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History Cookbook: Baked Salmon (Paleolithic)

This recipe is in categories Baking, Main courses, Prehistoric
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    Video
  • Preparing the salmon by covering in grass and clay
    Preparing the salmon by covering in grass and clay
About this recipe
Healthiness : (43 votes)
Difficulty:  5 out of 5 difficulty
Comments: Although this is a simple recipe, putting the fish into the fire and taking it out can be dangerous. The clay case is very hot when it is removed from the fire and should cool a little before it is opened.
Preparation Time: 1 hour
Cooking Time: 2-3 hours


In prehistoric times, most cooking was done on open fires, The open fires were often made in shallow pits to conserve the heat and protect from the wind. Cooking methods used easy to obtain items such as plant leaves, grass and stones.

Fish, both freshwater and seawater, were a very common feature of prehistoric diets. If fish gets too hot, their meat is easily charred. An effective method that prevented this was to cover the fish entirely in wet clay, then place it in a hot fire. This podcast describes the methods they would have used to do this in late Paleolithic times (around 15,000-10,000 years ago).

To cook this dish yourself follow the link to the modern version.

For images of the cooking process see our Baking salmon image gallery


With thanks to Steve and Jo Parish  of Past Alive for their help with this podcast

Ingredients
  • One whole salmon
Equipment
  • Open fire
  • Clay
  • Fresh grass or leaves
  • A firm stick to push / pull the cooked salmon in clay out of the fire
  • Some short sticks to make a base for the clay cradle
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Gut the fish
  2. Take some short sticks, lay these on the ground and cross them (this will make a firm base for the clay)
  3. With the clay make a base that covers the sticks and is wide and long enough to support the salmon
  4. Place freshly pulled grass or leaves on top of the clay base
  5. Place the salmon on the grass and clay base
  6. Cover the fish with more grass or leaves, taking care to ensure that it is fully covered (this will protect the fish and keep it moist)
  7. Cover the fish with clay making sure it is completely sealed
  8. Place in the ashes of a hot fire, cover with more twigs
  9. Leave in the fire for at least two hours
  10. Check the clay has baked by tapping with a branch
  11. Use firm branches to remove it from the fire
  12. Leave the clay to cool, then crack open with a flint knife
  13. The salmon should be ready to eat
Baked Salmon (Paleolithic)  - print view  Baked Salmon (Paleolithic) - print view

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Comments
There are 5 comments for this recipe.
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Name: Lesley K Spivey 10th September 2015
He's not talking about a nice clean antiseptic sushi bar. Get some raw salmon, take it home, open the package and let it sit on an exterior window sill for 2-3 hrs then eat it. Odds are bacteria will have grown on the raw fish enough to make you sick.
Name: Nataliaza 20th February 2012
I agree with Bleazzy2425 on how well you do your video. You make it seem very do-able as opposed to sooo many other supposedly helpful cooking vid's where the chef might be using all these different utinsels and chef school type phrases.
Name: Paul 21st November 2011
I'm curious to know why you say uncooked salmon would make you very ill when plenty of people eat sashimi without any problems, especially if the fish is very fresh. Thank you
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