Word: fishes
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...Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder The menu, chosen daily by the chef, features 20 full courses; some of them bite-size, others a little more substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid...
...worms and a lazy creek may be enough to get some people hooked on fishing, but serious anglers need more of a challenge. Fishermen are taking off to the globe's remotest rivers for rod-and-reel battles that send the adrenaline rushing as fast as the water they're wading in. But wilderness trips are not for amateurs: "You need to go with an experienced outfit?some of these fish bite back hard," says Charles Jardine, a coach for England's national fly-fishing teams. Here are three of the most pristine?and challenging?locales...
...ZAMBIA Tiger fish may only weigh between 2 and 10 kg, but they're aquatic pit bulls with razor-sharp teeth and a fighting spirit that'll test the strongest angler. This is a dominant predator in several rivers, including the Upper and Lower Zambezi. Contact Go Fishing Worldwide, tel: (44-20) 8742 1556; www.gofishingworldwide.co.uk...
...cleanest and home to the taimen, the largest salmonid in the world, which can grow up to nearly 2 m in length and weigh up to 70 kg. You'll need a nap in your yurt after trying to land one of these monsters, but don't think about fish steak?it's all about catch and release. Contact the Association of Mongolia Angling Guides at info@taimen.mn...
...ingredients of dishes aren't homegrown, they come from the surrounding Carmargue region. The menu, chosen daily by the chef, features 20 full courses; some of them bite-size, others a little more substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint...