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(CBS Philadelphia)   Expert says fish can adapt to hotter temperatures, suggests applying a little butter and salt and using the "broil" setting, five minutes per side for each inch of thickness   ( philadelphia.cbslocal.com) divider line
    More: Interesting, temperatures, Chesapeake Bay, climatology, ocean temperatures, thickness, striped bass, salts, fish  
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615 clicks; posted to Geek » on 27 Jul 2013 at 11:46 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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2013-07-27 11:51:18 AM  
Do you like fish sticks?  Do you like to put them in your mouth?
2013-07-27 12:14:08 PM  
Doctor Bob Wood, an expert on coastal ocean science and climatology, says however, fish, such as the Striped Bass which is native to the bay area, can adapt to the warmer water.
"Striped bass, which are cooler water species, don't do particularly well with very warm waters. During the middle summer and late summer when both adults from the coastal ocean may be in the bay for feeding purposes, and the juveniles, who reside in Chesapeake Bay, encounter these temperatures, they do in fact go deeper in the water," he explains.

Awesome article.  So glad I went to college.
2013-07-27 02:32:37 PM  

StrikitRich: Do you like fish sticks?

*Jedi mind trick*
I don't want to sell any fish sticks
2013-07-27 02:35:00 PM  
Fresh salmon, sockeye if you can afford it, but Atlantic is fine, oil and salt the fark out of the skin side, season the flesh side
With salt pepper lemon juice, and some dill, or rosemary, whatever the hell you're into, in a cast iron skillet over med high with a little oil and some garlic, dont burn the garlic, sear the skin side about a minute then flesh side about a minute, flip back onto skin side, slide into a 500* oven for 4 minutes, remove to platter and wrap in foil for about few minutes, serve garnished with a sprinkle of whatever herbs you used an some lemon wedges, serve with a sprin mix salad with a kinda light flavored vinaigrette.

Damn, I'm hungry.

/Holy run on sentences, Batman!
//Pretty sure my high school English teacher mother would slap the shift out me for writing that.
2013-07-27 03:06:06 PM  
My sister used to do research for U of MD's C.O.M.B.

Every year, they'd go out on the Maryland Department of Natural Resources electrofishing boat, zap a ton of bass, then a dozen grad students would sit there carving out the pituitary glands for whatever they were working on (mostly ways to make fish grow fat fast.)

But you can't sell or even give away fish without heads.

2013-07-27 08:39:39 PM  
There is an upper limit to the temperature fish can survive.
2013-07-27 08:48:01 PM  
5 minutes per side for each inch of thickness? If you like to char your char, sure.
2013-07-27 11:53:17 PM  

StrikitRich: Do you like fish sticks?  Do you like to put them in your mouth?

blogdelossimpson.com.arView Full Size

Hi I'm Troy McClure, You may know me from such films as "The President's Neck Is Missing," "Firecrackers: The Silent Killer," "Man vs. Nature: The Road to Victory," and "Alice Doesn't Live Anymore" Please tell me more about putting fish sticks in you mouth with as much graphic detail as possible.
2013-07-28 10:39:21 PM  
5/side with fish is fine if you want fish jerky. 5/side/inch is perfect medium rare beef.

3/side/inch and tent with foil for 5 min. . . That there is some spectacular fish
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