[Sca-cooks] Subject: Re: kitchen tips

[ranvaig at columbus.rr.com]

>euriol wrote:
>
>>I have served both Shrimp & Salmon successfully in the second course of a
>>feast. The shrimp have been served both cold and hot. The salmon was
>>actually baked whole and displayed whole in front of high table and served
>>from there to the tables.

A couple of years ago, the head cook got a deal and had a whole salmon for each table. Some tables didn't finish it, but quite a few were picked to the bones.  I've seen pickled fish in the first course, and fish filled pastries.  But fish prices have gone up so much lately.

Ranvaig