SALTED DRIED FERMENTED AND RICH

Yesterday afternoon's repast reminded me again why I often eat by myself. But only after I had smoked a pipe and returned home. See, it had salt fish in it. Most Anglo types do not like salt fish, many Europeans are averse to it, and most South Asians would loudly exclaim something insulting if faced with it. Don't know how Mexicans are about it, but I doubt that they have a fondness for it, as I've never seen it mentioned in connection with their cuisine. It's known and rather appreciated in South East Asia, the China coast all the way up to Chekiang, as well as Taiwan and a few spots in Japan. Not everybody likes it.

No, I haven't ever tried introducing my underexposed friends or coworkers to Salt fish. It's highly doubtful that they would develop an affection for the product.
Even if disguised with lots of fatty pork and garlic.

Plus in the modern era it has connotations of home town poor folks food, the stuff that gave spartan meals during hard times some oomph, so it's not really set up to appeal to huge numbers of prospective converts.


"Oh we just love Chinese culture, the poetry, the art, the refined porcelains and exqisite teas, what the devil is that get it away from me dammit!"


I'm not entirely sure, and I'm not willing to research the matter, but am fairly certain that salt fish does not feature in the slightest in the two most popular Chinese cuisines, namely New York and British Take-out Joint. It doesn't go well with duck sauce or curry gravy.

It may explain why there is a ghost cat in my apartment. He or she didn't start appearing till after I had brought home some salt fish for the pantry, which did not particularly surprise my apartment mate, because being Cantonese American it was not foreign to her.

The folks at the cigar bar were slightly dismayed when I showed up there after food shopping, and wondered whether they should call a priest to anathemize me.

Cats and Canto immigrants might wonder why it took me so long.
Rinsed and rehydrated it's good with vegetables, Fujian style.
Coarsely sliced or chopped it's great with steamed foods.
Where salt pork is too rich, substitute salt fish.
Helps keep the blues away. Trust me.



Salt fish and chicken fried rice (鹹魚雞粒炒飯 'haam yü gai naap chaau faan'), dollops of sambal, plus cups of milk tea. The place was nearly empty, except for a couple talking about the fat girl on Jackson Street. I rather wish I had sat closer so I could hear them better.



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