[Sca-cooks] garfish/hornfish/needlefish -- aguja, agulla

[emilio szabo]

From the blog and the newly available bibliography,

http://spanishfoodma.blogspot.com/2010/11/aguja-pala-aguja-paladon-aguja-paladar.html


I learned, that garfish/hornfish/needlefish in mentioned in the Sent Sovi 
cookbook on page 195.


Here is an entry on this fish ("carni pregiatissime", highly esteemed) and its 
names:

http://books.google.com/books?id=-r6rEuosIssC&pg=PA28#v=onepage&q&f=false


Pierre Belon, in his book on fishes (1555) has a chapter and an image:

http://resolver.sub.uni-goettingen.de/purl?PPN624036448
(page 206: 162 in the page navigation field)


Now, do we have old recipes for this fish? Is it mentioned in old menues?


Docs search site renders one item:


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website 
Garfish. Cleaned through the gill and roasted; eaten with Cameline [Sauce]. 

Comments?

E.