Fish balls anyone?

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.

Spelling is not quite up to parr.

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!