How do you feel about rollmop herring?
- Thread starter Firky
- Start date
TruXta
tired
Am not. Lazy stereotyping OUT!
Fuchs66
Ring a ding
Dont knock it until you've tried itIf there was a zombie apocalypse I think I would put a shotgun to my head if this was all that was left in the dugout.
I'd kill to get to it, especially when hungover
Pickman's model
Starry Wisdom
and i'd pull the trigger for youIf there was a zombie apocalypse I think I would put a shotgun to my head if this was all that was left in the dugout.
8ball
Decolonise colons!
If you were there I'd already have shot and eaten you by this point.
Pickman's model
Starry Wisdom
i'd have stoned you to death with glass jars of rollmop herring
wayward bob
i ate all your bees
i'm quite partial to rollmops but my favourite raw fish is gravadlax :nom:
Boris Sprinkler
Dont be scared
I eat pickled herring (sild) frequently. On rye bread with capers washed down with schnapps and carlsberg
Yeah but you drink mead from a horn, praise Odin and live in a house constructed of lego.
8ball
Decolonise colons!
That actually sounds intriguing.
I think my main issue is with vinegar - I hate most pickled things.
In a shop about 400 metres from me, Rollmops (four in a jar) €1.95 but pilchards, big tin, only €1.29!
Are pilchards pickled? I've never had pilchards.
danny la rouge is partial to a toad in the hole made with pilchards.
8ball
Decolonise colons!
Always had him down as a pilchard man.
big eejit
She looks like Alan Gilzean
If you think rollmops stink you should try surströmming - basically rotten herring. I lived in Sweden for a bit and someone opened a tin of these. The whole block stank like the sewers were busted. I was told it's actually illegal to eat them in a shared house.
Love rollmops tho.
8ball
Decolonise colons!
Illegal to eat them in a shared house? 
"The herring used for surströmming are caught just prior to spawning. The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis; together with bacteria, pungent smelling acids are formed in the fish such as propionic acid, butyric acid and acetic acid. Hydrogen sulphide is also produced.
The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting (decomposition of proteins) can thrive and prevents decomposition of fish proteins into oligopeptides and amino acids. Instead the osmotic conditions enable the Haloanaerobium bacteria to prosper and decompose the fish glycogen into organic acids, making it sour (acidic).
"
mmm. Delicious.
"The herring used for surströmming are caught just prior to spawning. The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis; together with bacteria, pungent smelling acids are formed in the fish such as propionic acid, butyric acid and acetic acid. Hydrogen sulphide is also produced.
The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting (decomposition of proteins) can thrive and prevents decomposition of fish proteins into oligopeptides and amino acids. Instead the osmotic conditions enable the Haloanaerobium bacteria to prosper and decompose the fish glycogen into organic acids, making it sour (acidic).
"
mmm. Delicious.
8ball
Decolonise colons!
I know a couple of people who have tried it and they have assured me it is the foulest thing on earth. You think maybe because it smells so awful it might be like one of those strong cheeses that smells awful but tastes fantastic.
I am assured this is far from the case. One guy said he vomited less than a second from the point of it hitting his tongue.
I am assured this is far from the case. One guy said he vomited less than a second from the point of it hitting his tongue.
May Kasahara
take me to the feeling
I saw this and my mouth filled with saliva in about 2 seconds.
May Kasahara
take me to the feeling
FridgeMagnet
Administrator
I really want some with dark bread and a proper potato salad now.
May Kasahara
take me to the feeling
Intrigued by how many of you eat them as part of a proper meal. I've never done anything other than scoff straight out of the jar or tub. Probably influenced by my Danish grandad who used to make his own and leave them steeping in an open dish in the fridge - like a tiny addict I would creep to the fridge to steal slivers of onion.
