TWO MONTHS IN PARIS : SEVEN VARIETIES OF FISH

                                         

Two Months in Paris 2026 , Seven Varieties Of Fish 

We stayed  in Paris with my son and his family for 2 months this year. We arrived from Jammu ,  India in May 2026. The birth of our grandchild was the reason for the family reunion. It turned out to be a grand reunion and meeting the  family of our daughter in law ; her mother, sisters and brother in law .All affectionate and lovely people .

And in the middle of picnics, outings,  baby cuddles , late-night talks ,  there was one thing that happened every Saturday without fail. My son and his wife bought variety  of fish for us .It became our tradition.  On Friday evening my son would announce , "Tomorrow is fish day."  Our daughter in law would smile and add, " And  Chapati too . " And so, every Saturday for 2 months, the barbeque would come alive. We could hear soft chatter ,"Put it for marination first."  or " Is that oven hot now ?" 

And then came the best part: the aroma of sizzling fish filling the whole house. Olive oil, lemon, Kashmiri spices and roasted fish. When it was ready, we all sat on the dining table together. Just the four of us. The baby was asleep in the adjoining room . Sometimes we’d pause to check. But mostly, it was slow dinner, good food, and family.

The Fish : All 7 Varieties,One Variety One Week 

We tasted below listed varieties during those 2 months of stay in Paris . All roasted. All sizzling hot. All thorn-free.

1. Salmon  :  Rich, buttery, pink and tasty .

2. Trout: Light, delicate, melt-in-the-mouth. 

3. Sea Bass: Sweet, delicate, skin crisped just right.

4. Cod : Thick, flaky, and comforting  .

5. Alaska Pollock : Soft, mild,  with a clean taste.

6. Filet de Limande du Nord:  Thin lemon sole, elegant with a faint nutty sweetness.

7. Royal Daurade :  Firm, flavorful sea bream, and suitable  for its name.

Each piece brushed with olive oil. Each one came out sizzling.  And every piece had squeezed fresh lemon over the top. All varieties were tasty and relishing. But salmon first. Then trout. After that all other varieties . They prepared all the 7 varieties with so much care. They knew we needed home food  in Paris. So every Saturday, the table also had:  Fresh salads( crisp and cool)  ,Steamed rice ( fluffy and warm ) ,Soft chapatis ( fresh off the pan  ),chutney , yogurt, one or two Indian dishes and deserts mostly  ice-creams or  Italian cookies or French  patisserie.That was our table for 2 months.

For two months, our days were about the baby, about being together, and  about simple things. It was about sitting on the dining table, with the aroma of fresh food  and soft chatter, eating and planning next day 's menu for breakfast and dinner.That’s what I’ll remember. Not just Paris.And the two people who made sure it happened every  Saturday with fish on the table .

Fish is cheaper in France because the country has direct access to the Atlantic, Channel, and Mediterranean seas, so varieties like sea bass, cod, daurade, and pollock are caught locally or nearby, which cuts transport costs. Big supermarket chains  and local shops  buy in bulk from fishing ports and get daily deliveries, keeping prices competitive. The EU also supports fishermen with subsidies and quotas, which helps stabilize costs. Plus, a lot of salmon and trout are farmed in Norway and Scotland, and frozen fish like pollock and cod are imported in large quantities, making them affordable year-round. Since fish is part of the regular weekly diet in France, not just for special occasions, supermarkets keep base prices low so families can buy it often .

The fish was bought from Inter-marché or a special shop at Alfortville Centre. My son or his wife would choose the fish carefully, bring them home for my wife to do a perfect marination. Then they’d keep them in the fridge overnight. By Saturday evening, the fish had soaked up all the flavours, so when it was roasted and came to the table sizzling with olive oil and lemon.

Marination makes fish tasty because the spices, herbs, olive oil, and lemon soak into the flesh overnight rather than just sitting on the surface. The salt and acid gently break down the proteins, which makes the fish more tender and helps it stay moist while roasting, so it doesn’t dry out. At the same time, the herbs and spices remove the raw, fishy smell and add deep flavour to every bite. That’s why when your son brushed the fish on Friday and kept it in the fridge overnight, it came out on Saturday so flavourful, soft, and aromatic with that sizzling smell.

Western-style cooking and Kashmiri-style cooking of fish are quite different. In the western style, the fish is cleaned, brushed with herbs, olive oil, lemon and spices, marinated overnight, and then roasted or grilled so it stays light, moist and full of natural flavour. In Kashmiri style, the scales and extra skin that cause the raw smell are removed first, then the fish is deep-fried and simmered in a rich, spicy gravy, especially with red chilli powder. It is always cooked with Nadru lotus root, radish or kohlrabi and served in a big bowl so the family can enjoy it over three days, as the taste actually improves with time.

The time we spent in Paris will always stay close to our hearts because of our grandchild, the warmth of family dinners, the joy of picnics, and above all, the wonderful variety of fish we were lovingly made to enjoy.

( Avtar Mota )

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