Archived posting to the Leica Users Group, 2006/10/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 07:59 PM 10/11/2006, Henning Wulff wrote: >At 9:37 PM +0000 10/11/06, Nick Roberts wrote: >>Yes, that's very nice too. I have to confess to >>a weakness for just about all forms of pickled >>herring - in the UK, there are excellent ones >>from Orkney, but I used to spend rather too >>much time tracking down alternative forms, >>mostly from Scandinavia. My mother had a >>similar addiction until hit with a sever >>allergy to them - I cut back then to try to avoid a similar fate! >> >>Nick > >I also like pickled herring. Pretty much all >types except kippers. I typically go out an >stock up my fridge with 6 or 8 liter jars of >pickled herring, and go through them rapidly. >All types of pickled herring are acceptable, but >most of my favourites come from Scandinavia. >Another favourite is Matjes, preferably the new >ones in springtime, with a bit of cream sauce >and new potatoes and a light beer. > >Smoked fish is OK, but for the most part can't >compare. Smoked eel is quite nice, and we get a >lot of excellent wild Pacific salmon here (don't >want the Atlantic kind) but they can't compare >with pickled herring - but then, hardly any >other type of food can. Sashimi comes closest, >especially uni. My favourite forms of salmon are >sashimi and gravlax. If I have meat, then if it >can't be Steak Tartare, I prefer it lightly >scorched, just not so that it actually gets warm. Kippers are NOT pickled: they are cold-smoked. Gutted, salted, and cold-smoked. Now, herring in sour cream is quite another delight and one I also love. Sushimi you can keep. All tartare you can keep. I do like VERY rare beef, though, something only slowly percolating into the UK. Marc msmall@aya.yale.edu Cha robh b?s fir gun ghr?s fir!