11/22/2023 0 Comments Animals with edible eyeballsFor others, the very name of a fish ( Patagonian Toothfish) may be so psychologically unpalatable so as to necessitate a new, more edible name ( Chilean sea bass). Some struggle with picking small bones from their mouths. Our culture typically rejects things that look slimy, and fish are indeed slimier than a cow. There’s a lot that goes into this, I imagine. This is all to say that we end up wasting a lot of edible fish and fish parts. We end up wasting a lot of edible fish and fish parts. And even then, the culinary possibilities we envision for those fillets are limited still: baking, deep-frying or pan-searing come to mind. The fish’s head suffers a similar, arbitrary prejudice as we shun all parts but the faceless fillets. But here in the US, not only is carp almost never found on a menu, they more frequently serve as swimming targets for bowfishermen who, at best, use the carcasses as fertilizer. In fact, our common American carp species are actually prized both as a sportfish and as a food source in Asia and Western Europe. We relish the golden nuggets of deep-fried catfish ”“ a whiskered, bottom-dwelling scavenger ”“ yet we are off put by the humble carp, whose lifestyle is nearly identical. We moan at the thought of a seared fillet of black cod, yet wince at the thought of its face on our plate. Like most food choices, region and culture largely determine what we deem fit for the table and what we consider inedible. American cuisine has a curious relationship with fish.
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