Skip to content

February 27, 2013

Food and Forage Hebrides

We don’t have much time to go sea fishing at the moment, and given the dwindling supplies of fish in our freezer, last week, I swung past the harbour at Grimsay and bought a couple of locally caught black bream.  I almost stopped for some langoustines, but resisted the temptation and instead chose this fine sustainable and economically priced fish.

This lovely firm-fleshed and sweet fish is a treat I have not eaten for many years.  Black bream (Spondyliosoma cantharus) were readily available at my local market in the Algarve, usually called sea bream (generically referred to as porgies in the US) and if you go to a fishmonger, not to be confused with the farmed gilthead bream. 

Black bream are wild fish found around the inshore shelf in North Europe and the Mediterranean.  It is a benthic/demersal shoaling species, often found associated with rocky or weedy reefs and also wrecks.  It is a carnivore with catholic…

View original post 489 more words

Advertisements

From → Your choice

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: