Tuniso-Andalusian Pickled Fish

This 13th-century pickled fish is unusual in that it is one of the very few in the medieval Arabic culinary literature. It is quite simple to make with a fish of your choosing. After gutting and cleaning the fish, it is slightly boiled and then the fermentation fun begins with salt — of course! –, as well as home-made medieval lime vinegar, oregano (or thyme), and our old friend nigella. The fish is kept brined in a jar until required for delectation — as the author usually says: ‘Eat and enjoy, God willing!’

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