Going fishy

I seemed to have spent all morning gutting, de-scaling & boning fish . We're having fresh (frozen) sardines for a change. I can't understand why they freeze these tasty fish with their guts still in, but they do. I'm back to going down the freezer for a bit, hence the sardines.

Yesterday I spent the morning out on my Mean Machine (electric scooter). I went along to the fish shop via Fran & Den's. Yesterday it was fresh tuna - no guts, bones, scales etc thank goodness! The journey home was magical. The sea was like a mill pond. So still. At times gently lapping onto the shore. The only sound interrupting the silence being the piping sound of the oystercatchers waiting the turn of the tide & feeding time, & the occasional, more raucous, sound of the gulls overhead. Delightful.

In the evening the Fox cooked. He coated the edges of the tuna steaks in crushed mixed peppercorns & then quickly fried them, topped them with a spicy tomatoey salsa. Delicious. He managed to cook it just right - when the fish is cooked through, with just a hint of the raw colour in the middle, still moist & delicious. Tuna is very much a fish to be particular on the timings. Too long & it becomes dry & tough; too short & it is still raw & we're not into sushi. But the Fox got it just right last night. Perfect with some sweetcorn & sauteed new potatoes.