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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]
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.
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1) Clear soda is better for you than dark soda - FALSE In reality, one of the only differences between clear and dark soft drinks is that the clear ones don't usually contain caffeine, but the ...
The big-scale pomfret (Taractichthys longipinnis) also known as the long-finned bream, is a species of marine ray-finned fish, a pomfret of the family Bramidae. It is found in the Atlantic ocean, at depths down to 500 metres (1,600 ft). This species is widely distributed in the Pacific, from temperate zones throughout the tropics.
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Milk chocolate, on the other hand, replaces some of the cocoa solids with milk solids, resulting in a lighter color and flavor and often a creamier texture.