Seafood or fruits de mer – including fresh fish, octopus, squid, goose barnacles, lobsters, crayfish, and many types of bivalve and gastropod shellfish – displayed on stalls at the indoor St Josep La Boqueria Market in Barcelona, Spain.
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Often wondered why we ignore this in our diet! Is it lack of culinary expertise, imagination, squeamishness, or are we just happy with bangers and mash? (There are 5,000 tapas bars in Seville selling food based on this and chorizo, black pudding, pig’s cheeks and other “sordid” ingredients).
I remember when my parents bought pig’s trotters, brains, tripe….
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I’m not sure why the British don’t eat such a varied seafood diet as our European counterparts. We seem to enjoy eating it on holiday. However, if we did exploit the same kinds of sea creatures as food, then we might have some accompanying conservation issues here in the UK! As to the eating of offal and other unpopular cuts of meat, they seem to be associated with poverty in this country rather than the economy and tastiness with which they are regarded abroad.
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What is the structure shown on pictures 5 and 6?
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As far as I could make out, these strange things were the dried skins with backbone, maybe skull as well, of some kind of fish. The skins have been cut to aid the drying process, and as the skins have contracted, they have formed this lattice structure. I guess that it would be boiled up for making soup or stock.
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