Behind the French Menu: Atlantic Blue Marlin

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

The Mediterranean Spearfish - The Marlin in France.

Photograph courtesy AL CUSTOM boats

https://www.flickr.com/photos/alcustom/21486294058/sizes/m/

The smaller cousin of the Atlantic Blue Marlin

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 Mediterranean Spearfish.

Photograph courtesy of Nugget04

https://www.flickr.com/photos/kdrnugget/946650624/sizes/m/

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.

The Mediterranean spearfish on French Menus:

Carpaccio de Marlin aux Agrumes - Carpaccio of Marlin with citrus fruits.

Marlin steak with bananas

Photograph courtesy of kitakitts

Escalope de Marlin Crème de Lardons – An escallop, a filet, of Marlin served with a bacon flavored sauce.

Tartare de Marlin au Couteau – A Marlin tartar prepared with a knife, not ground up in a machine.

Tuna and marlin steaks

Marinating in a teriyaki sauce made of shoyu, manjo mirin, grated garlic, juice of ginger, canola oil.

Photograph courtesy of Margie James

Rouleaux De Marlin Fumé Et De Wakamé – A roll of smoked marlin served with wakame seaweed.

Steaks De Marlin En Croûte De Sésame - A marlin steak cooked en croute, inside pastry cover made with sesame wheat flour.

Steak De Marlin Mariné à la Lime et Mi-Cuit - A Marlin steak marinated in lime and very very lightly cooked.

Marlin Sashimi

Photograph courtesy of Jason Bagley

https://www.flickr.com/photos/jbagley/4277915703/

The Mediterranean Spearfish in the languages of France’s neighbors:

(Catalan – marli), (Dutch - witte marlijn), (German - mittelmeer-speerfisch, mittelmeer-marlin), (Spanish - marlin del Mediterráneo), (Italian – aguglia imperiale mediterranea, agugghia impiriale). (Latin - Tetrapturus belone ).

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Bacon and Salted Pork on French Menus.

Carpaccio on French Menus.

Citron – The lemon; the fruit behind many of France’s culinary successes. Also the Citron Vert - Lime, the Cedrat – the Citron, the Combava – the kaffir lime and the Chadec - the Pomelo.

En Croûte (En Croute) on French Menus.

Flour. The flour in your French bread, crepes, and other delights.

Tartare - Tartar on French Menus. Steak Tartar, Fish Tartar and Vegetable Tartar.