I walked into the Notso Eroski supermarket and saw the above fish looking at me from the ice slab. I had to buy it. I had never seen one before and if clearness of eye is a sign of freshness, then this brother was still alive.
It is very similar to Rotxa (aka rascasse, scorpion fish) but is easily distinguised by two simple differences – its head is elongated and it costs half the price. And that it is called capracho also helps I suppose.
I cooked it exactly as rotxa but the flesh turned out not to have the meatiness of its snubnosed counterpart so it took half the time. Whilst it was perfectly fine, it just didn’t have the fullness that rotxa has. I guess it is the same with many fish – they command the price and reputation they do because they deserve it. These are the real VIPs (Very Important Pescados) unlike the scum that washes to the top of Ibiza’s bip lists.
I left the UK before the eating of pollack over cod became an issue. Again, whilst I am sure pollack is perfectly nice (I have yet to try it) I am certain it has nothing on cod. Its all in the flesh I guess. Slip sole aint got nothing on dover sole, pollock aint got nothing on cod (I bet) and capracho aint got nothing on rotxa.
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