This is the fish pepper, and its history is as compelling as its flavor. Once they were here, fish peppers thrived. Since one out of every 50 or so fish peppers lacks chlorophyll and remains pale in color, fish peppers were especially useful in recipes that had a cream base, where they provided a stealthy flavor while remaining stylishly invisible. Tracing the tale of fish peppers is a tricky task: There are very few mentions in cookbooks of the time. Harry Franklyn Hall is one example of a chef who might have used fish peppers.
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