Category Archives: Oysters and Shellfish

Holiday Food: Smells, Sounds and Sourires

Food evokes place. Marcel Proust was one who pointed to this when staying in Cabourg, an hour or so westward along the coast from √Čtretat. Proust, wonderous yet over-quoted, famously tripped out on his¬†madeleines and yet their home was way … Continue reading

Posted in Blue Collar Gastronomy, Chicken, Food travel, Foraging, French Markets, New Chefs, No Compromise Shopping, Oysters and Shellfish, Pork, Poulet, Poulet Fermier, Poulet Fermiers, Sensory Cooking, Simple Food, supermarkets, Techniques, Veal, Wild Food | Tagged , , , , , , , , , , , , , | Leave a comment

Writings on Whiting and Coley

Meeting and handling a large Coley made me realise this is a fish I have rarely eaten and certainly never cooked. The same is true of Whiting. Yet Lieu Noir and Merlan show up regularly on French bistrot menu’s, especially … Continue reading

Posted in Blue Collar Gastronomy, eels, Fish, Oysters and Shellfish, Simple Food, Spanish Cooking | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Dog Fish and Dog Fight

“It’s dog eat dog down there,” confided Tony, son of Bob Fish on one of London’s oldest street markets. This is Deptford, minutes on foot from the Thames, but Tony was telling me about the sea. He told me this: … Continue reading

Posted in Coffee, London Dining, Norway, Oysters and Shellfish, Smoked Fish | Tagged , , , , , , , , , , , | Leave a comment