SC - eels? fish cultivation?

[marilyn traber]

Buying smoked trout in Australia means a gutted, but very lightly smoked 
thing (it is usually nearly fresh and doesn't keep long. But it tastes 
like fresh fish). Buying smoked mackerel, on the other hand, means you 
get the insides too. The stuff keeps for ages, and doesn't taste anything 
like fresh fish. The innards actually end up a lot like anchovy paste (I 
always wondered what went into that).

Charles

On Thu, 23 Oct 1997, Ian van Tets wrote:
> Incidentally, I'm sure you all know that rhyme which goes 'Turkeys 
> heresies hops and beer/ all came to England in the one year'.  But 
> did you know that one of the heresies the Dutch brought was to _gut 
> and clean_ the herring before drying/pickling?  Apparently the 
> concept quite distressed the locals.  Garum, anyone?
> 
> Cairistiona
> 
> *****************************************************
> Dr. Ian van Tets
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