Nettlegut

Ynxian fishers and butchers have, until recently, only used topwater fish as a resource for their durable bones and remarkably sharp fins. Most tools through ought the archipelago are made from these materials, and tend to last two to four years before becoming brittle or dull. Relatively meaty catches such as bevelfins and garnetmouth groupers had their stomachs and tenders minced up for chum. If ever there was an excess of fish food or fertilizer, these parts were simply discarded back into the water. Nowadays, however, filets from these hauls fetch a prime price on the fish market.

The reason for this sudden change of value is tied to the commonly found nettleworms found inside most species of topwater fish. These barbed parasites were potentially lethal if ingested by citizens, always leading to an excruciatingly painful scenario of forceful excretion and internal bleeding. Records even state that eating a slab of fresh fish was considered a punishment aboard some Ynxian ships, and would a crewman survive the experience they were often scared out of seaworthy endeavors altogether. However, a new culinary discovery has cemented a solution to these dastardly miniature terrors.

Whereas beforehand nettleworms were so robust they could seemingly go dormant through most preservation methods, it has been found that soaking meats in a brine infused with silverthorn coral forces the parasites to withdraw within minutes. After burrowing out of these cuts the worms are exposed and left vulnerable to boiling. Since silverthorn is native to the perimeters of Scetyl this practice is still somewhat costly due to the value of the reagent, but in recent seasons it has spurred a greater interest in organizing ventures to gather samples from The Noxatil Boundary.

Type

Parasitic