Bah! I thought it was for Barry?
Yeah, I saw it -- I was going to respond, but then I couldn't make up my mind as to whether to do it here, or by mail... And now I can't remember where I put my notes / half-finished epistle. But I'll pop up in your mailbox any day now...
Anyway, here's what I've been doing since the above post. I found a few more, from a couple of related pages. First, from [link|http://www.clovegarden.com/ingred/seafish.html|Fish]:
...Fish were the first vertiebrates...
...long thought to be extinct but redeiscovered in 1938.
...mild but rather murkey fish stock.
In the photo is a 2-1/4 pound catfish... -- which photo? (Speaking of photos, why is there an image tag pointing to [link|http://www.clovegarden.com/ingred/tomatoes01.jpg|http://www.clovegarden.com/ingred/tomatoes01.jpg] at the top of the page? Oh well, it's broken anyway... So we'll never know if it shows a fish or a tomato! :-)
...yielded a little over 1 pound of boneless filet. and 2 quarts of light fish stock. -- The full stop between "filet" and "and" should be, if anything, a comma. (But I think it's best just to remove it, and not replace it with anything at all.)
Atlantic mackerel ... in Japanese sushi bars ... found in the Medeiterranian and the Black Sea
...disrespected in the U.S.. It is sold fresh... Idunno fersure, but shouldn't the two full stops between U.S" and "It" get merged into just one? 'Twould look better, to my eyes.
Mackerel Pike ... The pictured examples are 11 inches long... -- Again, which pictures?
Milkfish - [Bangus (FilipinePhilippines [Unless that was supposed to be part of the Latin name?]) ... is particularly popular in the FilipinesPhilippines. ... The fish in the photo is scaled and cleaned... -- Yeah, well... You know the question, by now.
Pomfret ... of which the white (shown here -- Where?
Pomfret ... due to it'sits [Its, dammit! Its, its, ITS!] delicate white flesh with subtile "non-fishy" flavor.
This factor indicates steaming or poaching whole to get a more efficient yield.
...pictured (as scaled and cleaned for cooking) is the California Sardine...
...Sardinops sagax, Fishbase South American pilchard and by many other names. -- What's a "Fishbase South American pilchard"? And what, "by many other names" -- "it is known", or something?
Tolerant of water quality... -- Yeah, who wouldn't be?
Tuna are the largest members of the Mackerel family -- period.
Yellow Corvina - [Yellowfish] -- Ran out of steam, didya? OK, then I, too, will only add one more:
Starf'nStarvin' Marvin's Wholesale Seafood Division.
And from [link|http://www.clovegarden.com/ingred/seashell.html|Shellfish]:
Most of what we call "shellfish" is mollusks...
Researchers suspect the giant squid may be the most intelligent creature...
...lives at so great a depth they are nearly beyond human study or capture...
...including gutted, cleaned and skinned bodies and the tentiacles.
Oh, and the same broken link to tomatoes01.jpg at the top of the page.
HTH!
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Yes Mr. Garrison, genetic engineering lets us correct God's horrible, horrible mistakes, like German people. - [link|http://maxpages.com/southpark2k/Episode_105|Mr. Hat]
