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Stargazy pie. Stargazy pie (Cornish: Hogen Ster-Lagatta; sometimes called starrey gazey pie, stargazey pie and other variants) is a Cornish dish made of baked pilchards (sardines), along with eggs and potatoes, covered with a pastry crust. Although there are a few variations using other types of fish, the unique feature of stargazy pie is fish ...
Fish head. The skeleton of the head of a perch. Parts of a pike 's head. 1: liver, 2: gill arch, 3: palate with sharp teeth, 4: in the middle a heart, 5: fragment of spinal cord, 6: brain, 7: spherical lens, 8: scale. Fish heads, either separated or still attached to the rest of the fish, are sometimes used in culinary dishes, or boiled for ...
Hemigrammus ocellifer is a South American freshwater fish, also known by the Common names of beacon fish, beacon tetra, head-and-tail light tetra and head-and-taillight tetra. [3] [4] It is found in the rivers of Guyana, Suriname, French Guiana, and the Amazon Basin of Brazil and Peru . Most specimens offered for sale in the aquatics trade are ...
Media: Jellied eels. Traditional pie, mash, and eel shop, Walworth, South East London. Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is usually served cold.
Crappit heid is a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. In Gaelic it is known as ceann-cropaig. Its origins can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce, the more expensive fillets ...
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, large ...
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 ...
The Atlantic tripletail ( Lobotes surinamensis ), also known as the black grunt, black perch, bouy fish, bouyfish, brown triple tail, brown tripletail, conchy leaf, dusky triple-tail, dusky tripletail, flasher, sleepfish, triple tail, triple-tail, tripletail, or tripple tail is a species of marine ray-finned fish belonging to the family Lobotidae.
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