Wednesday, September 30, 2009
Sucko and the Salmon
I've been frying up trout and salmon for dinner lately.
My recipe is simple.
1. Coat the fillet with Cajun Seasoning.
2. Fry it in a cast iron skillet with melted butter.*
3. Open the kitchen door so the smoke alarm doesn't go off.
4. Fish is ready when the thickest part flakes and doesn't look like sashimi.
I never liked salmon until I started cooking it this way. I decided to expand to other fish. First up was catfish.
It lacked the meaty texture of salmon and trout. In fact, the meat seemed strangely familiar. Light and delicate like...
...every smelly decomposing fish I'd handled in my tropical fish shop days! This shouldn't be on my plate I thought, this is what I find when I lift up tank decorations and discover what's drifted underneath. Yecch!
Then I remembered Sucko. He was a suckermouth catfish I had about ten years ago. He had funny underslung lips so he could suction himself to rocks (or vegetables I provided) to slurp up food. There was something silly, almost cartoonlike about him: the goofy lips, the googly eyes...
He grew quite large over the years, and when he died he was too big to flush.
It's Sucko!I couldn't shake the thought. How can I eat a Sucko?
I won't be frying up catfish anytime soon.
*olive oil works too. Yes, it's fattening, but I just eat the fillet for dinner. No bread, no veggies, no salad or desert. The trade off is worth it.