Comment on Anon visits Paris
fibojoly@sh.itjust.works 1 month agoI still have no idea where they got that “goujon” shit from. I only learnt the word in my twenties when I lived in Ireland. Only seen it in France except as a tiny fish which you can eat (by the dozen) fried and it’s fantastic.
The chicken one, we just call them aiguillettes (“needlets”)
Nihilistra@lemmy.world 1 month ago
Gobio gobio thrives on gravel or sandy ground so it shouldn’t have a muddy taste. I like those types of bottom-dwellers the most.
Occasionally ate whitebait and while it was no problem with fry, mine were herring I believe, I was hesitant about chewing on the skull and spine of a fingerling over 50mm.
Do they still Crack on bite or is it more comparable to the chewy texture of fry?
fibojoly@sh.itjust.works 1 month ago
I’ll be honest, it’s been years since I’ve enjoyed a friture so I’m not positive the ones I had were specifically goujons or what. But the texture is divine, like nice chips and pretty much the same size, with a nice butter / lemon sauce. Dammit now I miss it!
Nihilistra@lemmy.world 1 month ago
And I want to try those fishy crunch-sticks now! Thank you for the idea!
I actually now a place where I caught goujons a lot. They “ruined” the whole day of fishing because it was the only thing we could catch.
It’s time to give that spot another visit and bring my camping-stove.