SC - Re: Baconn'd Herring - long

[needlwitch@msn.com]

Just because you wander,
doesn't mean you're lost.
- -----Original Message-----
From: Phil & Susan Troy <troy at asan.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Saturday, September 12, 1998 8:19 PM
Subject: Re: SC - Re: Baconn'd Herring - long

>Unfortunately, we seem unable to resolve the central question of whether
>baconn'd fish are cured and/or smoked like bacon, or simply studded or
larded
>with it. Depends on who you talk to.
>


After reading the stuff posted so far, I tend to fall on the smoked fish
side of the argument/discussion. As pointed out by Cindy, Salmon (and
Herring for that matter) ar a fatty fish, and the idea of adding fat to them
just does not feel right. IMO, of course.

Thorbjorn the Cook



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