Text 15264, 99 rader
Skriven 2007-05-11 09:17:45 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BLUE 480  70510
=======================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> You know what's yummy, raw lobster eggs. Beats raw claw
 ML> meat any day.
 
 ML> and sea urchin "roe,"
 JW> I haven't had the pleasure yet. I had hoped YK's one Japanese
 JW> restaurant would have uni from time to time but they don't.

 ML> For me it's a real pleasure: others can't stand it. When sushi
 ML> parlors were a new thing in the States, the word was that the
 ML> flavor was so strong that only heroes could partake of it (that
 ML> was what the reviews and essays all seemed to say), but I never
 ML> found it odd in any way. My objection to uni sushi is that the
 ML> nori wrapper is almost never toasted right, even in the fanciest
 ML> of restaurants.

I am anything but a hero, but my first real taste of sea urchin roe
very pleasantly surprised me with the intensity of its molluscy
flavour, much stronger than any other marine shellfish I have had.
 
 ML> shad roe
 JW> Again I haven't had the opportunity.
 JW> OTOH I can claim to have tried pike, lake trout, walleye, char,
 JW> grayling, inconnu, and burbut roes, none of which did anything
 JW> special for me.

 ML> Shad roe really is superior to other fish roe, but the thing
 ML> that makes it "the thing" is that it can be had only one month
 ML> out of the year. Burbot roe I also find very yummy. I agree
 ML> about trout roe. The others, as far as I recall, are all
 ML> "inconnu" to me.

As a child, I ate fish fairly often, as it was cheap.  Usually mullet,
filleted, battered and fried.  Often the fish would have roe, which
was treated the same way; I preferred it to the fillets.

Do turtle eggs count?  Although the white remains mucus-like while the
yolk hardens on cooking, it can be sucked down after tearing open the
soft, leathery skin of the egg.  Flavour is vaguely fishy-oily.

David Attenborough tells the story of a renowned biologist interviewed
on BBC TV who was given a hard-shelled egg to identify, and told it
was not from a bird or reptile.  He refused to believe that, and was
quite mortified when told it came from a giant African snail.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUSED COORONG MULLET WITH MUNTHARI
 Categories: Aussie, Fish, Native food
      Yield: 1 Servings
 
    250 g  Coorong mullet fillets,
           -trimmed
    300 ml Cider vinegar
    1/2 c  Brown sugar, optional
      1    Chilli, chopped
     25 g  Munthari [*]
           Seasonings
           Fresh coriander
           Finely sliced vegetables,
           -for garnish
 
  Simmer the vinegar, sugar and chilli for 5 to 10 minutes. Take off
  the boil and pour over the fish and munthari. Leave for 3 to 4
  minutes until the fillets are cooked through. Plate up the fish and
  munthari and serve at once or refridgerate the fillets in the vinegar
  and serve cold.
  
  Garnish with coriander and a colourful mix of vegetables. Try this
  recipe with a native herb vinegar or a pre-prepared munthari vinegar.
  
  AUTHORS NOTE:  This recipe is parochially South Australian with the
  two principle ingredients from in and around the Coorong district [of
  south-eastern South Australia]. The method is an easy way to cook
  fish in a billy out bush and fragrant leaves or any local wild fruits
  can be used.
  
  MUNTHARI are small, fragrant, apple-flavoured berries from a beach
  creeper common on dunes in southern South Australia. Also called
  muntries, emu apples or native cranberries, munthari can be used in
  sauces, pies or eaten just as they come. [There is a note that a
  freeze-dried product may soon be available as a snack food.]
  
  Aborigines of the Sydney region also fished for mullet and used the
  Sydney golden wattle, ACACIA LONGIFOLIA, as a calendar plant. The
  plants were telling the locals that the mullet were ready to hunt.
  The fish could be found in large schools just off-shore and were at
  the peak of their life cycle. from UNIQUELY AUSTRALIAN by Vic
  Cherikoff Bush Tucker Supply P/L PO Box B103 Borinia Park, NSW, 2111
  Australia
 
MMMMM
 

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