City Cook web site has a very informative piece today on fish and seafood safety. A must read.
Sorry I haven't been posting. It was my birthday and I wasn't feeling well. Will return to action shortly.
Recently I was making Sirop de Cassis (black currant sirop) and decided to google it to see what others had done as I had had the odd--not unwelcome-- expreince of having my kettle full gel. Usually, i worry whether my jellies will set. Here the experience was the opposite. I didn't use any of the recipes I found, but my search led me to a good French language site done by chefs and, in English, to english site. I suggest broadening your base of exploration by trying to search in any languages that you may know. When I get a chance, i will post the sites that I have found.
The results for cassis syrup that worked were based on a proportion of one part by weight of black currants, an equal weight of sugar and a fourth as much in volume of water. For example: 1 pound black currants, 1 pound sugar and 1 cup water. Bring to a boil, stirring, and allow to cook for about 15 minutes--no longer or it will set. Pour through a fairly fine seive pressing on the fruit with the back of a ladle. Put up as preserves.
Enjoy in the Burgundian style created by a mayor of Lyons as a part of a summer aperitif with cold white Burgundy or Champagne in which case it becomes royale. Don't use too much syrup as it is strong. Try the syrup on ice cream or on pancakes. it is so good that other uses will pop into your head.
As I hate waste, I froze the smashed, sweetened berries (they could be preserved) and used them as a filling in a New-York-style short cake made with sponge layers sealed with a brushing of the syrup. A layer of whipped cream when on top of the currants. The layers were iced with more whipped cream and a dab of syrup went on top. It was a great pleasure. I have more cooked currants in the freezer for winter delight.