[Sca-cooks] Sca-cooks Digest, Vol 18, Issue 11

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Oct 8 07:18:56 PDT 2007

On Oct 8, 2007, at 10:07 AM, Cat . wrote:

> Sorry Bear,
> didnt see it till Monday morning - Im on digest.
> let me address your assumptions.  Ranveig already did
> a good job on commenting on the actual text.
> 1.. Rucken = saddle. In the case of a salmon, this
> will likely be
>  either
> the area behind the head and before the body tapers or
> it will be the
>  area
> of the fish (minus head and tail) containing the body
> cavity.  As you
>  can
> tell, I don't have a precise definition for
> Salmenrucken, just a best
>  guess.
> I suspect they didnt have diagrams, I would agree, the
> meaty part of the salmon.

I think referring to the part containing the body cavity (essentially  
the thick part between the pectoral and ventral fins) as the saddle  
would also be consistent with other animals with edible "saddles",  
such as venison, hare, lamb, veal, etc.

In modern fishmonger's parlance (at least here in the US), this would  
probably equate to center cut steaks, except in this case the cut is  
left in one piece, I gather.


More information about the Sca-cooks mailing list