Text 22244, 93 rader
Skriven 2007-11-04 21:17:30 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD AND RAT 141 71104
==============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > I think that most countries do protect the
 > albatrosses, at least when
 > they are within national borders.  This covers nesting
 > sites, but the
 > birds fly hundreds of km out over international waters
 > where they are > unprotected by any laws.

 BM> Amazing that they have the ability to know the way back home.

Yes, straight back to feed their waiting chicks.
 
 > of Nauru the natives traditionally used to catch the
 > local noddy birds
 > with nets, and then eat them, but there wasn't much
 > choice there in the
 > old days.  Now they eat New Zealand or Australian lamb
 > chops.

 BM> And has there been a corresponding change in their health, one way or
 BM> another? 

Very much so!  In 1998 I was told by a visiting doctor that now the
Nauruans have the World's highest incidence of diabetes, equal to that
of a community of Hopi Indians in USA.  They are almost all obese, and
as they have been living on income from the royalties of their
phosphate rock for generations they haven't needed to work, but just
sit around, drink imported beer and eat imported meat.  The work to
keep services going has mainly been done by migrants from Kiribati.
Now the phosphate is nearly all gone, so unless financial assistance is
given by other Pacific countries, the Nauruans will have to learn how
to fish - or starve.

My favourite Nauruan dish was:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raw Fish, Nauruan Style
 Categories: Fish, Pacific
      Yield: 8 Servings
 
      1 kg White fish, non-oily
      6    Limes
      4    Coconuts
      1 T  Ginger, grated (optional)
      8    Hibiscus flowers
 
  The Nauruan method of preparing raw fish is slightly different from
  that used in other Pacific islands, and is applied only to fish
  having white flesh.  Tuna is regarded as being unsuitable for this
  type of preparation.
  
  All bones must be removed from the flesh which is then diced into
  small cubes and placed in a bowl.  Next the juice of several fresh
  limes is squeezed over the fish pieces which are left to soak.  Only
  sufficient juice to just cover the fish is used.  The bowl should be
  placed in a refrigerator and the pieces of fish 'turned' (not
  stirred) every half hour for at least three hours and then left
  untouched for twenty-four hours. The lime juice reacts with the fish
  both bleaching it and making it translucent. The next step is to
  extract and retain the juice from several fresh coconuts.  The shells
  must be neatly halved, allowance being made for each diner as the
  fish is served in the half shells. Most of the coconut flesh is then
  removed from each shell but care must be taken to leave behind a thin
  layer, thereby providing an attractive white lining. The juice and
  the shredded flesh are mixed and squeezed hard in a cloth until the
  milk is ejected into a bowl, until all the juice and most of the
  coconut have been used, to produce a rich milk.  The liquid should be
  refrigerated overnight.  Fat which rises to the surface should be
  mixed back into the milk before use. The following day, the lime
  juice is drained from the diced fish and disposed of, and a serving
  of fish placed in each half shell.  The coconut milk should be
  flavoured with fresh lime juice (about one lime to half a litre of
  milk) and stirred in well. The milk is then poured over each serving
  so as to almost cover it and finely diced shallots are then sprinkled
  over the top. The shells should be presented on saucers, accompanied
  if possible by a hibiscus flower, and a spoon.
  
  Glen's note: The ginger is not an original ingredient, but is a very
  worth-while addition.  Other ingredients used elsewhere in the
  Pacific are cucumber, tomato and onion.
  
        Extracted from "Nauru, Island in the Sun", by Roy Vizard
        MMed by Glen Jamieson 8/01
 
MMMMM
 

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