Talk:Pacific rudderfish

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 21:25, 3 July 2008 (UTC)[reply]

Korea

It is also eaten in Korea, where it is called 샛돔. —Preceding unsigned comment added by 211.225.34.194 (talk) 05:55, 6 July 2010 (UTC)[reply]

Blasphemy!

Steamed or pan fried?!? Have you seen how tender this fish is? Sushi only. :p 69.165.246.119 (talk) 03:34, 19 June 2011 (UTC)[reply]

Temperature???

If this sentence "The Japanese butterfish prefers tropical waters: around 32°N–23°N." is saying that the butterfish likes water that is between 32 degrees on the Newton scale, and 23 degrees on the Newton scale, I think it is an error. As far as I know, 33 degrees Newton is the boiling point of water 212 F and 100 C, and even 23 Newton is 157.45 Fahrenheit, 69.7 Celsius. I am unaware of any fish that is not considered "cuisine" at these temperatures. --DTVillanova (talk) 03:22, 30 March 2014 (UTC)[reply]