By Lilith, astrogourmet and hula queen, abbreviated from the 8/3/2010 belly show on bayfm.
Fish live in water and water sign PISCES more than any other sign need
to keep their fluids up, they’re notoriously fond of liquid refreshments
they drink like fish, and are usually partial to liquid rituals around food:
dipping chilled grapes in dessert wine in a pool strewn with rose petals,
sipping exotic liqueurs beside a moonlit sea or eating mangoes in the bath:
undeniably the most appropriate setting.
As you’d imagine they favour sensuous slithery food: oysters, rice noodles,
the sexy texture of melting brie, the perfume of lusciously succulent,
juicy fruits. Mood is as important as food to a Pisces. They need a feel-good ambience because romantic Pisces likes to feel the luuurve in the cooking, to eat with loved ones and yes, you can open that wine now.
Famous fish foodies include the exuberant “Dances with Saucepans” Ainsley
Harriott of the BBC cooking show More Nosh, Less Dosh among many others -
posh Swiss chef Anton Mossimann who runs his own exclusive private dining
club in London – and the photogenic Hell’s Kitchen gourmet spunk
Jean-Christophe Novelli who became personal chef to the Rothschilds at the
age of 20.
Other well known Fish are Mrs. Beeton, the most famous
cookery writer in British history, and the notorious and formidable Fanny
Craddock. Even though her only claim to culinary fame appears to be the creation of the prawn cocktail she was billed as the Queen Of The Kitchen, probably because she presented her TV shows in ballgowns, big jewels and mega-make up when nineteen-fifties housewifes all wore aprons. One of the pitfalls of being a fabulous Piscean is a constitutional vulnerability to substance abuse,and Fanny had a major amphetamine habit which made her so explosive and rude to her guests the BBC had to sack her.
And another Pisces foodie was Adelle Davis, the American health author who
pioneered the fledgling field of nutrition during the mid-20th century,
advocated whole unprocessed foods , recommended dietary supplements to prevent disease and was an outspoken critic of food additives, but also published in 1961,
under the pen name Jane Dunlap, a classic of psychedelic literature
called Exploring Inner Space: Personal Experiences Under LSD.
Being the sea creatures they are, Pisces are ruled by Neptune and I’ve
chosen one of my personal favorite recipes for the healthy protein of their
A Scandinavian recipe for raw salmon cold-cured with salt,
sugar, pepper, dill and alcohol. No cooking’s required, but it does take
2-3 days to cure.
1 fresh salmon, and it must be fresh
3 tablespoons salt
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 good-size bunch dill, roughly chopped, stems and all
1 tablespoon spirits: aquavit, lemon vodka, your choice..
Fillet the salmon, or have the fishmonger do it for you; it needn’t be
scaled, but leave skin on.
Lay both halves, skin side down, on a plate. Sprinkle with the salt, sugar
and pepper, spread with all of the dill, splash over all of the spirits.
Sandwich the fillets together, tail to tail, then wrap tightly in plastic
wrap. Cover with another plate and weigh down with something heavy on top.
Open the package every 6-12 hours and baste, inside and out, with the
accumulated juices. On the second or third day, when the flesh has lost its
translucence, remove skin and slice thinly on the bias, and serve as you
would smoked salmon – with rye bread or pumpernickel, potatoes and home made
mayo, anything really.