{"id":9830,"date":"2016-09-29T19:22:16","date_gmt":"2016-09-29T19:22:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9830"},"modified":"2016-09-29T19:22:16","modified_gmt":"2016-09-29T19:22:16","slug":"blowfish-grilled-eggplant-garlic-marjoram-tomato-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9830","title":{"rendered":"blowfish; grilled eggplant, garlic, marjoram; tomato; cheese"},"content":{"rendered":"

\"blowfish_eggplant_tomato\"<\/p>\n

For some reason I can no longer remember, I had persuaded myself long ago that I had no interest in blowfish. In any event, after last night’s meal, that’s changed.<\/p>\n

I had seen\u00a0recently on Twitter that these little guys were back in town (thanks to our hard-working Long Island fishermen and the Union Square Greenmarket). Thinking\u00a0it was probably timer to give them another chance, I looked for a\u00a0simple recipe.<\/p>\n

I found it, and I think it would probably be a mistake to stray far from its\u00a0austerity, the fish itself is so tasty.<\/p>\n

Blowfish is a bit like fried perch, and, since\u00a0I grew up in\u00a0the midwest, I’ve had a lot of fried perch (even caught some), and I also miss it a lot. The texture is like perch as well, especially when lightly batter-fried. Where it differs most from [Perca flavescens<\/em><\/a>]\u00a0is in its reputation for danger (undeserved, at least as respects fish caught in our waters<\/a>). There’s also the popular enthusiasm about consuming it as finger food, probably because of\u00a0their\u00a0size and shape, and the absence of any substantive bone but the spine (we passed on the finger thing).<\/p>\n

We used forks and fish knives (less messy, and for\u00a0a leisurely pace much more\u00a0suitable\u00a0for enjoying\u00a0the wine).<\/p>\n

\"blow_fish_frying\"<\/p>\n