Re: Fish knives

Posted by Daisy on July 26, 2005, 10:22 am, in reply to "Fish knives"

Hi Perry, My Mum, who before she became an Aged Parent in Hove, was sent to a German Finishing School in the thirties and knows all this kind of stuff, says that some fish, especially oily fish like herring and mackerel, leave a residual flavour on metal which it is difficult to remove. "It taints the cutlery, dear" So we always used fish knives for fish, except for sardines on toast, which is mad as sardines very oily. But that's groan ups for you, they make the rules and they break the rules... This was in the days before stainless steel, of course, and there may have been something in it. But I remember sniffing the fish knives as I dried them and put them away, and I never caught a fishy whiff. We have a set of silver plated fish knives in a lovely box, have used them twice. They are pretty, but, like Sienna Miller, ultimately quite pointless.

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Message Thread: Fish knives - Perry Stalsis July 25, 2005, 8:49 am Re: Fish knives - Daisy July 26, 2005, 10:22 am « Back to thread

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