Barbel Research Paper
Barbel Characteristics:
Barbel are slim and streamlined - a sure sign of a powerful river fish. Their colours are typical of the carp family they belong to, with green or brown backs, golden bronze flanks and pale bellies, though in clear water they can be much darker brown - black. The Barbel has four barbs around the mouth, two small ones around the nose and two large ones around the mouth.
Barbel :
Ingredients:
* 1/2 pint of port wine * 1 saltspoonful of salt * 2 tablespoonfuls of vinegar * 2 sliced onions * 1 faggot of sweet herbs * nutmeg and mace to taste * juice of a lemon * 2 anchovies * 1 or 2 barbels, according to size
Procedure
* Boil the barbels in salt and water till done; pour off some …show more content…
of the water, and, to the remainder, put the ingredients mentioned above. Simmer gently for 1/2 hour, or rather more, and strain. Put in the fish; heat it gradually; but do not let it boil, or it will be broken. * Time: Altogether 1 hour. * Sufficient for 4 persons.
Bream characteristics:
Young Bream, called Skimmers, are silver. As they mature, they turn a dark, golden olive colour. Fully mature Bream have dark backs and greenish bronze flanks with white undersides. Some Bream with disorders of the nervous system appear two-toned - one half of their body is darker than the other half.
SEA BREAM COOK WITH CHERRY TOMATOES: Ingredients: * 175ml/6fl oz extra virgin olive oil * 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled * 4 garlic cloves * 20 cherry tomatoes, quartered * handful fresh basil leaves, roughly torn * 400ml/14fl oz water * 1 small red chilli, finely chopped * salt
PROCEDURE:
1. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. 2. Add the bream, followed by the garlic, tomatoes, basil and some salt. 3. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. 4. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.
Carp characteristics:
The name carp covers a variety of species including common, crucian and grass. The carp most frequently found throughout Britain is common. But just top make things more confusing, there are three cultivated varieties of common carp - leather, mirror and 'common' in addition to yet another type, the wild type.
In terms of looks the Common Carp have small, evenly distributed scales, the mirror carp have large shiny scales, the leather carp are smooth. Where to find Carp:
Buttermilk Fried Carp Fillets
INGREDIENTS:
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
PROCEDURE:
Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Serves 4-6
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HADDOCK CHARACTERISTICS:
Haddock is a valuable North Atlantic food fish of the cod family, Gadidae, that is often smoked and sold as "Finnan Haddie." The Haddock is a bottom dweller and a carnivore, feeding on invertebrates and some fishes.
It resembles the Cod and, like its relative, has a chin barbel, 2 anal fins and 3 dorsal fins. It is identified from Cod by a dark, rather than light, lateral line and a distinctive dark spot on each side of the body over the pectoral fins, often called the "devil's mark". Color is otherwise gray or brownish above, paler below. Size is to about 3 feet (90 cm) and 24.5 pounds (11 kg). Haddock is a popular food fish, widely fished commercially. It is one of the most popular varieties of smoked fish and it has a unique succulent and delicious …show more content…
flavour. HADDOCK WITH CREAMY CRAB SAUCE: Ingredients: * 1 to 1 1/2 pounds haddock fillets * 4 tablespoons butter * salt and pepper * . * Sauce * 4 to 6 ounces crabmeat, flaked * 2 tablespoons butter * 2 tablespoons flour * 3 green onions, thinly sliced * 2 teaspoons fresh minced parsley * 1/4 teaspoon salt * 1/8 teaspoon pepper * 1 cup half-and-half or light cream * parsley for garnish, if desired
PROCEDURE:
Heat oven to 350°.
Melt butter in an 11x7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.
Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Add the green onions, parsley, salt, and pepper, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the parsley and crabmeat; heat through. Arrange haddock on a platter or serving plates and top with a little of the crab sauce. Garnish with parsley, if desired.
CHARACTERISTICS OF BRILL:
The brill, Scophthalmus rhombus, is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes. Brill can be found in the North Atlantic, Baltic Sea, and Mediterranean, primarily in deeper offshore
waters.[1]
The brill have slender bodies, brown with lighter and darker coloured flecks covering its body, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white. Like other flatfish the brill has the ability to match its colour to the surroundings. Brills are on average between 40 cm to 75 cm in length and weigh up 3 kg. Part of the dorsal fin of the fish is not connected to the fin membrane, which gives the fish a frilly appearance. They are sometimes confused with the Turbot (Psetta maxima), which is more diamond-shaped.
BRILL FISH BAKED RECIPE:
INGREDIENTS:
2 cloves elephant garlic, finely crushed
4 oz. potatoes, peeled and diced
4 oz. green onions, diced
4 oz. brill fish, skinned, deboned and diced
2 oz. butter, melted
3 oz. all-purpose flour, sifted
1 oz. regular oats
3 oz. Brie cheese, grated seasoning, according to taste
PROCEDURE:
Preheat oven to 400 F (200 C). Using a bowl, combine garlic, potatoes, green onions and brill fish. Season according to taste.
In a separate bowl, combine flour, oats and half the Brie cheese. Spoon potato mixture into an ovenproof dish. Top with the flour mixture and sprinkle on remaining cheese. Bake for 25 minutes until golden. Serve hot with garlic bread and a light salad for a quick family dinner.
Barbel are slim and streamlined - a sure sign of a powerful river fish. Their colours are typical of the carp family they belong to, with green or brown backs, golden bronze flanks and pale bellies, though in clear water they can be much darker brown - black. The Barbel has four barbs around the mouth, two small ones around the nose and two large ones around the mouth.
Barbel :
Ingredients:
* 1/2 pint of port wine * 1 saltspoonful of salt * 2 tablespoonfuls of vinegar * 2 sliced onions * 1 faggot of sweet herbs * nutmeg and mace to taste * juice of a lemon * 2 anchovies * 1 or 2 barbels, according to size
Procedure
* Boil the barbels in salt and water till done; pour off some …show more content…
of the water, and, to the remainder, put the ingredients mentioned above. Simmer gently for 1/2 hour, or rather more, and strain. Put in the fish; heat it gradually; but do not let it boil, or it will be broken. * Time: Altogether 1 hour. * Sufficient for 4 persons.
Bream characteristics:
Young Bream, called Skimmers, are silver. As they mature, they turn a dark, golden olive colour. Fully mature Bream have dark backs and greenish bronze flanks with white undersides. Some Bream with disorders of the nervous system appear two-toned - one half of their body is darker than the other half.
SEA BREAM COOK WITH CHERRY TOMATOES: Ingredients: * 175ml/6fl oz extra virgin olive oil * 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled * 4 garlic cloves * 20 cherry tomatoes, quartered * handful fresh basil leaves, roughly torn * 400ml/14fl oz water * 1 small red chilli, finely chopped * salt
PROCEDURE:
1. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. 2. Add the bream, followed by the garlic, tomatoes, basil and some salt. 3. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. 4. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.
Carp characteristics:
The name carp covers a variety of species including common, crucian and grass. The carp most frequently found throughout Britain is common. But just top make things more confusing, there are three cultivated varieties of common carp - leather, mirror and 'common' in addition to yet another type, the wild type.
In terms of looks the Common Carp have small, evenly distributed scales, the mirror carp have large shiny scales, the leather carp are smooth. Where to find Carp:
Buttermilk Fried Carp Fillets
INGREDIENTS:
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
PROCEDURE:
Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Serves 4-6
Top
HADDOCK CHARACTERISTICS:
Haddock is a valuable North Atlantic food fish of the cod family, Gadidae, that is often smoked and sold as "Finnan Haddie." The Haddock is a bottom dweller and a carnivore, feeding on invertebrates and some fishes.
It resembles the Cod and, like its relative, has a chin barbel, 2 anal fins and 3 dorsal fins. It is identified from Cod by a dark, rather than light, lateral line and a distinctive dark spot on each side of the body over the pectoral fins, often called the "devil's mark". Color is otherwise gray or brownish above, paler below. Size is to about 3 feet (90 cm) and 24.5 pounds (11 kg). Haddock is a popular food fish, widely fished commercially. It is one of the most popular varieties of smoked fish and it has a unique succulent and delicious …show more content…
flavour. HADDOCK WITH CREAMY CRAB SAUCE: Ingredients: * 1 to 1 1/2 pounds haddock fillets * 4 tablespoons butter * salt and pepper * . * Sauce * 4 to 6 ounces crabmeat, flaked * 2 tablespoons butter * 2 tablespoons flour * 3 green onions, thinly sliced * 2 teaspoons fresh minced parsley * 1/4 teaspoon salt * 1/8 teaspoon pepper * 1 cup half-and-half or light cream * parsley for garnish, if desired
PROCEDURE:
Heat oven to 350°.
Melt butter in an 11x7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.
Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Add the green onions, parsley, salt, and pepper, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the parsley and crabmeat; heat through. Arrange haddock on a platter or serving plates and top with a little of the crab sauce. Garnish with parsley, if desired.
CHARACTERISTICS OF BRILL:
The brill, Scophthalmus rhombus, is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes. Brill can be found in the North Atlantic, Baltic Sea, and Mediterranean, primarily in deeper offshore
waters.[1]
The brill have slender bodies, brown with lighter and darker coloured flecks covering its body, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white. Like other flatfish the brill has the ability to match its colour to the surroundings. Brills are on average between 40 cm to 75 cm in length and weigh up 3 kg. Part of the dorsal fin of the fish is not connected to the fin membrane, which gives the fish a frilly appearance. They are sometimes confused with the Turbot (Psetta maxima), which is more diamond-shaped.
BRILL FISH BAKED RECIPE:
INGREDIENTS:
2 cloves elephant garlic, finely crushed
4 oz. potatoes, peeled and diced
4 oz. green onions, diced
4 oz. brill fish, skinned, deboned and diced
2 oz. butter, melted
3 oz. all-purpose flour, sifted
1 oz. regular oats
3 oz. Brie cheese, grated seasoning, according to taste
PROCEDURE:
Preheat oven to 400 F (200 C). Using a bowl, combine garlic, potatoes, green onions and brill fish. Season according to taste.
In a separate bowl, combine flour, oats and half the Brie cheese. Spoon potato mixture into an ovenproof dish. Top with the flour mixture and sprinkle on remaining cheese. Bake for 25 minutes until golden. Serve hot with garlic bread and a light salad for a quick family dinner.