[Sca-cooks] Salt fish recipes?-- I.E. SALTED (preserved) fish

[Daniel Myers]

On Apr 30, 2008, at 8:10 PM, Dragon wrote:
>
> Just to clarify... (I know some of you know the difference but some  
> may not).
>
> Both stockfish and salt cod are made from the same type of fish  
> (usually
> Atlantic cod) that has been filleted and preserved but there is a big
> distinction between them in how they are processed and how you must  
> treat
> them.
>
> Stockfish is cod that has been simply dried, sometimes it is done by
> hanging it under the sun and in the wind and sometimes it is done  
> on racks
> over a very low wood fire. The fire is mainly to provide hot air  
> but not
> to cook it or smoke it (though it will be a tad smokey if done this  
> way).
>
> Salt cod is dried by salting. I know that sounds obvious but it is
> something quite significant.


I stand corrected.

A search on "salt fish" didn't turn up much that was useful (I've  
fixed the search engine to cope with two search terms).  I took a  
look though at Enseignements as Master A suggested and there are a  
large number of recipes that follow the formula "Fresh {whatever} is  
to be served {specified way} and salted with mustard."

-=-=-

From: "Enseignements qui enseingnent a apareillier toutes manieres de  
viandes"
http://www.medievalcookery.com/notes/lessons.shtm

The start of the of saltwater and freshwater fish -- Sturgeon is a  
royal fish and should be cut into pieces, and then the pieces put  
onto a spit and all the others likewise. And cook it in water if you  
want to eat with hot pepper or with parsley, and with fennel and wine  
sour. The salted with mustard.

Eels in pies. Item, salted eels, cooked in water, with mustard. All  
freshwater fish which are cooked in water, are good with green sauce.  
Salted with mustard.

Ray, dogfish, pike, brotele with white garlic. Salted with mustard.

Fresh mackerel is good in pies, sprinkled with a little pepper and a  
little ground spices and salt. Item, roasted fresh mackerel is good  
with cameline sauce, without garlic, with cinnamon and ginger,  
tempered with sour wine. That which is cooked in water, eat with a  
sauce made of pepper and cinnamon and ginger. Salted with mustard or  
a wine sauce.

Fresh cod should be cooked in well salted water and if you want to  
eat with white aillie of garlic and almonds, temper with vinegar and  
fry in oil. Salted with mustard.

Fresh whiting with garlic, bread and mixed with verjuice of grain.  
Salted with mustard.

Herring fresh and powdered with ail [ale? garlic sauce?]. Herring of  
Gernemus with verjuice or with mustard. Fresh herring cooked in water  
with hot pepper.

- Doc


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  La sauce ne vaut pas mieux que le poisson.
  The sauce should not be better than the fish.
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