January 2008

Tamber Gulf Oysters with Cosian Wingfish

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Quotes from the books:

Cosian Wingfish - Now this, Saphrar the merchant was telling me, is the braised liver of the blue, four-spines Cosian wingfish. This fish is a tiny, delicate fish, blue, about the size of a tarn disk when curled in one's hand; it has three or four slender spines in its dorsal fin, which are poisonous; it is capable of hurling itself from the water and, for brief distances, on its stiff pectoral fins, gliding through the air, usually to evade the smaller sea-tharlarions, which seem to be immune to the poison of spines. This fish is also sometimes referred to as the songfish because, as a portion of its courtship rituals, the males and females thrust their heads from the water and utter a sort of whistling sound. The blue, four-spined wingfish is found only in the waters of Cos. Larger varieties are found farther out to sea. The small blue fish is regarded as a great delicacy, and its liver as the delicacies of delicacies. - Nomads of Gor, p 23 (Region: in the waters of Cos)

Tamber Gulf Oysters - From the Tamber Gulf, Tamber Gulf Oysters oysters are large, fresh served raw or baked. Perfect right before a trip to alcoves. Watch out slaves! - "Captive of Gor" p. 301

Palm Oil - It has a cordage of bark strips resembling a closely woven burlap, but it is much softer, a result in part perhaps due to the fact that the dye in which it is prepared is mixed with palm oil. Tende was watching him closely. - Explorers
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Prepare the Fish . Since they are rather small you will need several fish for a full meal. First thing, it is very important to understand that Cosian wingfish have three or four slender spines in its dorsal fin, which are extremely poisonous. Wrap your hand in a piece of thick bosk skin and holding the fish with your other hand, carefully pull the sharp spines from the bodies and place them in the hearth to burn away. Next fillet each fish in half, carefully removing all bones and discarding the tail and head. Set the tiny delicate livers in a bowl of verr milk to soak for later. In a small bowl place a small amount of palm oil, in another mix together salt, pepper, marjoram, and thyme. Dip the fish first lightly in the palm oil coating both sides. Next dip the fish in the herbs coating it on both sides. Place the fish on a platter and allow them to soak for a few minutes while you prepare the oysters.

Scrub the oysters with a hard bristle brush to clean all the sand and dirt away. Place the oysters in a shallow baking pan and pour a mugful of heavily salted water into the pan. Place the pan in the bread oven and leave it until all the oysters have opened, and then remove the pan from the oven. While the oysters are baking in the oven, take a small bowl and begin soaking a handful of kes shrub in some water. The oysters will be very hot when you take them from the oven so wrap your hands with bosk skin and pull the oysters apart; you may need to use an ulo knife for this. Discard the empty shells and lay the shell with meat in the shallow pan once again. Place on top of each oyster a pinch of moist kes, a slice of verr cheese, a slice of tarsk strip, and a sprinkle of sa-tarna crumbs. Place the pan back in the oven to bake.

While the oysters are baking place the fish in a skillet over medium coals and bake until white and flaky. When done, remove from heat and set aside to rest for a few minutes while you finish the meal.

In a small bowl mix 1 mug of ground sa tarna and one spoon full of salt. Dip the livers in the flour and sauté in a small pan filled halfway with hot palm oil (watch carefully and keep sa-tarna flour on hand in case of a grease fire). Remove the browned livers and set aside for now. Take an onion and chop it into small strips. Brown the onions in the same saute pan you used for the livers. Remove the onions when clear and limp and set them on top of the livers. Drain the hot oil and add a mugful of verr broth, the juice from one larma, and 2 spoonfuls of yellow sugar to the pan and stir swiftly until the liver juices and sugar melt into a thin sauce. Place the liver and onions back in the pan and bake for a few minutes until tender. Remove from heat and add half of a mug of thick bosk cream mixing well. Pour into a small bowl and place on a platter.

Remove the oysters from the oven when the tarsk meat is fully cooked and the cheese is melted. Place several on the platter with the livers. This is the perfect item to accent with spicy taharian sauce so don’t forget to include a small bowl of spicy taharian sauce should your Free enjoy spicy foods

Add three or four fish fillets to the platter and garnish with a wedge of juicy larma and a branch of fragrant thyme.

Scrub the oysters with a hard bristle brush to clean all the sand and dirt away. Place the oysters in a shallow baking pan and pour a mugful of heavily salted water into the pan. Place the pan in the bread oven and leave it until all the oysters have opened, and then remove the pan from the oven. While the oysters are baking in the oven, take a small bowl and begin soaking a handful of kes shrub in some water. The oysters will be very hot when you take them from the oven so wrap your hands with bosk skin and pull the oysters apart; you may need to use an ulo knife for this. Discard the empty shells and lay the shell with meat in the shallow pan once again. Place on top of each oyster a pinch of moist kes, a slice of verr cheese, a slice of tarsk strip, and a sprinkle of sa-tarna crumbs. Place the pan back in the oven to bake.

While the oysters are baking place the fish in a skillet over medium coals and bake until white and flaky. When done, remove from heat and set aside to rest for a few minutes while you finish the meal.

In a small bowl mix 1 mug of ground sa tarna and one spoon full of salt. Dip the livers in the flour and sauté in a small pan filled halfway with hot palm oil (watch carefully and keep sa-tarna flour on hand in case of a grease fire). Remove the browned livers and set aside for now. Take an onion and chop it into small strips. Brown the onions in the same saute pan you used for the livers. Remove the onions when clear and limp and set them on top of the livers. Drain the hot oil and add a mugful of verr broth, the juice from one larma, and 2 spoonfuls of yellow sugar to the pan and stir swiftly until the liver juices and sugar melt into a thin sauce. Place the liver and onions back in the pan and bake for a few minutes until tender. Remove from heat and add half of a mug of thick bosk cream mixing well. Pour into a small bowl and place on a platter.

Remove the oysters from the oven when the tarsk meat is fully cooked and the cheese is melted. Place several on the platter with the livers. This is the perfect item to accent with spicy taharian sauce so don’t forget to include a small bowl of spicy taharian sauce should your Free enjoy spicy foods

Add three or four fish fillets to the platter and garnish with a wedge of juicy larma and a branch of fragrant thyme.