Specialty Goods

• Ships and sails

• Large sea beasts and their byproducts

• Trained wolves

• Folk music

Saegen Food

History

• Invented agriculture before pottery, thus favor grinding, roasting, and baking. Frying is more than Thuille popular -- especially to warm up food that is at sea -- as a way to conserve fuel.

• Fermentation of food is a tradition of sailors here to preserve food.

Ingredients

• Rumateur Meat

  • Milk

  • Butter

  • Cheese

  • Fat/Lard

  • Blood

• Barley

• Whale

  • Flubber

  • Meat

  • Tongue

• Seal

  • Fat/Lard

  • Meat

• Fish

  • Tuna

  • Whitefish

  • Sea snakes

  • Squid

  • Clams

  • Mussels

  • Spider crabs

• Wild berries

• Black Pines

  • Pine Nuts

• Honey

• Salt

• Seaweed

• Deathcamus Bulbs

• Parsley

• Tamed Auk "Jauken"

  • Egg

  • Meat

  • Talons

Dishes

• Stroganina -- Cut frozen fish into strips, eat raw

• Chowders -- Most families have their own chowder variants

  • Tjensa's Crab Chowder -- Boil a crab until the death of the King in the Saegari then dunk it in the ocean to cool it. Remove the claws, carve out the gills, pour the back fat into crab roe and mix them. Simmer rumateur milk with chopped Deathcamus Bulbs, seaweed, black pine nuts, and salt. Add mussels, if available, and slowly add barley and the crab-roe-fat mixture to thicken. Add the crab meat last and whatever pieces of jerky you can spare. For special occasions, add talons. Freeze any leftovers and reheat as necessary.

• Mead -- Sometimes flavored by the berries, sometimes just the mead

• Seafood Roes