Originally posted by rothgar: Don't eat raw (uncooked) fish. But who would? Idiots.
Erm, a lot of people - Japanese, Scandinavians, without a problem, if the fish is fresh. Rick Stein is always going on about it. Obviously the fish has to be absolutely fresh.
I didn't see the whole interview with Michael Winner. What was it he ate that caused the problem? Plus, he's spent his life & career eating - probably oysters and all the stuff that the rest of us can't afford. Sooner or later, he was going to get hit by something.
Yes, of course, you're quite right, Sweet Marie. Michael said that pollution, though, makes it quite hazardous now. I withdraw my silly comment, really silly, unreservedly. I quite like Michael Winner, actually.
Hi "M" I too love herring, rollmop or otherwise. Why is it I can only get in France but not here, herring, cold, which is not marinated in vinegar. They serve it with warm sliced boiled pototoes and onion, as a starter, delicious.
Originally posted by "M": I like roll mop herrings....they are raw but are marinated in vinegar. Yum Yum.
I think he ate an Oyster or a Prawn. Now they can be dodgy......
Yes, "bottom feeders" can be dodgy when raw, depending on where they are caught. But a marinade - whether made of lemon or vinegar - "cooks" the fish. As does smoke and salt. I love roll mops too, Mongey. Herrings are very under-rated, these days - used to be a staple. Great with rye bread and soured cream.
Though, there's that tradition in Sweden - or is it Finland? - where raw fish is buried in the ground and left to rot. Ugh. I can't imagine eating that if you paid me. But then, we - or some people - eat game, which is hung... and all sorts of mouldy cheese (yum) and maybe there are some cultures who think *that* is disgusting.
Originally posted by rothgar: Hi "M" I too love herring, rollmop or otherwise. Why is it I can only get in France but not here, herring, cold, which is not marinated in vinegar. They serve it with warm sliced boiled pototoes and onion, as a starter, delicious.
Mmm, I've had that, too, Rothgar. Maybe it's the same old thing, where in Europe, good fish and seafood is valued and more in demand. You hear that the bulk of all the best stuff, brought in fresh to the ports here, gets sold immediately to other countries like France and Spain, as nobody seems to be interested or knows what to do with it in Britain. Scotland does have that tradition of herrings fried in oatmeal, which is nice. With a whiskey
