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D. Marcus Elieser Bloch's, ausübenden Arztes zu Berlin ... Oeconomische Naturgeschichte der Fische Deutschlands ... (plates 217-324)
Berlin : Auf Kosten des Verfassers und in Commission bei dem Buchhändler Hr. Hesse, 1782-1795.
This fish thought it wanted out of the water and onto the other side of the road. It kept trying to jump over the rocks.
Photo was taken on Sauvie Island in the middle of the Columbia River near Porltand, OR. We went for a little hike in a wildlife refuge.
An Eastern European appetizer at the Passover seder made with carp and white fish: in traditional recipes for gefilte fish, the fish is first deboned, often while still at the market. Next, the fish is ground together with eggs, onions and matzoh meal or challah, and then stuffed into the skin of the deboned fish, giving it the name gefilte (filled or stuffed, compare the German gefüllte). Ground almonds are also included in some variations. The whole stuffed fish skin (which appears as if it is a whole fish but is now boneless) is then poached with carrots and onions. When prepared this way, it is usually served in slices. This form of preparation eliminated the need for picking fish bones at the table and stretched the fish further, so that even poor families could enjoy fish on the Sabbath.
Nowadays, gefilte fish commonly refers to fish patties without the skin. The ground fish mixture is shaped into balls or oval patties and poached in a fish stock made from the head and bones of the fish. The poached balls are usually chilled and served with or without the jelled broth, accompanied by a horseradish-vinegar condiment known as chrain (either the red variety, flavored with beets, or plain white chrain, which has a sharper taste).
See the blog post for more info Gnomedex Party at the Seattle Aquarium
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Blackfin snapper (Lutjanus buccanella ). Gulf of Mexico.
Credit: SEFSC Pascagoula Laboratory; Collection of Brandi Noble, NOAA/NMFS/SEFSC.
I took this picture and didn't immediately notice the mirror image I had captured. Taken at at the Houston Zoo
Fish and Chips, sea bass dredged in a very light, dark beer batter, served with our sweet homemade cole slaw and our own tartar sauce. These are served with our hand cut French fries and lemon wedges.
Enjoy this at Blake's Restaurant in Puerto Vallarta, Mexico.
I found these last year (When the picture was taken) and later showed them to my wife. She was very impressed!
"Fish Leaping" by Ronald Butterfield (1920 - 2007).
This sculpture was designed and carved my father in 1936, when he was just sixteen years old. The material is Hoptonwood Stone, a fossiliferous limestone with some of the qualities of marble.