A bouillabaisse fish, the weever is. Mentioned in William Verral’s A Complete System of Cookery (1759) as “weaver,” the weever fish’s spines emit poison. According to Clifford Wright, a restaurateur in Marseille likely invented bouillabaisse, an expensive version of fish stew and not really the traditional fisherman’s fish boil. So much for romantic nostalgia and visions of … More The Fish of France: Weever (Trachinus draco Linnaeus )
As it fell on a holy-day, And vpon an holy-tide-a, Iohn Dory bought him an ambling nag, To Paris for to ride-a.* ~~ Child Ballad #284A: “John Dory” I first met John Dory at the open-air fish market in Rabat, Morocco. He’s a solitary soul. Doesn’t hang out too much with his own kind. And … More Cooking with Saint-Pierre (John Dory)
The kulebyaka should be appetizing, shameless in its nakedness, a temptation to sin. ~~ Anton Chekov, “The Siren” Fish dishes abound in Russian cuisine, in large part because of the Russian Orthodox Church’s strict rules on fasting during Lent other times of the year. But we cannot ignore the simple fact that fish thrive in … More From Mother Russia with Love: A Fish in Every Pie
Continuing our Lenten foray through fish cookery in Asia …
In Asia, cooking fish presents no problem to thousands of ingenious cooks. The abundance of fish and the surfeit of ingredients ensures that fish cookery scales heights far beyond scorched fish fingers, dried-out fillets, and mushy tuna-noodle casserole.