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Friday, April 14, 2017

PEZ VOLADOR WITH A FISH THAT SOLD WELL

Flying Fish
Photo from: Mike Peacock
L. Cheilopogon heterurus, Eng. gray flying fish. The dorsal is iridescent blue and the flanks and stomach are silver. It can grow to be 34 cm. long. Wing–like pectoral wings enable it to glide through the air. It moves 70 times per second and the fish can fly for 30 seconds or more.

Avenzoar claimed that this is because they are the lightest of all fish, they were commonly consumed in medieval Spain.

[Castro. Alimentación. 1996:325; and Corbera. 1998:109; and ES: Ibn Zuhr/García Sánchez. 1992:68]

 A FISH THAT SOLD WELL ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #361 EL  PESCADO MURAWAŶ[1], p 198

Ingredients

A Delicious Variation
Photo by: Lord-Willliams
1 fish
salt to taste
oil for frying
1 tbsp vinegar
1 tbsp murri
¼  tsp white pepper
½  tsp cumin
1 garlic clove
1 tsp fresh thyme
½ tsp cinnamon

Preparation

Scale fish. Cut into junks. Lightly boil in salted water. Remove from water. Remove skin and let dry.

Pour enough oil in a pot to cover fish. Bring to a boil. Add fish and brown. Remove and set aside.

Pour 1 tbsp left over oil into another frying pan. Add remaining ingredients. Bring to a boil. Add fish and fry until the oil is absorbed.

Thus the people of Ceuta and of western al-Andalus used to do.


[1] Huici's note: which is sold well.

 HUICI’S TRANSLATION OF ANÓN AL-ANDALUS 
#361 EL PESCADO MURAWAŶ, p 198


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