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Paracanthurus hepatus is a species of Indo-Pacific surgeonfish.A popular fish in marine aquaria, it is the only member of the genus Paracanthurus. [2] [3] A number of common names are attributed to the species, including regal tang, palette surgeonfish, blue tang (leading to confusion with the Atlantic species Acanthurus coeruleus), royal blue tang, hippo tang, blue hippo tang, flagtail ...
Juvenile blue tangs eat continuously and feed heavily. This heavy feeding requirement is due to their poor utilization of food resources. [citation needed] The blue tang's stomach and intestinal lining are proficient at absorbing crushed cellular content, but are not very effective at processing cellulose. This digestive system inefficiency ...
The powder blue tang is rarely harvested for anything other than the marine aquarium industry. It is a commonly sold fish that is moderately difficult to care for, although its popularity is easily exceeded by the regal tang and yellow tang. [citation needed] They are very prone to Cryptocaryon irritans. [6]
Used as an edible oil in Ethiopia. Mafura butter, extracted as part of the same process when extracting the oil, is not edible, and is used in soap and candle making, as a body ointment, as fuel, and medicinally. [97] Marula oil, extracted from the kernel of Sclerocarya birrea. Used as an edible oil with a light, nutty flavor. Also used in soaps.
Pretty much anything goes well with a kick from cumin, a little tang from lime juice, and fresh herby zing from cilantro, including these simple, low-carb lettuce wraps featuring quick-cooking shrimp.
Sunflower oil, high oleic: Refined: 232 °C: 450 °F [3] Sunflower oil, high oleic: Unrefined: 160 °C: 320 °F [3] Vegetable oil blend: Refined: 220 °C [13] 428 °F
Is olive oil good for you? The fast nutrition facts on this cooking staple. Can you eat bay leaves? The answer varies, but the most important thing to know is that you shouldn't eat one whole ...
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.