SHIZUOKA GOURMETS

French Gastronomy on Stamps (28): River Fish

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France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a number of them were issued with River Fish as a theme:

SAUMON/Salmon

Of course most varieties of Salmo both live in the sea and in rivers.
In France, salmon fishing regulations are very strict and define the season when one can catch the fish, its minimum size and fishing area.
The French probably appreciate it most poached, and served cold with a jelly coating and mayonnaise either served whole or in medaillons/thick slices.

BROCHET/Pike

Both caled the “King of Rivers” and the “River Shark”, its catches are also strictly regulated.
Most apprecated either poached and cold like salmon, or as quenelles/dumplings served hot in a gratineed bechamel sauce as made in Lyon!

GARDON/Common Roach

Found in big schools in quiet rivers, it is a small cousin of the carp.
The French mostly appreciate it in small size, emptied, rolled into flour and deep-fried, served with lemon and a good glass of white wine or beer.

PERCHE/Perch=River Bass

here is a fish whose catching, except for the season, is practically not regulated as it tends to overpopulate rivers and lakes to the detriment of other fish.
Best appreciated as deep-fried filets served with lemon or tartatr sauce! Great with a solid beer!

Look forward to the next postings! There are plenty more!

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