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#fish friday
amybugz · 4 months
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take me back to the cambrian explosion
(featuring made-up cambrian beasts from this months drink and draw :3)
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arthistoryanimalia · 12 days
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#FishFriday:
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Figure of Sea God Ngorieru (or Ngoreru)
Solomon Islands
late 19th - early 20th c.
turtle shell
on display at Museum of Fine Arts, Boston
“A close look at this human-like figure reveals a shark head and fish for feet, attributes of the sea spirit Ngorieru. Honored by Sa'a and Ulawa communities and today familiar across the Solomon Islands as the image on the nation's 10-cent coin, Ngorieru caused danger for people at sea, but could also be asked to protect houses, canoes, and gardens. Ngorieru's protection was often invoked with a small wooden carving, but when foreign traders on the islands revealed a preference for turtle-shell pieces, local artists made a few Ngorieru figures in this translucent but brittle material.”
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pillbugpaints · 5 months
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some Viva Pinata sea creature concepts for this week's fish friday
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askwhatsforlunch · 27 days
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Lemon and Dill Monkfish
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The delicate flesh of this beautiful Lemon and Dill Monkfish is beautifully fragrant with fresh herb and citrus, and generously coated in a Hollandaise blanket, making it a tasty lunch! Happy Friday!
Ingredients (serves 3):
half a large lemon
4 fluffy sprigs Garden Dill + more for garnish
2 litres/8 cups water
1 1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1/2 cup dry white wine (like Sauvignon Blanc)
a beautiful (about 395-gram/14-ounce) fresh monkfish tail
Dill and Schnapps Hollandaise, warmed, to serve
Cut lemon into slices, and add lemon slices to a large, deep skillet, wide enough to fit the fish. Add Dill sprigs and cover with the water.
Bring to the boil over medium-high heat, and cover with a lid. Allow to boil, for about 10 to 15 minutes, so the broth is fragrant. Season with coarse sea salt and black pepper.
Then, stir in Sauvignon Blanc, and lower the monkfish tail into the fragrant bath. Poach, about 10 to 12 minutes until cooked through.
Lift monkfish tail out of its court-bouillon, and drain before sitting onto serving tray. Drizzle generously with warm Dill and Schnapps Hollandaise, and garnish with reserved Dill sprigs.
Serve Lemon and Dill Monkfish immediately, with more Dill and Schnapps Hollandaise, steamed broccoli and a glass of chilled Sauvignon Blanc or other crisp white wine.
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a-long-furby · 2 years
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Guys it's fish Friday
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fishmalazahn · 8 months
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darthjonman · 2 months
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Fucking loser. Imagine being comfortable in the competitive scene and then your future cousin comes along and slaps you all the way to PU
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historybizarre · 1 year
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But in some parts of North and South America, fish sandwiches (or fish, period) isn't the only thing being served on Lenten Fridays. According to Atlas Obscura, the world's largest rodent has been an acceptable meal choice in Venezuela since sometime between the 16th and 18th centuries. Because capybara were semi-aquatic, strong swimmers, and had sort of webbed feet, some clergymen wrote to the Vatican to ask if the chunky rodents could be classified as a fish. The church granted that request, and capybara have been consumed during Lent ever since.
On her website, environmental historian Dolly Jørgensen wrote that the church agreed to a similar exception for beaver. "Even though most people these days think the restriction is about eating meat, the dietary restriction wasn't about mammals & birds versus fish, but about land versus water," she explained. "Thus, other animals that spent their time in the water qualified as aquatic and could be eaten at Lent."
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thevisualvamp · 2 years
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Fishnet Fridays
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theditchlillies · 1 year
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Happy Good Friday // He is Risen
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amybugz · 5 months
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forfeit all mortal possessions to the long-nose dogfish....
(he's available to buy in my shop now ! amybugs.bigcartel.com )
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arthistoryanimalia · 7 months
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#FishFriday:
Fish-Shaped Box
Probably made in India, Lucknow or Hyderabad, 19th c.
Zinc alloy; cast, engraved, inlaid w/ silver & brass (bidri ware)
L 9 1/4 in (23.5 cm)
The Metropolitan Museum of Art, New York 19.135.15a, b
“Although the technique of inlaying metal known as bidri was invented in the Deccan in the 17th century, and Hyderabad remained a center for this type of metalwork into the 1800s, Lucknow, in northeastern India, also became an important center for production of bidri ware in the 18th and 19th centuries.”
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angeltreasure · 2 years
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Yeah “fish Fridays” instead of eating meat is cool but what if we Catholics made it specifically Fish Breakfast Friday??? Like Jesus made breakfast on the shore while awaiting the apostles to come to Him? Breakfast is the most important meal of the day they say soooo? 👀 🐟 🐠 🎣 🍷🫓🍤🦪🍽🍇
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askwhatsforlunch · 2 months
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Lemon and Thyme Roasted Sardines
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Flavourful with citrus and herbs, these Lemon and Thyme Roasted Sardines make a simple and tasty dish. Happy Friday!
Ingredients (serves 2):
a lemon
1/2 heaped teaspoon dried thyme
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
a dozen to 15 small, fresh sardines, scaled and gutted
In a roasting tin, thoroughly grate the zest of the whole lemon.
Add dried thyme, fleur de sel and black pepper. Drizzle in olive oil, stirring well to combine. Squeeze in the juice of half the lemon; give a good stir.
Add sardines, tossing them well, to coat generously in herb and lemon oil. Cover with cling film, and allow to marinate, in the refrigerator, at least a couple of hours.
Preheat oven to 200°C/395°F.
Place the tin in the middle of the hot oven, and roast, at 200°C/395°F, 25 to 30 minutes.
Serves Lemon and Thyme Roasted Sardines hot, with Tian or Winter Roots and Lemon Roast.
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timmurleyart · 1 day
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Fish plate dinner. 🐟🍟🍋(mixed media Collage on paper)🍺
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