[Sca-cooks] Tench

[Patrick Levesque]

Thanks! Any idea which country it is found in? Since it appears to be both
in England and Romania, I would guess it probably covers most of Europe; is
it also found in North America?

Petru



>
>The Larousse Gastronomique says it's a small freshwater fish with small
>scales and whiskers or barbels on either side of its mouth. It
>apparently has a firm, sweet, white meat, so it is probably comparable
>to something like perch, but with a gelatinous quality similar to the
>texture of cod-- if that helps.
>
>In medieval English recipes it seems frequently to be partnered with
>pike, as in, "take luces and tenches", which supports the idea of a
>firm, sweet, white meat, as does its frequent presence in aigredouce
>recipes.
>
>You might look at:
>
>http://justus.anglican.org/resources/pc/walton/angler/chapter11.html
>
>which quotes Izaak Walton's chapter on the tench.
>
>Adamantius