Virelfish

The Virelfish is a pale, near-translucent freshwater fish found only in the still, lightless pools of the Kargathian Wetlands  Averaging two feet in length, its body resembles a twisting ribbon of faintly luminous flesh, with thin, tapering fins that ripple like wisps of fog. The fish’s eyes are small, milky, and near blind, relying instead on vibration and scent to navigate the dark bogs. Its scales are soft and peel away in slippery sheets, giving the fish its haunting, spectral appearance, and its name among locals: the Ghost of the Mire.   Despite its eerie looks and fearsome reputation, the Virelfish is highly prized for its rich, umami-laden flavor, described as something between smoked eel and aged butter. Its flesh is silky and dense, almost custard-like when cooked properly, and considered a delicacy among wetland folk and certain noble houses of the southern Empire. Harvesting the fish is perilous, requiring quiet paddling through treacherous, leech-infested pools and careful netting, but the reward is well worth the risk for those who know the trade.   The Danger and the Cure   Unprepared Virelfish carries a deadly parasitic organism responsible for Bogskin Fever, a wasting disease that slowly dissolves the body from within. The parasite, Mycosarc cryptovora, is notoriously resistant to simple boiling or roasting, and cannot be killed by salting alone.   To render the fish safe, traditional Kargathian preparation involves a three-step curing process:  

1. Brining: The cleaned fish is submerged in a strong solution of marshsalt, black vinegar, and crushed bog juniper berries for three days. This draws out the moisture and weakens the parasite’s spore walls.
2. Cold Smoking: After brining, the fish is cold-smoked over peat moss and damp alderwood for twelve hours. This imparts a deep, earthy aroma and further sterilizes the flesh.
3. Dry Aging: Finally, the fish is hung in a netted, shaded breezeway for up to a week, until the outer layer firms and the interior develops its distinctive creamy texture.

  Only then is the Virelfish ready for consumption, typically sliced thin and eaten with pickled roots or spread atop dark rye flatbread.