Alleine, if you're looking for fish which isn't fishy, I can recommend the yellowtail 'hamachi' at a sushi bar. It tastes inexplicably creamy and barely fishy at all. That is, I believe, the umami base flavor which was overwhelming my tongue. Canned mackerel is mildly fishy, very wet-textured with all the oil in it even when packed in brine, and cheap to sample. (Note to self: mackerel for dinner, sans sauce.)

Yes, fish is better the fresher it is, but even a new-landed and pan-fried fish is still going to be fishy. That being said, I'll dream of that fish-n-chips on the Aran Islands for awhile, and not because of the french fries.

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'Paladin' remains the code word for 'not only do I hold beliefs, I am willing to talk about them'. The class should've been called Proselytizer. I should have been called Paladin.

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Nameless, stop wasting perfectly good ice cream!