Here, Arthur and Vincent go fishing for tiddlers in some murky looking river.
Of course, they can't resist a few bottles of wine, and the biggest Rib of Beef I've ever seen thrown onto the BBQ.
When I was very young I visited a Restaurant (somewhere in Normandy) where such tiny fish were scooped from a stream that ran through the middle of the al fresco dining area, and were instantly floured and deep fried. It must have been my first real gastronomic experience. It was wonderful.
A good day messin' about on the river.
Did they gut the fish first or just eat the whole thing as is? That steak would feed a family!
ReplyDeleteNo, you eat the whole thing. Very tasty too!
DeleteInterestingly I can catch, kill, gut and cook a fish no problem. I can then give it to you to eat but I can't eat it myself. However if you kill and cook it and give it to me I'll eat it no problem. Explain that if you can 'cos I'd love to know why.
ReplyDeleteA neighbour's 'Lurcher' once caught a Hare for me. I managed to skin and prepare it, but then put it in the freezer for a few weeks to separate myself from the kill. I suppose that's much the same thing.
DeleteThat's the way to eat tiddlers!! Some of the small fish we have eaten, from the sea, still have seaweed on them when they come to the table.
ReplyDeleteYou eat them head, guts, tails, scales and all
Yes, it's all good, and if they've been well fried they're nice and crispy too.
DeleteThey remind me of the tiny fried whitebait you can get in this country. Found it difficult to avoid their black eyes when eating ;)
ReplyDeleteThe eyes are the best bit!!!
DeleteThat looked like a perfect day. The fried goujons look so delicious. It must have been so much fun catching them one by one with a fishing pole. Several years ago I remember seeing Nigella Lawson frying a batch of goujons on her cooking show. I ended up having sardines from a can for lunch and and trying to imagine the
ReplyDeletestraight-from-the-tin sardines as pan fried goujons. It was a big stretch of the imagination, but at least the sardines didn't pop hot oil on me from the pan.
I enjoyed watching the video. I love fishing. I caught a very large,very fat looking catfish once. I had expected it to be dead by the time we got home, but it wasn't, and I made my husband kill it and then when I skinned it and then opened it up, it turned out to be a she and was absolutely full of roe. That is why the fish looked so fat. By the time I was through
dealing with all of the skin and innards of that catfish, I have to admit I had lost just a tiny bit of my appetite to have her for dinner. We had a late dinner that night.
Later in the week I talked with a couple of true fishermen who said I should have cooked the roe and ate that too. The thought of that freaked me out so much that I don't even remember how they said to cook the
roe. I know they didn't say they ate it like caviar, I think maybe they said to fry
it. I am just not a catfish-caviar-eating
person.
When I was small (and even now) the roe has always been my favourite part of any fish. I'm a hopeless fisherman myself, but enjoy eating the catch of others. Roe is usually dipped in flour and fried.
DeleteI have difficulty eating anything on a dinner plate that has a head and eyes. I graciously decline all invitations.
ReplyDeleteYou need re-training. It's the taste that's important, NOT the look. But, you're not alone, I know several who think the same!
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