Merlusine

Merlusine, also sometimes spelled Merlusina, is a relatively obscure term, primarily appearing in historical culinary contexts. It refers to a dish or preparation method involving a particular type of fish, specifically hake (genus Merluccius). The term's origins can be traced back to historical French cuisine, where merlu is the French word for hake.

While the term itself doesn't denote a single, rigidly defined recipe, Merlusine generally suggests a more elaborate or refined preparation of hake compared to simply grilling or frying. Historical recipes using the name might incorporate ingredients such as herbs, butter, wine, or cream sauces. The specific regional variations in France and other parts of Europe that historically consumed hake would have influenced the preparations deemed Merlusine.

The rarity of the term in modern culinary discourse suggests it is largely historical, with modern chefs potentially using more descriptive terms to define their hake preparations. Finding exact historical recipes labeled Merlusine can be challenging, requiring research through older cookbooks and culinary texts.

The term is distinct from simply referring to hake in its raw or unprocessed form; it implies a culinary transformation. It also isn't generally interchangeable with terms referring to other white fish preparations, despite the potential for recipe crossover in modern cooking.