Saturday, February 13, 2010
This'll have to be brief as I am trying to sort out the map for MUCH FALL OF BLOOD my alternate-history fantasy set in a renaissance that never happened. While the geography of Valahia (Wallachia) and Transylvania is much the same a lot of town names have changed. I tried to use the correct ones for the time - and now I have to make sure all of them in the correct places on the map. There are some downsides to being as accurate as possible.
Anyway, I must give the Silver Trevally an emphatic thumbs up, just plain grilled so I can pick up and learn the flavours as much as possible. I read that the colour of the flesh and fattyness of it varies a lot - that's something people really need to bear in mind with fish. Unless a fish species has a very narrow diet their taste will be influenced by the local foods they eat, just as the bloke who had garlic for for dinner last night smells (and probably tastes - never tried and hope I never do) of garlic, and cultured prawns or salmon just don't have the flavour of the wild ones. So if you really, really want to get picky about your fish it matters what species it is and how it was caught, and where it is from. Whitemark pier Trevally are great eating with a very recognisable and distinct flavour, almost 'gamey' and sort hint of lemony-ness to the flesh, nicely textured, and succulent. It'd be a waste to smoke it or disguise it.
The other fish we ate tonight was a present, 'flake'. I'm sorry but it ranks with trawler caught hake - edible, reasonable texture and in no way unpleasant. But dull compared to Flathead or the trevally.