Choose your poisson

May 25, 2011

Hope I'm not getting all touchy-eely and making a bass of myself but before I clam up and call for kelp I should point out that if you tuna in to this Food for Thought you'll be herring all about...

Fish --  the finned and the shelled.  And an exciting new cookbook, Good Fish by Chef Becky Selengut.

Now, as I mention to Nancy, I'm not much on the finny kind but do love any and all shellfish -- with the exception of the one kind  I've still not gotten up the nerve to try.  Nancy finds that simply insupportable so we've decided that at a later date she will photo-document my initiation.  Keep watching this page for the amazing true-life photos.

"Fishing is a delusion entirely surrounded by liars in old clothes."
Don Marquis

Read Nancy Leson's Seattle Times blog