RSS- Tit for tat until it all goes boom
- Deadly H5N1 avian influenza strain detected on mainland Antarctica
- “BYD is launching its next-gen Blade EV battery soon with more range and even lower cost”
- Iran launches air attacks on Israel
- ISW on the developing Ukrainian defense industrial base and Russias strikes on the Ukrainian energy infrastructure
- Britain? Kaput! By Walrus.
- Declaration “Dignitas Infinita” on Human Dignity
- The situation and some possible courses of action … A Pat Lang post reposted from 26 February 2022
- HARPER: COL. W. PATRICK LANG R.I.P.
- A Note On Our Folly By Walrus
An expensive but delicious fish. I can buy it in Venice, Fl for about $17 per pound but they only do steaks and not filets. It’s surprisingly difficult to get it wrong when cooking, it’s a very forgivable fish. I love it. Use a meat thermometer and pull it out at 145 F.
How does it compare to Patagonian Toothfish, AKA “Chilean Sea Bass?”
The fish I can buy is Chilean Sea Bass. From what I’ve just read, we may be talking two different species. Since it’s Mexico, I’d figure the pictured fish is a warm water fish while the Chilean is a deep/cold water fish. Sorry for the confusion!
Hopefully the Chinese fishing fleet doesn’t make an appearance the way the long-liners and seine netters did off the mouth of the Chesapeake did back in the ’80s.