[Sca-cooks] fish consumption
Harris Mark.S-rsve60
Mark.s.Harris at motorola.com
Mon Jun 17 15:57:10 PDT 2002
Ides from Belgium asked:
>>>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). This material consists mainly of freshwater fish and a
low proportion of marine fish. Some of the fresh water fish that I
identified aren't very popular nowadays.
<snip>
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?<<<
Thank you for the interesting information. I don't have much information
on period (prior to 1600 CE) Belgium food.
Unfortunately, this means if you are looking for cooking information
specific to Belgium, I probably can't help you much. If however, you
are looking for more general information about fish dishes around
medieval Europe, you might take a look at these files in my
Florilegium. These are in the FOOD-MEATS section:
eels-msg (26K) 1/ 9/01 Eel dishes. Getting and cleaning eels.
http://www.florilegium.org/files/FOOD-MEATS/eels-msg.html
fish-msg (109K) 5/26/00 Medieval fish dishes. Fish in the SCA.
http://www.florilegium.org/files/FOOD-MEATS/fish-msg.html
fish-pies-msg (11K) 5/ 3/01 Period fish pies. Recipes.
http://www.florilegium.org/files/FOOD-MEATS/fish-pies-msg.html
stockfish-msg (96K) 9/10/01 Period preserved fish. Dried, smoked and
salted fish. Recipes.
http://www.florilegium.org/files/FOOD-MEATS/stockfish-msg.html
The top of the Florilegium is at: http://www.florilegium.org
Some of the cookbooks and other referances given in the FOOD-BOOKS
section might also be of use to you in this investigation.
Stefan li Rous
stefan at texas.net
More information about the Sca-cooks
mailing list