This is wonderful. I shall never look at a herring in the same way again. I wonder now about the Dutch herrings of my childhood and how they might differ from the scottish ones. I suppose it all lies in the education.
Awesomely eccentric. Herring is my favourite fish. Caught so many off the back of the yacht. Great as leftovers for breakfast on hot buttered toast. My Grandfather's pickled rollmops and salted herring with white chopped onion. Christ he stank! Great tribute to the Humble Herring.
Awe.
ReplyDeleteGreat hey?
ReplyDeleteTruly beyond, especially if you've ever had an ancient relative cook for you.
ReplyDeleteThis is wonderful. I shall never look at a herring in the same way again. I wonder now about the Dutch herrings of my childhood and how they might differ from the scottish ones. I suppose it all lies in the education.
ReplyDeleteI do like the idea of a porridge batter.
ReplyDeleteMy Pop, a legendary fisherman, used to roast hand caught (tickled, sshhh) trout over a fire in wet newspaper, sometimes with damper, Kiwi Kraut style.
ReplyDeleteI don't think you are supposed to eat the porridge coating, Sarah. Ivor Cutler - a genuine poetic nut case.
ReplyDeleteAwesomely eccentric. Herring is my favourite fish. Caught so many off the back of the yacht. Great as leftovers for breakfast on hot buttered toast. My Grandfather's pickled rollmops and salted herring with white chopped onion. Christ he stank! Great tribute to the Humble Herring.
ReplyDeleteYes, he's the real thing Tom. Thanks for the stories MF and Merc.
ReplyDelete