Patina de Pisciculis

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About

This recipe for a fish dish is based on the ancient Roman one by Apicius. The original version does not specify which type of fish was used. Here we have chosen small sprats, but you could also use small pieces of salmon, or small herring, sardines, or anchovies. It is actually unlikely that herring or salmon would have been available in Rome. Also, the original recipe called for twice as much oil as this version.