[Sca-cooks] newbee planning feast in winter, blog
t.d.decker at att.net
Thu Jun 18 20:02:37 PDT 2009
> Bear replied to Elisande with:
> <<< Very nice. As to your question about fish, let me say "salt cod."
> preserved cod and herring were staples of the Hanseatic trade.
> Bear >>>
> What would you suggest as a modern source for salt cod or herring, Bear?
> I've seen some salt cod sold in little wooden boxes. Rather expensive for
> a feast, even considering that the drying has reduced its weight.
> Some fresh fish was available in winter, depending upon how far you were
> from the sea and how rich you were.
Here in Ansteorra, I'd call Bodeans Fish Market and ask. In Europe, I'd
probably check with the local fishmongers. Since bacaloa (Spanish), baccala
(Italian), and bacalhau (Portugese) are a multinational family of dishes
that use salt cod, Elisande, who is in Germany, might have an easier time
getting salt cod.
As a cheat, I might brine a little frozen whiting from Walmart. Other than
catfish, it's about the cheapest fish available to us.
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