i’ve always wanted to try that pickled herring that I see in the grocery store. I think it’s a staple on ‘smorgasbords’.
What’s it like?
-JT
I'm ok with smoking fish, kippering fish, peppering fish, salting fish, drying fish, and all of that.
Rotted fish doesn't appeal to me personally.
I think that in the cold north countries where that food is found... well... lets just say alcohol is generally involved.
/johnny
Nice mild acidic taste, a bit chewy, but that’s intentional. Think of a ‘tough’ (not very) sushi-grade tuna.