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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 ...
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. [12] A less-abundant species, more highly regarded as a game and food fish, is the gafftopsail catfish, Bagre marinus. The range of the gafftop extends further south, to ...
The dorsal spine is normally erect when the fish is excited and a tennis shoe or even a leather-soled shoe offers little protection. The gafftopsail catfish looks similar to the hardhead catfish, but its dorsal and pectoral spines have a distinctive fleshy extension (like the fore-and-aft topsail of a ship).
To keep batter or skin crispy when you're cooking up fish in batches, try this technique: Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer ...
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Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten
Bagre marinus (Mitchill, 1815) (gafftopsail catfish) Bagre panamensis ( T. N. Gill , 1863) (Chilhuil sea catfish) Bagre pinnimaculatus ( Steindachner , 1877) (red sea catfish)
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...