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Wednesday, December 1, 2010

ALBUR, FRY LITTLE BLEAK FISH

  BLEAK (ALBERNUS ALBERNUS) 
Photo by: wightfishing.co.uk 


Bleak is a European fresh water fish of the carp family, five or six inches long, so named for its whiteness. It is similar to saltwater fish and sometimes called a sardine although not related. It is recommended to fry bleak until the skin is crispy.  They are tasty hor dourves, See sardina. [Baena/Dutton. 1993:382:v11; and ES: Renfrow. Glos. Jun 16, 04]

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