[Sca-cooks] medieval caviar

Suey lordhunt at gmail.com
Sun Mar 4 14:49:36 PST 2007

Stefan li Rous wrote:

> So does anyone have any other mentions or period recipes of caviar?
In Spain roe and mullet eggs were used as caviar as per text prior to 
16th century. In Al-Andalus they were liked and prepared in many ways 
such as boiled, fried or scalded in vinegar or oil without water. 
Avenzoar found them more noxious than the fish itself as they were more 
humid and colder. Christians did not consider fish eggs to be fish but 
eggs and, therefore, consumption was not prohibited on fast days.

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