Cold Fishes

It’s June in New York and the entire east coast is experiencing an extremely early burst of heat. It’s been in the upper 90s for three days straight, with no sign of quitting.

Luckily, I’m loving it.

What's interesting is how the heat has affected what I’ve been eating and cooking, or rather not cooking.

Starting around 80 degrees, I’ll take a piece of fruit over a bar of chocolate, hands down (and I really love good chocolate). When the temperature hits a humid 85, I’ll swap the apple for juice, which is funny considering that as a rule, I don’t really drink juice (I’m a coffee, milk, and water kind of gal).

Now that it's been in the 90s, I’ve been tending toward soft fruits, like sliced mango and strawberries, and cool, crisp vegetables, like romaine, cucumbers, asparagus. There’s jar of roasted red peppers in the fridge and another with beets, all chilling at 40 degrees. None of these items are all that uncommon to my household., but there was something missing.

“Where’s all my protein been coming from?" I asked myself I haven’t even been to a butcher or fish monger since I moved in a week ago. That’s when I remembered, that oh yeah, I have three different kinds of cold fishes: canned tuna, “pouch-preserved” salmon (like the canned stuff, only way better quality), and pickled herring.

I’ve been eating this stuff on top of cucumber salad, with a squirt of lemon, or on a slice of bread, or in the case of the herring, with beets. The funny thing is I didn’t plan to go out and stock up on cold fishes. It just kind of happened without my knowing as the thermometer crept higher and higher.

It’s not uncommon that I would have any of these things in my household either, but usually not all at the same time.

There’s no anchovies, sardines, or sprats to speak of yet, but if the heat keeps up, it’ll be interesting to see what other cold fishes I might discover.