→Culinary uses: source
|
→Culinary uses: ce
|
||
Line 27: | Line 27: | ||
==Culinary uses== |
==Culinary uses== |
||
The corvina has a white and flaky texture and a mild, sweet taste. Cooking methods include grilled, baked, fried, and sushi |
The corvina has a white and flaky texture and a mild, sweet taste. Cooking methods include grilled, baked, fried, and sushi. It is a popular choice in [[ceviche]].<ref name="Food2012">{{cite book|author=Lonely Planet Food|title=The World's Best Street Food: Where to Find it & How to Make it|url=https://books.google.com/books?id=Wat9BAAAQBAJ&pg=PT41|date=1 August 2012|publisher=Lonely Planet|isbn=978-1-74321-664-4|pages=41–}}</ref><ref name="Rodriguez2012">{{cite book|author=Douglas Rodriguez|title=The Great Ceviche Book, revised|url=https://books.google.com/books?id=HinP4rVnPaQC&pg=PA20|date=3 July 2012|publisher=Potter/TenSpeed/Harmony|isbn=978-1-60774-455-9|pages=20–}}</ref> |
||
== References == |
== References == |
Cilus gilberti | |
---|---|
Scientific classification | |
Kingdom: | |
Phylum: | |
Class: | |
Order: | |
Family: | |
Genus: | Cilus Delfin, 1900 |
Species: |
C. gilberti
|
Binomial name | |
Cilus gilberti (C. C. Abbott, 1899) |
The corvina, also known as the corvina drum (Cilus gilberti), is a saltwater fish of the Sciaenidae family (commonly called croakers or drums). It inhabits mostly tropicaltotemperate coastal waters of the southeastern Pacific along Central and South America.[citation needed] The corvina is highly prized in South America as a food fish.[1]
The corvina is similar in appearance to its relatives the weakfish and spotted seatrout. Its body is blue-grey on top, silvery overall with small scales, and is elongated and somewhat compressed in shape.[2] It has a large mouth and a dorsal fin that is deeply notched between spiny and soft parts. It reaches 40 cm (16 in) or more.[2]
The corvina is found along the South American Pacific coastline from ChiletoPanama, and also in the Galapagos. It inhabits soft bottoms at a depth of 5 to 50 m (16 to 164 ft).[citation needed]
The corvina has a white and flaky texture and a mild, sweet taste. Cooking methods include grilled, baked, fried, and sushi. It is a popular choice in ceviche.[3][4]