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
Salting is a form of pickling.
--
* Henning J. Wulff
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