Even though there is nothing more public and open than posting articles and thoughts on the internet, I for some reason believe I am being somewhat anonymous when I write on this blog. This sense of anonimity is exactly why I don't feel embarassed telling you that when I ate this cajun-style whole fish I licked my fingers, then picked through the bones, ate everything I could, and then licked my fingers again. I think there is something intimidating about cooking whole fish and most people shy away from it, which in my opinion is a shame because it's extremely fast and easy, and also because, just as with cooking a whole chicken or leg of lamb, when you eat the meat right off the bone it tastes infinitely better.
I have had the desire to make a whole fish since my recent trip to Nassau, Bahamas, where I gladly partook in some of the local fare, consisting of seafood items such as snapper, conch, and stone crab claws. While there I thoroughly enjoyed every bite of the stone crab claws and bahamian-style whole red snapper that I ordered one evening at the Poop Deck (if you find yourself on this island, I hope you go there and let me know if you liked it).
Ever since the end of that meal I've been dreaming about how to remake this fish at home. To be honest I can't say if what I've come up with is accurate, but it is nonetheless delicious and finger-licking good. The type of fish you use is pretty flexible, I would suggest trying sea bass, sea bream, red snapper, trout, or grouper. The type of fish is less important than the size; if making this for yourself, a fish of about 1 lb should suffice. If making this for you and one other person, you can either buy two 1-lb fish or one larger, 2-lb fish; just see my note about the cooking time in the directions.
You can definitely find whole fish at a fish market, such as The Lobster Place in nyc, Legal Seafoods Fish Markets in various New England locations, or any other local place, and you will likely find them at supermarkets with a fish section, such as Roche Brothers, Whole Foods Market, or Citarella. Simply ask if they have whole fish; if they do, ask them to gut it and scale it for you, which is pretty standard procedure. At this point the fish is ready to be taken home and stuffed and rubbed with whatever spices and seasonings you'd like.
Bahamian-Style Whole Fish - serves 1
I created my own spice rub for this recipe with what I had available in my kitchen; feel free to add dried thyme or garlic powder to this combination. Alternatively, you can buy a bottled cajun spice rub if you so desire/if that's easier for you, I'm sure it will come out great.
1 1-lb fish, such as snapper, sea bass, striped bass/rockfish, sea bream, trout, or grouper, gutted and scaled
Coarse sea salt (regular salt is fine too)
1 tsp. each of chili powder, paprika, onion powder, black pepper, dried oregano, salt
A few fresh thyme or oregano sprigs
3-4 lemon wedges
Whole peppercorns
Olive oil
If grilling, prepare the grill to medium heat and brush grates thoroughly with oil.
1. Wash and rinse the fish thoroughly of any grime or remaining guts; pat dry with a paper towel.
2. Rub outside of fish with about 1/2- tablespoon of salt, or more (the salt makes a huge difference, please don't be shy with it); pour about 1 tsp in the cavity/belly and rub around the insides.
3. Mix together spices and rub about 1/3 of the mixture into the cavity; stuff the thyme/oregano sprigs, lemon wedges, and whole peppercorns in the cavity as well.
4. Make 3 slits on each side of the fish to help ensure even cooking.
(These fish were stuffed for a different meal but you get the idea)
5. If using a skillet: Heat a large skillet over medium heat until hot. Add about 1 tablespoon olive oil and swish around to coat the pan evenly. Once oil is hot (shouldn't take long, about 30 seconds), add the fish; immediately push the fish around a bit with a spatula to make sure the oil is spread evenly and the fish doesn't stick to the skillet.
If using a grill: Add fish across grates directly over heating element.
For both methods: Cook until bottom side is cooked through, about 10 minutes (note: cooking time varies depending on thickness of fish; general rule of thumb is 10 minutes/inch of thickness).
7. Using one or two large spatulas, flip the fish over and continue to cook until done, about 10 minutes longer (to ensure crispy skin, you may want to add some more oil to the skillet, and push the fish around).
8. Meanwhile, using a brush or paper towels, rub top side of fish thoroughly with more of the spice rub. Flip over once more, and rub top side thoroughly again with the spice rub.
9. Place on a platter or plate; some serving suggestions are wild rice, steamed vegetables, or parboiled/fried potatoes.
Introduction of incentive scheme for exporters of Indian tea
Summer is officially here! The temperatures are hot and the days long and lazy. On a walk around the block, the first fruits of the season could be observed. Apricots are ripening, apples are starting to grow bigger and turn a rosy red, and the blueberries are ripe and ready to eat. Cars of pickers line up along the road each morning as the blueberries are picked. It's time to enjoy the abundance of nature's harvest! Happy summer!
(Image courtesy of www.thejapanesegreenteashop.com)
Infusion: This matcha foamed rather nicely. The large foam brought out the lighter color of the matcha and gave off a nice hue. The 
J'ai aussi bien aimé cette chaise longue antique. On voit comment on a pris une chaise classique chinoise, augmenté l'angle du dossier et ajouté un reposoir pour les pieds. Je trouve le résultat assez hilarant, car au lieu d'obtenir une chaise longue moelleuse, on obtient une planche dure pour les fesses et le dos! Pour un occidental, cela ressemble à un instrument de supplice. Un chinois trouvera cela sûrement confortable, par contre. On comprend mieux qu'ils ont été habitué depuis des générations à s'assoir sur le sol et à dormir sur le dur. Les lits ici sont bien durs et de nombreuses personnes ont encore des fauteils en bois massif dans leur salon. Or, les médecins du dos conseillent de nos jours de dormir sur de tels lits qui gardent la colonne vertébrale droite: encore un domaine où les Chinois étaient en avance sur nous!
Je suis ensuite allé voir quelques jolies calligraphies chinoises.
Et voici la vue de l'autre côté:
Et, pour finir, en voici encore une très simple. J'aime bien le dernier caractère en bas à gauche: xin, le coeur. On dirait un visage en train de sourire. (La traduction 'maison' de ce poème est: "Regarde vers le ciel et ton coeur grandira". Ainsi, pour être amour, il faut voir haut et élever son âme au-dessus des affaires de ce monde. Et quand on parle de quelque chose de beau et de pur comme du thé, on laisse la politique de côté ;)
expect from a Darjeeling, but it’s so difficult to pinpoint that it’s hardly worth the effort.
We wheezed our way up to San Lin She, where the highest point is 2000 meters tall, one of the highest in Taiwan, to see the harvesting and processing. The hills are so steep I felt alittle afraid for the first time. Agriculture doesn't usually look like you need to be a monkey to get up to! So the name 'High Mountain Oolong' is completely justified in everyway, including the price. It's hard work, trying not to fall off the 80 degree hill picking tea. Tasting the unfinished fresh leaves inspired me so much that I foolhardily bought, at very high prices, a jin of fresh barely dried leaves for our harvest party next week. This, folks, would be 
the only chance one might ever have, unless you are at these mountains at the exact right place and right time, to taste these leaves at such freshness. And unprocessed too, with the original fruity fragrance of the leaves completely intact. I will try not to drink it all before I get back.
A baby quilt
Fabric and pieces for a wedding quilt
A capelet in the works - ooh, this will be nice!
