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Article: Local lampreys may land on menus These bloodsucking fish may draw grimaces, but they're a treat in Portugal
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 15, 1996
- Author:
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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They taste like dirt, say some Midwesterners, but Minnesota
researchers hope Portuguese and Spanish citizens will be willing to
pay big bucks for a plateful of Great Lakes sea lampreys in the
future.
In taste tests, Portuguese restaurant-goers said the freshwater
lampreys are less fatty but not as tender as their ocean-going
relatives, said Jeff Gunderson, a biology professor at the
University of Minnesota-Duluth and acting associate director of the
Minnesota Sea Grant program. Earlier this year, lampreys also
were smoked, prepared in four different recipes and served to a
consumer panel in Duluth. One local restaurant owner said the meat
tasted like soil.
But such earthiness ...