinguished by the bony keel present on the caudal peduncle. [3]
The earlier form of the pomfret's name was "pamflet", a word which probably ultimately comes from Portuguese pampo, referring to various fish such as the blue butterfish (Stromateus fiatola). The fish meat is white in color.
Sri Lanka is a tropical island situated close to the southern tip of India. It is situated in the middle of Indian Ocean.Because of being an island, Sri Lanka has many endemic freshwater fauna, as well as thousands of marine and brackish water fauna. [1]
Taractichthys steindachneri has a moderately compressed deep body, its depth being around half its standard length, which is silvery-black in colour. [2] They have a forked caudal fin . It has white margins on the anal , caudal, and pelvic fins and large hard scales which cover the whole of the body, [ 3 ] each having a spine.
Pontefract cakes (also known as Pomfret cakes and Pomfrey cakes) are a type of small, roughly circular black sweet measuring approximately .75 in (19 mm) wide and 0.16 in (4 mm) thick, made of liquorice, originally manufactured in the Yorkshire town of Pontefract, England.
The Atlantic pomfret (Brama brama), also known as Ray's bream, is a species of marine ray-finned fish, a pomfret of the family Bramidae. It is found in the Atlantic, Indian, and South Pacific Oceans, at depths down to 1,000 m (3,300 ft). Its length is between 40 and 100 cm (16 and 39 in).