今日は何となく魚の気分。珍しいものが安く売ってありましたので、まずは鰆。持ってる辞書でサワラの英訳を調べてみたら、何と’ジャパニーズスパニッシュ鯖’!となっていた。(バルセロナでは順番が逆で、スパニッシュジャパニーズ鯖ってのがあるのかな!!?)3月から4月にかけて、産卵のため内海にやって来るらしいので、今時分も旬の内ですね。今回はお初に鰆の子を煮てみます。My dictionary has a really crazy definition for ‘Sawara’ in English. It is translated as a ‘Japanese Spanish Mackerel’..! (btw, I wonder if they have Spanish Japanese Mackerel in Barcelona?!). They come into the Inland Sea in March and April to spawn, so, as they are in season now, I thought I’d try to cook some sawara roe for the first time.

連れ合いが生の鰆の子の写真を撮ってくれ、ここに載せるつもりでしたがあまりにグロな(未知の内臓系)お姿なので協議の上省く事に決定。My partner photographed the raw roe, but we both agreed that it is too gross looking to put up here. It looks like an unidentified internal organ!!

蕗と炊いてみました。お出汁はよく出て申し分ありませんでしたが魚卵独特の、あのプチプチ感が今ひとつなく、その食感を楽しむ私としては落胆してしまいました。Here’s how it looked in the end. I cooked it with fuki (butterbur, a sansai mountain vegetable) and it tasted great, but to be honest, there was none of the firm but ‘burst in your mouth’ fish egg texture which I love, so I was quite disappointed.

続いて蛸。ぶつ切りにして、こないだ作った自家製なめたけと、大原の朝市で買った土生姜と(はい、まだまだあります。)刻みネギで和えます。辛口の冷やとかが合いそうな… Continuing my fishy theme, I also made an octopus dish (OK I know it isn’t really a fish, but you know what I mean) with home made nametake (enoki mushrooms stewed in soya-sauce and mirin), and grated ginger that I bought at the morning market in Ohara (yep, we still have more!) and chopped spring onions. I can imagine this is wonderful with cold, dry sake!