sirens, centaurs, dragons, keepers magnificent creatures incredible legends that have filled pages and pages of books but today I'm going to talk about a specific bug in a fish that still seems more incredible that all these mentioned above.
; ; Frogfish
marine teleost fish of the suborder Acantopterigios, reaching one meter in length, with a huge head, round, flattened, with three long and movable upper appendages, mouth very large, placed well as the eyes, on top of the head, little body fusiform, very large pectoral fins, and small of the back and tail. Lacks scales, is dark on its back and white on the belly, and has around the edge of the body as a fleshy barbels.
(This dictionary says the fish)
The most interesting aspect of the frogfish, apart from its perfect camouflage is how they attract prey. Instead of pursuing a prey like other fish, the angler attracts prey (fish or shellfish) with bait and prey expected to swim near your mouth until you can swallow.
When feeding, the buccal cavity expands frogfish up to 12 times its normal volume, surrounding the dam and creating suction pressure inside the mouth the swallows enterAntennarius is the fastest of all fish in executing this maneuver: six thousandths of a second , the scorpion-fish or fish-stone takes 15 ms. You can even swallow a fish in the middle of a school of fish without the other fish noticing his disappearance. Frogfish can easily swallow larger prey than him.
Frogfish seldom anything. Most of them lack bladder natatoriAntennarius For short distances the frogfish should go, or better, gallop: You can also move very fast sipping large amounts of water through the mouth and expelling it through the small openings in the gills. The result is a kind of progression to jet propulsion. A
interesting edible fish here I leave a recipe. Two
frogfish.
Half a kilo of yellow potato.
Half a kilo of tomatoes.
A cup of oil,
A glass of red wine.
Four cloves of minced garlic.
Two yellow peppers.
Preparation: Thoroughly clean the frogfish, but leave them whole. Season with salt, pepper, garlic, and then fry.
In a saucepan, prepare a dressing with the garlic, pepper, and tomatoes blended, this preparation Take half a glass of wine.
Once the mixture is uniform, it fits over the fish and the onions cut into rings along with potatoes, sliced \u200b\u200braw yellow.
This is the crucial moment, you have to do all this sweat over very low heat, sweat the fish because this is what it chupín not in stock, broth or soup. Be especially careful with the cooking, since it is a very delicate meat.
not forget that as the liquid is consumed, you should add the rest of the wine, basting.
is ready. Frogfish carefully accommodates a source, with the liquid ingredients, and decorating it with pepper seeded into thin strips.
; ; Frogfish
(This dictionary says the fish)
The most interesting aspect of the frogfish, apart from its perfect camouflage is how they attract prey. Instead of pursuing a prey like other fish, the angler attracts prey (fish or shellfish) with bait and prey expected to swim near your mouth until you can swallow.
When feeding, the buccal cavity expands frogfish up to 12 times its normal volume, surrounding the dam and creating suction pressure inside the mouth the swallows enterAntennarius is the fastest of all fish in executing this maneuver: six thousandths of a second , the scorpion-fish or fish-stone takes 15 ms. You can even swallow a fish in the middle of a school of fish without the other fish noticing his disappearance. Frogfish can easily swallow larger prey than him.
Frogfish seldom anything. Most of them lack bladder natatoriAntennarius For short distances the frogfish should go, or better, gallop: You can also move very fast sipping large amounts of water through the mouth and expelling it through the small openings in the gills. The result is a kind of progression to jet propulsion. A
interesting edible fish here I leave a recipe. Two
frogfish.
Half a kilo of yellow potato.
Half a kilo of tomatoes.
A cup of oil,
A glass of red wine.
Four cloves of minced garlic.
Two yellow peppers.
Preparation: Thoroughly clean the frogfish, but leave them whole. Season with salt, pepper, garlic, and then fry.
In a saucepan, prepare a dressing with the garlic, pepper, and tomatoes blended, this preparation Take half a glass of wine.
Once the mixture is uniform, it fits over the fish and the onions cut into rings along with potatoes, sliced \u200b\u200braw yellow.
This is the crucial moment, you have to do all this sweat over very low heat, sweat the fish because this is what it chupín not in stock, broth or soup. Be especially careful with the cooking, since it is a very delicate meat.
not forget that as the liquid is consumed, you should add the rest of the wine, basting.
is ready. Frogfish carefully accommodates a source, with the liquid ingredients, and decorating it with pepper seeded into thin strips.
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