July 3, 2020 • No Comments
Every so often I come across a reference to something that sends my brain scurrying down a rabbit hole. As a fantasy writer, I particularly love twists on everyday items that could otherwise slide into an ordinary social landscape. Food is a favorite, because we all encounter it on a daily basis and there are oh, so many possibilities.
Imagine yourself at a feast—maybe a good ol’ grimdark medieval banquet with dogs under the table chewing on Bob’s remains (what the guests haven’t already eaten). Or, perhaps you’re attending a prettier version of the above at the Sun King’s court, or even a Victorian soiree with champagne on ice and … someone serves a platter of fish, prized for its hallucinogenic properties. Chaos ensues.
Apparently, this is a thing. Several species of fish contain hallucinogenic toxins. The best known is Salema porgy (Sarpa salpa), a type of sea bream. Whether or not diners experience an effect from Salema may depend on the season or the diet of the fish—certain microalgae and also Posidonia oceanica, a kind of seagrass, is thought to contribute to toxins building up in the fish’s flesh (particularly the head). The delirious trip lasts for days.
Salema is found in the Mediterranean and East Atlantic, ranging from Great Britain down to South Africa. It is known in Arabic countries as “the fish that makes dreams.” Romans apparently organized entire banquets around getting stoned on Salema. I pity the slaves who had to clean up afterward but there is an excellent story scene there somewhere.
Sadly, although I have a good many historical cookbooks, I found no reference to preparing Salema porgy in Roman times. However, a search of the internet suggests grilled with salsa verde.
Thanks to Annie Spratt for sharing their work on Unsplash.