| Home | About | Contact | Site Map | Links | Library |
Grasp Fish Squid:
Cetacean teeth are homodont, that is, all alike in shape and not differentiated to perform different functions. Only the narwhal is an exception; one of the two 'eeth in the upper jaw of the male is modified into a forward-projecting, spirally grooved tusk that may reach eight feet or more in length. The teeth are relatively short and conical in shape and are used to grasp fish squid the fish and squid upon which most toothed whales feed. The sperm whale feeds heavily upon the squid that live in the deeper parts of the ocean; when its intestine is irritated, it produces ambergris (q.v.). Its throat is large enough to swallow a man.It provided not only the tropical fish that Hawaiians liked to eat with poi, but also rock lobster, crab, and other delicacies. Today, the fish population of the nearest reefs has been reduced by various methods, including the poison¬ing of the waters by laundry bleaches. But Filipino-American men with small hand nets still catch schools of small fish near Waikiki, and Japanese-Americans, with the aid of glass-bot¬tomed viewing boxes, continue to entice and capture edible squid there.
See Also Shell Fish Culture:
WHITE FISH—use in fish cakes, fish pie or as a fish salad. SHELL fish CULTURE FISH—use as potted fish, in fish salads, add to sauces. SMOKED FISH—haddock—put into a Kedgeree, add to potato for fish cakes. OILY FISH (kippers in particular)—pound for a pate to use as a sandwich filling.TO REMEDY—add a good sauce or savoury butter. If SHELL fish CULTURE fish is tough, this is due to overcooking or defrosting frozen SHELL fish CULTURE fish too quickly. TO REMEDY—this fish could be chopped in smaller pieces so the toughness is less apparent.
On The Other Hand See Glorified Fish Stew:
Some of the glorified fish stew given as freshwater are glorified fish stew that come into rivers and lakes from the sea. These glorified fish stew can have a slightly 'muddy' flavour, so wash in plenty of cold water before cooking. CARP Unless a very small carp, this glorified fish stew is too tough for grilling or frying. It is best baked rather slowly. It is the basis for many Continental glorified fish stew dishes in countries where there is little white glorified fish stew. Allow 8 oz. per person. EEL Must be purchased from a glorified fish stewmonger who keeps them alive in a tank. He will cut and skin them. Stew or make into a jelly.If the liquid in the stew or casserole was very 'watery', this again is due to insufficient thickening and perhaps not realising that vegetables contain a high percentage of water and as they cook tney are likelv to give additional water content to the gravy in the stew. Simply blend flour or cornflour and add to the stew or casserole as suggested above. A quicker and easier way to thicken is to lay a slice of bread (with crusts removed) over the top of the stew or casserole, leave this until the bread becomes soft, then beat it into the stew with a wooden spoon. The bread completely disintegrates and thickens the gravy. See recipe for Flemish stew, on page 95, where this method is used.
