[Sca-cooks] Dried fish question

[Johnna Holloway]

Google Books has the Oxford Symposium
Fish: Food from the Waters by Harlan Walker. It has Charles Perry's paper "Medieval Arab Fish: Fresh, Dried and Dyed".
It starts on page 229.

BTW, Stockfish are mentioned throughout the volume.

Johnnae


On Sep 8, 2015, at 11:27 PM, David Friedman <ddfr at daviddfriedman.com> wrote:

> Al-Baghdadi has a recipe for Maqluba al-tirrikh, which involves frying tirrikh, a kind of fish, boning it, crumbling it, mixing in eggs and spices, and frying it. We've made it in the past using the Arberry translation. Since we had no source for tirrikh we made maqluba al-catfish. Looking at Perry's newer translation, I noticed that tarrikh are dried fish of a particular variety. We are always interested in ways of managing Pennsic without a cooler, so dried fish sounded interesting—the more so since one of our campmates does not eat meat but does eat fish.snipped
> Comments? Is anyone here better informed about dried fish than I am?
> Incidentally, the grocery also had something labeled stockfish. I believe it said it was salted. So another project is to find a period recipe that says how to treat stockfish—I'm pretty sure I've seen one.
>