If anyone ever calls me ‘sardonic’ – assuming they don’t mean I look like a fish – I’d almost take it as a compliment.
I love fish talk. You can almost smell the turns of phrase devoted to fish: A big fish in a small pond; crooked as a barrel of fish hooks; drink like a fish; fish in troubled waters; having bigger fish to fry; like shooting fish in a barrel; plenty more fish in the sea; like a fish out of water.
And my favourite – which is also shared in Italian – neither fish nor fowl. Does this mean it’s not a ‘surf n turf’?
A high school friend used to say that someone had “a smile like a deep sea mullet”. Cracked me up, but I’ve never heard that expression since.
A couple of evocative expressions belong to one of my favourite fish, the highly (in some quarters) unfashionable mackerel.
There’s a mackerel sky…
And a mackerel tabby cat…
Vincent van Gogh thought enough of mackerel to paint them in his lovely Still Life with Mackerels, Lemons and Tomatoes
The Portuguese do a damn fine job of canning them
And ‘Holy Mackerel, Batman’ says it all.
The word mackerel may be derived from the Old French maquerel (c.1300) meaning a pimp or procurer and as the fish species spawns enthusiastically near coastal areas, it’s plausible.
My family’s always been big mackerel eaters and bought it from Trieste’s glorious waterfront fish market, an imposing 1913 structure with a bell tower. Nicknamed Santa Maria del Guato, it was the Adriatic city’s shrine to fish of all denominations.
Here in Sydney we bought our fish from less salubrious fishmongers. We cooked our mackerel on my father’s jerry-built brick BBQ and although not a pretty piece of handywork it did the trick. The whole mackerel were cooked until slightly charred and then the laborious de-boning process began. That was my mother’s job and she patiently be-headed and opened the fish and picked them clean. Bone by bone. They was then seasoned, sprinkled with chopped garlic and parsley and spread with a layer of home-made mayonnaise.
Last week I found some super fresh smallish blue mackerel at the fish markets, chock full of Omega-E fats and sustainable in Australia. Simply grilled with a squeeze of lemon, they were a knockout. And I’m not fishing for compliments.
Neil Perry is a mackerel fan too and does a nice pan fried version with a spicy sauce. http://www.lifestylefood.com.au/recipes/300/pan-fried-mackerel
Working out for our Mussels – http://tinyurl.com/kf3go8m
Spanish Cuttlefish with Italian Attitude – http://tinyurl.com/mxkqbuv