SC - Re: Baconn'd Herring - long

[Marilyn Traber]

In classic french "nouvelle cuisine" [the french haute cuisine of the 18th and
19th centuries] baconnade refers to a meal that is almost all deriven from pig
products. Keeping in mind that a free range pig would tend to be leaner than
ours today, or that the meaning of bacon may have originally included other cuts
than the belly [cf canadian bacon...] it may turn out like salmon based
'chicken' cordon bleu.
food for thought?
ducking and running
margali


> >Unfortunately, we seem unable to resolve the central question of whether
> >baconn'd fish are cured and/or smoked like bacon, or simply studded or
> larded
> >with it. Depends on who you talk to.
> >
>
> After reading the stuff posted so far, I tend to fall on the smoked fish
> side of the argument/discussion. As pointed out by Cindy, Salmon (and
> Herring for that matter) ar a fatty fish, and the idea of adding fat to them
> just does not feel right. IMO, of course.
>
> Thorbjorn the Cook



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