Search Results for 'Spawn'

Inland Fisheries Ireland is currently investigating a major fish killing on the Yellow River, a tributary of the Sinking River near Dunmore, Co Galway, which flows into the Clare River. The stream in question is an important spawning and nursery habitat for young trout and salmon.

There’ll be an R in the month until next April, which for aficionados of oysters can only mean one thing: these delicacies will be available for the next seven months. Jonathan Swift is often quoted as having said, “He was a bold man that first ate an oyster”, and many of us would rather chew the head off a dead rat than let these glutinous, muscly, sea water-scented little shellfish anywhere near our dinner plate, but some view them as a delicacy on a par with caviar and champagne. Slurped straight off the half shell, either just as they are or enlivened with a dash of Tabasco or lemon juice, or cooked in a fish stew or a steak and kidney pie, and washed down with a pint of creamy Guinness or a glass of white wine or champagne, the oyster occupies a unique place in European, American and Asian cuisine.

A sheep and cattle farmer, who dug up 300 metres of the Srahnalong river bed, which runs through his land, was before Ballinrobe District Court sitting in Castlebar last week, as the farmer carried out these works during a protected spawning season.

We all have our favourite foods and there are plenty of foods which stir up all kinds of nostalgic feelings. Then there are the fun things to eat as well as foods to share. Then there are the challenging foods, those delicacies which are often worth getting to know but require a bit of perseverance and possibly a leap of faith. Caviar falls firmly into this category, as do snails. The sea urchin is also an unlikely species of shellfish which is both challenging and exciting as well as being abundant off our coastline.