[Sca-cooks] Re: Pattern welding meets cooking. . .

[Mark Hendershott]

During a long ago foreign study sojourn in Sweden I was in 
Ångermanland.  The local delicacy was herring cured out in the open until 
it was well ripened.  None of us callow youths had nerve enough to sample 
it.  A Dane with the group claimed it smelled and tasted like sewage.

Simon Sinneghe


>Adamantius wrote:



>Also sprach Linda Anderson:
>>As a first generation Norwegian, I object to herring being 
>>"gravlaxed".  But- I do think that if the fillets of herring are thick 
>>enough (one inch or more) then it might be possible to finagle the recipe 
>>to fit herring.  I have no idea where you would *get* such thick herring!
>>
>>Herring ain't salmon, even if "gravlaxed".  Smoke it and it still ain't 
>>smoked salmon.  Put your herring in cream and add vinegar and onions and 
>>pepper then you have period herring.
>>
>>Sorry to interrupt.
>>
>>Linda Anderson
>>whose husband was first generation Swedish and I am first generation 
>>Norwegian
>
>On the other hand, neither is salmon Greenland shark, and the same basic 
>method (lightly salt and season, wrap and bury in cool but not frozen 
>earth or sand, being sure to provide proper drainage, leave it to cure to 
>taste) has been used for several centuries, I believe.
>
>I think a very good case could be made for gravad-treating just about any 
>fish, unless it's something that is clearly from warm water. I'm assuming 
>that fish native to the region where this practice was used would take 
>precedence, though: salmon, trout, char, the aforementioned Greenland shark.
>
>I know the process works quite well for pacific black cod, often but 
>erroneously known as Chilean Sea Bass: it makes a pretty striking 
>presentation on a platter with regular gravlax...
>
>Adamantius