Seafood Trout Or Salmon

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Trout yesterday's catch (from the deli).

Food colour doesn’t matter. It does, when I saw fish with the same colour, but different prices at the deli yesterday. I asked the lady behind the glass display. She said one was salmon with its own price. Trout was the cheaper one.

Cook onion and 2mato in canola oil for 6m. Add chopped red bell peppers and cook for 2m. Switch off heat and place salmon on top. Leave on stove for 3m. Leaving it longer will dry it up. Eat with rice or steamed sweet potatoes, white or pink. We pulled up white sweets (bhatata) from grandma's farm.

Trout and salmon. They have the same colour, a cross between pink and orange. I could look at it the whole day. Well! I must cook it at some point, but not too much. With salmon, it’s ‘a hello and goodbye’ cooking situation, three minutes max. Baking salmon is scandalous and should be punished by the seafood police. All that heat dries up the fish, and its goodness.

I digress. Where was ? Yes. At the deli. I asked the lady to give me a pound of the trout. The price works for me. I’m not cheap. I’m just aware of the impact of inflationary vicissitudes of the interest rate fluctuations on overall spending. What does that mean? No idea. Finance people like Chrystia Freeland who doubles up as Canada’s Deputy Prime Minister and Minister of Finance, business section reporters or company annual reports, don’t explain finance-speak to us. I don’t even know what inflation means exactly. All I know is that time has stood still. Mama counted her pennies. Here I am, lifting weights trying to make a dollar stretch.

That’s why I’m a self-made Minister of Finance. I looked through that glass display at the deli. What did I see? One colour, but two fish prices. The lady explained one was salmon, the other one trout. I went for the trout. Cheaper. What’s in a name? The price. I trust nature. There must be a good reason why both have the same colour.

Nonqaba waka Msimang

Blogger Without Borders

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