Comments

Porgies or Other Small Fish Pan-Roasted with Marjoram and Lemon — 5 Comments

  1. Yay, Jerry! Your fish looks great, and that’s a recipe I have bookmarked to try. The Asian market in my area has superb whole fish at very fair prices, and I often grill or oven-roast them. For the upcoming Rosh Hashanah there’s a tradition of making a whole fish with the “rosh” (Hebrew for head) on to symbolize the New Year. I do Wolfert’s fish stuffed with stuffed dates, which I think you’d also enjoy.

  2. Another entertaining post Jerry! The fish looked beautiful. By all means, next time you are in Italy, order a whole fish and see how quickly and expertly the waiter prepares the fish table side.
    Now I am really looking forward to your squid report!

  3. Beautiful fish photo, Jerry! And as usual your story was wonderfully entertaining. I have this one highlighted on our spreadsheet as a “not-mine-but-I-plan-to-make-it-anyway” recipe for the future.

  4. Bravo! My compliments for having overcome the bream’s baleful stare. I once had a student collapse when I brought out a whole fish to prepare. Afterward I asked, “What was that about?” “The eyes, she said, they are looking at me.” “They can’t look at you or at anyone else, the fish is dead.”
    If you visit Italy regularly, you are lucky to have overcome your fear and loathing of fish. The best food you can eat in Italy is seafood.
    Happy Labor Day, Jerry.