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Early New Englanders would have been perplexed to find lobsters grouped, as they were by one twentieth-century writer, with caviar and filet mignon...No delicacy, American lobsters were nonetheless better received than many shellfish.By 1885 the American lobster industry was providing 130 million pounds of lobster per year.

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But when the first Europeans came to America, the lobster was one of the most commonly found crustaceans.

Anne Wilson [Academy Chicago: Chicago] 1991 "Lobster, much as today, was considered especially elegant and appropriate food for lovers, being an aphrodesiac.

There is a common perception that lobster was considered a poor man's food, and this many have been in the case in colonial New England but not back in Europe.

They were soon being cooked much the same way as their smaller European counterparts, in sauces for other fish, or as accompaniments to roasts...

When not potting lobsters, baking them in pies or using them in sauces, eighteenth- and nineteenth-century New England cooks were apt to stew or fricassee them...