White Moray
Description
The white moray are long, cylindrical fish with a single dorsal fin and two small side fins directly behind the head. The fins are used for guidance, and the moray propels itself through sinusoidal undulation. The fish is white bellied and light grey on top. They have narrow, protruding jaws that they use to probe small holes in search of food.
The fish thrive in a wide range of climates, and can be found from the tropics to the subarctic regions. They eat almost anything, plant or animal, and are well developed to access difficult-to-reach food sources.
Significance
White moray are the staple protein for the people of Valbarra within 150 km of the coast, which accounts for nearly 90% of the population. They are plentiful, breed quickly, and have a large amount of usable meat. The flavor is mild and they can be cooked in many different ways.
Different regions of Valbarra are often culturally differentiated by their primary methods of preparing the fish. Minor differences in preparation are often a point of pride for local communities, and almost every area has a tradition of competitions for meals made based on the moray.
Common Recipes
Valla City
The capital city of the Empire favors moray steaks, thick cuts of meat usually taken from the rear half of the fish. They are fried in butter and herbs and paired with different side dishes. The upper echelons of society debate the merits of different types of wine and mead and how they pair with cuts of moray, and several treatises have been written on how to measure from the fins to determine the proper shade of wine.
Cortine Coast
The eastern equatorial region is known for spicy stews using white moray and red and green chilis slow slow-cooked in a thick vegetable broth. The particular vegetables used are seasonal, and the different types of stews are often made for competitions with the various harvests.
Breaker Isles
The southernmost settlements of Valbarra make chowders and fried cakes from the fish. The chowders are made from heavy cream and rye flour for the roux. The different islands vary the additional ingredients, such as onions, garlic, leeks, root vegetables, and leafy greens.
Abundant in the waters off Valbarra, though more common closer to the equator. Warm waters can support an annual yield of 20 tons of fish per square kilometer over the continental shelf. This is enough to provide food for around 200 people.
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