SC - Re: sca-cooks fish

[Aldyth at aol.com]

In a message dated 97-04-15 03:01:06 EDT, Clarissa writes:

<< 1) lots of folks don't like fish - at least at all the events in 
 Ansteorra and the East and Atlantia where I have seen fish served it has 
 been the least eaten dish at the event.
 2) bones!
 3) I don't much like fish
 
 I do like shellfish but the folks I know with shellfish allergies are 
 violently allergic (even the smell can get 'em) so I have never cooked it 
 for a feast. >>

Aldyth here.

I have been to MANY feasts where fish was served.  I said served, not eaten.
 I will cook fish for feasts, and have.  When trout is donated for our
Hunters Feast each winter, it is cooked and almost all eaten. I recall
another feast which featured seafood (Spanish, I believe) and one course was
whole mackerel.  I think the problem I found with the mackerel might be the
problem with fish in general.  They were cooked whole (as per the recipe) and
served "naked."  Most sea dwelling fish have a dark fat vein that if not
removed makes them "fishy" tasting.  I have no doubt that our esteemed
ancestors thought that fish was supposed to taste that way.  Our modern
palates have evolved, and unless we have prefer that fishy taste, we seem to
stay away from it.  How many of us would really use liquamen as the Romans
did, on toast, and in every dish they made..(almost).  Freshwater fish don't
taste as fishy when prepared, but you still have to think about that fat vein
in most of them.

I also don't usually do fish (unless specifically asked) for a feast because
of the expense involved.  Wyoming is expensive to have fresh fish trucked
into.  I have a supplier for hake, but at $5 a pound it is prohibitive.

Mistress Aldyth
Aldyth at aol.com