Talk:marinara

My conjecture, based on the very tasty result of creating a spaghetti and tomato sauce using a type of oil from my Yup'ik cultural heritage (an Alaska Native people), is that Italian mariners used a fish or seal oil in the original recipe. The pleasing fishy taste mixes well with tomato and garlic. Perhaps, later on, a substitution of olive oil was made due to decline of either seal or fish populations through over-harvesting. Certain fish and seal oils do have a body not unlike extra virgin olive oil, and the olive taste does have a familiar undertone to it. My recommendation is to try hooligan oil added to the red sauce after the simmering of tomatoes, onion and garlic.

Frank Francis-Chythlook Alaska