SC - Per head budgets

[Decker, Terry D.]

Both Gunthar and I are landlocked.  The closest fish comes from the Gulf,
flown in fresh, it's expensive, and frozen usually isn't cheap.  Fish
imported from the Atlantic or the Pacific, usually costs even more.  Right
now, split salmon is running $6.99 a pound locally.  To serve any
appreciable amount would be a budget buster.  

However, years ago I discovered whiting -- inexpensive, nearly boneless when
filetted, and having a mild flavor.  I served it as pickled fish at a couple
of feasts in the distant pass, then I was unable to get it at a reasonable
price for years.

In recent years, very few Ansteorran feasts have served fish and it is a
maxim that Ansteorrans won't eat it.  With the Protectorate Feast, I was in
a quandry.  The Baron can't eat chicken and the Baroness doesn't like fish,
so I came up with the idea of serving filets of fish and chicken in the same
course with different sauces on the side and letting the feasters decide on
what they wanted.  The filet idea didn't work out to well, but the fish and
the chicken were much appreciated and we didn't get much back.

I will say that the fish probably went over because it was a floured, fried
filet, which made it similar to fried catfish, the most common fish in our
area.  And it was served with an apple and wine sauce which helped enhance
the flavor.  The recipe is presumed to be Elizabethean, but since the
original source can not be examined, I had to take the author at his word.

I've got some more whiting in the freezer, so I'll probably be experimenting
with other fish recipes over the next few months.

Bear

> From: DeeWolff at aol.com [mailto:DeeWolff at aol.com]
> 
> In a message dated 2/2/01 12:07:29 PM, 
> michael.gunter at fnc.fujitsu.com writes:
> 
> <<  Add to
> the fact that a lot of people say they won't eat it is one 
> reason I don't
> usually
> do fish. But you have inspired me to try for the next feast I 
> do if I get a
> good
> deal on it. >>
> 
> This is real wonder to me. Here fish is relatively 
> inexpensive and easy to 
> get. But every attempt at serving it has been nixed by the 
> populace (We once 
> did whole salmon for each table). It is depressing to see the 
> same old 
> chicken and roast beef on the menu everytime, but that's what 
> they eat.
> 
> Sometimes they are willing to try a small piece of venison, 
> or pork, but it's 
> always beef and chicken that they will clean up.
> 
> Some of us like to vary the menu (I prefer game meats and 
> birds-was raised on 
> woodcock, deer, and fresh caught fish), and it's frustrating 
> to see the lack 
> of "daring" to try something new (or old). If you stray too 
> far away from the 
> "blessed likes", you are accused of not giving them their 
> monies worth. Or 
> worse, your reputation as a cook suffers, even if you provide tasty 
> alternatives. Any input ?
>