Text 142, 146 rader
Skriven 2008-01-01 14:21:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TUNA FARMING
====================
On 11-27-07 GLEN JAMIESON Scribbled to MICHAEL LOO about TUNA FARMING 

GJ> GJ> The huge tuna pens, out at sea, have to be moved fairly
GJ> GJ> frequently, as tuna poop builds up on the seabed underneath the
GJ> GJ> pens. 

GJ> ML> Grow lobsters and such underneath the tuna fish.

GJ>Dunno what that would do to the flavour of the lobsters.  In any
GJ>case, I think they prefer to live in places like coral reefs, where
GJ>there are lots of little caves in which they can hide.

You'd likely never eat crab or lobster ever again if you realised what 
their diet includes.

... Later, after Googling to support my thesis - I find that I have 
debunked myself. I hate it when that happens.

-+-

Lobsters are not fussy eaters.  Although they prefer fresh food they 
will eat basically anything that they can get their claws on, even if 
it’s dead. (As is evident in their desire to get at the bait in the 
lobster traps!).  The main diet of a lobster is crab, mussels, clams, 
starfish, sea urchins and various marine worms.  They are also known to 
catch fast moving animals like shrimp, amphipods (also known as “sand 
fleasö) and even small fish.  Lobsters eat mostly animals, but if these 
resources are scarce, as they are sometimes in the spring, a lobster 
might eat plants, or sponges to get energy.  In the Northumberland 
Strait, an area making up a great part of the southern Gulf of St. 
Lawrence, a main dish for a lobster in the fall is a newly settled crab.  
Lobsters in this region can get up to 50% of their energy requirements 
from crabs.


http://tinyurl.com/23jf5h

-+-

Bill Figley wasn't sure what he would find in the stomach of a New 
Jersey lobster. When he found out, he was stumped. Figley, a marine 
biologist with the state Division of Fish and Wildlife, discovered 
lobsters like to dine on the same thing that sends shore vacationers 
flocking to the best seafood restaurants. For breakfast, lunch and 
dinner, lobsters prefer lobsters.

The study of the eating habits of lobsters found that 18 percent of a 
lobster diet is other lobsters. When they aren't eating each other, they 
are looking for other crustaceans, such as crabs. Together, lobsters and 
crabs make up 58.8 percent of what a New Jersey lobster eats. "We knew 
they were cannibals, but didn't realize it would be that high. I can't 
explain why it's so high," Figley said.

...

Steimle sorted through a plethora of worms, rock crabs, sea horses, 
starfish, and various crustaceans, bivalves, gastropods, hydroids and 
fish. He was happy he did not find the human hair and cloth fibers he 
discovered in lobsters when sewage sludge was dumped off the coast 
almost two decades ago. The dumping stopped off Sandy Hook in 1986, and 
now the lobsters appear to be back on their normal diet. They're dining 
out and eating only the best: A lobster dinner at the New Jersey shore.

http://tinyurl.com/28ovws

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kale & Lentils
 Categories: Greens, Beenz, Poultry, Seafood
      Yield: 2 servings
 
MMMMM--------------------------LENTILS-------------------------------
      1 tb Olive oil
    1/2 c  Fine chopped yellow onion
      1 ts Minced garlic
  1 1/2 c  Chicken broth or vegetable
           - broth
    1/2 c  Brown or green lentils;
           -picked through and rinsed
      1    Bay leaf
      2 sm Thyme sprigs
           Coarse salt & fresh pepper
    1/2 ts Dijon mustard (opt)

MMMMM----------------------------KALE---------------------------------
      2 bn Dinosaur or curly kale
           - (about 1 pound); tough
           - stems and ribs removed
      1 tb Olive oil; plus olive oil as
           - needed
      1 ts Minced garlic
      3 tb Dry white wine
      4    Anchovy filets; rinsed and
           - minced
           Fresh ground pepper
 
  Anchovies give the kale added interest without making it too fishy,
  though you can omit the anchovies for a vegetarian dish. Serve with
  brown rice.
  
  For the lentils, heat the olive oil in a small saucepan over medium
  heat. Add the onion and cook until soft and translucent. Add the
  garlic and cook until aromatic. Add 1 cup of the broth, the lentils,
  bay leaf and thyme. Bring to a boil, then reduce heat to a simmer;
  partially cover the pan and simmer until the lentils are tender but
  not falling apart, about 20-30 minutes. Add more broth as needed to
  keep the lentils covered with liquid. Remove the bay leaf and thyme;
  season with salt and pepper. For additional flavor, stir in a touch
  of Dijon mustard.
  
  For the kale: Cut the kale into 1/2-inch strips. Rinse well in several
  changes of water to remove dirt and grit; shake off all the water and
  lightly blot dry or spin in a salad spinner. Heat the olive oil in a
  skillet set over medium heat. Add the garlic and cook until it becomes
  aromatic but not brown. Add the kale and saute briefly. Add the wine.
  Cover and cook until the kale is tender but still bright green, about
  15 minutes. Stir in the anchovies and season with pepper. The
  anchovies are salty, so additional salt is probably not needed.
  
  Serves 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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