Word: fish
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Dates: during 1970-1979
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...terms him at one point in the book, and incredibly insensitive to the moral questions raised by Chappaquiddick about equal justice and the power of certain people in American society. And what about Mary Jo Kopechne, left to drown? Her mother later asked bitterly whether Kennedy considered her a fish, to leave her overnight in a submerged car. It is a disturbing question, one Reybold never asks...
...dinner table. The toothsome steaks still are often sold to the unsuspecting under such fishy pseudonyms as "steakfish," "grayfish" and "whitefish"; the idea of dining on shark has traditionally been about as attractive to many Americans as eating fried tarantula or sting ray in aspic. But enterprising fish dealers and restaurateurs have found that they can overcome this revulsion by getting people to put shark to the taste test...
Succulent Dish. A pioneer shark promoter is New Orleans' Preston Battistella, 50, one of the biggest fish wholesalers on the Eastern seaboard. In 1973, when he started handling shark meat, Battistella sold 60,000 Ibs.; in 1975 his volume was more than 300,000 Ibs. His biggest breakthrough came after he invited the New Orleans school board to lunch and served them "fish Creole." When he identified the succulent dish as shark, selling for only 75? per lb., v. $3.50 per lb. for pompano or snapper, he landed a three-month contract to sell the school system...
...Indies, the Orient (indeed, delicately flavored shark's fin soup is a standard dish in U.S. Chinese restaurants) and Latin America, where savory dried and smoked shark meat is known as bacalao de tiburón. In England, vast quantities of dogfish, a small shark, are sold in fish-and-chips shops...
...some restaurateurs contend that shark may become as popular as Mali-Mali, a dolphin dish that has become a prized delicacy in Hawaii and the West. Miami Entrepreneur William Doherty, who has built a $275,000 trawler-factory to fish for shark, calls it "the product of the future." Its fate will depend largely on the success of the strategy that U.S. restaurateurs are using to overcome the stigma of shark: capitalizing on it. At Gatsby's restaurant in Atlanta's American Motor Hotel, for example, Catering Director George Gold promotes his baked mako by putting...