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Food labelling laws in the UK require products labelled "scampi" to contain langoustine (or, as "Pacific scampi", Andaman lobster Metanephrops adamanicus or New Zealand lobster Metanephrops challengeri), [2] [3] as monkfish tail was formerly sometimes dishonestly used and sold as scampi in the United Kingdom. [4]
Lemons do a lot more in my kitchen than just add a splash of flavor to water. That’s why I’ve put together a list of 60 lemon recipes that’ll show you just how versatile this fruit can be ...
Members of the genus Lophius, also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. Lophius is known as the "monk" or "monkfish" to the North Sea and North Atlantic fishermen, a name which also belongs to Squatina squatina , the angelshark ...
A major theme is the use of game foods as well as fish. A number of high-profile Cornish restaurants and hotels use game as part of their menu. This is highlighted at the Cornwall Food and Drink Festival by the Magnificent Seven Dinner, put on by seven of the best chefs in Cornwall. [3]
This is a list of lemon dishes and drinks, in which lemon is used as a primary ingredient. Lemon is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit . The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice , though the pulp and rind ( zest ) are also used in cooking.
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
In Europe and North America, the tail meat of fish of the genus Lophius, known as monkfish or goosefish (North America), is widely used in cooking, and is often compared to lobster tail in taste and texture. In Africa, the countries of Namibia and the Republic of South Africa record the highest catches. [43]
The stargazy pie is always topped with a pastry lid, generally shortcrust but sometimes puff pastry, through which the fish heads and sometimes tails protrude. [17] For presentation, one suggestion is that the pilchards be arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge.