The Antibes equivalent of whitebait has just hit the streets. Long queues of excited natives crowd round the fishermen's stalls and grab plastic bags full of "poutine" or "nouna", immature sardines and anchovies. The difference in nomenclature, I gather, is to do with the size of fish. The ones where the innards are well defined are called "habillés".
Curious to see what the excitement was all about, we queued as well, and asked the fishermen what to do with it. The answer was direct and simple: "Just eat it!"
How? Apparently it can be made into omlette, or just eaten raw, with lemon juice. They preferred it raw. We opted for the latter, and brought some home for lunch, the myriads of tiny eyes staring accusingly out at us from inside the plastic bag. Lemon juice was added.
We each put a dollop on our plates, with the amount pre-determined (the elvers are glued together by their own slime, so you get what you get), looked at each other to see who dared to start first, and then I took the plunge. It tasted really good, but the texture was like finely shredded, semi-decomposed jellyfish, not that I have ever eaten it.
The BH took one small spoonful and nearly gagged. Rare: she normally eats anything.
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