SC - Fish at Feasts

[Shari Burnham]

Please!  If too large, post private is ok, but I think lots of people want to see
them too.  Hmm, trout, assuming the recipe is english, would be fresh water like in
lakes and rivers?  Not real up on the animal kingdom, is there a salt water trout?
Wondering if I could do brook trout or rainbow trout as the fishsubstitute-but is it
the same or is it a different breed altogether?  Also, I have never had cooked
mackeral-always the sushi version raw.  AAAAAAH my brain hurts.  Can someone tell me
which fish have salt AND fresh water varieties?  Do we have any ichthyologists? or
amateur ones at least?

Elisabreath

Phil & Susan Troy wrote:

> Shari Burnham wrote:
> >
> > On another note, does anyone have a period recipe or reference for fish such as
> > mackeral or salmon?  I have to put more fatty type fish into Peter's diet.
> > Might as well do some period recipes at the same time.
>
> Herring, salmon, trout, sturgeon, mackerel, eels and shad are all salt-water
> or anadromous fish eaten in period Europe. (Fish living at least some of their
> time in the ocean seem to be the fattier varieties, but this isn't always the
> case.)It seems as if most of the English recipes in period seem to call for
> freshwater fish, but French sources like le Menagier and especially Taillevent
> (maybe Chiquart, too) seem to call for more salt-water fish.
>
> I have a couple of nice period fish recipes worked out sitting on my hard
> drive somewhere. I'll try to find them and post them, okay?
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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