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Published on 18/08/16
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A fish very quiet among the
Fish scorpion fish
Red fish
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Fish bouillabaisse Red lionfish



Author 'Ghislain' (Id 228336 ) : Any bouillabaisse that respects and includes fish but also red mullet, conger, cod, etc... However I don't guarantee that the specimen submitted is edible. Cooker notified, we will inform ?



Fish bouillabaisse
Fish Bouillabaisse in 'Photo Red Lionfish', Report error
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Resolution : 1600x900 Fit for your screen resolution Wallpaper Iphone (320x480)
 
 
 
 
 
EXIF : Brand: Nikon | Camera: Nikon D3200 | Objectif: Nikon AF-S DX 18-105mm F/3.5-5.6G ED VR
Aperture: f/4.0 | Exposure time: 1/25 s | ISO: 3200 | Focal: 28 mm (eq. 42 mm)| Metering: Multi-segment (5)
Prog. expo.: Non défini (0) | Correction: 0 EV | Flash: Non (16) | Date: 26/05/2016 16:41:30
2 Favorites : Le fan belfortain, Manu
4 Comment(s) | 1 Avis de visiteur
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> Hiedra98 >Reply Aug 24, 2016
This scorpion seems to me far too elegant to be a rascasse of bouillabaisse (Scorpanea scrofa). I'd bet good money, to live in the south Pacific and well known, that it is a Pterois volitans, different genus but the same family of Scorpaenidae. It starts has to be present in the eastern Mediterranean, Suez canal, and warming of the planet require, but it will take a few years for the fish to Marseille.
 
> Le fan belfortain [G] [P] [C] [F] >Reply Aug 19, 2016
This scorpion fish is very colourful is beautiful and clear. Beautiful presentation : bravo Ghislain and thank you.
 
 > Author Ghislain [G] [P] [C] [F] >Reply
Aug 21, 2016
 
Comment approved. In the plate of stew she was unrecognizable. The density of garlic in the preparation is important. Out in the box after that will be the place around you .
 
> Tsouret [G] [P] [C] [F] >Reply Aug 19, 2016
A redfish is a redfish so she goes to was right in the bouillabaisse. It would be a shame she is too pretty.
 
 > Author Ghislain [G] [P] [C] [F] >Reply
Aug 21, 2016
 
Thank you for your comm. The best bet is to go to the restaurant for not to have of regret and thus to avoid its spines highly venomous in its preparation.
 
> Perronnet Catherine [G] [P] [C] [F] >Reply Aug 18, 2016
As I am not a cook warned, I can't tell you anything except for this photo, all sails out.
 
 > Author Ghislain [G] [P] [C] [F] >Reply
Aug 21, 2016
 
If you spears in the preparation of bouillabaisse beware of the spines of its dorsal fin. They are very venomous .
 
> Almarie [G] [P] [C] [F] >Reply Aug 18, 2016
I didn't know this fish. Great discovery for me. I don't know its name. In any case, nice development. Bravo.
 
 > Author Ghislain [G] [P] [C] [F] >Reply
Aug 21, 2016
 
In the plate, there do not recognize it. The best bouillabaisse I ate it was 'Au Vieux Gassin' near St-Tropez. Go see !
 
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