Fish balls anyone?
Not sweaty at all…
Photo courtesy of Astrid Engel.
(55 votes, average: 3.35 out of 5)
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© 1999 - 2026 Engrish.com. All rights reserved.
Smells like YO MAMA!
Lean flesh? Really? Then there is a vas deferens between this fish and the kind of trout I’m used to.
Coloured balls?
Deep fried I guess
This fish has the parr mark. The one without testes has the marr mark.
Fish can be used as golf scorecards? Who knew?
Yamamae = Comes from the Kofun period, and is protected by the government as an important archeological site
@Wax Frog: I saw some fish at the market yesterday. There was a hole in one. 😛
…and yadade!
What do you use to tattoo fish? Squid ink?
@droll not troll – ba-dum-fish!
@marum – if you made a Roman style fermented sauce, you’d have Marum Garum!
@Wax Frog….Seems common throughout various cuisines – fermented fish sauce.
The Philippines has “Patis”, and the Thai’s have “Nam pla”. Though the Thai one is usually “Prik nam pla”, of course. Prik = Chili. (in Thai)
They all taste great. Even if you are eating plain steamed rice, lavishly pour Prik nam pla over it, and you have a repast worthy of a prince. It absolutely cries out for a cold beer.
Actually “Marum Garum” Katsup.
@Marum – thanks for the suggestion, will see about getting some!