The Mere Maritun

"Land dwellers tend to assume that Maritun culture is one large homogeny, despite the fact that Maritun can be found just as widely spread as humans. My wife made this clear the first time she cooked for me. That remark started a six year journey to document some of the vastly different recipes found in different Maritun communities. I couldn't have done this without her."
Matthew Songok, Author

Purpose

A comprehensive guide to the different styles of Maritun cooking found throughout the world, with alternatives and adjustments as needed for non-Maritun consumption.

Document Structure

Publication Status

Considered the seminal work on the matter, Songok's cookbook has been updated and republished no fewer than fourteen times.

Historical Details

Public Reaction

This was the first text to really bring Maritun cuisine to the table as an option for land dwelling species that was not a work of fabrication. It was received fairly well by the Maritun community due to their input, and the input of the author's Maritun spouse.

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The Mere Maritun

Sample Recipe:

Siantese Trallien

Ingredients:

• 3 Fillets of Asoke (or other firm white fish)

• Juice of one lime and one orange

• 1 thumb of fresh rock ginger, finely chopped

• 500ml of seal milk

• 500g of dried seaweed, shredded

Method:
Chop Asoke into cubes, leaving skin intact.
In a large stone bowl with an inset lid, mix juice and seal milk. Add rock ginger and stir.
Place fish into bowl, leaving space between each cube, skin side down.
Seal lid tightly and place bowl in a cool, dark place. Leave for twelve hours. (Traditionally, this would be a small hollow in a cave or close to sea level, but a fridge will do if you don't live on the shore.)
Serve on a bed of seaweed.
This dish also goes well with my cold, sticky rice (p.11).

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Type

Manual, Culinary

Medium

Digital Recording, Text