#HEY THATS MY FISH INTRUATIONS SKIN#

That's not a shocker as these are the same hot topics most animals, humans included, seem to communicate about most often. Just what are those ichthyoids attempting to articulate? According to lead author Aaron Rice, it mostly boils down to attracting a mate, defending food or territory, or letting other fish know where they are. 'They've probably been overlooked because fishes are not easily heard or seen, and the science of underwater acoustic communication has primarily focused on whales and dolphins. 'Sound communication is often overlooked within fishes, yet they make up more than half of all living vertebrate species,' says study co-author Andrew Bass, in Cornell Chronicle. In fact, the researchers found that 99 different families of fish exhibit 'sonic-related morphological characteristics,' and 18 families, mostly comprised of catfish, exhibit both swim bladder vibration and stridulation abilities. Pierce the worm piece once more on the other end, securing it to your barb, but covering the point of the hook. Pierce one end of the worm and thread it to the barbs on the shank of your 4 Baitholder hook. What's so shocking in the study, however, is just how many fishes use 'sonic behavior' to communicate. For the worm option, use your thumbnail to pinch off a small 1-2 section of the worm. While oral jaw movements were found to be used by some fishes to communicate, more common was swim bladder vibration (often called 'grunting') and skeletal stridulation (rubbing bones or body parts together to make a noise).

Plantain is often eaten by people from the islands and African continent - a dietary staple, though beginning to gain an astronomical reputation amongst the paleo community - a contemporary food.We're well aware of how much chatter takes place between boaters, but thanks to a new Cornell study published over the winter in the journal Icthyology and Herpetology, we now know there's also a lot of tongue-wagging taking place beneath the waves, too. Plantain is from the same family as banana, more of a starch enriched vegetable (it's a fruit classified as a vegetable) but cannot be eaten raw. I paired the hake with spice infused mashed plantain rather than frying it - a much healthier cooking method. What can the baked hake fillets be served with? The salsa for the baked hake is very simple to make, it's simply a case of chopping and slicing the necessary fruit and vegetables, squeeze some lime liberally over the entire contents in the bowl, toss and serve.

#HEY THATS MY FISH INTRUATIONS SKIN#

Simply slice around the mango into three sections. Then slice the yellow pulp horizontally and vertically and push the skin so the mango chunks are fully exposed.

I took a photo of the best way to cut and slice the mango for the salsa.Īs you can see it looks like a hedgehog in the picture with the pulp pushed up towards. Another thing, be generous with the fish seasoning, really bathe that fish fillet with the herbs - enhance that flavour. The hake needs to be foil wrapped tightly in order to bake thoroughly in the oven. Yes, like most seafood, hake makes for a wonderful source of protein and low in saturated fat. The more ripe the plantain and sweeter it is in taste and the peel is dark almost black. The plantain is spiced with ground pimento (all spice) and black pepper given a sweet and subtle peppery kick.The plantain used here is just ripe - dark yellow hue on the verge of turning yellow/black in colour. The hake is lightly seasoned with thyme, Himalayan pink salt, garlic granules and black pepper - a very complimentary herbaceous fish condiment. Is this baked hake fillets recipe hot and/or spicy? Other method of preparing hake include - steamed hake, hake curry with even pan fried. Both hake and blue marlin are not only my favourite fish, but share that meaty texture.

If you're reading this recipe from the Caribbean I highly recommend sampling this dish with blue marlin instead. There's an abundance of flavours from pimento to thyme and lime (hey that rhymes).

This baked hake fillets pays tribute to the entire Caribbean region as opposed to a specific island. Hake can be found in the pacific and Atlantic ocean. However, the only key difference is in the taste, hake is slightly more milder than it's counterpart. The fish derives from the same family as cod and haddock. In short hake is a mild fish, that bears a white flaky texture and it's exterior is soft, grey with a silver belly. Whenever I get really creative with various ingredients the taste is magnificent (so I'm told). I honestly have no idea what grips me with this fish. Perhaps it's that succulent, white meaty texture of oven baked hake fillets which leaves me spellbound. I have a passion for other types of fish but I'm more partial to hake. Let's get right into it with the recipe at hand, hake is like my seafood side kick.

Hey thats my fish intruations