[Sca-cooks] fish at feasts

[aeduin]

At 07:01 AM 8/25/2008, you wrote:



> > I've served pickled whiting, baked whiting and fried
> > whiting and been
> > pleasantly surprised when they disappeared.  I've also
> > served salmon, smoked
> > and poached, without problem,
>
>I have been told time and again that I just "can't" serve fish or 
>lamb at a SCA feast. That it will not be recieved well here in CAID. 
>I KNOW that it SHOULD be eaten, that it was extremely period, and 
>that lamb/mutton and various fish made up the major protein elements 
>of the period diet in many cultures, BUT, I am loathe to argue with 
>the powers that be. Especially at todays prices. Now if I can only 
>get them to eat goat!!
>YIS
>Lothar
Oh, pfui.  We generally have one or two fish items every year at 
Darach's Black Oak Lodge.  We've served salmon, and mussels and Dame 
Selene did a truly tasty boulliabase one year for the Friday Evening 
Soup Kitchen.

aeduin