The following is a little ditty about the seafood dining possibilities in the future.
"And Sir, how would you like your hardhead
"Well Stephen, what are my choices?"
"Broiled, lightly dusted with cornmeal and pan fried or poached."
"Poached, really, how is that done?"
"Yes Sir, exceptional, very nice prepared in this manner -- grapefruit and ancho peppers are simmered in filtered water with a bit of molasses, the filets are introduced and cooked until just beautifully opaque."
"Sounds divine sweetheart," said Mr. Brentstahl's wife.
"What does it come with, Stephen?"
"Yes Sir, it is accompanied with a very nice salad of julienned prickly pear cactus pads, lightly sauteed in garlic, then chilled in lime infused salted water, fresh, organically grown poke salad and pickled beets with a goat milk blue cheese vinaigrette and turnip fritters with remoulade."
"Yes, that will do."
"Stephen, I'll have pan fried hardhead and the wedge salad."
"And Stephen, another martini, three olives this time please."
The Brentstahls, out for a nice dinner at the club. Philip Brentstahl, an investment banker from Boston, the last living grandson of the banking and shipping magnate, Arthur Brentstahl. A family intimately connected to the sea. Arthur Brentstahl invested heavily in large open sea trawlers.
Philip invested in two trawlers. The beautiful fishing vessels now sit idle in Boston harbor.
Arthur's favorite meal was broiled swordfish. Philip particularly liked snapper and sea bass. Philip has belligerently developed a taste for the slight hardhead filets. There is a very exclusive restaurant on Manhatten that serves occasional mackerel and anemic halibut
, however Philip refuses to pay the obscene prices for these very rare delicacies. Chicken has become a staple of most restaurants. Farm raised shrimp are no longer safe or reliable. Blue crab barely hang on as four or five inch additions to soup. Philip and his wife no longer go to their home on the shore in Maine -- lobster have been gone for a couple of years. Philip has noticed the increasing price of hardhead.
His grandson guides fishing trips for hardheads in the coastal waters of Louisiana and Texas. They are most abundant in Corpus Christi Bay.
Mrs. Brentstahl will not finish her pan fried hardhead. She will have two more martinis with three olives.
|The views expressed in this article are the sole responsibility of the author
and do not necessarily reflect those of this website or its editors.