Porpoise


Porpoise -

A title correctly applied only to the genus Phocaena, but in popular usage extended to a large number of the smaller members of the whale order, especially to the many kinds of Dolphins.

The Common Porpoise is generally about five feet in length, with a smooth, shiny, hairless skin, dark grey or nearly black on the upper part, shading to white on the belly. It usually travels in small companies. The Japanese resembles the Common variety in conformation but is smaller and darker.

Porpoise flesh is highly esteemed in many parts of the world. It is seldom eaten here, but it was formerly much relished in Europe.


Arround Porpoise in The Grocer's Encyclopedia


Pork Sausageshome
"P"
"PO"
Porridge
navigation:
SuperCooking

The Grocer's Encyclopedia
TOP 200



Recipes home
  English cuisine
  *** Star recipes ***
  Healthy food
  About us
  Content
  




 
Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking {-@-} quidunited.co.uk