Fish & Ice Cream

Two foods that are very popular are fish .... and .... ice cream, though not necessarily together! However, it isn't as simple as that. Let's take a closer look at how fish and ice cream can actually compliment each other as foods.

First of all, there are many restaurants where as part of a multiple course dinner you will be offered a fish dish prior to the main course, broken up by a small sorbet such as a lemon sorbet. One of the most enjoyable meals I have ever eaten in a restaurant was served in just such a manner - it was at Sharrow Bay in the English Lake District and although it was some years ago now, the memory of that lemon sorbet still lingers ... enough to be able to close my eyes and taste it! Following the fish dish the sorbet proved to be the perfect refresher prior to the main course.

If you prefer to cook at home and fancy a nice fish dish here is a great Dover Sole recipe (so I am told by the renowned acoustic cleaning chef who came up with it!).

Last but not least you could make fish ice cream .... yes, it's not a typo but a type of ice cream that many people apparently enjoy eating, especially in Japan. Japanese ice cream can be incredibly varied, reflecting the culture and tastes of its people. Saury is a saltwater fish found in Japan and is sometimes used to make fish ice cream. Seafood of different types and seaweed are also used in ice cream recipes including prawn ice cream, oyster ice cream and squid ice cream. To learn more go to my Japanese ice cream page.