Jack The Ripper Forums  - Ripperology For The 21st Century  

Go Back   Jack The Ripper Forums - Ripperology For The 21st Century > Board Announcements > Holiday and Other Announcements

Holiday and Other Announcements Forum for well-wishes for events other than birthdays

Thread Tools Search this Thread Display Modes
Old December 6th, 2016, 11:25 AM   #11
Anna Morris
Registered User
Anna Morris's Avatar
Join Date: Jan 2014
Location: Idaho, USA
Posts: 3,190

I like lutefisk.

You have to hand it to the ancient people who knew how to make safe rotten...umm...fermented fish. How much rot is good rot and how much is dangerous. Wonder how they figured it out? Because salt was in short supply the fermentation methods were invented.

Europeans thought Native Americans were primitive but they smoked and dried salmon and cooked it on cedar planks. We do all of this today and the cedar planking is straight from the tribes.

The Wiki article I posted mentioned that there is an extract of fermented fish in Worcestershire Sauce. Maybe that's where the heads go from the Swedish fermented herring?
If the shawl doesn't fit, you must acquit.~~Henry Flower, Casebook post

Last edited by Anna Morris; December 6th, 2016 at 11:34 AM. Reason: add
Anna Morris is online now   Reply With Quote
Old December 8th, 2016, 01:05 PM   #12
innocent bystander & former captionmeister
String's Avatar
Join Date: Jul 2008
Location: UK
Posts: 5,766

String is online now   Reply With Quote
Old December 8th, 2016, 04:34 PM   #13
Christer Holmgren
Join Date: Jan 2013
Posts: 3,306

Originally Posted by Robert Linford View Post
Thanks for that Scandinavian tour, Fish. Absolutely mouth-watering.
My pleasure, Robert. I often hear that my posts are rotten, but the fewest commend me on it.
"In these matters it is the little things that tell the tales" - Coroner Wynne Baxter during the Nichols inquest.
Christer Holmgren is online now   Reply With Quote
Old December 8th, 2016, 04:39 PM   #14
Jerry Dunlop
Information Extractor
Jerry Dunlop's Avatar
Join Date: Jul 2014
Location: Las Vegas, Nevada
Posts: 1,173

Originally Posted by Christer Holmgren View Post
Under water? That´s for sissies, Robert. Straight out of the can is the common way to go about it. You put the fish in soft bread and fold it up together with potatoes and perhaps some onion, and then you gobble it down with snaps.

Surströmming is more common the further north you travel in Sweden. If you go west, you end up in Norway and you can have "rakörret", which is trout that has been dug down in the ground to ferment. If you prefer rotten whalemeat, it´s Iceland you should head for.

And David Frost used to say that in hell, the Brits do the cooking...
It's actually shark meat. Hákarl

I've tried it and lost my cookies.
Jerry Dunlop is offline   Reply With Quote

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT -4. The time now is 06:04 PM.

Powered by vBulletin® Version 3.8.10 Beta 2
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Copyright @ Howard & Nina Brown 2015-2022