Right folks,
My job takes me all over the world. I have to cook for rich people on board their yachts.
Here, I am with one of the deck crew collecting some fish in Capri. Very very Neapolitan in nature, the guys in there gesticulate enormously, charge a small fortune and are very loud. As you can see with my quick splicing operation of a video they were very busy loading all the fresh fish into the tiny trucks and delivering it all over the island.
We had a problem with the swordfish which I will explain, but the rest of the fish was fresh that day. So many places have 2nd and 3rd day old fish. With this fish monger I know it is fresh, especially in the summer, he has an incredibly high turnover, with supplying all the restaurants on the island .
Quick splice in the next video, as you can see I was shocked at what I discovered in the swordfish. Was it fish cancer?? a Tumor ? I was able to call my fish supplier in France, I also called my fish supplier in London and double checked with a friend of mine who runs a fish restaurant in Norway and they all said the same thing; When the fish fight and when the sword / nose pierces the skin that knot of weird stuff I discovered is part of the healing process.
Before discovering the weird thing in the fish flesh I sliced a bit off and quickly pan fried. So delicious, but I wasn't very confident in serving it until I worked out what it was.
It seems all swordfish have these things inside them and the chefs simply cut around them.
Not nice to look at though.
Michael
