[Sca-cooks] powdered fish?

Stefan li Rous stefanlirous at austin.rr.com
Thu Jun 16 02:19:45 PDT 2011

On Jun 14, 2011, at 6:43 PM, Gretchen Beck wrote:

<<< 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? >>>

Powdered fish?  What is that, a dried fish which is then crushed into  
a powder? How was it used in period recipes? As a soup base? I assume  
dimilarly to what you'd do with a dried/stockfish, but if you soak or  
boil them, you get something somewhat resembling a fish, at least.

If you powder a fish, does it keep the fish oils that are now coveted?  
If so, will we see fish powder being added to chocolate shakes and  
such in the future? :-)


THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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