Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served.
Where there is a story behind a dish's creation and
that story may aid the diner's enjoyment then that will also be included. Bon appétit!
Marlin, Marlin de la Méditerranée, Poisson-pique – The Mediterranean Spearfish or the Mediterranean Shortbill Spearfish. This fish is a member of the Atlantic blue marlin family and while a blue marlin can reach 5 meters its Mediterranean cousins rarely reach 2.50 meters (8 feet). The measurement is from the end of its spear to the end of its tail.
The Marlin de la Méditerranée or Poisson-pique will be on your menu as a daily special.
French fishermen and women catch smaller fish in nets as bycatch. The fish are found in small groups in the Mediterranean, but most are found off the Italian coast. The fish caught may be just over one meter in length, spear and all; however, these smaller fish may still weigh in at over 20 kilos less the spear. On French Mediterranean menus, they will be a daily special as they are not caught easily or every day. Its meat is firm and tasty with a color from pink to light brown. The Mediterranean spearfish fish are usually grilled or baked steaks and often served with a sauce but the chefs are always experimenting.