Swedish Fish

[cameraman]

This is hilarious but the audio isn't quite safe for work.

qbRIpTUMNi0

[Sean Malone]

These taste a little better.

http://www.originalswedishfish.com/

Pickled herring on New Years Eve has been a Swedish tradition that my family has done ever since I can remember.

The real gag relex Swedish fish is the Christmas traditional lutefisk. Dried white fish re-hydrated in lye, yes I said lye. Most horrible food on the planet and the fact that the Swedes consider it a celebratory food just confirms that fact that light deprivation does indeed affect ones sanity.

http://en.wikipedia.org/wiki/Lutefisk

[trish]

Is lye still used to make soap?

[dando]

These taste a little better.

http://www.originalswedishfish.com/

Pickled herring on New Years Eve has been a Swedish tradition that my family has done ever since I can remember.

The real gag relex Swedish fish is the Christmas traditional lutefisk. Dried white fish re-hydrated in lye, yes I said lye. Most horrible food on the planet and the fact that the Swedes consider it a celebratory food just confirms that fact that light deprivation does indeed affect ones sanity.

http://en.wikipedia.org/wiki/Lutefisk

From what I've read, Lutefisk quite possibly makes Icelandic putrefied shark appear tasty. :saywhat: :yuck:


Iceland offers wide varieties of traditional cuisine. Þorramatur (food of the þorri) is the Icelandic national food. Nowadays þorramatur is mostly eaten during the ancient Nordic month of þorri, in January and February, as a tribute to old culture. Þorramatur consists of many different types of food. These are mostly offal dishes like pickled ram's testicles, putrefied shark, singed sheep heads, singed sheep head jam, blood pudding, liver sausage (similar to Scottish haggis) and dried fish (often cod or haddock) with butter.

Much of the cuisine centres around Iceland's fishing industry. Traditional dishes include Hákarl (putrefied shark), graflax (salmon marinated in salt and dill), hangikjöt (smoked lamb), hrútspungar (pickled ram's testicles), and slátur (sausages made from sheep entrails). A popular food is skyr made of cultured skim milk, in the summer time it may be served with bilberries as a dessert. Brennivin is an Icelandic liqour made from potatoes and caraway.

http://en.wikipedia.org/wiki/Culture_of_Iceland

http://www.isholf.is/gullis/jo/shark.htm

:yuck:

Oh, and the choice of a milk chaser after trying lutefisk is nuts. :saywhat:

-Kevin

[ferrarigod]

i thought you meant this:
http://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Swedish_Fish.jpeg/800px-Swedish_Fish.jpeg

they are yummy.

[oddlycalm]

From what I've read, Lutefisk quite possibly makes Icelandic putrefied shark appear tasty. :saywhat: :yuck: Agreed, most of that stuff is squarely in the haggis zone of disgusting indigestibles.

Gravlax (salt, sugar and dill cured salmon), on the other hand, is seriously good and shouldn't be mentioned in the same paragraph as rotten shark guts or lutefisk. Gravlax is sort of first cousin to nova lox (cold smoked salt cured salmon) but without the light cold smoking lox gets. I still prefer my salmon kippered (cured and hot smoked), but I'm not above laying a strip of gravlax on a piece of rustic bread with some cream cheese and fresh cracked pepper and going at it.:thumbup:

oc

[cameraman]

This stuff is Surströmming, it makes Lukefisk taste like candy. This is herring fermented in the can. Probably the only time a bulging can, ready to split its seams, is considered to be a good thing

http://en.wikipedia.org/wiki/Surströmming

[TravelGal]

These taste a little better.

http://www.originalswedishfish.com/

Pickled herring on New Years Eve has been a Swedish tradition that my family has done ever since I can remember.

The real gag relex Swedish fish is the Christmas traditional lutefisk. Dried white fish re-hydrated in lye, yes I said lye. Most horrible food on the planet and the fact that the Swedes consider it a celebratory food just confirms that fact that light deprivation does indeed affect ones sanity.

http://en.wikipedia.org/wiki/Lutefisk

OH memories of my childhood. And my mother wonders why I've never visited Sweden. It's the FOOD, ma, it's the food. Remember silsalade (sp? the chopped red cabbage stuff? ugh).

Now that you can eat just about any cuisine anywhere in the world, I might go home to the old country, but I'm not hurrying.

They do make some mean Christmas cookies though...........

[Sean Malone]

OH memories of my childhood. And my mother wonders why I've never visited Sweden. It's the FOOD, ma, it's the food. Remember silsalade (sp? the chopped red cabbage stuff? ugh).

Now that you can eat just about any cuisine anywhere in the world, I might go home to the old country, but I'm not hurrying.

They do make some mean Christmas cookies though...........

Now that I'm down in FL and mom is a few miles away, she dragged us (I mean we gleefully accompanied her) to the feast of St Lucia at the local Swede/Norway club. The pot luck consisted of half a dozen boiled cabbage dishes, mushy potatoes and a flavorless meat (I think it was supposed to be a pork roast) and gravy. It was all edible, but amazingly flavorless…but when the deserts rolled out, it got good.
My mom makes three different flavored strudels, raspberry, apple and pineapple every Christmas morning, a recipe handed down for umpteen generations on her moms side.
Mom is a Minnesota Lutheran Swede. Pickled herring is the only canned/jarred fish we do though (besides sardines at the holidays...remnants of the old world? Hmmm)
Trivia, Swedes consume more coffee per capita than any other country in the world!

[Andrew Longman]

I consider myself so lucky that I married Greeks who have great food and a love to share it. And for my own depression era family, they immigrated to (the Eastern) US from Michigan and Iowa and consider exotic food to contain a clove of garlic. With that blank slate to start from I have been free to explore any and all cuisines. :D

[dando]

I consider myself so lucky that I married Greeks who have great food and a love to share it. And for my own depression era family, they immigrated to (the Eastern) US from Michigan and Iowa and consider exotic food to contain a clove of garlic. With that blank slate to start from I have been free to explore any and all cuisines. :D

Yeah, but the bills for new dishes are a biotch. Opah! :gomer: ;)

Why I'm reading this thread with a stomach bug is beyond me. :saywhat:

-Kevin

[Gnam]

way way worser :yuck:

http://img230.imageshack.us/img230/3298/layssaltandvinegaric0.jpg

[dando]

way way worser :yuck:

http://img230.imageshack.us/img230/3298/layssaltandvinegaric0.jpg

Mmmm...salt & vinegar chips. Oh the tasty goodness. And yes, malt vinegar on fries is da bomb. :thumbup: :D

-Kevin

[Dirk Diggler]

Hey, Truebrit - were those Geordies, or Scousers? I'm leaning more toward Scouse, as I could understand most of it.

[trish]

way way worser :yuck:

http://img230.imageshack.us/img230/3298/layssaltandvinegaric0.jpg

I love those.

[dando]

Agreed, most of that stuff is squarely in the haggis zone of disgusting indigestibles.

Gravlax (salt, sugar and dill cured salmon), on the other hand, is seriously good and shouldn't be mentioned in the same paragraph as rotten shark guts or lutefisk. Gravlax is sort of first cousin to nova lox (cold smoked salt cured salmon) but without the light cold smoking lox gets. I still prefer my salmon kippered (cured and hot smoked), but I'm not above laying a strip of gravlax on a piece of rustic bread with some cream cheese and fresh cracked pepper and going at it.:thumbup:

oc

You've got salmon issues. ;)

-Kevin

[dando]

I love those.

Our ~20 mo. old daughter has a taste for them, too. She got her daddy's tasebuds, cuz mommy won't touch 'em. :saywhat:

-Kevin

[Ankf00]

I love those.

holla

[Methanolandbrats]

Mmmm...salt & vinegar chips. Oh the tasty goodness. And yes, malt vinegar on fries is da bomb. :thumbup: :D

-Kevin Damn you, you reminded me how much I miss fish and chips since my only decent shop was turned into a parking ramp :mad:

[Warlock!]

http://img230.imageshack.us/img230/3298/layssaltandvinegaric0.jpg

To my tastebuds, that's the best salt to vinegar to chip ratio I've tasted.

Mouth watering.

[oddlycalm]

You've got salmon issues. ;)

-Kevin Mea culpa. :o

In my defense I will leave you with this image of big slabs of fresh caught Chinook on stakes slow cooking over an open alderwood fire in the traditional native method until it's crunchy and smokey on the outside and steamy tender on the inside.... :cool:

http://www.ipnc.org/2006/graphics/album_salmon_close.jpg

Native salmon bake (http://nativefood.blogspot.com/2005/10/native-style-salmon-bake.html)

Not to take this thread from the wretched to the sublime, but the salt and vinegar chips had it most of the way there.