It's been a while since I shopped in a Chinese
market for canned fish - seldom enough in any
kind of market. I don't recall the label as you
describe it, though Swisher had dragged me to
the Green Apple or Red Apple or something, which
had an extensive variety of canned goods including
fishes and corned mutton and similar deliosities.

But this isn't fish, it's eel... ;) ok, quibbling... ;) The can itself

Eel is a proper subset of fish. Doesn't much look
right, I admit.

is primarily red and gold, and the picture of the Old Fisherman is
rather small and tucked into a corner of the flat side of the can, with
a red and yellow checked background for that corner... I've not seen it
in any regular grocery stores, and not even at all the different Asian markets around here....

Still not sure I've seen the brand. The ones I have
noted tend to have pictures of fish on the cans.

I've also bought another called (I think) Spicy Roast Eel... the difference being the amount of capsicum in each... The sauce in the
milder version still has a little kick to it, the other more so... but
not really a lot of difference between them.... both are tasty... :)

Not a big surprise that.

Which, the not much difference, or the both are tasty....?

Both, plus the one labeled spicy being spicier.

+

Ian and Jacquie have a white peach tree, and so
we have had more sugared peaches over here - after
some time without satisfactory peaches, there's
this abundance now, for which I am thankful.

That sounds quite yummy.... :) There was a nice bowl of cut-up peaches
as a possible sundae topping last night after the evening service... we
had an ice cream social to send off one of our young men to a new job in Harrisburg PA...

Turns out they also have a yellow peach tree - we
later had a compote that had both colors, mixed.

---------- Recipe via Meal-Master (tm) v8.00

Title: Hot Cherry Fruit Compote
Categories: Fruits, Desserts, semi-homemade
Yield: 8 servings

16 oz Bing cherries, well drained 1 Grated lemon rind
16 oz Royal Ann cherries, drained 1/4 c Butter, melted
16 oz Peach slices, well drained 1/2 c Brown sugar
20 oz Pineapple chunks, drained 1 ts Curry powder (optional)
11 oz Mandarin orange sections 21 oz Cherry pie filling
1/3 c Light raisins 1/4 c Rum (brandy, sherry,
GM)
1/4 c Crystallized ginger, minced

In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
sections, raisins and ginger. Sprinkle grated lemon rind over all. Make
a
paste of the melted butter, brown sugar and curry powder and distribute
over the fruit. Cover with pie filling and pour rum over all. Bake in
350F oven 45 minutes, or until hot and bubbly. Serve hot as an
accompaniment to meat or poultry, or chilled as a dessert. source unknown

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