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The white mullet is an Atlantic and Pacific fish mainly found on American coasts. In the Western Atlantic it ranges from Argentina to Cape Cod and rarely even up to Nova Scotia . In the Eastern Atlantic it occurs from Namibia to Senegal , and in the Eastern Pacific from Chile to the Gulf of California .
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup. [9] [1]: 233 By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia.
A common noticeable behaviour in mullet is the tendency to leap out of the water. There are two distinguishable types of leaps: a straight, clean slice out of the water to escape predators and a slower, lower jump while turning to its side that results in a larger, more distinguishable, splash.
Mugil curema Valenciennes, 1836 (White mullet) Mugil curvidens Valenciennes, 1836 (Dwarf mullet) Mugil gaimardianus Desmarest, 1831 (Redeye mullet) Mugil galapagensis Ebeling, 1961 (Galapagos mullet) Mugil hospes D. S. Jordan & Culver, 1895 (Hospe mullet) Mugil incilis Hancock, 1830 (Parassi mullet) Mugil liza Valenciennes, 1836 (Lebranche mullet)
Bokkoms (or bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, Chelon richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), [1] [2] and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after ...
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in ...
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