“especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft.”
I nearly know this… I had to look up this stuff on wikipedia / the Google scenario to work out how to make it palatable and eat it. The computer-net also let me know:
1. (of food, especially fish) preserved in pickle or a marinade."soused herring"synonyms: drench, soak, steep, douse, saturate, plunge, immerse, dip,submerge, sink
Soused also means drunk in English. You may find yourself having to have a few stiff drinks for this food, but you will see why it’s worth the effort… Now read on!
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