A salmon that is less than 5 centimeters long and less than a year old. Tiny fry gradually seek food close to the water surface and are called "swim-up fry" as they grow and become more daring. However, the majority of their time is spent in the streambed that offers them protection.
Very young fish, especially those that have only recently hatched. Gall bladder A small pouch, on or near the liver of a fish, which stores bile. Bile is a fluid produced by the liver, and aids the absorption of food by the gut. Gamefish Any fish valued for its sporting qualities Gill arch The structure behind the gill covers of a bony fish (or within the gill slits of a cartilaginous fish) that supports the gill filaments and gill rakers. Gill filaments The parts of a fish's gills that absorb oxygen from the water. Gill rakers Toothlike projections on the gill arches. They can be used to trap food items, such as plankton, carried in the water flowing through the gills. Gold Head A Bead Head fly uses a metal bead to simulate the thorax on a nymph or wet fly and to add weight to the fly. Typically gold or silver is used, but any color can be used. Often a bright color such as red can stimulate a fish into biting. In North America they are known as Bead heads Golden Pheasant Game bird whose crest, neck and wing feathers are used extensively in fly patterns.
Frying of ingredients at high heat, which ensures a favorable crisp texture while maintaining a moist core. Measurement Unit – g (gram) = 1 kg (kilogram). For U.S. measurement conversion refer to conversion chart.
The process of cooking food in hot fat or oil. This is usually done in an open, shallow pan ( pan frying) or a pot of deep fat or oil ( deep frying) with the objective of browning the food on the outside while it cooks on the inside.
To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and SAUTEING although sauteing is often thought of as being faster and using less fat.
When I first started cooking on the stove top burners I would put the pan on the burner first. I could check to see if the pan was sitting in the middle of the burner when it was still cool. Now I check by sliding the pan just a bit, feeling for when it is solidly on the burner. If it feels like it will tip, I know it isn't on the burner correctly. After the burner gets hot, I also check for an uneven amount of heat in one area around the edge of the pan. I will hold my hand about 8 to 12 inches over the burner. If there is one area that feels much hotter than the rest, I know a part of the burner isn't covered by the pan and I need to slide it into the hotter area a bit. Depending on what you are frying you will need different amounts of oil. I try to eat as healthy as possible, most of the time, so I usually will only coat the bottom of the pan with a small amount of oil, butter or cooking spray. This keeps your meat or vegetables from sticking.
A low-pitched vocal quality so called because the sound is similar to food cooking in a hot frying pan. It is characterized by intermittent "pops" of sound and produced by the vocal folds opening and closing irregularly and unrhythmically.