SC - Andalusian Cookbook now webbed

[david friedman]

Vicente wrote:

>
>Palamida: the editor of the source text cites it as a transliteration of a
>fish called "pelamide" in Catalan.

Bonito.

>bisol: no idea whatsoever.


"Bisso" and "bis" are Catalan names of the chub mackarel (Scomber japonicus
colias), according to Mediterranean Seafood by Alan Davidson - I wonder if
that could be it.

>saiton: described as a bitter fish, best eaten with the head and entrails
>removed.


Don´t know - will see what I can find.

Nanna
>