Charles Giorgi is a devoted and accomplished French under-water fisherman who takes as close an interest in the preparation or cooking of his prey as in shooting or catching it. He has shot some enormous mérous, but will discuss with equal passion such apparently trivial questions as how to make sea anemone fritters. He prefaces his direction by a warning that the sea anemones (French orties de mer, Provençale pastègues) must be kept well away from the eyes when they are be
