Most people tell me I'm missing out. Maybe I am, but I don't really mind. At least I still eat fish.
The fish I usually eat is tuna. The canned type that you find on supermarket shelves, either with a generic label (in Perth it is 'Black & Gold') or something more well-known, like John West. I try to buy dolphin-friendly tuna, but I'm not quite sure how it works. Does it have to say 'dolphin-friendly' for it to be dolphin-friendly? I haven't figured that out yet.
I like my tuna to be canned in spring water; I get less salt and oil in my diet that way. Besides, I already get enough salt and oil from the mayonnaise. I only eat tuna in the form of tuna mayonnaise. The mayonnaise must be Kewpie Soy Mayonnaise, anything else would be unacceptable.
Here, I have to digress a little. I know the title says 'about fish', but this is important so I'm going to allow myself the luxury of changing topics for a brief moment.
Most non-Asian (by this I mean chinese, japanese and koreans) people probably have never seen or heard of Kewpie Soy Mayonnaise. Personally, I never knew its name until this very moment, when I typed 'japanese mayonnaise' into google.com to look for a picture of the bottle so you would know what to look for. (I've put a picture of it on the right so you don't have to go searching online for it.) I used to call it the 'baby mayonnaise'.
Now then. I have my tuna, I have my Kewpie mayonnaise. The only other thing missing from the equation is black cracked pepper. Any type of pepper is fine, I just prefer black cracked pepper. It's really very simple from there on. I empty the tuna into a bowl and then squeeze a generous amount of Kewpie mayonnaise (the amount you put in should be relative to how creamy you want it), followed by a good sprinkling of pepper. You don't need to add salt because, unlike the usual western mayonnaise, Kewpie mayo is already salty. But if you don't find it salty enough, by all means, add salt.
Making tuna mayonnaise is so easy, it's the main reason I eat tuna more often than any other fish; there's no cooking involved, preparation is quick and easy, and washing up is a breeze.
When I eat out, however, tuna is the last thing on my mind. The other day I had a craving for fish and chips, and it just so happened we were meeting a friend for lunch in Canary Wharf, London.
We ended up in a branch of the Slug and Lettuce. The fish they used was hake, a type of fish I'd heard mention of from time to time, but had never tasted.
Frankly speaking, I'm probably no authority of fish appreciation, but the fish was good, to say the least. I was declaring how fantastic it was with every mouthful - "oh my god, this fish is SO good!" - and only stopped because I realised I was getting on my friends' nerves.
At Simply Seafood, a vertical taste test was done. (What is a 'vertical taste test'?) The results of the test are an interesting read, especially if you are a fish fan. The only problem is that the descriptions mean next to nothing unless you have a huge platter of fish to examine. Descriptions like 'meaty, smooth, succulent' could mean any number of things, but I suppose we can only blame the limitations of the English language for that.
That concludes my opinion on fish. Make of it what you will. Bon appetit!
How did Kewpie mayonnaise get its name?