Quote:
Originally posted by sebastian_dangerfield
I know what you meant; I didn't imply it should taste like chicken... hyperbole, a/k/a my language.
I like the mackerel. Its naturally salty, as well. But then, I also like harring with onions from a jar.
Which very much upsets my wife.
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A Japanese friend maintains that mackerel is the test of a sushi chef -- can they keep the saltiness while losing the reek of fish? Or something like that.
As for herring.... I had house-cured herring with onions earlier this year, while on vacation. For me, there will never be another herring.
