[Sca-cooks] ISO information on pickled fish

David Friedman ddfr at daviddfriedman.com
Tue Jun 14 20:05:02 PDT 2011

Chapter 37 of al-Warraq is "Making soused fish and poultry (Mamqur).

The first recipe is fish with olive oil and wine vinegar.

>I recently tried the recipe for pickled salmon in Mrs. McLintock's 
>Receipts for Cookery (cut salmon in pieces, boil, make a pickle of 
>white wine vinegar, water, pepper, ginger, allspice, let everything 
>cool, pour pickle on the salmon) -- which is an extremely tasty 
>recipe. Unfortunatly for SCA use -- Mrs McLintock is 1736
>I was looking through the Floreligium, and noticed discussion of the 
>Lord's Salt recipe from Cariadoc's Miscellany -- which is a similar 
>(somewhat more complex and with bread crumbs) pickle , but is 
>described for meat, not fish
>This got me wondering; I don't remember seeing an earlier English 
>pickling recipe involving fish (although salting, brining, and 
>powdering are all mentioned in England and Scotland) than the one 
>above (although I have not looked extensively yet). Anyone have any 
>pointers for me, places/works to check?
>Thanks much!
>toodles, margaret
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org


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