[Sca-cooks] garfish/hornfish/needlefish -- aguja, agulla
emilio szabo
emilio_szabo at yahoo.it
Wed Nov 10 12:58:50 PST 2010
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.
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