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Wednesday, February 28, 2018


Salmon run
Photo from: Kelvin Dean
L. Salmo salar, ME samoun, Eng. Atlantic salmon. This fish lives in salt water but spawns in fresh water. If caught before spawning the eggs were pressed, salted and eaten like caviar. Atlantic salmon is abundant in Bay of Bisque. Villena relates that when it goes from fresh water to salt water the meat becomes gelatinous and tender. He advises to carve it horizontally in rounds and to remove the skin. Then the rounds are divided in slices with a two pronged fork, instead of a knife as too much metal can ruin the flavor. A good fast day dish in England was a cawdel of samoun consisting of salmon added to almond milk and leeks thickened w Nith bread. [Curye. 1985:176; Multilingual. 1969:220:804; and Villena/Calero. 2002:23a:37b-38a]

Villena Enrique. Arte cisoria tratado del arte de cortar del cuchillo. 37b-38a:

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