Archived posting to the Leica Users Group, 2006/10/13
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Now you guys are talking business. I love all manner of herring, and it is one of the few Northern European foods that is truly better here than anywhere else. Having grown up in Denmark, I have a strong preference for Danish herring in curry sauce, and I buy some whenever I go there (for some strange reason, only Swedish ones are sold here in the Netherlands, and those are vastly inferior). But the real stuff are the matjes herrings, a Dutch specialty which is simply fantastic. I only eat them in season, starting in late spring, and only those bought at local markets. The supermarket ones are a fraudulent attempt at faking the real thing. And I happen to live close to the Ijsselmeer, the source of nice eel, which the Dutch fishmongers smoke expertly. Yummy! The matjes and the smoked eel are IMO the best the Netherlands has to offer in terms of native food. Of course the real national dish here is the Indonesian rijstafel--thank God for the colonial past ;-) Nathan 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. > > I can probably do without a stove. > -- Nathan Wajsman Almere, The Netherlands SUPPORT FREEDOM OF SPEECH, BUY DANISH PRODUCTS! General photography: http://www.nathanfoto.com Picture-A-Week: http://www.fotocycle.dk/paws Seville photography: http://www.fotosevilla.com Stock photography: http://www.alamy.com/search-results.asp?qt=wajsman http://myloupe.com/home/found_photographer.php?photographer=507 Prints for sale: http://www.photodeluge.com Blog: http://www.fotocycle.dk/blog