[SCA-AE] [OT] Cooking fish at Pennsic

[Rob Baldassano]

(my additional thoughts) 
Another option for you, since you say that you don't want to deal with all
the bones while eating....

Debone the fish, cut it into "bite size pieces", roll it into a light batter
(or breading), then either pan fry them, deep fry them, or sear and add to a
stew. 

--Eirik

-----Original Message-----
From: sca-aethelmearc-bounces at lists.andrew.cmu.edu
[mailto:sca-aethelmearc-bounces at lists.andrew.cmu.edu] On Behalf Of Solveig
Throndardottir
Sent: Wednesday, July 19, 2006 11:03 AM
To: discussion at aethelmearc.org; KaziBrionSCA at worldnet.att.net
Subject: Re: [SCA-AE] [OT] Cooking fish at Pennsic

Noble Cousin!

Greetings from Solveig! Small charcoal fires are not hard to get going and
can be quite period. One way that I like certain river fish is as follows.
Thick a stick down its throat, coat liberally in coarse salt, and roast by
sticking the stick into the ashes of the charcoal fire. Eat when cooked.
Basically, these are fish-cicles.

Your Humble Servant
Solveig Throndardottir
Amateur Scholar

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