Puester wrote:
> George Shirley wrote:
>>
>> One thing I don't eat is herring in any manner, never did like the
>> stuff. My Dutch friends loved raw herring with onion. Coming from the
>> Gulf Coast where fish are often wormy I never eat raw fish of any
>> sort. Of course I don't eat raw meat of any kind either. If were meant
>> to eat raw meat we wouldn't have learned to use fire IMHO.
>
>
>
> I won't eat raw fish or raw meat, either, after some microbiology courses.
>
> The first time I went to Sweden with DH on business, our partner decided
> I should be exposed to "real" Swedish food.
>
> They served a large platter of "mixed" herring as an appetizer:
> Pickled herring in wine with onion, in mustard, in tomato sauce,
> in sour cream, and gravalax salmon. I was quite unhappy because I
> thought it would be awful, but I actually liked most of it quite a bit.
>
> It was followed by roast moose tenderloin with a wine reduction sauce, the
> ever-present boiled potatoes with parsley, and fresh asparagus. The moose
> was REALLY good. Dessert was various cheeses and fruit.
>
> gloria p

I fished with friends on the Columbia River in Washington State. They
used pickled herring as bait and sprayed the bait with WD40 so it would
leave a scent trail. One of them decided to try a little herring and
spent the rest of the fishing trip "chumming" for sturgeon over the rail
of the boat.

Cold water fish aren't as susceptible to worms as warm water fish but I
would rather not take a chance. After you cook the fish thoroughly you
can't tell the worms from the rest of the fish and that's okay by me.

I've never lived more than 50 miles from salt water in my seventy years
on this earth and don't ever want to. I can drive ten miles from our
home and be standing on the river bank fishing in tidal waters and then
another fifty miles and be dipping my tootsies in the Golfo de Mexico.
That's living. You can have all those lakes and reservoirs, give me salt
water.