on either side of the spine. The tail is prized for its tenderness and mild flavor, and is the part of the fish most commonly sold. There is flavorful meat located in the cheeks, as well, but this cut is not commonly harvested in America. The meat is firm, lean, and white, light ...
the outermost whorl or the perianth (includespetals and sepals) overlap with each other in a way that few petals are entirely inside, and some are entirely outside. In this type of aestivation, there is an irregular