Today at St. George’s Market I bought some scad from a reasonably grumpy fishmonger. Perhaps it was because he was doing a half price fish sale that he thought it gave him the licence as well to be grumpy, but it has put me off buying from him again. There is no point doing a promotion if you’re going to ruin it with grumpy service.

But back to the scad.

Hugh Fearnley-Whittingstall and Nick Fisher make mention of it in the River Cottage Fish book as a fish that we should eat more off. They write:-

‘the Japanese, who know a thing or two about fish, adore scad. It is one of the most popular species in Japan, and is used in all manner of traditional dishes, including sushi and sashimi…..Boxes of just-landed scad are electronically tagged with barcodes containing full details of when, where and how the fish was caught and landed.  When these fish are cooked in a restaurant, the barcode is presented to diners so that they can scan it into a camera phone and read the profile of its source and capture’

Also The Islandman Tomás Ó Criomhthain mentions it a few times in his book as a fish they ate on Great Blasket Island. But I had never bought it before until today. Anyway, after some gutting the fish is ready to go baked with some cider and apple for tomorrows dinners. I’ll let you know how I got on with it..


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