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Pompano may also refer to various other, similarly shaped members of the Carangidae, or the order Perciformes. Their appearance is of deep-bodied fishes, exhibiting strong lateral compression, with a rounded face and pronounced curve to the anterior portion of their dorsal profile.
The Florida pompano is a popular choice for aquaculture because it is such a popular food and sport fish and is in high demand, and at the same time it has a fast growth rate, high dockside prices, [11] and a tolerance for low-salinity waters. [11] The typical market size of farm-raised pompano is 1 to 1.5 lb (0.45 to 0.68 kg). [12]
Steamed pompano in soy sauce. Golden pompano are a very nutritious and highly sought after food. [6] [8] Consumer demand is high although the wild supply of them is low. Research is currently being conducted to increase hatchery fish survivability. [citation needed] Aquaculture has successfully been established in China, Taiwan, and Indonesia.
Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory. * And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone ...
Pampus argenteus, the silver pomfret or white pomfret (or pompano to avoid confusion with true pomfrets of the genus Bramidae), is a species of butterfish that lives in the Indo-West Pacific, spanning the coastal waters of the Middle East, Eastern Africa, South Asia, Southeast Asia, and East Asia. [2]
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX, [21] Zatarain's, Louisiana Fish Fry [22] or Tony Chachere's. [23] Also, cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.
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