The California Grunion Fry Part 3
As part of our ongoing series on the culinary traditions of Lent we Have been looking at a California story writer Charles J. Sullivan cataloged For the WPA's America eats project titled the “Grunion Fry.” The story is archived in the Library of Congress as part of its America Eats collection. Sullivan served as a member of the Southern California Writers Project. We have divide it into several parts and this is our final installment. As we have done thus far in this series we share the story in a paraphrased format when necessary to make it legible and direct quotes as often as possible.
When the grunion run is over, weary but exultant fishermen carry their catch farther back up on the beach where the cooks and fire watchers take charge. Having set things in order during this foray on the grunion—tending kettles, preparing accompanying side dishes, and watching over refreshing beverages—they now quickly prepare the fish and drop them into the sizzling fat. Soon the zestful aroma of golden crisp grunions fills the air. Afterwards, if there are any grunion left, they will probably constitute tomorrow’s appetizing breakfast for the fisherman, or for those who did not attend the gala catch.