[Sca-cooks] Fish at feasts

[Stefan li Rous]

Margaret FitzWilliam suggested:

<<< Or because you can serve it in steaks. Salmon, tuna, marlin,
swordfish--they come in steaks, steak is meat, so therefore they must be
meat. :-) >>>

My, how things have changed.  Very un-medieval of you. :-)

In period, I doubt there would have been much demand for a fish which  
qualified as a meat.

On the other hand, a meat that qualified as a fish might fetch a good  
price. Beaver tail, anyone?

Um. And those also have a different connotation these days...

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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