[Sca-cooks] fish consumption

[johnna holloway]

There are a number of recipes but you might want to look
at these studies and/or collections of papers first--

Medieval fish, fisheries, and fishponds in England /
by Aston, Michael.
Oxford, England : B.A.R., 1988
2 v. (ix, 484 p.) ill. English
Series: BAR British series ;; 182;
Standard No: ISBN: 0860545091 (set); LCCN: 88-138066

Inland fisheries in medieval Yorkshire, 1066-1300 /
by McDonnell, J.
Publication: [York, North Yorkshire] : University of York,
 Borthwick Institute of Historical Research,  1981
42 p. ill. English
Series: Borthwick papers ;; no. 60;
Standard No: LCCN: 82-191154

The tidal Thames :
the history of a river and its fishes /
by Wheeler, Alwyne C.
London ; Boston : Routledge & Kegan Paul, 1979
 x, 228 p. ill. ; English
Standard No: ISBN: 0710002009 :; LCCN: 79-40460

Fish : food from the waters /
edited by Walker, Harlan.
Oxford Symposium on Food and Cooke  (1997)
Totnes, UK : Prospect Books, 1998
335 p. ill., maps ; English
Standard No: ISBN: 0907325890


You may have seen this one already--
 De Friese palingaken /
by Zetzema, Jan.
Leeuwarden : De Tille, 1976
160 p., [1] leaf of plates : p., ill. Dutch
Series: [Utjeften] - Fryske Akademy ;; nr. 500;
 Variation: Fryske Akademy (Series) ;; nr. 500.
Standard No: ISBN: 9070010461 :; LCCN: 77-463633

These cookbooks might help:

Jansen-Sieben, R./ van der Molen-Willebrands, M.
(Hg.): Een notabel boecxken van cokeryen.
 Het eerste gedrukte nederlandstalige kookboek
 circa 1514 uitgeven te Brussel door Thomas vander
 Noot. Bezorgt en van commentaar voorzien. Amsterdam 1994.

Het eerste nederlandsche gedrukte kookboek
 (Brussel, Thomas von der Noot, c. 1510).
 Facsimile-uitgave naar het eenig bekende
 exemplaar in de Bayerische Staatsbibliothek,
 München. 's-Gravenhage: Martinus Nijhoff 1925.

Een notabel boecxken van cokeryen.
 Thomas vander Noot, Brussel, omstreeks 1514.
 Fotografische herdruk gebaseerd op de uitgave
 van Martinus Nijhoff, Den Haag, 1925. Amsterdam 1994.

Cockx-Indestege, E. (Hg.): Eenen Nyeuwen Coock Boeck.
 Kookboek samengesteld door Gheeraert Vorselman
 en gedrukt te Antwerpen in 1560. Uitgegeven en
 van Commentaar voorzien door Elly Cockx-Indestege.
 Wiesbaden 1971.

Braekman, W.L.: Medische en technische
 mittelnederlandse Recepten. Een tweede bijdrage
 tot de geschiedenis von de vakliteratur in
 de Nederlanden. Gent 1975.

This should provide you with some references to work with
and the bibliographies given in the books should lead you
to more materials on the subject.

Good Luck--

Johnna Holloway
Johnnae llyn Lewis



Ides Boone wrote:snipped
 I am working as an archaeozoologist in Belgium. I had to study sieved
> samples with faunal material from Medieval and Post-Medieval sites from
> Namur (Belgium).
> The species present in the material are: strurgeon, eel, trout,
> grayling, pike, carp, perch, catfish = still eaten now in Belgium.
> But also a lot of Cyprinids such as: bream, barbel, nose, gudgeon, chub,
> ide, dace, minnow (Phoxinus phoxinus), bitterling (Rhodeus sericaeus),
> roach, rudd.
> Also, I found  (almost in equal qunantity as the Cyprinids)a lot bones
> of the stone loach (Noemaceilus barbatulus), Stickelbacks and Miller's
> thumb (Cottus gobio).
> I am very much interested how these species were eaten: fried, in a
> soup,... Is there anyone who has some information about it or knows some
> old medieval fishrecipees?>
> Thanks a lot,
> Ides (Belgium)