tag:blogger.com,1999:blog-13695947.post5835281354283174250..comments2024-03-28T07:47:44.433+02:00Comments on NAMI-NAMI: a food blog: Surströmming and surströmmingfest (Swedish fermented herring)Pillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-13695947.post-58371751749078676052011-10-19T10:21:57.441+03:002011-10-19T10:21:57.441+03:00Sophie - welcome :)
Profa - ma ise muidugi ei pan...Sophie - welcome :)<br /><br />Profa - ma ise muidugi ei pannud seda üldse tähele, aga tõesti on me sõiduvahend kelmikalt peale jäänud ;)<br /><br />Katrina - I remember reading about that! I WISH I could come to the Oxford symposium once..<br /><br />Herkkusuu - thanks for the tip! I wasn't talking about Ulvön, but an Estonian island called Vormsi (Ormsö in Swedish). However, should I ever happen to visit Ulvön, I'll try the surströmming there!<br /><br />Joey- it smelled much worse than it tasted, apparently :)Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-54679019838944334372011-10-18T14:53:25.208+03:002011-10-18T14:53:25.208+03:00Oooh! Have never tried this...although we have so...Oooh! Have never tried this...although we have some pretty funky smelling (but delicious!) food over here :) I do love raw herring (like in the Netherlands) though...can eat heaps, with onions on top!ChichaJohttps://www.blogger.com/profile/14143881216169572999noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-12554693077292016662011-10-17T11:11:06.195+03:002011-10-17T11:11:06.195+03:00yeah, well one obvious thing to remember when eati...yeah, well one obvious thing to remember when eating surstörmming is to enjoy it out in the open, it is an acquired taste, it kind of grows on you when tasting it again and always remember to alert your neighbours living downwind about opening a can of surströmming;) at least that's been the custom in sweden in august when the surströmming-eating is in season. and the island you were talking about must be Ulvön, as it is considered the center of surströmming manufacturing. Herkkusuun lautasellahttps://www.blogger.com/profile/10933811733123975362noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-58059973943986171402011-10-16T13:10:29.386+03:002011-10-16T13:10:29.386+03:00heh, I have had the honour of trying Surstromming ...heh, I have had the honour of trying Surstromming and you know what - I rather liked it.<br /><br />we did open the can in an open (public!) space and I had to almost squint my eyes and nose to approach the fish BUT, once you've tasted it you are amazed how delicate the flavour is. apparently, it is something to do with how our smelling apparatus works - from inside it's very different from the outside.<br /><br />the tasting was part of last year's Oxford food symposium and we had a Swedish academic giving a whole paper on surstromming. I am very tempted now to go to the island in Sweden that's famous for making the canned fish (and I can't recall the name now...)Katrina@TheGastronomicalMehttp://www.gastronomicalme.comnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-3076494448809608002011-10-15T20:06:37.394+03:002011-10-15T20:06:37.394+03:00Eriti kelmikas on muidugi heeringataldriku tagant ...Eriti kelmikas on muidugi heeringataldriku tagant piiluv Rootsi auto:)<br /><br />ProfaProfahttps://www.blogger.com/profile/12852513821206984819noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-8227780025565605852011-10-15T12:33:14.969+03:002011-10-15T12:33:14.969+03:00MMMMM,...that fermented herring looks intruiging! ...MMMMM,...that fermented herring looks intruiging! I must buy & try that some day!<br /><br />Thanks for all of the info!Lovely pictures too! :)<br /><br />greetings ftrom Belgium!Anonymousnoreply@blogger.com