View allAll Photos Tagged snapper
Probably not the best one of this guy, but I do like the pattern left by the board as he sails through the water, small surf yesterday but popular spot.
Each order contains 6 pieces ($13)
The filling competed with the mild red snapper flavours. The good thing was the use of fresh wasabi, pity the soy sauce given was mediocre quality.
Seared red snapper with pomegranate sauce served over a puré of carrots.
This is one of the daily dinner specials offered at Daiquiri Dick's restaurant in Puerto Vallarta.
I went to the Shrimp Net in Humble to get some fresh shrimp. While I was there I saw a red snapper. Decided to grill it on my electric grill. Turned out pretty good.
Red Snapper is back on stage. Decent gig. But a bit boring too.
Taken during State X New Forms. A festival "that wants to X-plore and X-plain". This years edition took place in Het Paard and De Koorenbeurs in Den Haag. I wrote a report for DJ Broadcast.
the grocery store had a "too good to pass up" deal on fresh, wild caught red snapper.
it's beautiful!
The Snapper (Pagrus auratus, sometimes Chrysophrys auratus ) One of the most popular eating fish which occur around our coastline. Quite a pretty fish with its pink, bronze and white scales.
This large specimen was feeding around a oyster and mussel covered point, and was rather fond of anchovies.After the photo it was returned to the water to search out safer foods. Smaller Snapper were also present.
Sea Foam
This is a natural process occurring in especially big seas, where plankton and other small sea organisms are literally pulverised against the rocks of the shoreline, resulting in a very fine protein suspension in the sea which coats the air-bubbles created by the waves to create a stiff froth, just the same way as egg protein coats air bubbles to make meringue, and beer protein coats air bubbles to produce a head of foam in a beer glass. from viv.id.au/blog/20070827.871/sea-foam/
Blackfin snapper (Lutjanus buccanella ). Gulf of Mexico.
Credit: SEFSC Pascagoula Laboratory; Collection of Brandi Noble, NOAA/NMFS/SEFSC.
Visit to the new sections of Trincity Mall (I haven't been there much, it's all still new to me). Snappers, a restaurant that's merged with the pizza (brick-oven) place I cannot recall the name of.
Snapper
Same preparation and treatment as the Lobster. This was an accommodation for a crustacean-allergic diner.
Notes: What impressed me the most about this presentation is that the chestnut honey in the poaching medium had infused into the fish (maybe because it was able to permeate the flesh through the fish flake sections?)! The meat of the fish was not only impossibly silky, but it was slightly sweet.
Somehow, the candied kumquat and citrus elements struck a finer balance here than it did with my lobster presentation. This snapper presentation was truly outstanding.
Read about this meal at the ulterior epicure.