the Quest
In a world brimming with culinary delights, people often sought out Patrick for advice.
“Can you recommend a restaurant?” they’d ask.
“What should I order from the menu?”
“Ever had a truly great steak tartare?”
A renowned traveler and connoisseur, Patrick’s epicurean escapades were the stuff of legend. His latest obsession? The elusive penis fish.
Sounds gross, I know—but believe it or not, it has quite the fan base.
So, what exactly is it?
Scientifically known as Urechis unicinctus, the penis fish — also called the fat innkeeper worm, or less scientifically, “a bad night on Grindr”— is a curious marine creature whose appearance, well, speaks for itself. Its taste, however, is surprisingly delicate: gently sweet, reminiscent of clams or oysters, with a firm, satisfying texture.
Patrick’s first encounter with the delicacy was in South Korea, where it was sliced thin and served with a spicy sauce alongside kimchi. This traditional dish, called gaebul (pronounced “gay-bull”) and should not be confused with a certain Yahtzee champion of a similar name.
That first bite sparked an obsession. Patrick began seeking out penis fish wherever his travels took him.
In Japan, he marveled at it served two ways—raw sashimi-style and simmered in a savory broth at a classic izakaya.
In China, he sampled it stir-fried with garlic, scallions, and squid.
And most recently, he found a modern twist: penis fish with avocado toast at a trendy restaurant in Chelsea.
That’s what we love about Patrick. His adventures remind us that food is more than just sustenance—it’s a path to discovery, joy, and curiosity. His quest for the penis fish, though odd, celebrates the value of exploring the unusual and savoring the world’s endless diversity of flavor.
Flavor on my friends!
