I think there should be another, decidedly more elegant name for the generic term describing fish in the English language. Somehow this particular four letter word just doesn’t sound as beautiful as the Italian pesce or even the French poisson — both of which translate into the same ingredient. The senses of taste and sound trigger an infinite number of intangible emotional choices. How something is described can have just as much influence upon awakening an appetite as an aroma can have upon the deepest of feelings.
It is for this reason that I hesitate to write a recipe for fish. The sound of this word just doesn’t conjure up any form of intense desire. In fact to my ear, it does exactly the opposite. The very sound of food not to mention the perfumes of the kitchen should awaken all the senses. Imagine for this reason something that describes an end result — namely a lovely bubbly baked black cod covered with a golden almond crust. This description is so much more appealing than the first word I mentioned, right?
Add some oven-roasted carrots and some spicy lemon-pepper zucchini ribbons and a lovely dinner is served. Continue reading