Ikan Selangat Pasar Mentok

sotong pasar mentok


Ikan Semenyak.
Picture taken by Safri Ishak, March 2010.
Pasar IkanMentok Bangka.
Resep Pindang Asam ala Linda:
Linda Belinyu bang , resep e cuman air asem, kecap sikit , gula, garem , vetsin dikit ,, air e jgn banyak2 , seneng bang foto e bagus2 , thks yo jd inget di belinyu ....
Original Photo and Comments on FB.

Ikan Pari Gulai Tumis.


Picture taken by Safri Ishak, Tebet Barat, 24-June-2010.
Masakan kakak saya Farida.
Original Photo and Comments on FB
.

Resep Gulai Masam Ikan Pari.
Sup ikan yang ringan ini pas buat penggugah selera. Kuahnya asam segar dengan aroma wangi honje. Sementara daging ikan parinya lembut gurih. Lemak nian!

Bahan:
1 kg ikan pari, potong-potong sesuai selera
2 kencong (kincung = honje = kecombrang)
2 potong asam gelugur (asam potong = asam keping)
1 genggam daun kemangi
Bumbu, haluskan:
12 buah cabai merah
5 siung bawang merah
1 jempol (2 cm)kunyit
1 jempol (2 cm) jahe
garam secukupnya

Cara membuat:
Tumis bumbu halus dengan sedikit minyak sampai matang, kemudian tambahkan 2 gelas (500 ml) air.
Masukkan semua bumbu, dan didihkan.
Masukkan potongan ikan pari. Tambahkan garam sesuai selera.
Didihkan hingga matang. Angkat.
Untuk 6 orang

Resep diperoleh dari:
Tengku Zahdi, Medan

Riset disponsori oleh PT Tiga Pilar Sejahtera Tbk

Bondan Winarno - detikFood

Sumber:
http://artikelkuliner.blogspot.com/2010/08/resep-gulai-masam-ikan-pari.html


sotong pasar mentok
Ikan Semenyak


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WIKIPEDIA

Fish
From Wikipedia, the free encyclopedia

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A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most fish are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., gulpers and anglerfish). At 31,500 species, fish exhibit greater species diversity than any other class of vertebrates.
Food prepared from animals classified as fish is also referred to as fish, and is an important human food source. Commercial and subsistence fishers "hunt" fish in wild fisheries (see fishing) or "farm" them in ponds or in cages in the ocean (see aquaculture). They are also caught by recreational fishers and raised by fishkeepers, and are exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.

 

Coral reef fish
From Wikipedia, the free encyclopedia

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Coral reef fish are fish which live amongst or in close relation to coral reefs. Coral reefs form complex ecosystems with tremendous biodiversity. Among the myriad inhabitants, the fish stand out as particularly colourful and interesting to watch. Hundreds of species can exist in a small area of a healthy reef, many of them hidden or well camouflaged. Reef fish have developed many ingenious specialisations adapted to survival on the reefs.
Coral reefs occupy less than one percent of the surface area of the world oceans, yet they provide a home for 25 percent of all marine fish species. Reef habitats are a sharp contrast to the open water habitats that make up the other 99% of the world oceans.
However, loss and degradation of coral reef habitat, increasing pollution, and overfishing including the use of destructive fishing practices, are threatening the survival of the coral reefs and the associated reef fish.

 

Swordfish
From Wikipedia, the free encyclopedia

Swordfish (Xiphias gladius; from Greek ??f??: sword, and Latin gladius: sword), also known as Broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish can live close to shore. They reach a maximum size of 14 ft 9 in (455 cm) and 1,400 lb (650 kg). The International Game Fish Association's all-tackle angling record for a swordfish was a 1,182 lb (536.15 kg) specimen taken off Chile in 1953.

Swordfish were harvested by a variety of methods at small scale (notably harpoon fishing) until the global expansion of long-line fishing. Longline gear can be targeted to a variety of fish, but bycatch remains a significant problem.

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Marinated swordfish
Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively tough, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.
Swordfish are classified as oily fish.[3] Many sources including the United States Food and Drug Administration warn about potential toxicity from high levels of methylmercury in swordfish.[4] The FDA recommends that young children, pregnant women, and women of child-bearing age not eat swordfish. (See mercury in fish for more details.)
The flesh of some swordfish can acquire an orange tint, reportedly from their diet of shrimp or other prey. Such fish are sold as "pumpkin swordfish," and command a premium over their whitish counterparts. (Information from U.S. vendor Whole Foods.)

 

Squid
From Wikipedia, the free encyclopedia

Squid are marine cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles. Squid are strong swimmers and certain species can 'fly' for short distances out of the water.

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The main body mass is enclosed in the mantle, which has a swimming fin along each side. These fins, unlike in other marine organisms, are not the main source of locomotion in most species.
The skin is covered in chromatophores, which enable the squid to change color to suit its surroundings, making it effectively invisible. The underside is also almost always lighter than the topside, to provide camouflage from both prey and predator.
Under the body are openings to the mantle cavity, which contains the gills (ctenidia) and openings to the excretory and reproductive systems. At the front of the mantle cavity lies the siphon, which the squid uses for locomotion via precise jet propulsion. In this form of locomotion, water is sucked into the mantle cavity and expelled out of the siphon in a fast, strong jet. The direction of the siphon can be changed, to suit the direction of travel.
Inside the mantle cavity, beyond the siphon, lies the visceral mass, which is covered by a thin, membranous epidermis. Under this are all the major internal organs.

 

Shrimp
From Wikipedia, the free encyclopedia

Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important food source for larger animals from fish to whales. They have a high tolerance to toxins in polluted areas, and may contribute to high toxin levels in their predators. Together with prawns, shrimp are widely caught and farmed for human consumption.

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Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein".
To de-shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.
Removing the "vein" (a euphemism for the digestive tract) can be referred to as "deveining", though in fact shrimp do not have any real veins; they have an open circulatory system. The "vein" can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. The shrimp is then rinsed under cold running water.
Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling, frying, and grilling.
Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp, but in some places it is quite common for large shrimp to be used instead.
Wet shrimp is commonly used as a flavouring and as a soup base in Asian cuisines (such as Thai tom yum goong) while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, Italian cacciucco, Portuguese caldeirada and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp. Other recipes include jambalaya, okonomiyaki, poon choi and bagoong. Shrimp are also consumed as salad, by frying, with rice, and as shrimp guvec (a dish baked in a clay pot) in the Western and Southern coasts of Turkey.