Search Results for: Oysters prepared
also found in: thesaurus , medical , idioms , encyclopedia , wikipedia .related to oyster: oyster stew , oyster pearl oys·ter (oi′stər)n. . a. any of several edible bivalve mollusks of the family ostreidae, having a rough, irregularly shaped shell attached to the substrate in shallow marine waters. oysters
bivalve mollusks, such as the pearl oyster. . an edible bit of muscle found in the hollow of the pelvic bone of a fowl. . a. a special delicacy. b. something from which benefits may be extracted. . slang a close-mouthed person. intr.v. oys·tered, oys·ter·ing, oys·ters to gather, dredge for, or raise oysters...
https://www.thefreedictionary.com/oyster
downtown from the table up. taste how we've upped the ante on the farm-to-table movement by adding the flavors of sea-totable. as a seafood-centric town, more than a score of restaurants within walking distance of the town wharf offer all things lobster, as well as a bounty of fin-fish and shellfish prepared
to order: crab cakes, steamed mussels, shrimp, native and locally farmed oysters and mussels, atlantic haddock, salmon, tuna, scallops, skate. all straight from the sea to you. we're proud of our local institutions, going back decades and offering traditional fare like seafood dinners and fried fish...
https://www.boothbayharbor.com/dine/
source of food. hence, the filipino diet is based on fish, crustaceans, and other seafood. milkfish, tilapia, catfish, grouper (lapu-lapu,) mackerel (galunggong,) swordfish, game fish, sablefish, tuna, cod, blue marlin and squid are common ingredients in filipino dishes. popular shellfish include oysters
dried and smoked fish are also popular. also popular are seaweeds, abalone, and eel. the most common way of having fish is to have it salted, pan-fried or deep-fried, and then eaten as a simple meal with rice and vegetables. it may also be cooked in a sour broth of tomatoes or tamarind as in pangat, prepared...
http://filipinofoodaficionado.blogspot.com/2011/10/philippine-cuisine-common-ingredients.html