View allAll Photos Tagged cod
Just a quick shot using my iPhone, might go back wih my camera soon and try to get a higher quality photo.
Japanese marinated miso cod fillet and sauteed scallop, served with butter nori and green tea soba - The Courtyard Garden
Truly a delightful dish! Succulent cod was still so moist, fresh & fleshy and the butter nori on green tea soba was an amazing, unique combination.
Without the aid of a torch underwater...this guy would have been totally invisible.
I'm reasonably certain he's a red rock cod, either way, he's definitely a member of the scorpionfish family.
Cod Beck Reservoir is a man-made lake situated adjacent to the North Yorkshire Moors National Park and near the village of Osmotherley in the English county of North Yorkshire. The reservoir is named after Cod Beck, which is the small river that fills it.
The reservoir is surrounded by woodland and just upstream is the local beauty spot called Sheepwash. Because of its position at the north of the North Yorkshire Moors, the site attracts many visitors from Darlington and Teesside
Alumni and friends gathered at the Wequassett Resort and Golf Club in Chatham, MA for the 41st annual Emmanuel College Alumni Summer Luncheon on Cape Cod on Monday, July 23, 2018.
10 July 2017; A general view of early attendees at work prior to RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
The Cape Cod Baseball League attracts college players from all over the country. Part of what makes the league possible, are families that open their doors and host one or two players over the summer.
Barbara Ellsworth has hosted a player in Yarmouth since the 1960s. Her house (pictured) is full of baseball mementos given to her from players she has hosted in the past, as well as present, but in the form of dirty laundry.
Dinner @ "Motobu Farm Yakiniku" in Naha.
This was a tad of a "hmmm.....??".
I never had raw cod stomach before and they looked enigmatically pretty on the bed of shredded Daikon.
Well, they were quite tasteless I would think, on their own and a tad crunchy and a tad chewy - it was the spicy kimchi-like alliaceous marinate or preserve that gave them an identity beyond texture.