Snoek Gezult (Mariné.)

This recipe comes from the 1725 Leiden-published Dutch cookbook 'Het Hollands, of Neederlands kook-boek', a reflection of the rich tradition of fish cookery in the Low Countries during the early 18th century. Cured and preserved freshwater fish, like eel and pike, were staples in Dutch cuisine, prized for their flavor and convenience, especially in times before refrigeration. Dutch cookbooks of the period blend local produce with international influences, as shown by the use of anchovies (often imported from Southern Europe) and capers. The recipe also demonstrates elite culinary tastes, including complex sauces and garnishes, such as citrus (then still exotic), and shows the cross-pollination of traditions between urban and seafaring communities.

Curing the fish required a cool cellar or, in modern kitchens, a refrigerator. Large terracotta, wooden, or stone troughs were used for salting and curing. Frying or baking was done in wide iron pans or shallow clay baking vessels, over open hearth fires or in a brick oven. Mortar and pestle would help blend sauce ingredients, while fine sieves or linen might strain sauces. Simple knives and wooden spoons rounded out the cook's toolkit. Serving was done on sturdy earthenware plates or pewter dishes.