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COOKING FISH
The most common fault in fish cookery is over-cooking. The ...
... is one of the most satisfactory ways of cooking fish. The preparation is easy and the flavour is retained.
The ...
Transactions and Proceedings of the Royal Society of New Zealand
1891
... in which he got them to record all the fish caught by them, with sundry particulars as to contents ...
Transactions and Proceedings of the Royal Society of New Zealand
1927
The Food Values of New Zealand Fish.
Part 7: The Vitamin Content of the Tarakihi.
(Chilodactylus macropterus.)
By John ...
Forest and Bird
1 November 2001
2. BASTED FISH.
For Kahawai or other fish. Place whole fish, after cutting ...
... which keeps all the juices and flavour in the fish.
Small fish can be broiled whole; large ones should be ...
Transactions and Proceedings of the Royal Society of New Zealand
1875
Art. XXVIII.—Notes on the Habits of the Frost Fish (Lepidopus caudatus).
By C. H. Robson.
[Read before the Wellington Philosophical ...
Transactions and Proceedings of the Royal Society of New Zealand
1897
... Caroline Islands was only known from a drawing. These fish were commonly known as parrot-fish, or parrot-wrasses. Dr. Günther ...
Transactions and Proceedings of the Royal Society of New Zealand
1892
... west side of Kartigi Point in considerable numbers. The fish begin to appear in November, but by the end ...
HOW TO SAUTE FISH
Another favourite way of cooking trout and other fish is ...
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