1/29/2024 0 Comments Roly poly fish heads![]() How and where the trend got started is less clear, but it has obviously been simmering for some time. And instead of the customary half-head, each portion packs a full pair of them.įish heads are in. And if you prefer your fish heads crunchy, you can get your fix in Vancouver-Trevor Bird’s Fable Kitchen in Kitsilano regularly serves up lightly battered head of Lois Lake-farmed steelhead with meaty collar attached, seasoned with ginger and soy and served in a butter-lettuce wrap with pickled carrots and cilantro. It was a sloppy but flavoursome dish.Įx-Montreal chef Mehdi Brunet-Benkritly is turning out maple-and-soy salmon heads for New Yorkers at his popular new New York izakaya, Chez Sardine. Kazuo Atkutsu’s guillotined Atlantic salmon was marinated in soy, grilled and dressed up with a festive splatter of taste and texture representing a good part of the repertoire of the Japanese pantry, and few add-ons besides. And it was around a year previous that I tucked into a full salmon head at a quirky downtown Montreal izakaya named Kazu. That bluefish head was on the John Dory menu in the spring. Chef April Bloomfield did not get her Michelin stars for nothing.īut neither is she responsible for this relatively new culinary trend of whole-fish, fang-to-fin dining. The package was enriched by crisp-fried discs of sunchoke and brightened with a scattering of the pods and sprouts of sugar snap peas, and a good lashing of peppery olive oil. Its skin was crisp and the flesh beneath was moist and oily. ![]() Boston bluefish run large, so the head had been split lengthwise, very generously salted and then roasted. ![]() To be sure, it was a fine fish head-about as irresistible as they come. “Eat them up, yum!” And then-most uncharacteristically-she did. “ Fish heads, fish heads, roly-poly fish heads,” she sang softly, serenading the morsel of Boston bluefish on the end of her fork. Or has her singing one-for in this instance the diner seated at the counter of the John Dory Oyster Bar in Lower Manhattan was my wife. Woodvine is a homeless resident of Vancouver who has worked in the past as an illustrator, graphic designer, and writer.The latest chapter in the adventurous western gourmand’s ongoing quest to catch up with the Third World has him singing a rather strange song. I also read that the temperature was expected to get above freezing, meaning the crows and seagulls might yet get their chance to enjoy some fresh salmon.Īnd then there’s the Barnes and Barnes " Fish Heads" song from 1978: “Fish heads, fish heads: Roly-poly fish heads: Fish heads, fish heads: Eat them up, yum!” There was no readily available open Dumpster to throw it in and I thought that, even in death, it added a bit of much needed life to an otherwise drab alley. I like a tidy alley as much as the next binner, but I left the salmon head where It was. Such a choice bit of seafood should have attracted its share of crows and seagulls (seagulls do still like the occasional taste of fish, just for old times sake).Īnd under normal circumstances it would have been covered in birds, but in this case the outside temperature was such that I’m sure the fish head was frozen solid as a rock. ![]() Wasn’t exactly sure where it may have come from. Yesterday morning I encountered a rarity: a fish head-a salmon to be precise-sitting pretty as you please in the back alley on the east side of South Granville.
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