Atlantic Shad 海鰣魚

 

First time to eat Sea Shad from Irish sea, more oily and tasty meat then river Shad that my fisherman used to catch in France.

It has a lot of short hard bones just the part at the back ridge behind the head. The rest are long and easy to take out. It is anyway a delicious fish to enjoy slowly.

I seasoned the fish with salt for half a day, stuff the belly with scallion and ginger. Bake at 200 Celsius for 18 minutes, leave the oven door ajar to rest for another 5 minutes, perfect just cooked.

Only finished half side during dinner, it is still tasty when served cold the next day. 

 
以前在法國，吃過河中釣到的鰣魚，肉鮮嫩細滑，驚為天魚，只是刺較多，尤其背脊頭後的部位，刺極多且短，要小心地吃。

鰣魚形態和三文魚差不多，頭細尾短一身好肉，亦在河海兩區輪流生活，每年回河內產卵。

昨天是每星期一次的訂海鮮送貨日子，訂了蠔、魷魚和海螯蝦。打開箱子，竟然看到銀閃閃大魚，漁商又送禮。

首次吃到海中捕獲的鰣魚，一樣肉細緻嫩滑，和河鰣魚的分別是油脂更多，因此肉更鮮潤，又上一層樓。覺得較至愛多寶魚更為滋味。

漁商為何送大魚？因為網到一小批，賣去外國太少，本地人知道刺多不敢吃，怕賣不去會浪費，知道我一定懂得欣賞，所以送給知音人。

每個星期都捧場訂海鮮，成為熟客，很有口福。