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halibut

halibut

halibut Sentence Examples

  • The take of halibut is increasing steadily.

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  • Large quantities of herring, plaice and halibut are also taken.

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  • Large quantities of herring, plaice and halibut are also taken.

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  • Agriculture: Industries Middelharnis, Pernis and Zwartewaal are the centres of this branch of fishery, which yields halibut, cod, ling and haddock.

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  • There are also important fisheries for cod, caplin, halibut, red fish (Sebastes) and nepisak (Cyclopterus lumpus); a shark (Somniosus microcephalus) is taken for the oil from its liver; and sea-trout are found in the streams and small lakes of the south.

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  • The wonderfully productive halibut fisheries of Hecate Strait, which separates these islands from the mainland and its adjacent islands, have attracted the attention of fishing companies, and great quantities of this fish are taken regularly and shipped across the continent in cold storage.

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  • The pursuit of cod, mackerel, herring and halibut fills up, with a winter coasting trade, the round of the year.

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  • The pursuit of cod, mackerel, herring and halibut fills up, with a winter coasting trade, the round of the year.

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  • C, Epibdella hippoglossi (from Halibut); ms, the two adoral suckers with the mouth (m) between them; ps, ventral sucker; ov, ovary, to testes.

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  • The city is especially important as a salmon fishing and packing centre (cod, halibut and smaller fish also being abundant); it has also an extensive lumber trade, important lumber manufactories, pressed brick and terra-cotta factories, and dairy interests.

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  • In British Columbian waters the main catch is of salmon, in addition to which are halibut, oolachan, herring, sturgeon, cod and shellfish.

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  • Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.

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  • Halibut >>

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  • Though fruit-trees will not bear there is an abundance of edible berries; the rivers and lakes abound with trout, perch, pike and other fish, and in the lower waters with salmon; and the cod, herring, halibut and Greenland shark in the northern seas attract numerous Norwegian and Russian fishermen.

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  • Mackerel was a relatively unimportant catch until about 1821, and since then has been an important but unstable return; halibut fishing has been vigorously pursued since about 1836 and herring since about 1856.

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  • confit terrine, caramelized scallop salad, wild Scottish halibut & sherry trifles.

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  • For me that meant grilled filet of halibut with chive mash, spinach and a parsley cream sauce.

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  • duck confit terrine, caramelized scallop salad, wild Scottish halibut & sherry trifles.

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  • filletmight cop filet of halibut with a mustard mussel vinaigrette or perhaps skate wing with crispy bacon & mushy pea salsa.

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  • Techniques to farm alternative species such as halibut and cod are now reaching commercial fruition and the industry is keen to diversify.

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  • Talk about mouthwatering... Perfectly poached halibut in the sweet, savory juices of carrots, cabbage and Alsace bacon combined.

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  • My steamed halibut came on a bed of creamy risotto flavored with spring onions and with a sauce made from mussels infused with saffron.

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  • Menu S: brochette of scallops & Cornish smoked halibut with julienne of sweet & sour cucumber.

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  • This information will be used to improve the flesh quality of farmed halibut and cod.

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  • Melt the butter in a frying pan and cook the halibut, turning once.

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  • And Sally caught the large halibut with a bargain $ 39 Penn rod and reel combo.

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  • halibut with grilled tomato and olive tapenade and parmesan cheese crusted chicken.

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  • My fish, chips and peas was subtitled ` wild halibut ' .

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  • The new Brazilian menu items include grilled halibut with grilled tomato and olive tapenade and parmesan cheese crusted chicken.

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  • You can get fresh halibut there, or grilled monk fish, lobster if you want to splash out.

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  • halibut pellets on the hook.

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  • halibut steak or a whole grilled plaice.

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  • halibut fishing in winter.

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  • halibut farming industry has become established in the UK.

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  • halibut liver oils, liver, butter, cheese, eggs, carrots.

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  • Main course could be roast beef; braised lambs ' kidneys; baked halibut steak or a whole grilled plaice.

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  • For me that meant grilled filet of halibut with chive mash, spinach and a parsley cream sauce.

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  • Best feed 4mm - 6mm halibut pellets, chopped meat or hemp.

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  • Today, in the colored water, I will be using halibut pellets on the hook.

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  • Flounder, dab, plaice, and sole were common, and halibut, turbot, and brill less so.

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  • Main course could be roast beef; braised lambs ' kidneys; baked halibut steak or a whole grilled plaice.

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  • There are also important fisheries for cod, caplin, halibut, red fish (Sebastes) and nepisak (Cyclopterus lumpus); a shark (Somniosus microcephalus) is taken for the oil from its liver; and sea-trout are found in the streams and small lakes of the south.

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  • C, Epibdella hippoglossi (from Halibut); ms, the two adoral suckers with the mouth (m) between them; ps, ventral sucker; ov, ovary, to testes.

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  • Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.

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  • The city is especially important as a salmon fishing and packing centre (cod, halibut and smaller fish also being abundant); it has also an extensive lumber trade, important lumber manufactories, pressed brick and terra-cotta factories, and dairy interests.

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  • The principal fisheries are those on the Atlantic coast, carried on by the inhabitants of Nova Scotia, New Brunswick, Prince Edward Island, and the eastern section of Quebec. Cod, herring, mackerel and lobsters are the fish chiefly caught, though halibut, salmon, anchovies and so-called sardines are also exported.

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  • In British Columbian waters the main catch is of salmon, in addition to which are halibut, oolachan, herring, sturgeon, cod and shellfish.

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  • Agriculture: Industries Middelharnis, Pernis and Zwartewaal are the centres of this branch of fishery, which yields halibut, cod, ling and haddock.

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  • The wonderfully productive halibut fisheries of Hecate Strait, which separates these islands from the mainland and its adjacent islands, have attracted the attention of fishing companies, and great quantities of this fish are taken regularly and shipped across the continent in cold storage.

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  • The take of halibut is increasing steadily.

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  • In the inland waters salmon, trout, togue (Salvelinus namaycush), pickerel and bass abound; along the shore there are lobsters, clams and scallops (Pecten irradians); and off the shore are herring, alewives, mackerel, cod, halibut, haddock, smelts, hake, menhaden, porgies and porpoises.

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  • Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.

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  • Some catfish, shad, smelt, halibut, herring, perch, sturgeon, flounders, oysters, clams, crabs and crawfish are also obtained from Oregon waters.

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  • Though fruit-trees will not bear there is an abundance of edible berries; the rivers and lakes abound with trout, perch, pike and other fish, and in the lower waters with salmon; and the cod, herring, halibut and Greenland shark in the northern seas attract numerous Norwegian and Russian fishermen.

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  • Mackerel was a relatively unimportant catch until about 1821, and since then has been an important but unstable return; halibut fishing has been vigorously pursued since about 1836 and herring since about 1856.

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  • Areas bordering water naturally lend themselves to ocean foods like halibut, shrimp and octopus.

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  • The company's most popular itinerary includes fishing for King and Silver Salmon, Halibut, Ling Cod and other bottom fish offshore of Alaska's Inside Passage.

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  • Other crowd favorites include fresh Alaskan halibut and Alaskan king salmon either grilled or fried to a light, golden brown.

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  • Homer: This is the halibut fishing capital of the world.

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  • All three of these white wines are a perfect match for many of the region's seafood offerings, such as crab, shrimp, or halibut.

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  • Increased consumption of fish, especially coldwater fish such as salmon, mackerel, halibut, and tuna, provides a good source of omega-3 fatty acids.

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  • Increased consumption of fish, especially cold-water fish like salmon, mackerel, halibut, and tuna, provides a good source of omega-3 fatty acids.

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  • The hotel's popular pan-seared halibut includes the halibut steak, a paella risotto cake, asparagus spears with pancetta and Parmesan, and a spicy tomato sauce tops this fine meal off.

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  • The signature dish is a juicy halibut steak with a macadamia nut crust and a peanut sauce.

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  • The potato-crusted halibut is pleasing to the palate.

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  • The menu includes sugar cane-skewered sea scallops, chorizo-crusted berkshire pork chop, grilled painted hills hanger steak, butter-poached halibut and porcini-crusted painted hills filet mignon.

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  • If you are looking for some fresh seafood, there are several menu items, including pan-fried oysters, prawns, crab cakes, grilled swordfish and parmesan crusted halibut.

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  • The menu also includes grilled salmon, halibut, pork and rack of lamb and has a variety of beverages from espressos and lattes to ice tea, soda, cocktails, beer and a large selection of wines and spirits.

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  • Menu items include chicken, pork, halibut, tuna, shrimp, and swordfish gyros.

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  • For the main course, try the halibut with butternut squash and concord grape sauce, or one of the homemade pasta dishes like the cavatelli.

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  • There are pasta, veal, pork, lamb and poultry dishes, a children's menu and seafood dishes such as baked stuff shrimp and halibut steak.

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  • The menu includes katafi crusted halibut, rack of lamb, hanger steak and natural, free-range chicken.

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  • The principal fisheries are those on the Atlantic coast, carried on by the inhabitants of Nova Scotia, New Brunswick, Prince Edward Island, and the eastern section of Quebec. Cod, herring, mackerel and lobsters are the fish chiefly caught, though halibut, salmon, anchovies and so-called sardines are also exported.

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    1
  • Some catfish, shad, smelt, halibut, herring, perch, sturgeon, flounders, oysters, clams, crabs and crawfish are also obtained from Oregon waters.

    0
    1
  • Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.

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