[Sca-cooks] pantry - garum

Adele de Maisieres ladyadele at paradise.net.nz
Mon Aug 6 15:46:47 PDT 2007


Terry Decker wrote:

>There are references to "fish murri" in the Anonymous Andalusian Cookbook, 
>but I don't think there is a recipe available.  Fish murri is often 
>considered to be garum or liquamen by assuming that it is a fermented fish 
>sauce as murri is a fermented barley sauce.  While this may be a reasonable 
>assumption, there is, to my knowledge, no solid evidence to incontrovertably 
>support the idea.
>  
>

Cripes, I _had_ to look it up.  I could only find one reference to "fish 
murri".

>I don't remember seeing references to fish murri outside of the Anonymous 
>Andalusian Cookbook, which may mean that the Andalusian Arabs took  Spanish 
>garum into their cooking.  I will add that my knowledge of Arab cuisine is 
>limited, so someone else may have better information.
>  
>
Sounds like a possibility :-)

-- 
Adele de Maisieres

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