Text 23292, 110 rader
Skriven 2007-11-22 12:07:00 av DAVE DRUM (1:123/140)
Ärende: 100,000 salmon dead?
============================
If April Fool's Day were near I would know that this story is not real. 
As it is .... ???? Published Thursday 22nd November 2007 13:13 GMT

HUGE JELLYFISH PACK SLAUGHTERS 100,000 SALMON

Mauve Stinger Apocalypse!!!

By Lester Haines

An overwhelming attack by billions of jellyfish has wiped out the entire 
stock of Northern Ireland's only salmon farm - some 100,000 fish worth 
£2m, AP reports.

The "dense pack" of mauve stingers, covering ten square miles to a depth 
of 35 feet*, last week swamped the two net pens holding the salmon about 
a mile off the coast of the Glens of Antrim. Employees of the The 
Northern Salmon Co Ltd battled for hours in three boats to a force a way 
through the jelly-hordes, only to find the fish already dead or dying of 
stings and stress.

The company's MD, John Russell, said: "It was unprecedented, absolutely 
amazing. The sea was red with these jellyfish and there was nothing we 
could do about it, absolutely nothing."

The mauve stinger, aka Pelagia nocticula, is, AP notes, well known for 
its "purplish night-time glow and its propensity for terrorising bathers 
in the warmer Mediterranean Sea". However, it is only in the last ten 
years it been spotted so far north, something scientists attribute to 
global warming.

The Northern Salmon Co, which exports its organic product to Europe and 
the US, now faces closure if it doesn't get emergency government aid, 
Russell said. ®

Bootnote

*No, we don't know what that is in cubic furlongs - we'll leave it to 
you lot to do the maths.

http://tinyurl.com/2tfhmg

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Fried Salmon Filets With Lemon Pesto & Couscous
 Categories: Seafood, Citrus, Pasta
      Yield: 4 servings
 
      6 tb Prepared pesto sauce *
      1 tb Fresh lemon juice
     10 oz Package instant couscous
    1/2 ts Salt; plus salt to taste
      2 tb Plus 1 teaspoon olive oil
      4    Boned skinless salmon filets
      6 oz Each and 1-inch thick
           -Freshly ground pepper
      4    Lemon wedges
 
  This should take about 20 minutes to prepare.
  
  Mix together the pesto sauce and lemon juice. Set aside for 20 minutes
  at room temperature.
  
  Prepare the couscous according to package directions, adding 1/2
  teaspoon salt and 1 teaspoon olive oil to the cooking water. Keep the
  couscous warm while you prepare the salmon.
  
  Season the salmon fillets on both sides with salt and pepper. Heat a
  large nonstick skillet until quite hot. Add 1 tablespoon of the olive
  oil and heat until almost smoking. Cook 2 salmon fillets flesh-side
  down over medium-high heat until crispy on the bottom, about 2
  minutes. Turn the fillets and cook an additional 2 minutes. The fish
  should be tender in the middle and crispy outside. Remove the fillets
  from the pan and keep warm.
  
  Add the remaining 1 tablespoon olive oil to the pan and repeat with
  the 2 remaining fillets.
  
  Fluff the couscous with a fork. Serve the salmon on a bed of couscous,
  dressed with the lemon-pesto sauce and garnished with lemon wedges.
  
  * Note: Use a good-quality fresh pesto sauce such as the ones from
  Pasta Etc., available at Whole Foods and Rainbow.
  
  Serves 4
  
  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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