Uncovering the Forgotten History of Morrhuate, the Ancient Fish Sauce
MORRHUATE is a word that appears in the Oxford English Dictionary, but it is not a commonly used word in modern English. It is an archaic term that was previously used to describe a type of fish sauce or a condiment made from the liver and heart of a codfish. The word is derived from the Old Norse word "mørr," meaning "cod," and the suffix "-huate," which is related to the Latin word "salsus," meaning "sauce."
Morrhuate was traditionally used as a flavoring agent in Scandinavian cuisine, particularly in Norway and Sweden. It was often served with boiled fish, meat, or vegetables, and it was believed to have medicinal properties. However, the use of morrhuate has largely disappeared from modern cooking, and it is now considered an historical curiosity.
In summary, morrhuate is an archaic term for a type of fish sauce or condiment made from codfish liver and heart, which was traditionally used in Scandinavian cuisine but is no longer commonly used today.