It was June 2004. We were camping on beach side forested land in India. The beach was sun kissed and not very far away, some friends had gone fishing. I lay in an hammock reading Great Expectations. The convict is shivering of cold and a slight boy offers him food, which the previous asked the latter to steal. The convict wonders how nice it would be to have a party only if he had warmer clothes. The shack close by has got a gas grill.
If you catch a fish, you have an selection to use a charcoal grill or a gas grill. We had not decided which one to select from after the boys returned with five large tuna fish, a fish which commonly swims in areas closer to the Indian Ocean. We select the charcoal grill. It retains the flavor a friend said who believed himself to a scholar chef. He could whip a seven course meal in ten minutes flat he said. Whatever the truth may be. We lit the charcoal. It resembled the fading sun. The fishes lay quiet now next to the fire, fresh out of water. Forgive us dear fishes for we must kill you to survive I remember reading in the old man and the sea.
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Indian spices are among the best in the world. It was rare commodity five thousand years ago as well. The fish is cleaned up with a knife and marinated with all the spices. Finally, it is grilled. Apart from the fun you have in making your own food, choosing how to cook your fish can sometimes be quite the dilemma. I prefer charcoal grills because I think it is healthier than gas grills. Charcoal grilling helps retain the spices. It adds to the texture of the food and give you an selection to resolve how much of cooking happens at varied parts of the body. Gas grills are those boring indoor activities but not something you would want to do after you return from fishing, would you?
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