Journalist @baltimoresun writer artist runner #amwriting Chaplain PIO #partylikeajournalist

Journalist @baltimoresun writer artist runner #amwriting Chaplain PIO #partylikeajournalist
Journalist @baltimoresun writer artist runner #amwriting Md Troopers Assoc #20 & Westminster Md Fire Dept Chaplain PIO #partylikeajournalist
Showing posts with label Food fish. Show all posts
Showing posts with label Food fish. Show all posts

Friday, March 24, 2017

At the St. John Catholic Church for the fish fry


At the St. John Catholic Church for the fish fry. 24March2017

Food fish, Religion St John Catholic Ch, Religion, Carroll Co Community Events, Westminster community events, People, People Carroll County, 

Thursday, February 06, 2014

AK State fisheries board approves long-awaited Kenai kings plan | State News | ADN.com

State fisheries board approves long-awaited Kenai kings plan | State News | ADN.com:

State fisheries board approves long-awaited Kenai kings plan

BY ZAZ HOLLANDER zhollander@adn.com February 5, 2014

Read more here: http://www.adn.com/2014/02/05/3308504/state-fisheries-board-approves.html#emlnl=Breaking_News

"Big changes are coming to the Kenai River this summer.

The Alaska Board of Fisheries on Wednesday approved new ways to protect precariously low numbers of late-run Kenai kings that members say splits the burden between sport anglers and commercial setnet fishermen.

The decision to tweak the Kenai River late-run king salmon plan, one of the most anticipated actions of a two-week session at Anchorage's Egan Center, came in a 6-1 vote and adds several new tools to existing rules.

The seven-member board's action Wednesday for the first time codifies "paired restrictions" that give state fish managers the authority to reduce both sport and commercial fishing in Cook Inlet if king numbers look low.

The trigger: Alaska Department of Fish and Game estimates that fewer than 22,500 kings will swim past a sonar counter about eight miles up the Kenai."


Read more here: http://www.adn.com/2014/02/05/3308504/state-fisheries-board-approves.html#emlnl=Breaking_News

'via Blog this'

Wednesday, August 26, 2009

Ceviche

Click here for a larger image: http://twitpic.com/fbbgg
Ceviche

El pescado crudo marinado en limón o jugo de limón con aceite de oliva y especias y sirve como aperitivo.

Ingredientes
2 libras de filete de pescado blanco (preferiblemente bajo el mar), cortado en trozos pequeños
¼ de taza de jugo de limón fresco (o más, si es necesario)
2 cebollas en rodajas finas
1 cucharada de aceite de oliva
1 cucharada de cilantro fresco
1 diente de ajo, aplastado
1 a 2 chiles finamente picados
Pimienta Negro
1 cucharadita de sal
Procedimiento
Mezclar el jugo de limón con las rodajas de cebolla, aceite, cilantro, ajo, chiles, pimienta y la sal en un tazón.
Coloque el pescado en un vaso bajo, o el plato de cerámica lo suficientemente grande como para sostenerlo en una sola capa. Vierta la mezcla de jugo de limón por encima. El pescado debe estar completamente cubierto con la mezcla. Agregar más jugo de limón si es necesario.
Cubra bien con plástico y refrigerar por varias horas (o durante la noche) hasta que el pescado es "suave cocinada." (Asegúrese de que ha marinado el tiempo suficiente.) Servir sobre hojas de lechuga aderezada con aros de cebolla, finas tiras de pimiento, y la batata y / o el maíz en la mazorca.
Para 4 a 6.

Ceviche
Raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer.
Ingredients
2 pounds white fish fillet (preferably sea bass), cut into small pieces
¼ cup fresh lime juice (or more, if needed)
2 onions, thinly sliced
1 Tablespoon olive oil
1 Tablespoon fresh cilantro
1 clove garlic, crushed
1 to 2 chilies, finely chopped
Black pepper
1 teaspoon salt
Procedure
Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.
Serves 4 to 6.

20090825 sdsom Ceviche
20070723d OuterBanksFishing



*****

Monday, July 27, 2009

Gluten Free: Halibut with Lemon Caper Sauce and Saffron Rice

Kevin Earl Dayhoff GlutenFreeDudeMom Cooks Gluten Free: Halibut with Lemon Caper Sauce and Saffron Rice http://bit.ly/1bCkk #glutenfree #celiac

Source: bit.ly
Apparently, in a Mediterranean mood this weekend, I decided to make a lemon caper sauce for my fresh, wild California halibut. California Halibut is usually sold in fillets (because it's generally a smaller ...

*****