Search results
Results from the WOW.Com Content Network
The eggs have an average diameter of 1 millimetre (0.039 in). The eggs are generally surrounded by the extraembryonic membranes but do not develop a shell, hard or soft, around these membranes. Some fish have thick, leathery coats, especially if they must withstand physical force or desiccation. These type of eggs can also be very small and ...
Marine fish can produce high numbers of eggs which are often released into the open water column. The eggs have an average diameter of 1 millimetre (0.039 in). The eggs are generally surrounded by the extraembryonic membranes but do not develop a shell, hard or soft, around these membranes. Some fish have thick, leathery coats, especially if ...
Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers).
The gonopore acts as an opening through which eggs are deposited. The opening leads into the mantle tubule, in which eggs flow from the oviduct and ovary. The mantle tubule produces three things, yolk; carries most of the nutrients needed to develop a healthy offspring, egg capsule formation, and sperm reception and storage; where fertilization ...
[14] [15] Their eggs (of which each female eel produces between 1 and 20 million) are fertilized in an unknown manner, but probably in deep tropical water. [16] The mature eels then die, their eggs floating to the surface to hatch into very flat leaf-like larvae (called leptocephalus ) that then drift along large oceanic currents back to New ...
In a large pot of boiling salted water, cook the penne until al dente. Drain. Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate.
An everyday food item on many Danish lunch tables. Lumpfish (stenbider) roe is another roe used in Danish cuisine. It is considered somewhat of a luxury item and is primarily used as a condiment on top of halved or sliced hard-boiled eggs, on top of mounds of shrimp, or in combination with other fish or seafood.
[citation needed] It is a popular food fish in Australia, usually caught and sold as a byproduct by tuna and swordfish commercial fishing operators. Japan and Hawaii are significant consumers. The Arabian Sea, particularly the coast of Oman, also has mahi-mahi. At first, mahi-mahi were mostly bycatch in the tuna and swordfish longline fishery ...