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  2. Fish slice - Wikipedia

    en.wikipedia.org/wiki/Fish_slice

    Fish slice c. early 1800s. The fish slice was originally an item of silver service used for serving fish at a dining table and was generally made of silver or Sheffield plate rather than copper or tinned iron to avoid the possibility of affecting the taste of the fish.

  3. Shorncliffe pier - Wikipedia

    en.wikipedia.org/wiki/Shorncliffe_pier

    Shorncliffe Pier is a historic pier in Shorncliffe, Brisbane, Queensland, Australia, situated near Saint Patrick's College and lower Moora Park. The pier with its white faded timber railings, colonial street lamps spaced out along the stretch of pier, and resting shelter towards the end was a much visited attraction for families, residents and tourists to the area.

  4. Cisco (fish) - Wikipedia

    en.wikipedia.org/wiki/Cisco_(fish)

    The chub fishery had nothing to do with the various cyprinid fish species known as chubs but was exclusively based on the various species of ciscoes. The fishery continued as cisco stocks fell and non-native species such as sea lamprey , rainbow smelt and alewife spread through the system and increased in abundance.

  5. Red garra - Wikipedia

    en.wikipedia.org/wiki/Red_garra

    In 2006, doctor fish spa resorts opened in Kangal, Turkey, Hakone, Japan, and Umag, Croatia, where the fish are used to clean the bathers at the spa. [citation needed] In 2008, two widely known doctor fish pedicure services were opened in the United States in Fairfax County, Virginia, [10] and in Milwaukee, Wisconsin. Wisconsin ordered the ...

  6. 15 Ways to Prepare Whole Fish, From Salt Baking to Steaming

    www.aol.com/15-ways-prepare-whole-fish-182800179...

    Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. ... Clean, rub, and stuff as directed, with lemon, herbs, and olive oil. And serve on ...

  7. Ikejime - Wikipedia

    en.wikipedia.org/wiki/Ikejime

    This method is considered to be the fastest and most humane method of killing fish. [4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged. [5] [6] It is very similar to the technique used on frogs in laboratories called spiking or pithing.

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