SC - Fish

[Uduido@aol.com]

> People wrote:
> >> Where did you come up with the swan?
> >I wonder if black swans taste different to the white European versions?
> >(I'm guessing it WAS an Australian black swan, or are they protected?)
>    He he he he.  I thought that that's what would be asked.  I am actually
> unsure as to where the swan came from.  They were black swans.  They were
> procured by the Head Cook, dumped in front of me (I was handling the roast
> meats) and told to pluck, gut and roast them.  I am assured that they were
> legal, and I have had some papers waved at me to that effect.  He asked the
> Council and they said go for it since we have an overabundance of them
> here.  They told the people where to get them and they were shot.  Much
> like shooting ducks apparently.
 
O wow.  *starts contemplating where in Sydney has an overabundance of swans*

>   Besides, at that time of night, after trying to figure out how to roast
> 18 roasts in just one oven, I was a bit beyond caring what was being given
> over to prepare.  The only question was how to get it looking reasonably
> good.  They are very scrawny things once you pluck them.

And all that neck just not being used, I guess ... could you have made swan
soup with the neck, much like one uses chicken necks for soup?  So how
DID you make it look decent?  And what size are they - turkey, duck, or 
inbetween?

Fyrean ... eyeing the local wildlife with dinner in mind ... ;)