Culinary Anthropologist

fish and shellfish

  1. Fish forever

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    With our tummies full of ducks and snails, we moved on to Barcelona, where Pedro and Arantxa took us to what must be one of the city’s best neighbourhood restaurants – Cal Boter, in GrĂ cia – luckily unknown to the hordes of tourists down by the seafront.  Here we sampled more Catalunyan specialities, including one […]

  2. Octopus on board

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    Rivalling caldo gallego for our favourite Galician dish was pulpo gallego, another local classic, this time found mainly in the towns and villages round the miles and miles of wrinkly coastline.  What makes this dish Galician is the way the octopus is cooked and served…

  3. Crabs

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    There are crabs in all the world’s oceans, in freshwaters and on the land.  I once met a man in Rarotonga called Piri Puruto (‘the Coconut King’) who kept large red land crabs as pets – crawling free around the living room.  The smallest is the minuscule Pea Crab which lives inside oysters, and the […]

  4. Scallops

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    Scallops swim by rapidly opening and closing their shells. They are hermaphroditic.  The colour of their roe is determined by the gender of the parent (at the time).  Red = female.  White = male. Scallops have eyes!  In fact, over 60 of them.  They’re blue.  We don’t eat them though.  We just eat the muscle […]

  5. Black cod

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    Black Cod is not related to the true Cod; it’s from another family of fish altogether.  It’s also called Sablefish and Butterfish, or rather Sablefish and Butterfish are also called Black Cod.  Fish are notoriously mislabelled, or sold by more than one name – it’s very confusing. You could use fat fillets of any buttery, […]