Word: fishing
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Dates: during 1960-1969
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...poisonous puffer fish, which inflates itself into a small balloon when caught, lives in most of the world's oceans. But only in Japan, where it is called fugu, has it become a national tradition. There, though its poison kills 200 victims per year, its flesh sends gourmets into philosophical ecstasies. They get a particular kick from knowing they are playing a kind of gustatory Russian roulette...
...peak of fugu gastronomy is sashimi made from the rare tiger fugu: paper-thin slices of raw fish flesh arranged artistically on platters in flower or bird patterns. Japanese, who pay $8 for two ounces of tiger fugu sashimi, eat it with almost religious ceremony and little or no risk. The sashimi is cut from the back flesh of the fugu, which is nonpoisonous* unless it has been carelessly contaminated with poison from other parts...
...Aqua Sports' 8-ft, flat-bottomed "Skim'R Fish," which draws only two inches of water, is driven by an air propeller, uses only one gallon of gas every three hours. Price...
...fell behind 2-0 in the first ten minutes of the game, it caught up 2-2 by the end of the second period. But the wild Indians fans sensed victory when Dartmouth pulled ahead 2-2 in the third period and they littered the ice with several frosen fish, and a live crimson-colored chicken...
Brillat-Savarin should have eaten so well. As a table fish, the steelhead offers the best of both its worlds: its flesh has the pink color and high fat content of a saltwater salmon, the delicacy and firmness of a fresh-water trout. Stuffed with onion, lined with bacon strips, drenched in tomato sauce, wrapped in foil and roasted over an open fire, the steelie is enough to make a gourmand out of a gourmet. But it is the sport, not the stomach, that makes a steelhead fisherman. Snorts one oldtimer: "Catching a steelhead for food is like visiting...