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Updated: May 24, 2025
Right Scomber had I been, I ne'er had come to you. The famous pickle Garum was made from the Thynnus or Tunny as well as from the Scomber, but that from the Scomber was counted the most delicate. Commentators, however, are not agreed about the Scomber or Scombrus.
After having prescribed an application of oil to the count's leg, he expressed his sorrow for the misadventure, which he openly ascribed to want of taste and prudence in the painter, who did not think proper to return, and make an apology in person; and protested that there was nothing in the fowls which could give offence to a sensible nose, the stuffing being a mixture of pepper, lovage, and assafoetida, and the sauce consisting of wine and herring-pickle, which he had used instead of the celebrated garum of the Romans; that famous pickle having been prepared sometimes of the scombri, which were a sort of tunny-fish, and sometimes of the silurus, or shad-fish: nay, he observed that there was a third kind, called garum haemation, made of the guts, gills, and blood of the thynnus.
They are immediately gutted, boiled, and cut in slices. The guts and head afford oil: the slices are partly dried, to be eaten occasionally with oil and vinegar, or barrelled up in oil, to be exported. It is counted a delicacy in Italy and Piedmont, and tastes not unlike sturgeon. The famous pickle of the ancients, called garum, was made of the gills and blood of the tunny, or thynnus.
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