Well, it's 730pm and still super hot and muggy, so I thought I'd do a quick post as a follow-up to having dinner at Wrench & Rodent. Yep, that swordfish spinal fluid was still on my mind, so on my visit to Catalina Offshore the following week, I asked Tommy about it. Now I knew about Vesiga, the bone marrow of the spinal cord of the European Sturgeon….basically because, my mind being that cesspool of useless information, I recalled reading that it was served during the last meal on the Titanic. I asked Tommy about some background…..he explained that Norwegian fisherman used to consume the stuff to give them "energy"…..well at least he didn't tell me, "no worry….it make YOU STRONG!"
Which is how I ended up unwrapping the spine of a swordfish on my counter…..
Harvesting the stuff was totally brainless….I took a heavy knife; a cleaver actually and sliced through the seam of the spinal column. I then proceeded to scoop the wonderful gelatinous stuff out.
And by golly if it didn't taste wonderfully refreshing; slightly of the ocean, with some very faint sweet hints to it. Still, the flavor alone felt a bit incomplete….I felt it could use the most gentle touch of citric acid, so I added two drops of fresh squeezed lime juice…..which just made it perfect. It just kind of slides on down…..
The Missus watched me removing the gelatinous material from the psinal column and had Her doubts…until She got Her first "shot"…..and then She was hooked!
And I think you would be too…….get your hands on a fresh swordfish spine and have at it!
Cheers!