It’s Lent. That means fish to a lot of people, even today, despite the relaxed rules of the Church.
But how to cook fish? How to get past Mrs. Gorton’s Fish Sticks? Many, many ways.
Let’s look at what people around the world do to get fish from the seas, rivers, and lakes from their pots and pans to their mouths, starting with Africa:*
*For more on African food, see Fran Osseo-Asare’s magnificent blog about cooking in Africa, chiefly Ghana. See also my series of articles on flavor principles found in African cuisine, including “Out of Africa: A Fish Tale.”
CYNTHIA D. BERTELSEN 
Yes, you’re right — very profound, Louise. Thanks for bringing this up.
I’ve often thought fish just doesn’t get enough credit. I know history tells us bread is the staff of life but I’ve always thought fish deserves a plateau of its very own. Thanks for sharing, Cynthia.