Traits included in the study were height at wither or body height (HT); body length (BL); chest girth (CG); paunch girth (PG); face length (FL); face width (FW); horn length (HL); horn circumference (HC); ear length (EL); distance between hip bone (HB); distance between pin bone (PB); tail length (TL); tail length up to switch (TUS).
SEABASS WITH GREENS AND LAVERBREAD SAUCE Ingredients | 4 fillets of seabass | 2 shallots | 1 glass dry white wine | 1 tablespoon cream | 2 tablespoons laverbread | 250g unsalted butter | 100g green beans | 4 pak choi, chopped Method Ask your fishmonger to fillet, scale and pin bone the seabass.
The new machines have been designed to successfully remove fish spines, but the report says that the system does not tackle the problem of pin bone removal, which will consequently remain a manual task.
1 WHAT YOU WILL NEED 4 mackerel fillets, 2 limes, a bunch of chives, sea salt, 100g chorizo, 12 single mussels, 1 shallot, 1 punnet of pea shoots, white wine, frying flour, olive oil 2 PREPARE THE MACKEREL FILLETS Pin bone them, then cut each of the fillets in half and use one for pan frying, the other for the tartar.
Pan-seared sea bass with lemon, capers, anchovies and a warm rocket salad 4 x sea bass fillets (280g each) - remove pin bone, pat dry with absorbent paper 1 lemon 1/3 cup of capers 12 anchovy fillets 4 sprigs rosemary 300g washed rocket Olive oil Slice lemon thinly and place 3 slices onto each fillet.