Limsa Lominsa
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Lominsan anchovies─delicious! What you do is, pack 'em in a pot of salt for a few weeks, craven style─no head or guts, haha! Soak 'em, take out the bones, and pestle with butter and bread crumbs. And spices, of course! Two kinds of pepper, and I like a bit o' cinnamon, nutmeg, and ginger.

Limsa Lominsa
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People call Merlthor gobies a trash fish not fit for the pot. I say all that bottom-feeding gives 'em a nice, grounded flavor. They're mighty fine baked, and I've made some real nice goby stock, simmered in white wine with a touch o' garlic. Makes a beautiful risotto!

Limsa Lominsa
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I had a dish of beans from a street stall the other day. Exquisite! Tender as honey in sachets of silk. The cook showed me how she boils them, with a strip of malm kelp among the bubbling beans. She said she learnt it from her mother, who was an adventurer from the eastern lands. Must try that!

Limsa Lominsa
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Nothing beats finger shrimp for a wastrel's wedge. I like to season 'em with garlic and red spices before I deep-fry 'em. Buttermilk and millioncorn flour batter, of course. And I rub the wedges o' bread with a bit of lemon and mustard before piling on the shrimp and dill. Not too much o' the green!

Limsa Lominsa
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Ocean clouds are tricky things to cook. It's all about how mature they are. A fry can't take any real cooking, but pop a handful in a soup tureen and it makes all the fish and clams in there sing. And a plate of full-grown clouds deep-fried in tea oil? Like eating a summer day. Exquisite!

Limsa Lominsa
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Everybody knows what a coral butterfly looks like, but not many know the taste. First things first, cut all the stingers off. I like to keep it simple with this one, so people can appreciate the flavor─floured and fried, maybe with some nice string yams on the side.

Limsa Lominsa
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Ahhh, sea cukes. You've had my pork belly and sea cukes, haven't you? Takes time and care, but simple enough. Most people forget to scrape out the cukes─that's bad. Make sure to boil the cukes and blanch the pork─separately, of course. Then you fry them together, and simmer in sauce. Delicious!

Limsa Lominsa
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I don't rest easy unless my pickle cellar's full; there's only a few dozen demijohns of herring left. Lampworkers' herring, we call it─cured in brine instead of salt, then layered with lemon and red onion slices and sealed with spiced wine vinegar. Very nice, you could eat it every day.

Swiftperch
x:34　y:31

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Anything you see being sold as “bay trout” or “flatfish” in these parts is the Moraby flounder. Also, “La Noscean sole,” “summer dab,” “dock brill,” “cockeyed corsair,” and any number of other things. The fish of the people, you might say, and one that never lacks for demand.

Swiftperch
x:34　y:31

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Old women jest that tiger cod is like first love: better dried and salted than fresh. A great many things have been thus compared to the first tenderness of the heart, but surely this is one of the best─snowy flakes of delicate sea-flesh, merely awaiting a soak to come alive again.