• fibojoly@sh.itjust.works
      link
      fedilink
      arrow-up
      5
      ·
      edit-2
      27 days ago

      I still have no idea where they got that “goujon” shit from. I only learnt the word in my twenties when I lived in Ireland.
      In French, it’s the name of a tiny fish which you can eat (by the dozen) fried and it’s fantastic.

      The chicken one, we just call aiguillette (“needlet”)

      • Nihilistra@lemmy.world
        link
        fedilink
        arrow-up
        1
        ·
        26 days ago

        Gobio gobio thrives on gravel or sandy ground so it shouldn’t have a muddy taste. I like those types of bottom-dwellers the most.

        Occasionally ate whitebait and while it was no problem with fry, mine were herring I believe, I was hesitant about chewing on the skull and spine of a fingerling over 50mm.

        Do they still Crack on bite or is it more comparable to the chewy texture of fry?

        • fibojoly@sh.itjust.works
          link
          fedilink
          arrow-up
          2
          ·
          26 days ago

          I’ll be honest, it’s been years since I’ve enjoyed a friture so I’m not positive the ones I had were specifically goujons or what. But the texture is divine, like nice chips and pretty much the same size, with a nice butter / lemon sauce. Dammit now I miss it!

          • Nihilistra@lemmy.world
            link
            fedilink
            arrow-up
            2
            ·
            26 days ago

            And I want to try those fishy crunch-sticks now! Thank you for the idea!

            I actually now a place where I caught goujons a lot. They “ruined” the whole day of fishing because it was the only thing we could catch.

            It’s time to give that spot another visit and bring my camping-stove.