Text 29105, 66 rader
Skriven 2012-09-03 00:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fishy 215
=================
 JW> Matjes is Dutch for "maiden" and refers, in this context, to small
 JW> herring that are young and have never spawned so they are fattier
 JW> and more flavourful.

When you describe the situation that way, it somehow seems
sadder: virgin fish, lives unconsummated, and we provide their
end, with our ravening jaws. Ah, it's hard being at the top
of the food chain.

 They are often pickled, usually with spices;
 JW> allspice is often part of the mix, nutmeg occasionally. The Swedes
 JW> sometimes add a little cinnamon bark to their herring brines but it
 JW> is not common practise. The Dutch, Germans and Danes certainly
 JW> don't.

Well, I've never tasted cinnamon in pickled fish, that
I can recall, but then, as noted, my experience is limited.

 JW> Matjes (young) herring can be eaten fresh, salted, smoked, canned or
 JW> pickled. 

Smoked, now you're talking.

=
 ML> We have landlocked and riverine rainbow trout. The ones in
 ML> streams, are they necessarily anadromous? If so, the secondary
 ML> question is how the landlocked ones reproduce.
 JW> They winter in deep water, like large lakes and river bottom holes
 JW> and swim up tributaries and into the shallows to warmer water to
 JW> spawn.

Ah. Sort of all the fun with much less effort.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fisherman's Soup, Jellied
 Categories: Starters, Soups, Fish, Hungarian
      Yield: 6 servings

      5 lb Fish
     50 fl Water
           Onions
           Garlic
           Paprika
           Salt

  The fish should consist of a variety of various kinds of freshwater
  fish, such as sterlet, fogas, sheatfish, carp and pike.

  Fillet the fish. Boil the bones in water seasoned with onions, a very
  little garlic, paprika and salt. Boil till the onions go to pieces.
  Strain the stock Into a saucepan, add the fish, cut into 2 ounce
  pieces. Boil the whole for 10 or 15 minutes. Care must be taken that
  there should not be too much liquor or it will not jelly. Lift out
  the fish and put it - the different kinds mixed - into dishes. Pour
  the well-seasoned and strained stock over them. Place in the
  refrigerator to jelly.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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