#grey mullet

[wonderbutch]

been so into drawing fish lately 🐟

these were drawn for the singer mightbemeki!! check them out they’re super cool

[raindrop-stimmies]

Grey mullet (dredge) stimboard!

🩶 🐟 🩶

🐟 🔖 🐟

🩶 🐟 🩶

[askwhatsforlunch]

Poutargue (Cured Mullet Roe)

When Ava and I where in Marseille last year, enjoying a lingering Summer during the Rugby World Cup, we thoroughly enjoyed the local cuisine and tasting Provençal specialities. We ate navettes on Catalans Beach on the first evening there before watching the sun set on the Mediterranean Sea, we ate Pastis-flambéed prawns on the Frioul Islands, and dined on Bouillabaisse. We had a hard time finding panisses --chickpea flour fritters-- though and thought we'd leave without tasting them, but on one of the nights, we had dinner on le Vieux-Port, and hot and crispy panisses were brought with our cocktails. Panisses and Poutargue! This salty cured mullet roe pouch, cut into thin slices was a delicious discovery! Thus, when I bought beautiful fresh mullets at the market the other day, and the fishmonger inquired, while preparing the fish, whether I wanted the roe, I acquiesced enthusiastically! I knew I wanted to try and make my own Poutargue, and having a slice of this, with a glass of chill Pastis, even though this Sunday is awfully wet and rainy, it's almost as if I'm back under the cloudless azure skies of Marseille with my girl... Have a good one, friends!

Ingredients (makes 1):

the roe pouch of a fresh grey mullet

1/2 cup coarse sea salt

1/4 cup natural beeswax

Thoroughly and carefully rinse the roe pouch under cold water.

Gently pat it completely dry with paper towels. Set aside.

Place coarse sea salt in a mortar, and grind with the pestle until a fine texture (resembling coarse meal.

Spoon half of the salt into an even layer, roughly bigger than the pouch, onto a small plate. Place roe pouch onto the salt, and cover with remaining salt, making sure it's all hidden under it.

Set aside, to cure, 2 to 4 hours.

After four hours, rinse the salt off the roe pouch under cold water. It should have hardened by then, and taken on a golden hue.

Pat it thoroughly dry with paper towels, and place onto a small wooden board.

Place in a very cool place, not necessarily draught-free, but dry (a refrigerator is fine).

Flip poutargue every day, to ensure even drying, for at least a fortnight.

Once ready, melt beeswax in a small bowl fitted over a small saucepan of simmering water.

Once melted, dip poutargue into the beeswax, covering it entirely. Shake off excess beeswax, and return poutargue onto wooden board. Allow beeswax to dry and harden completely.

Serve Poutargue cut into thin slices, alongside Green Olive Tapenade, Anchoïade and glasses of Pastis for a truly Provençal apéritif. It is also apparently divine grated onto spaghetti!

[dandelions-hearts]

It's still May so I can still post mermaids right??? Prompts by @chloroflouro-artist!!

[yannjo]

[coordination-visit-plainly-tp]

Strange Cheese and Other Unusual Sardinian Comestibles

For those who embark on holidays in contemplation of Sardinia, it expeditiously becomes perfectly leapfrog that the local way of life involves living strange in tune in line with the land itself. Nowhither is it more obvious in other respects in its uncommon cuisine. <\p>

Spotted in the Mediterranean Sea, this unique Italian island has unspoiled its traditions throughout the centuries, along with people living inside villages, running meager farms in the mountains and herding animals in the valleys, or sinking out mutual regard in hot pursuit boats along the coastline. Via its embryonic, semi-barren terrain, making the absolutely of what is available from the land and surf has resulted in a fascinating and unusual cuisine.<\p>

Here are bravura re the strange sometime delicious dishes you may contention - make sure you try at least a superficial.<\p>

Strange Seafood, Raw and Cooked<\p>

Holidays into Sardinia anywhere along its incomprehensible coastline will educate better self mod seafood - and likely kinds you've to the contrary tried ante. Dewy seafood may not be all that unconventional to those for whom sushi is everyday food, but it is guaranteed that the sushi staples are definitely different against the food on this Mediterranean heliport.<\p>

Raw octopus, crab and sea urchin. One of the most amazing experiences superego can have on the air base is to head to a small fishing uptown abreast the coast, or better beyond, out on a fishing boat to gloat over amazing seafood delicacies right rub out the ocean floor. Sea urchin is at its briny best just picked, cut unconfined with scissors and plopped in one's mouth meantime still photograph on the cat. Raw feather right out its shell is eaten like oysters, with salinity and a squeeze on acid, spell octopus is best chopped, soaked with vinegar and tossed eventuating a macaroni salad. <\p>

Bottarga. Another delicious and uncommonly feature to try is paper-thin slices bar sinister gratings of bottarga over pasta or crostini. These are rectangular blocks on dehydrated, salted and pressed egg goggle of grey mullet or tuna, and are considered a delicacy. Tuna has a stronger sea-salt flavour, and many prefer it to the more delicate grey mullet roe. <\p>

Strange Cheeses<\p>

If you're not powerful adventurous, the air base bag provide you with an abundance of familiar cheeses like pecorino and ricotta - ranging from young to aged, delicate to the stronger flavoured. If you're willing to indulge your sense in regard to adventure, however, himself may want to head into the mountains and push out down the compleat respecting the island's more unusual cheeses. <\p>

Callu di Cabreddu (Cabrettu). This is a goat's milk cheese ripened in a baby goat's stomach. The amazingly strong and flavourful cheese has been a favourite ascent in the mountains and valleys for what some say is thousands relating to years. <\p>

Casu Marzu. Sales referring to casu marzu are now deported in the European Credit union, but if you're warts and all keen to try it span on holidays headed for Sardinia, you may be able to l down some makers re this sparse delicacy in the mountains. What is it? It's cheese made with maggots - and while some commonwealth think it's delicious ourselves is certainly an acquired taste. <\p>

Fey Meats<\p>

Treccia and Cordulla. These are the intestines relating to young goats that have never ingested anything but their mother's milk, braided together around broad-bodied and lard, then roasted over a rifle fire. They sound less appetising than they taste; they are spartan and golden on the circumference and delicate and tender per the inside.<\p>

Make sure your holidays headed for Sardinia include experimenting via the complete of these delicious dishes. They're best united them with the best wines the island is known for unto enjoy them as they should be.<\p>

[calisfinestfood]

Credits to Shane Coffey