Experimenting with crumbs ...

A blip born of desperation? Certainly trying these Japanese breadcrumbs to coat my fish tonight was probably the most interesting thing I did today, if you exclude eating the results. The packet - bought in the excellent Welch's Fishmongers on Newhaven Harbour - claimed that these crumbs absorbed less fat/oil than the usual variety. They certainly produced a light, crisp coating and a pleasant texture and appearance when cooked, and left me wondering one thing:

Why on earth do we use tiny bright orange things to coat our fish? Is Ruskoline actually bread? Is it a recognisable foodstuff at all? What have I been eating all my life? Ok, that's four things to wonder at.

And yes, the Japanese crumbs were relatively expensive - but there are quite a lot of them left!