owlfish: (Fishy Circumstances)
posted by [personal profile] owlfish at 12:37pm on 03/09/2015 under ,
I was reading an article in Restaurant magazine the other week about "lesser eaten fish", and it profiled one called a "witch".

That gives a whole new spin to stories about witches if you imagine the antagonist (or protagonist, of course) as a fish. Fish need to live in water, so presumably it takes a bubble of water with it wherever it goes. Or it lives in a water-heavy cloud, so it rains heavily wherever it flies to.

The witch is also known as a lefteye flounder; perhaps suffering from entrenched prejudice against lefties?

The Arnoglossus scapha (or lamb-tongue) is native to China and New Zealand (and presumably lots of smaller countries in between...). No wonder witch-hunts didn't take off in Europe until contact with the far east was starting to be slightly better established. Long-distance sailing would have exacerbated the problem more than overland routes, I presume.

I had initially assumed it might be partial to exotic lettuce in the neighbor's garden, but given the righteye flounder eats worms and crustaceans, perhaps not. Although side salads are often a nice accompaniment to a heartier main.
owlfish: (Feast)
posted by [personal profile] owlfish at 02:36pm on 31/03/2011 under ,
I've rarely l loitered in the fish sections of grocery stores. It's not that I don't like fish; it's that C. doesn't, so there's rarely little reason for me to keep it in the house. I didn't grow up with a heavy fish quotient to my diet. I eat it at restaurants mostly. But yesterday, C. wasn't going to be home for dinner, and I was at the grocery store anyways and thinking some smoked fillets of something would be tasty.

My local Sainsbury has three or four shelves' worth of kinds of prepared mackerel. I had no idea. It strikes me as a more British fish, at least in this profusion of varieties, but never having been much of a fish-buyer in any other country, I am hardly one to compare. Unsmoked. Smoked. With honey. With a chile glaze. Cheaper varieties. Pricier varieties. De-boned. There were token numbers of other prepared fish products, from rollmops to sandwich-square salmon. Nothing, compared to the dominance of mackerel.

I am inexperienced in the ways of mackerel, so happy to go along with its accompanying instructions. While it grilled, I considered alternatives to peppery watercress-and-grapefruit salad. This is how I came to feast on grilled, smoked mackerel on a bed of cucumber dressed with gently fruity-sour passionfruit vinegar and a sprinkling of enlivening chile flakes.

Poor C. He had to make do with a late-night rushed pizza; not that he would have appreciated the fish anyway.

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