[Sca-cooks] lampreys

[johnna holloway]

Alan Davidson's section on lamprey's
in the Oxford Companion says that they
are still served as Lampreia a la cazuela
which are lampreys cooked in their own blood
and served on a bed of rice... a speciality
of Galicia... Lise Chapuis's book La Lamproie
contains apparently everything anyone would
want to know about the little creatures...in
French and published in 1994 Les Temps qu'il Fait.

Johnna Holloway  Johnnae llyn Lewis

Philip & Susan Troy wrote:snipped
> As for their use at SCA events, I believe you can buy lampreys frozen,
> from Canada, just as you can eels, but in the USA, at least, the places
>   where lampreys are prevalent seem to view them as a slightly dangerous
> (to other life forms) nuisance/pest. Consequently, their use as a food
> source would be viewed with scorn comparable to my discovering a
> restaurant in New York that sells, say, rats with cockroach sauce,
> pigeons in their own guano, that sort of thing.
> Adamantius