Dynastic Seasonal Seafood - Revision history

Storyteller: /* Oyster */

2023-03-22T16:21:06Z

‎Oyster

Storyteller: /* Siaka */

2023-03-22T16:19:07Z

‎Siaka

Storyteller: /* Anglerfish */

2023-03-22T16:17:56Z

‎Anglerfish

Storyteller: /* Salmon */

2023-03-22T16:07:43Z

‎Salmon

Storyteller at 15:50, 22 March 2023

2023-03-22T15:50:48Z

Storyteller at 15:05, 22 March 2023

2023-03-22T15:05:16Z

Storyteller: /* Descending Bonito */

2020-07-22T11:28:43Z

‎Descending Bonito

Storyteller: /* Lover's Clams */

2016-01-12T20:13:02Z

‎Lover's Clams

Storyteller: /* Hair Crab */

2016-01-12T20:12:30Z

‎Hair Crab

Storyteller: /* Lover's Clams */

2016-01-12T20:11:39Z

‎Lover's Clams

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 Descending Air is also the best month for [[Oyster]]s, often called the 'Milk of the Sea' because of its healthy properties (some also consider it an aphrodesiac). Often, oysters are served raw, presented on half-shells and sometimes accompanied by a sprig of green onion or lemongrass, or a dollop of [[Pestle Sauce]] (variations favoured particularly by [[:Category:Wood Aspects|aspects of Wood]]).
-The oyster, along with well-distilled [[Rice Liquor]] and a slice of pickled ginger, forms the [[Radamant Shot]], a mixture of seafood dish and cocktail named for the capital of [[Radamant]] Prefecture where it originates.
+The oyster, along with well-distilled [[Rice Liquor]] and a slice of pickled ginger, forms the [[Radamant Shot]], a mixture of seafood dish and cocktail named for the capital of [[Radamant]] Prefecture where it originates, that sees much favour as an appetizer in [[Northern School Cuisine]].
 It is one of only a few seashells that are easy to digest, and so another popular dish sees oysters carefully baked in clay pots to soften their shells and create a juicy delicacy.

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 Because of their size and ferocity, siaka are prized in Dynastic kitchens, the expense and effort of killing one putting it beyond the reach of the more patrician classes.
-Siaka, along with lesser species of sharks, are most valued for the dish '[[Shark Fin Soup]]', created from the fins of sharks which have been shredded in a broth, along with mushrooms. Shark fin has relatively little flavour of its own, but it is prized for its exquisite texture. Another method of cooking involves flouring and then frying, serving over vegetables, but this is a lower-class method. A celebratory feast after a Dynastic siaka hunt will see the whole creature consumed (save the head, which is usually preserved as a trophy), but otherwise the fins are the only portion to reach Dynastic tables.<br/>
+Siaka, along with lesser species of sharks, are most valued for the dish '[[Shark Fin Soup]]', created from the fins of sharks which have been shredded in a broth, along with mushrooms. Shark fin has relatively little flavour of its own, but it is prized for its exquisite texture. Another method of cooking involves flouring and then frying, serving over vegetables, but this is a lower-class method. A celebratory feast after a Dynastic siaka hunt will see the whole creature consumed (save the head, which is usually preserved as a trophy), but otherwise the fins are the only portion to reach Dynastic tables, with the dish favoured particularly in [[Southern School Cuisine]].<br/>
 -- ''[[Hakarl]]'' is a Haslanti dish that consists of siaka meat that has been salted, buried for several months, and then dried for a few more months. It is usually accompanied by a shot of [[Brenivinn]], a caraway-flavored schnapps. Hakarl is an acquired taste, and not one usually found on Dynastic plates.
 ===Descending Water===

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 The [[Anglerfish]] is a Wyld-touched creature of the Western oceans, carrying a glowing 'fishing line' which attracts smaller fish into its toothy maw. There have been reports of truly massive Anglers, but those which reach Dynastic tables during the month of Water's Descent are less than a half-yard in length. This month is the only time Anglerfish can be caught, unless the [[:Category:Water Aspects|Chosen of Danaa'd]] dive down to the depths where they usually roam.<br/>
--- Despite its grotesque appearance, nothing in an anglerfish needs to be discarded. The meat, gills, liver, tail fin, ovary, stomach, and skin are known as the '''[[Seven Tools of the Angler]]'''. The 'Tools' can be cooked with broth or soybean paste, to produce a delicious dish with many layers of flavour. <br/>
+-- Despite its grotesque appearance, nothing in an anglerfish needs to be discarded. The meat, gills, liver, tail fin, ovary, stomach, and skin are known as the '''[[Seven Tools of the Angler]]'''. The 'Tools' can be cooked with broth or soybean paste, to produce a delicious dish with many layers of flavour that finds particular favour in [[Southeastern School Cuisine]]. <br/>
 -- The liver of the Anglerfish is a particularly popular delicacy, mashed with vinegar and soybean paste and then topped with shredded ginseng. <br/>
 -- The glowing line of the Anglerfish begins to dim upon its death, though it will still glow somewhat for a month or more. The line is highly bitter, enough to ruin any dish to which it is added, but contains concentrated essence for which some Dragonblooded (particularly the outcastes of the Imperial Navy) are willing to bear the disgusting flavour.
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 |-
 |}
 ====Giant Squid====

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 Living in the Western oceans, [[Salmon]] return to the rivers of their birth in the Air season in order to spawn. Fish caught just as they are about to make the journey upstream are considered to be most flavourful, but even if caught later there is a vast array of dishes to be made from the fish. <br/>
--- ''[[Salad made with pickled Salmon's Head]]'': The head contains cartilage, resembling clear ice, extending from the beak to around the eyes. The head of a salted salmon can be thinly sliced and pickled to provide a crunchy accompaniment to spinach leaves and red cabbage.<br/>
+-- ''[[Salad made with pickled Salmon's Head]]'': The head contains cartilage, resembling clear ice, extending from the beak to around the eyes. The head of a salted salmon can be thinly sliced and pickled to provide a crunchy accompaniment to spinach leaves and red cabbage. This is a dish particularly favoured in [[Northern School Cuisine]].<br/>
 -- ''[[Soup made from Salmon Odds-and-Ends]]:'' This is a type of soup to enjoy with warmed wine on cold nights when the northern winds strip the leaves from the trees. The head, backbone, internal organs, and other parts of a salted salmon are made into a soup with a heroic assortment of other ingredients, such as white radish, carrots, burdock, leeks, potatoes, bean curd, root jelly, and sometimes the lees from rice wine.<br/>
 -- ''[[Fermented Salmon Gut]]'': The internal organs attached to the salmon's backbone, commonly referred to as the guts, can be salted and fermented, then added to ingredients, such as thin strips of squid, to produce a fine dish. <br/>

← Older revision		Revision as of 15:50, 22 March 2023
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−	[[Category:Food & Drink]] [[Category:Seafood]]	+	[[Category:Food & Drink]] [[Category:Cuisine]] [[Category:Seafood]]

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 -- ''[[Fermented Salmon Gut]]'': The internal organs attached to the salmon's backbone, commonly referred to as the guts, can be salted and fermented, then added to ingredients, such as thin strips of squid, to produce a fine dish. <br/>
 -- ''[[Wine-soaked Salmon]]'': Salt-cured salmon, thinly sliced and then marinated in rice wine, rendering it soft and palatable (though hardly high-class).<br/>
--- ''[[Salmon Roe]]'': Raw salmon roe appears at this time. The roe is removed by hand from the egg sacs, and then washed and shaken in tepid water to separate the eggs, which can then be flavoured, according to one's preference, with soy sauce, rice wine, or stock, to produce a truly wonderful dish. A bowl of hot rice garnished with salmon roe stimulates the appetite. <br/>
+-- ''[[Salmon Roe]]'': Raw salmon roe appears at this time. The roe is removed by hand from the egg sacs, and then washed and shaken in tepid water to separate the eggs, which can then be flavoured, according to one's preference, with soy sauce, [[Rice Wine]], or stock, to produce a truly wonderful dish. A bowl of hot rice garnished with salmon roe stimulates the appetite. <br/>
 ====Horse Mackerel====
-[[Horse Mackerel]] is readily available all year round, but they come in season at this time of year. The fish are a little over a foot in length, feeding on sandy sea floors. They can be enjoyed sliced raw, grilled with salt, or deep-fried and dipped in a vinegar sauce.
+[[Horse Mackerel]] is readily available all year round, but they come in season at this time of year. The fish are a little over a foot in length, feeding on sandy sea floors. They can be enjoyed sliced raw, grilled with salt, or deep-fried and dipped in a vinegar sauce such as [[Cyanese Sauce]].
 It has a pleasant flavour, but it has another quality as well: consumed when imbibing alcohol, horse mackerel seems to lessen the pain of hangover upon the morrow.
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 Descending Air is considered the best month for [[Snowfish]] (a seafish known in Low Realm as '[[Cod]]'). Some say it bears the name 'snowfish' because it thrives during the colder seasons of Air and Water. Others say it is because snowfish meat is as white as snow. Either way, the fish is the most delicious during this month, when they spawn. The best way to serve fresh snowfish is in raw, as sashimi, but since the meat is rather tender another popular variation sees it lightly marinated and wrapped in kombu kelp.<br/>
 Snowfish is also served as a soup, along with vegetables, though this is considered a patrician dish by some. <br/>
--- ''[[Snowfish Milt]]'' (seminal fluid) is considered a delicacy, boiled lightly and then cut it into pieces, served in soy sauce mixed with citrus juice along with grated radish, red hot pepper and chopped scallions. <br/>
+-- ''[[Snowfish Milt]]'' (seminal fluid) is considered a delicacy, boiled lightly and then cut it into pieces, served in [[Ponzu Sauce]] along with grated radish, sliced hot chili peppers, and chopped scallions. <br/>
--- ''[[Snowfish Roe]]'', cooked with cane sugar and soy sauce, is considered a dish for stargazing or poetry parties, always served along with rice wine.
+-- ''[[Snowfish Roe]]'', cooked with cane sugar and soy sauce, is considered a dish for stargazing or poetry parties, always served along with [[Rice Wine]].
 ====Descending Bonito====
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 ====Yellowtail====
-The seafish known as '[[Yellowtail]]' is considered most delicious during Water's Ascent, with its fat content and flavour at their peak. Fresh Yellowtail are best served raw, though the fish is also popular when grilled, seasoned in soy sauce or the lees of rice wine.
+The seafish known as '[[Yellowtail]]' is considered most delicious during Water's Ascent, with its fat content and flavour at their peak. Fresh Yellowtail are best served raw, though the fish is also popular when grilled, seasoned in soy sauce or the lees of [[Rice Wine]].
 Certain portions of the Yellowtail have a high blood content, and a texture comparable to liver. Purists discard this portion, but some ([[:Category:Earth Aspects|aspects of Earth]] predominantly) consider it a delicacy in its own right.
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 The most highly-regarded octopus dish is served raw and fresh, cut just before being served and still writhing as it is eaten, allowing true appreciation of its texture and flavour. It is accompanied by shredded cabbage and a paste of red peppers.
 Another popular variation is '[[Octopus Balls]]', chunks of octopus (the most expensive version uses whole baby octopi) wrapped within an egg-rich batter spiced with red peppers, pickled ginger, and green onions. At Dynastic tables, they are served along with white rice as an appetizer or side dish, while a lower-class version (with much less (and much less fresh) octopus and unspiced batter) is served from street stalls in many coastal cities. Another method of eating octopus involves sliding a tentacle onto a wooden skewer and grilling it: the Dynastic version is flavoured by spices and various woods added to the grilling coals, while the street-stall version covers up the declining flavour of older or rehydrated tentacles by coating them in a sticky sauce made from soy and beet sugar.
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 The largest anchovy catches arrive during the Water Season, and these fresh fish are often grilled over coals straight off the boats.
-The remaining fish are stored in one of two ways: some are packed in barrels along with salt water and buried, decaying over some months to produce a strongly-flavoured sauce which (when created by master craftsmen) is used by chefs and gourmands to add a complex flavour to many dishes, and (when created in the hovels and cottages of the common folk) which can be used as a substitute for more costly soya.
+The remaining fish are stored in one of two ways: some are packed in barrels along with salt water and buried, decaying over some months to produce a strongly-flavoured sauce which (when created by master craftsmen) is used by chefs and gourmands to add a complex flavour to many dishes, and (when created in the hovels and cottages of the common folk) which can be used as a substitute for more costly soy sauce.
 Others are packed in oil and sealed in clay jars to preserve them. Some Dynasts, particularly those of [[House Sesus]] and [[House Peleps]], have a noted love of this preparation, leading to amusing anecdotes and at least one stage-scene: the comedic short ''[[The Jewelry Box]]'' by [[Bal Lancer]] revolves around a Sesus husband's efforts to hide his beloved jars of preserved sardines from an intolerant Mnemon wife... the quality of the traditional Shogunate forms used in its writing saw it praised by many, its utility as a political attack made it beloved by younger Dynasts of certain inclination seeking to demonstrate their talents at [[Performance (Ability)|performance]] while making a social point.
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 ====Whitebait====
-The season of Water is the only time of year for fishing [[Whitebait]], small seafish with shiny, semitransparent bodies. The most popular Dynastic custom for dining on Whitebait is to eat them live after dipping them in a sauce. Honey-thickened soy sauce is most common, though there are variations: many [[:Category:Wood Aspects|Wood aspects]] favour a pesto of crushed cilantro and pine nuts, while those [[:Category:Fire Aspects|aspected towards Fire]] may prefer a spicy paste of tomato and hot red peppers).
+The season of Water is the only time of year for fishing [[Whitebait]], small seafish with shiny, semitransparent bodies. The most popular Dynastic custom for dining on Whitebait is to eat them live after dipping them in a sauce. Honey-thickened soy sauce is most common, though there are variations: many [[:Category:Wood Aspects|Wood aspects]] favour a [[Pestle Sauce]] of crushed cilantro and pine nuts, while those [[:Category:Fire Aspects|aspected towards Fire]] may prefer a spicy paste of tomato and hot red peppers).
 Whitebait is also thought to go well with egg dishes, either deep-fried alongside them or steamed in egg custard.

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 Bonito is a favourite of warriors and young Dragonblooded due to its high protein content, and it forms a key part of the meal regimen at many martial arts schools.
-Bonito does not stay fresh for long, meaning many dishes involve steaming older fish, or drying it into blocks and shaving off flakes to create a rich broth. However, the best way to enjoy Descending Bonito is to visit the coast where it can be taken straight off the boat, cut into fillets, and fried in its own fat along with black pepper and sea salt. Regardless of preparation method, bonito is complimented well by seasoning with ginger and garlic, though green horseradish and hot peppers are thought to clash with it and produce a poor dish unfit for Dynastic tables.
+Bonito does not stay fresh for long, meaning many dishes involve steaming older fish, or drying it into blocks and shaving off flakes to create a rich broth known as '[[Dashi]]'. However, the best way to enjoy Descending Bonito is to visit the coast where it can be taken straight off the boat, cut into fillets, and fried in its own fat along with black pepper and sea salt. Regardless of preparation method, bonito is complimented well by seasoning with ginger and garlic, though green horseradish and hot peppers are thought to clash with it and produce a poor dish unfit for Dynastic tables.
 ====Oyster====

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 The shell of the [[Lover's Clam]] is known as a symbol of fidelity in the West, as each is slightly unique: half of one clam's shell will never match half of another's.
-Lover's clams have a unique flavour, neither quite like fish nor meat. They are either served in a simple broth made from [[Green Tea]] and cilantro, or broiled along with chopped vegetables and served in their shells as appetizers. The guts of the clams are highly digestible and rich in minerals and vitamins, which means that they are excellent as food accompanying rice liquors. Lover's and asari clams are also considered excellent broiled to make a seafood broth.
+Lover's clams have a unique flavour, neither quite like fish nor meat. They are either served in a simple broth made from [[Tea Soup|green tea]] and cilantro, or broiled along with chopped vegetables and served in their shells as appetizers. The guts of the clams are highly digestible and rich in minerals and vitamins, which means that they are excellent as food accompanying rice liquors. Lover's and asari clams are also considered excellent broiled to make a seafood broth.
 ====Asari Clams====

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 [[Hair Crab]]s are burrowing crustaceans native to the river estuaries of the southern Threshold and the coast of the Blessed Isle across the Inner Sea. Each adult hair crab is about the size of a human palm (excluding legs), and their name comes from the bumpy bristles which can be seen on their shells.
-Hair crabs have a chewy texture, and their flesh is often prepared by immersion in boiling water with a dash of salt and a few drops of vinegar. Other popular variations include stir-fried vegetables with crab meat and crab roe, as well as light tea soup with crab meat dumplings.<br/>
+Hair crabs have a chewy texture, and their flesh is often prepared by immersion in boiling water with a dash of salt and a few drops of vinegar. Other popular variations include stir-fried vegetables with crab meat and crab roe, as well as light [[Tea Soup]] with crab meat dumplings.<br/>
 -- ''[[Drunken Crab]]'' is a more extravagant dish, a famous product of Arjuf cuisine (in which the hair crab is a top delicacy). It is made by first pouring wine into the mouth of a hair crab until its movements slow, then dropping them whole into boiling water. As their colour deepens to crimson, they are removed and served, their flesh removed with knife or chopsticks and dipped in a light sauce of black rice vinegar and ginger.
 ====White Tuna====