EM drove to the nearby fishing port town of Naufrage and picked up a dozen fresh mackerel right off the boat. No demand for these delicious fish on Prince Edward Island (locals think of them as cat food!) so the fishermen refused payment and gave them to EM gratis. And that’s where the Maiko magic began. EM gutted, cleaned and filleted the fish. Using the heads and other parts, she created a clear, subtle and intensely flavored fish and vegetable soup. And, that’s how dinner started. It was followed by a tataki of raw mackerel with ginger, scallions, soy sauce and nori. Then a dish of marinated mackerel with olive oil, balsamic vinegar and soy sauce. Both were fabulous. Topping off the delights was a platter of thinly sliced pork belly over cucumber slivers served with a garlic-soy sauce. A wow. Once more, EM proved to be the ultimate chef. All of this was followed by pounds of mussels meuniere prepared by BSK in BSK’s inimitable fashion. Wee, cute Teru, a big mussels fan, attacked bowls with enthusiasm. The night before, SJ prepared pork ribs and BSK and Lesley R, collaborated on potato salad and cole slaw. HG’s contribution? A big appetite and hearty expressions of approval.
Leave a Reply