Previous article‘George Kimball touched the hearts of his Southill family’ – Fr Joe YoungNext articleFor the love of ‘Sausages’ admin This dish is light but packed full of flavour and the light asparagus puree acts as a sauce to compliment the fish and rich potatoes.What you needGreat quality new potatoes, seasoning and butter, seabass fillets, rock salt, asparagus, tomatoes and a dash of sherry vinegar, olive oil and balsamic vinegar. Sign up for the weekly Limerick Post newsletter Sign Up What to doSteam the new potatoes and crush them with a fork when cooked and add seasoning and a knob of butter. Meantime slow cook the tomatoes, seasoning, oil and both vinegars in a pot until the reduce to a pulp. Cook asparagus to done and puree then pass through fine sieve. Pan fry the seasoned seabass fillets and serve on top of crushed new potatoes with puree and reduced tomatoes. Twitter NewsCrispy seabass with crushed new potatoes and asparagus pureeBy admin – August 18, 2011 614 Email Linkedin WhatsApp Advertisement Facebook Print
Antarctic krill Euphausia superba has a central role in the ecosystem of the Southern Ocean and knowledge of its growth rate is central to determining the factors influencing population dynamics. The length of Antarctic krill in the diet of Antarctic fur seals Arctocephalus gazella at South Georgia revealed a consistent increase in size between ca. 42 and ca. 54 mm over the period October–March, indicating growth rates much higher than predicted by existing models. Geographical variation in growth rate may result in 2-year-old krill at South Georgia attaining the same size as 3-year-old krill in the Antarctic Peninsula region. The effect of geographical variation in growth rate on the population structure of krill has important implications for comparing the fate of individual cohorts over large scales and in the interpretation of krill life-cycles.