...and in the next frame, you can see all these happy people throw up... Its raw alright, (what else...), but the best part is that its basically rotten fish. Thereby the name "Sur". They will have to kill me first, before i taste it! The smell alone is enough!

Raw salted herring isn't rotten. Must be something different then Surstrming then. I probably should have looked up what fermented means.

I think you meant "Sill". Its easy to mistake these two. ...well, unless you smell them, then its no doubt... :)

You don't want to know what "fermented" is. Salted fish is apparently comon enough. We have salted anchovies here. They clean the fish and put it into barrel in layers, salting every layer. And then put a board on the top and then put a weight on the board. Coastal parts of Croatia use it in many ways: with just olive oil, in beans, in pasta... There are even pizzas now with the salted anchovies. Blood sausages are quite common here, too. And dried cod, which has to be soaked in water for a day or two before cooking, stinking up the flat. Tripe is one of the meals that stinks while being prepared and tastes good. :-)

I love salted anchovies! And I used to eat tripe a lot, very nice if you can get past it looking like the flesh of a sickly giant maggot.

Yum! :) It's fun how some serious threads about pro-pro (professional proposals) stray on their own way. Now I'm hungry like a wolf, and I just love this Forum :) S.

In Scotland we have pickled herring which is absolutely brill. I didn't eat it for years 'cos I thought it would be disgusting,(I hate vinegar), then in a moment of weakness I tried it and ever since I got to buy some whenever I see it. Catlin