Search results
Results from the WOW.Com Content Network
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]
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.
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.
Sauté seasoned chicken ¾ of the way done, remove from frying pan and reserve. (Chicken will be returned later to cook completely). Remove pineapple rings from can, place on cookie sheet.
Pacu (Portuguese pronunciation:) is a common name used to refer to several species of omnivorous South American freshwater serrasalmid fish related to piranhas.Pacu and piranha do not have similar teeth, the main difference being jaw alignment; piranha have pointed, razor-sharp teeth in a pronounced underbite, whereas pacu have squarer, straighter teeth and a less severe underbite, or a slight ...
Most of the recipes are based on marine fish, prawns and crab. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck, [54] pomfret, bangda, Rawas, and surmai (kingfish). Seafood recipes are prepared in different ways such as curried, Pan frying, or steaming in banana leaves. [55]
Other herbs and spices sometimes used in traditional black puddings include cumin, rue, and parsley. [10] While the dish has been known as black pudding for centuries, blak podyngs having been recorded c. 1450, [11] a number of dialect names have also been used for the dish, such as black pot (in Somerset), [12] and bloody pot. [13]