According to the Florida Fish and Wildlife Conservation Commission, tarpon are not eaten. Tarpon is a fish that is prized as a gamefish because it puts up a good fight. In some places, a fisherman needs a permit to actually harvest tarpon; most of the time, tarpon is caught and released. There are two species of tarpon, the Atlantic tarpon and the Indo-Pacific tarpon.Continue Reading
The tarpon is known for its bright silver scales that flash when it leaps out of the water. It can live in many habitats, though it is considered a marine fish. The tarpon can live in water with a low salt content and even enter fresh water as juveniles. However, the fish is sensitive to cold water and prefers the waters of tropical and subtropical areas.
Another notable thing about the tarpon is how it has adapted to oxygen-poor water. It has a modified air bladder that can take in oxygen from the air. There is evidence that the fish must breathe this way from time to time whether it is in oxygen-poor water or not.
As with many fish, female tarpon are larger than the males. A female can grow to over 8 feet long and weigh close to 355 pounds. Males are a bit smaller.Learn more about Seafood
Pasta, rice and vegetables are common palatable side dishes when shrimp is the main course. Some basic choices that complement shrimp are spinach, arugula, linguine and angel hair pasta. The trick to successful shrimp and side pairing is subtlety. Side dishes should enhance, not overwhelm, this versatile seafood's commanding flavor.Full Answer >
To brine salmon before smoking it, mix a brine of fennel, onion, celery, garlic, salt, brown sugar, bay leaves and water, and let the salmon sit in the brine in the refrigerator for one to three days. Dry the salmon on a rack in a cool, breezy location.Full Answer >
Tuna patties are best grilled on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium-sized coals. Patties take only 8 to 10 minutes to cook and are ready once they are a deep golden brown. Rotate them once during cooking.Full Answer >
For the high heat involved in deep frying fish, the best oil is one with a high smoke point, such as peanut oil, canola oil, sunflower oil and safflower oil. The smoke point is the temperature at which a fat starts breaking down and smoking due to the heat. With smoke points well above 400 degrees, these oils generally maintain proper deep-frying temperatures safely without burning.Full Answer >