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Yasha | May 22, 200205:37 PM

A friend of mine was recently rhapsodizing about the wonders of lamprey, and I was wondering if anybody has ever come across this in New York. According to him, "lamprey is both a fresh and salt-water fish and lives (parasitically) off the blood of other fishes. This means that the taste is like a cross between duck and a fine fresh-water fish. Extraordinary ambiguity between sweet fish and game flavors. Absolutely delicious." My friend has only been able to find this in a few small restaurants in Bordeaux, so I realize the odds of seeing it here in New York are slim, but you never know...

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