Post on 01-Nov-2015
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Aphanopus carboLowe, 1839
The black scabbardfish, Aphanopus carbo, is a bathypelagic cutlassfish of the family Trichiuridae found in the Atlantic Ocean between latitudes 69 N and 27 N at depths of between 180 to 1,700 m (591 to 5,577 ft). Its length is up to 110 cm (3.6 ft), but it reaches maturity at around 80 to 85 cm (2.62 to 2.79 ft).The black scabbardfish is a fish with a body that is extremely elongated. The body height is about one-eight of the standard length, which is up to 1.1 m (3.6 ft). The snout is large with strong fang-like teeth. The dorsal fin has 34 to 41 spines and 52 to 56 soft rays. The anal fin has 2 spines and 43 to 48 soft rays. The pelvic fins are represented by a single spine in juveniles but are entirely absent in adults. The color is a coppery black with an iridescent tint. The inside of the mouth and gill cavities are black. Juveniles are believed to be mesopelagic, living at depths from 100 to 500 m (328 to 1,640 ft).The black scabbardfish is bathypelagic by day but moves upwards in the water column at night to feed at middle depths on crustaceans, cephalopods and other fishes, mostly grenadiers, codlings (family Moridae) and naked heads (family Alepocephalidae). The black scabbardfish coexists spatially with aphanopus intermedius Parin, which is a species commonly known as the intermediate scabbardfish. The narrow, elongated body of the black scabbardfish, along with its pointed head and long dorsal fin, are adapted for fast swimming. This fish has a large terminal mouth with large fang like teeth for efficient predation. In order to camouflage well, it has a coppery-black coloration with an iridescent tint. The fishs large eyes which have a diameter of 1/5-1/6 of the head length, are of such a large size to facilitate sight in low light. They become sexually mature at a length of about 80 cm (31 in). Both the eggs and the larvae are pelagic, drifting with the plankton. In general, the size distribution moves towards higher values from north to south of the NE Atlantic. Eggs and larval stages of this fish are unknown and juvenile fish are rarely caught. Juveniles, however, are reported to be mesopelagic. The life cycle of black scabbardfish is unknown, but the most common hypothesis is that one single stock undertakes a large scale clockwise migration around the NE atlantic. Spawning is restricted to certain areas including Madeira, the Canary Islands, and possibly further south. The juvenile black scabbardfish stay to feed and grow for a few years in the fisheries south of the Faroe Islands and the west of the British Isles. Afterwards, the juveniles then move south towards mainland Portugal and even further south to the spawning areas. The most recent studies indicate that the maximum age of the black scabbardfish from Madeira was about 14 years and the maximum age in Mainland Portugal was about 12 years. As opposed to most shelf demersal and pelagic commercial fish, the black scabbardfish exhibit a slow growth rate in adults. This slow growth rate results from energy investment of growth and reproduction.The black scabbardfish is an iteroparious species, meaning it can spawn multiple times throughout its life. It is also a total spawner, meaning that it releases all of its eggs in one single event per breeding season. It also exhibits determinate fecundity, meaning that all of the eggs are oocytes in the ovary before spawning. The females are expected to be able to spawn for a period of 8 years., however, skip spawning may occur. If non-reproductive males are mixed with spawning adults, the females will choose to allocate their energy towards large scale migration and growth and participate in skip spawning. The mature and spawning adult fish have only been observed in the last quarter of year in certain set of locations including Madeira, the Canaries, and the northwest coast of Africa. The gonadosomatic index is higher for the same body length in the black scabbardfish located around Madeira as opposed to off Mainland Portugal or to the west of the British Isles. This occurrence may be due to the areas lacking intrinsic and extrinsic factors that condition the maturity process in these areas. According to recent studies, developing females are dominant from April to August, and the reproduction period lasts from September to December with a prevalent number of pre-spawning and spawning females during this period. From December to March the majority of females are post-spawning. As for developing males their presence in seen throughout the year, however, mainly from March to August. Pre-spawning males are more abundant from July to November. Similar to the females, post-spawning males are prevalent from December to April. Generally, developing females are prevalent in Madeiran waters around spring and their reproductive cycles continue in this area, whereas mainland Portugal females begin to suffer from a generalized atresia from July on.
INGREDIENTS 2lbsboneless chicken breasts, cut into bite-size pieces 1 -2tablespoonolive oil 1garlic clove, crushed 14teaspoonginger 34teaspooncrushed red pepper flakes 14cup apple juice 13cuplight brown sugar 2tablespoonsketchup 1tablespooncider vinegar 12cupwater 13cupsoy sauceDIRECTIONS1. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.2. Heat oil in a large skillet.3. Add chicken pieces and cook until lightly browned.4. Remove chicken.5. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.6. Add chicken and bring to a hard boil.7. Reduce heat and simmer for 20 minutes.8. Serve over hot rice and ENJOY.To Die for Crock Pot Roast
INGREDIENTS1(4 -5 lb)beef roast, any kind 1(1 1/4 ounce) package brown gravy mix, dry 1(1 1/4 ounce) package dried Italian salad dressing mix 1(1 1/4 ounce) package ranch dressing mix, dry 12cupwaterDIRECTIONS1. Place beef roast in crock pot.2. Mix the dried mixes together in a bowl and sprinkle over the roast.3. Pour the water around the roast.4. Cook on low for 7-9 hours.
Oven-Fried Chicken Chimichangas
INGREDIENTS 23cup picante sauce or23cup your favoritesalsa 1teaspoonground cumin 12teaspoondried oregano leaves, crushed 112cups cooked chicken, chopped 1cup shreddedcheddar cheese 2green onions, chopped with some tops (about 1/4 cup) 6(8 inch)flour tortillas 2tablespoonsmargarine, melted shreddedcheddar cheese, for serving choppedgreen onion, for serving picante sauce, for servingDIRECTIONS1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.3. Fold opposite sides over filling.4. Roll up from bottom and place seam-side down on a baking sheet.5. Brush with melted margarine.6. Bake at 400F for 25 minutes or until golden.7. Garnish with additional cheese and green onion and serve salsa on the side.SUMAN MORON (CHOCOLATE MORON)
Suman Moronis a smoother variety of suman. This chocolate moron that is made up of ground glutinous rice also known as malagkit being cooked in coconut milk. Moron can either be mixed or plain with cocoa or chocolate.Ingredients : 1/2 cupmalagkit(glutinous) rice 1-1/2 cup ordinary rice 3/4 cup coconut milk 1-1/2 cup sugar 1 cup chocolate or cocoa (any brand) banana leaves, wilted over fire melted butter string(Cooking Chart)
Cooking Procedures :1. Soak over night themalagkitand ordinary rice. Grind the following day.2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.3. Cook over low fire, constantly stirring until thick. Set aside and cool.4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.6. Cook/steam for half an hour in adoubleboiler container or a steamer.
Ingredients : 1 cup glutinous rice flour 1/2 cup dried tapioca pearls 2-1/2 cups coconut milk 10 cups water 2-1/2 cups sweet potato, peeled and cubed 1 cup sugar 3 ripesaba(plantain) bananas, sliced into rounds 5 fresh or canned jackfruit, cut into strips
Cooking Procedures :1. PrepareBilo-bilo(Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix well. Form into small balls, about 1/2 in. diameter. In a pot, pour 8 cups of water and bring to a boil. Drop each balls in the boiling water; cook for 5 minutes or until they float. Remove rice balls; set aside.2. Boil tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set aside.3. In a saucepan, combine 2 cups of coconut milk and 2 cups of water; bring to a boil. Add sweet potatoes; cook over medium heat for 15 minutes. Add cooked tapioca, sugar and cooked rice balls; cook for 10 minutes.4. Add jackfruit strips and banana rounds; cook for 5 minutes until everything is tender.Add the remaining 1/2 cup of coconut milk; bring to boil. Reduce heat to low; simmer for another 3 minutes.5. Ladle onto individual bowls; serve warm or chilled thisguinataang bilo-bilo.6. Serves 4.
MARUYA I (BANANA FRITTERS)
This version ofMaruyais one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta, my mom will cook us maruya in our merienda before playing outside during summer time.Ingredients : 1/2 cup flour 3/4 tsp. baking powder 1/4 tsp. salt 1 egg 1 cup milk 3 ripesaba(banana plantain), peeled and sliced lengthwise 2 cups vegetable oil fl