“Excuse me,” I politely said.
<Man behind deli counter ignores me.>
“Sir?”
“Sorry, Sir…”
<Man behind deli counter ignores me.>
“Excuse me, SIR?!”
<Man behind deli counter looks up at me.>
“Hi. Do you know what kind of fish is in the whitefish salad?” I ask, nodding my head to the golden, smoked whole fish just below him.
“Whitefish.”
“Sorry, what KIND of fish is in the whitefish salad.”
“White. Fish,” he explains, as if I’m the asshole here.
“What KIND of WHITE fish?” thinking I couldn’t possibly ask this question more specifically.
“I don’t know.”
While it seems there might be a few definitions for whitefish (according to Wikipedia), I’m still fairly uncertain what the typical smoked whitefish salad is made from. But what I did find particularly interesting in this salad from Lenny’s Deli was the texture. The fish wasn’t pulverized, like most fish salads. This fish stayed intact, allowing cream cheese to keep together big flakes of fish. It was a gentle, but probably unintended, reminder that we’re eating an animal.
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