Greater Forked Beard (Sweaty Betty)

There are a good number of great fish for the table which we don't see very much off. The Greater Forked Beard also know as the 'Sweaty Betty" is one of the best fish in Irish waters and is well worth trying

The Greater fork-beard

Even people with a passing interest in the best of local foods should really try to make it to the local markets for the best possible regional fair. Bord Bia lists 15 farmers markets in Galway which cover just about every corner of the county and these are also the places which many of our up and coming food businesses will be seeded, so you could almost argue that its our patriotic duty to support the markets of Galway. The Moycullen market held from 1-6.00pm on Fridays has additionally been awarded the Bord Bia ‘Good practice for farmers markets accreditation’ ensuring that around 50% of the foods sold at the market are sourced locally.
A couple of weeks ago Gannet fish mongers in the Galway market had an intriguingly named fish ‘Sweaty Betty’. This is in fact a locally caught fish which required a bit of research. Correctly named the ‘Greater fork-beard’ (Phycis blennoides) or the European forked hake and is closely related to the Tadpole fish and lesser forked beard, the Sweaty Betty is indeed a superb fish for the table and far superior to many premium type species, although I was unable to find the origin of the name ‘Sweaty Betty’ so if any readers would care to enlighten me it would be greatly appreciated. The flesh of the fish is firm and flavourful as well as being easily cooked both on and off the bone.
As we are now in barbeque season a simple way to cook Sweaty Betty is simply wrapped in tinfoil and on the coals of a barbeque.
Allow a 180 gram fillet per person
Butter a sheet of tinfoil generously then add a ripe vine tomato cut into slices atop the foil. Place the fork beard onto the tomato. Place one leaf of kafer lime onto the fish along with a small amount of chilli pepper sliced very thinly. Sprinkle a little chopped scallion onto the fish and season with salt and black pepper. Finally add a knob of butter onto the fish and squeeze the juice of a ¼ lemon, wrap the tin foil. To cook simply place onto a hot grill, the tomato will protect the base of the fish allowing it to steam in the foil package. The fish will take about 12-15 minutes to cook and is ready when the flakes of the fish are easily separated. Alternatively the fish could be simply pan fried and served on a bed of pasta possibly enriched with a delicate mushroom cream.