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Cilus is a monospecific genus of marine ray-finned fish belonging to the family Sciaenidae, the croakers and drums. Its only species is Cilus gilberti, the corvina or corvina drum, which is found mostly tropical to temperate coastal waters of the southeastern Pacific along Central and South America. The corvina is highly prized in South America ...
Cilus gilberti, a saltwater fish species; Cirripectes gilberti, a blenny species; Citharichthys gilberti, a flatfish species; Conus gilberti, a sea snail species
P. Pale rasbora; Pangio anguillaris; Pao brevirostris; Pao cambodgiensis; Pao cochinchinensis; Pao ocellaris; Pao suvattii; Pao turgidus; Parabathymyrus macrophthalmus
Traditionally, chả lụa is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork has to be pounded into a paste; it cannot be chopped or ground, as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of fish paste are added to the meat for flavor.
Vietnam Fisheries Surveillance is allowed to use: [5] Handguns , submachine guns , assault rifles (noticeably the 7.62mm AK ), machine guns (noticeably the 12.7mm DShK / NSV and 14.5mm KPV ). Appropriate to be used with remote controlled weapon stations [ 6 ] [ 7 ] and any suitable ammunition to the armaments, however the caliber is limited at ...
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste.Many of the regions that produce fish sauce, for example Central Vietnam, also produce mắm nêm.
The Vietnamese Wikipedia initially went online in November 2002, with a front page and an article about the Internet Society.The project received little attention and did not begin to receive significant contributions until it was "restarted" in October 2003 [3] and the newer, Unicode-capable MediaWiki software was installed soon after.
Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish originally from Hanoi. [1] The dish is traditionally made with hemibagrus (cá lăng in Vietnamese), which is a genus of catfish. [2] The fish is cut into pieces and marinated with turmeric, galangal, fermented rice and other