Kũpira morotî

Kũpira morotî, or Fried cod tongues are popular bar fare found in Ta'aroha's coastal south. Described as having a similar flavor and texture as scallops, these morsels are not tongues at all, but instead a small muscle extracted from the back of the fish's neck. Lightly battered and topped with salt, these fleshy bits of fish are transformed into a cheap and ubiquitous appetizer that is enjoyed throughout the region.

History
Cod are abundant throughout the Bay of Guasu, bordering the Vatupic subcontinent to the south. Historically, fishermen did not bother to scoop out the neck muscle of the fish. Indeed, some vendors were known to scavenge the discarded heads and remove the fleshy morsel to be sold from small stands or wagons. By the 1970s, however, overfishing threatened cod populations, especially from trawlers based in Coranelle, and Ta'aroha, Riyude, and other regional powers agreed to cut back on catch numbers to help the population recover. These limits hurt the fishing industry of the nations involved, and meant that fishermen now needed to utilize every part of their catch possible. This led to a sharp increase in the consumption of "cod tongues" in the region, and although these limits have since been relaxed, they remain commonplace in the region.

Recipe
Wash fresh cod tongues and dry in a paper towel. Then, put one and a half cups of flour (some recipes call for a 1 to 1 mixture of maizemeal to flour), one teaspoon salt, and a half teaspoon pepper together in a plastic bag, along with whatever other seasonings the chef prefers. Put the tongues in and shake them until evenly floured. Cut up a half pound of salt pork and fry until golden brown. If no pork is available, lard or butter will suffice. Remove pork cubes and fry tongues until golden brown on both sides. Recommend serving with salt potatoes.