[Sca-cooks] fish at SCA feasts

[Adele de Maisieres]

Stefan li Rous wrote:

>
> I keep hearing this phrase about not eating fish, but I've heard many  
> other comments to the contrary. Me? I'd love to see a lot more, well- 
> prepared fish at SCA feasts.

I served escabeche (fish poached in wine and vinegar and allowed to cool 
and jelly in it's cooking liquid-- delicious) at a feast once.  A third 
of the dishes (I serve in messes) were essentially untouched (from the 
tables with the youngest and least adventurous eaters, I guess).  The 
other two-thirds were scraped (and in one or two cases licked, I 
suspect) clean.  I'd certainly serve it again.  I've also had salmon, 
trout, mussels, and plain fried fish at feasts and I don't remember 
anyone complaining.  I'd go so far as to say that fish is quite popular.


> So, has anyone served eel? How well did it go over? So far, I've only  
> had eel out of a can.


I don't think I have, but it would probably go down just fine-- smoked 
freshwater eel tends to be seen as a treat here (New Zealand).  I don't 
think I've seen unsmoked eel for sale, but you can fish them out of any 
stream anyway.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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