[Sca-cooks] newbee planning feast in winter, blog
Terry Decker
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."
> Salt
> 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.
>
>
> Stefan
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.
Bear
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