Can I use fish guts in my garden?
If you have understanding neighbors and the olfactory tolerance, you can create your own liquid fish fertilizer by composting the guts in a barrel with water along with wood chips, grass clippings, or vegetable scraps. It's going to take a while to simmer to just the right brew, but serious gardeners swear by it.
Can I store dried fish in the fridge?
The dried fish will stay in the refrigerator for about 2-3 months, just do not forget to wrap it with paper first (not very tight). In a tin can with a tightly closed lid, the fish will "hold out" for several months.
Will crayfish attack each other?
They may well be fine together for long periods, but there is always a chance that one will kill the other, especially if it takes advantage of one that has just molted.
Can you open oysters with a knife?
A paring knife can also open an oyster. Start at the front or side of the oyster (not the hinge) and gently insert the knife between the line where the top and bottom shells meet. Once it starts to open, twist the knife 90 degrees and cut the adductor muscle that connects the top and bottom shells.
What fish is the best swimmer?
According to the BBC, the muscular black marlin takes the title for World's Fastest Swimmer. Growing to a whopping 4.65 metres (15 ft) and weighing up to 750kg (1650 lbs), these big fish have clocked speeds of up to 129km/h (80 mph)!
Does shrimp go bad in the fridge?
SHRIMP, SHELLED OR UNSHELLED - FRESH, COOKED To maximize the shelf life of cooked shrimp for safety and quality, refrigerate the shrimp in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked shrimp will last for 3 to 4 days in the refrigerator.
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If you wrap the fish (or any meat you're freezing) with a layer of plastic wrap and a layer of aluminum foil, it will keep out air out and moisture in as much as possible without vacuum sealing. Make sure you wrap with plastic wrap first, then aluminum foil.
As it does with meat, brining fish serves two purposes: One, it helps season the flesh, which improves flavor, and two, by partially dissolving muscle fibers to form a water-retaining gel, it helps prevent the protein from drying out.
Fish intelligence is "...the resultant of the process of acquiring, storing in memory, retrieving, combining, comparing, and using in new contexts information and conceptual skills" as it applies to fish.
Rainbow Shark I specifically recommend Rainbow Sharks because they are far less territorial. Red Tail Sharks will tend to dominate the bottom of an aquarium and will give Pictus Catfish a hard time. Rainbow Sharks still prefer having a cave or other dwelling to call their own, though.
Plenty of big predators love the taste of fish. Turtles, alligators, herons, otters and of course, people, eat bass. Although many anglers practice catch-and-release, sometimes people keep a few for dinner.
Tuna steak from the grocery store should only be consumed raw if it is labeled sushi-grade or sashimi-grade. While this is still not a guarantee against parasites, it means the fish was caught, cleaned, and frozen quickly while still on the boat and is the best option for sushi or sashimi.
Fry the fish, two or three pieces at a time, in the hot oil until the coating is golden and fish begins to flake when tested with a fork, turning once. This takes about 3 or 4 minutes per batch.
'' Treated properly, the bluefish is excellent eating, with mild, flaky meat, although larger specimens (those over 10 pounds) tend to have a stronger flavor than their smaller brethren. ... Bluefish should be placed on ice immediately.
Salmon Smoking Times and Temperatures
Cooking Method Smoking Temperature Smoking Time Using Smoker 175-220°F 2 hours Using Grill 175-220°F (Med-High Heat) 2 hours
Here, the best canned tuna on the market.
- Best Overall: Ortiz Bonito del Norte. ...
- Best Budget: Wild Planet Skipjack Wild Tuna. ...
- Best No-Salt Added: American Tuna No Salt Added Wild Albacore Tuna. ...
- Best Pouched: Sea Fare Pacific Wild Albacore Tuna. ...
- Best Oil-Packed in Jars: Tonnino Tuna Ventresca in Olive Oil.
Mantis shrimp may reach only about 6 inches in length, but they pack quite a punch with their "clubs," appendages they slam down on prey with incredible velocity and power. These clubs reach speeds equivalent to that of a bullet fired from a gun, and their strike can break aquarium glass and split open human thumbs.
How to Tell When Fish Is Done
- Opaque color. When you start cooking fish it's rather shiny and translucent. When it's done, fish will be opaque.
- Flake easily with a fork. When fish is finished cooking, it'll flake apart with a fork (more on that next).
You remove the skin before cooking The tough proteins in the fish skin also make it easier to flip and move around the pan. “Salmon must have the skin left on during cooking to crisp up nicely,” says Tentori.
Biochemical studies indicate that tuna tendon collagen is composed of the (alpha1)(2),alpha2 heterotrimer that is typical of vertebrate Type I collagen, while tuna skin collagen has the unusual alpha1,alpha2,alpha3 trimer previously described in the skin of some other teleost species.
Generally Poor Water Quality: Elevated Ammonia Ghost shrimp can turn white due to poor water quality, generally elevated levels of ammonia in newer tanks. This is usually due to overfeeding or not changing the water often enough, or what's called "new tank syndrome."
The bacterial species Vibrio parahaemolyticus is associated with eating raw or undercooked fish and shellfish, particularly oysters. 2 Infection can cause symptoms like diarrhea (including bloody diarrhea), abdominal cramps, nausea, vomiting, headache, fever, and chills.