Search results
Results From The WOW.Com Content Network
In French Polynesia, fishermen use harpoons, using a specifically designed boat, the poti marara, to pursue it, because mahi-mahi do not dive. The poti marara is a powerful motorized V-shaped boat, optimized for high agility and speed, and driven with a stick so the pilot can hold his harpoon with his right hand.
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
Frigate birds dive for the food accompanying the debris or sargasso. Other fish may be present in the area. Experienced fishermen can tell what species are likely around the debris by the birds' behaviour. [citation needed] Mahi-mahi hunt flying fish. Mahi-mahi typically are taken by trolling ballyhoo on the surface with 30 to 50 pound line ...
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of ...
Once a school is located, the net is set around it. A single set may yield 100 t (98 long tons; 110 short tons). Modern tuna seiners have a capacity up to 2,000 metric tons (2,000 long tons; 2,200 short tons), reach speeds of over 17 knots (31 km/h; 20 mph), and carry multiple spotting helicopters.
In this podcast, Motley Fool co-founder David Gardner is joined by superstar guests Randi Zuckerberg and Morgan Housel as they each share three stories -- one to educate, one to amuse, and one to ...
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]