[Sca-cooks] Fish at feasts

[Johnna Holloway]

You don't indicate how many people you are serving or how many
tables. Can you provide those tables with hot fish all at the same time?
I personally would take and test this dish out on a group first just to see
how it goes over locally. Are people prepared to debone a whole fish at 
table?
That takes a certain skillset. Many people can't do it without destroying
the fish and scattering the bones about and in a dimly lit hall that's even
more problematic. Do you have someone or a couple of people that could serve
the fish and debone them at table?

Johnnae

jimandandi at cox.net wrote:
> I am dallying with the idea of serving fish at a feast I'm doing in February, based on Chiqart and Menagier of Paris. What I would love to do is a whole roast fish "swimming" on a bed of decorated rice, with green sorrel verjuice on top and sprinkled with small whole shrimp. I have been warned away from doing this dish because "people don't eat fish at feasts" and "what about the bones?". So.
> Have you ever served fish at a feast? How? How was it received?
> If you have not, would you like to?
> Curious,Madhavi  An Crosaire, Trimaris