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Vesiga



Vesiga is just one of those ingredients that seems to have died off the supermarket shelves.

It is marrow taken from the spinal cord of the sturgeon fish (the European sturgeon, not North American ones also called by the same name.)

It was dried whole and long, so that it looked like an opaque white ribbon, and was gelatinous.

It was used in upper class Russian food, and was considered a delicacy. It was very expensive.

Vesiga was served as part of the last meal on the Titanic, used as a garnish on the bowls of Consommé Olga.


Fish

Anchovy; Blue Fish; Bombay Duck; Caviar; Eels; Fish and Chips; Fish and Seafood Dishes; Fish Fumet; Fish Plank / Plank Cooking; Fish Sauces; Fish Slice; Fish Stock; Fish Worms; Fish; Fugu; Grey Mullet; Lutefisk; Mahimahi; Mola Mola; Perch; Pink Fish; Poaching; Safe Cooking Temperatures; Sardines; Smoking; Sole; Swordfish; Vesiga; White Fish; White Seabream; Yellowtail Jack; Yellowtail Rockfish; Yellowtail Snapper; Zander

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Citation

Oulton, Randal. "Vesiga." CooksInfo.com. Published 03 May 2006; revised 13 November 2012. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/vesiga>.

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