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Etelis coruscans, commonly known as the longtail snapper or deep-water red snapper, is a species of snapper found in the Pacific and Indian oceans. [2] It is a valuable commercial species, and lives quite deep – from 210 to 300 m (690 to 980 ft). It is a long-lived species that grows and matures slowly. [3] In Hawai'i the fish is widely known ...
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A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. [5] Capers and raisins may also be used. [6] If red snapper is not available, another type of rockfish may be substituted. [7] The dish is traditionally served with small roasted potatoes and Mexican-style white rice. [8] [9]
Etelis carbunculus, the deep-water red snapper, ruby snapper, longtail snapper, or ehu, [3] is a species of ray-finned fish, a snapper belonging to the family Lutjanidae. It is found in the Indo-Pacific region.
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Recreational fishing for northern red snapper has been popular for a long time, restricted mostly by fishing limits intended to ensure a sustainable population. The first minimum size limit was introduced in 1984, after a 1981 report described quickly declining harvests (both commercial and recreational) [ 14 ] From 1985 to 1990, the annual ...
Cook, stirring, until garlic begins to sizzle, about 1 minute. Add the green onions, jalapeno, olives and capers; cook, stirring, 1 minute. Stir in the tomatoes, 1/2 teaspoon of the salt and ...
It is also locally known as "red snapper", [2] [3] not to be confused with the warm-water Atlantic species Lutjanus campechanus that formally carries the name red snapper. The yelloweye is one of the world's longest-lived fish species, and is cited to live to a maximum of 114 to 120 years of age.