There was a big To-Do here recently when we learned that imported foreign fish are being served at the NC Seafood Festivals. Before I ginned myself up for outrage, I wondered, it being a North Carolina festival, whether “foreign” meant that it came from Virginia or South Carolina.
Nope. Turns out that the festival fish needed passports, having been imported from China, Thailand, Canada, Indonesia, Vietnam, and Ecuador.
Serving it at the NC Seafood Festivals does sound a little misleading, don’t you think? Then again, ninety per cent of the seafood we eat in the US comes from those countries.
We have a new seafood market in town and I was thinking of checking out their selection. Thank goodness I received additional information. A friend who eats meats and organs that I wouldn’t consider food (like lamb’s heart, which he tried–and loved– on a trip to Iceland) recently asked if I had any camel recipes. CAMEL! It seems that the new seafood market in town offers that and other unusual meats and he’s anxious to try it.
Seriously? I have been pondering this ever since he told me about it. Granted, I don’t travel much. Do people actually eat camels? Is camel on menus in New Yawk City?
Camels can carry about 650 pounds. That would save me a lot of trips to Home Depot for mulch. It would be like having your own moving van and it wouldn’t need gas. Whether or not it HAS gas, I don’t know.
Where would a Charlotte market get camel meat? Is there a global market for camel meat, or did one random camel come to a bad end somehow? Did it carry one too many straws? Did it get stuck when a rich guy tried to shove it though a needle’s eye?
Then it hit me as to exactly how a local seafood market came to have camel in its meat case. The answer is simple: it came over along with the “local seafood.”
Wonder if they threw in a few monkey patties. I don’t even want to know.
The camel has a single hump;
The dromedary , two;
Or else the other way around.
I’m never sure. Are you?