#fish friday

[amybugz]

take me back to the cambrian explosion

(featuring made-up cambrian beasts from this months drink and draw :3)

[arthistoryanimalia]

#FishFriday:

Porcelain goldfish lamp, 1955

designed by Soviet sculptor Bronislav Bystrushkin (1926-1977) for Lomonosov's Porcelain Factory, Leningrad.

[pillbugpaints]

some Viva Pinata sea creature concepts for this week's fish friday

[darthjonman]

Fucking loser. Imagine being comfortable in the competitive scene and then your future cousin comes along and slaps you all the way to PU

[askwhatsforlunch]

Tielle Sétoise (Octopus Pie)

I spent a good chunk of my childhood near Sète, in Montpellier, where mys sister was born. I even had the singing accent and all. But until quite recently, when Jules and I travelled to Carcassonne and changed train in her home-town --and the train was delayed-- I had never tasted the local specialty! It is for the best though; how wonderful to make such delicious discoveries! La tielle is a more-ish pie, filled with a fragrant octopus and tomato ragoût. It is so good it makes one forget about delayed trains after a long journey. It is often sold as individual pies, but can be made into a large, generous one. And thus I baked this beautiful Tielle Sétoise! Happy Friday!

Ingredients (serves 4):

1 tablespoon yeast

1/2 tablespoon plain flour

1/4 cup lukewarm water

2 cups plain flour

1 cup strong white flour

1 teaspoon paprika

1 teaspoon fleur de sel or sea salt flakes

1 teaspoon tomato paste

1/4 cup Muscat de Rivesaltes (or other sweet white wine)

1/4 cup olive oil

1/3 cup lukewarm water

2 tablespoons olive oil

a good pinch saffron threads

1/2 teaspoon paprika

1/2 teaspoon ground chilli

1 teaspoon Herbes de Provence 

1 large onion

1 large garlic clove, minced

2 heaped tablespoons tomato paste

1/2 cup Muscat de Rivesaltes (or other sweet white wine)

4 Whole Peeled Tomatoes + 1/3 cup of their juice

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

815 grams/1.8 pound cooked Octopus 

1 teaspoon caster sugar

1/2 teaspoon paprika

1 tablespoon olive oil

In a small bowl, combine yeast and flour. Stir in lukewarm water until well-blended. Allow to sit, about 10 to 15 minutes until it starts bubbling a bit. Set aside.

In a large bowl, combine plain flour, strong white flour, paprika and fleur de sel. Give a good stir.

Dig a well in the middle of the dry ingredients and pour in yeast mixture. Add tomato paste, and stir with a wooden spoon, gradually adding Muscat de Rivesaltes, oil and lukewarm water, until the dough comes together. You might not need all of the water.

Knead dough for a few minutes onto the counter-top, and pop back into the bowl. Cover with a tea towel and allow to rise, a couple of hours.

Meanwhile, heat olive oil over medium heat in a large, deep skillet. Add saffron threads, and cook, about 3 minutes. Increase heat to medium-high, and add paprika, chilli and Herbes de Provence. Fry, a couple of minutes more.

Peel and finely chop onion. Stir into the skillet, and cook, about 3 minutes, until softened. Stir in garlic; cook, 1 minute more.

Add tomato paste, and cook out, 1 minute.

Deglaze with Muscat.

Finely chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Season with fleur de sel and black pepper, and bring to a slow boil. Simmer, 5 minutes.

Cut Octopus into small chunks, and stir into the tomato sauce. Reduce heat to medium, and simmer, another 15 minutes, until the sauce has thickened. Stir in caster sugar until dissolved.

Remove from the heat, and allow to cool completely.

Preheat oven to 220°C/430°F.

Lightly grease a pie plate with olive oil.

Punch dough down and divide into two portions (about one-third/two-thirds). Roll out both portions into circles. Fit largest dough circle into prepared pie plate, letting it overhang on the edges. Prick the bottom with a fork.

Generously fill with cooled Octopus and tomato ragoût. Lightly dampen the edges with water, and place dough lid on top, pressing firmly to seal. Trim off excess dough, and crimp.

In a small cup, combine paprika and olive oil, stirring until well-blended.

Generously brush the top of the pie with paprika oil.

Place in the hot oven, and bake at 220°C/430°F, 30 to 35 minutes until beautifully golden brown.

Serve Tielle Sétoise hot or warm, with dressed Mesclun, and a glass of chilled rosé or dry white wine, like Côtes de Provence, and perhaps some music from Sète's most famous artist (and a favourite of mine), Georges Brassens!

[toriadisphoria-disphoriclul-blog]

Haddock and sweet potato chips with some pickled onions and tartare sauce 🫙for 🐟 fish Friday

[historybizarre]

But in some parts of North and South America, fish sandwiches (or fish, period) isn't the only thing being served on Lenten Fridays. According to Atlas Obscura, the world's largest rodent has been an acceptable meal choice in Venezuela since sometime between the 16th and 18th centuries. Because capybara were semi-aquatic, strong swimmers, and had sort of webbed feet, some clergymen wrote to the Vatican to ask if the chunky rodents could be classified as a fish. The church granted that request, and capybara have been consumed during Lent ever since.

On her website, environmental historian Dolly Jørgensen wrote that the church agreed to a similar exception for beaver. "Even though most people these days think the restriction is about eating meat, the dietary restriction wasn't about mammals & birds versus fish, but about land versus water," she explained. "Thus, other animals that spent their time in the water qualified as aquatic and could be eaten at Lent."

[celebrationgeneration]

[theditchlillies]

Happy Good Friday // He is Risen

[angeltreasure]

Yeah “fish Fridays” instead of eating meat is cool but what if we Catholics made it specifically Fish Breakfast Friday??? Like Jesus made breakfast on the shore while awaiting the apostles to come to Him? Breakfast is the most important meal of the day they say soooo? 👀 🐟 🐠 🎣 🍷🫓🍤🦪🍽🍇

[amybugz]

forfeit all mortal possessions to the long-nose dogfish....

(he's available to buy in my shop now ! amybugs.bigcartel.com )

[arthistoryanimalia]

#FishFriday:

Figure of Sea God Ngorieru (or Ngoreru)

Solomon Islands

late 19th - early 20th c.

turtle shell

on display at Museum of Fine Arts, Boston

“A close look at this human-like figure reveals a shark head and fish for feet, attributes of the sea spirit Ngorieru. Honored by Sa'a and Ulawa communities and today familiar across the Solomon Islands as the image on the nation's 10-cent coin, Ngorieru caused danger for people at sea, but could also be asked to protect houses, canoes, and gardens. Ngorieru's protection was often invoked with a small wooden carving, but when foreign traders on the islands revealed a preference for turtle-shell pieces, local artists made a few Ngorieru figures in this translucent but brittle material.”

[timmurleyart]

Fish plate dinner. 🐟🍟🍋(mixed media Collage on paper)🍺

[littlemantravels]

Foodie Fun - Fish Friday

A stroll along the promenade between Torremolinos and Benalmadena brought this fabulous fish photo opportunity of small silvery bodies being grilled over charcoal outside a beachside chiringuito.

You can find more photos of our time in the Costa del Sol in my album here on Flickr.

[askwhatsforlunch]

Lemon and Dill Monkfish

The delicate flesh of this beautiful Lemon and Dill Monkfish is beautifully fragrant with fresh herb and citrus, and generously coated in a Hollandaise blanket, making it a tasty lunch! Happy Friday!

Ingredients (serves 3):

half a large lemon

4 fluffy sprigs Garden Dill + more for garnish

2 litres/8 cups water

1 1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1/2 cup dry white wine (like Sauvignon Blanc)

a beautiful (about 395-gram/14-ounce) fresh monkfish tail

Dill and Schnapps Hollandaise, warmed, to serve

Cut lemon into slices, and add lemon slices to a large, deep skillet, wide enough to fit the fish. Add Dill sprigs and cover with the water.

Bring to the boil over medium-high heat, and cover with a lid. Allow to boil, for about 10 to 15 minutes, so the broth is fragrant. Season with coarse sea salt and black pepper.

Then, stir in Sauvignon Blanc, and lower the monkfish tail into the fragrant bath. Poach, about 10 to 12 minutes until cooked through.

Lift monkfish tail out of its court-bouillon, and drain before sitting onto serving tray. Drizzle generously with warm Dill and Schnapps Hollandaise, and garnish with reserved Dill sprigs.

Serve Lemon and Dill Monkfish immediately, with more Dill and Schnapps Hollandaise, steamed broccoli and a glass of chilled Sauvignon Blanc or other crisp white wine.