Medieval Scandinavians would bury salmon and herrings in holes in the ground to ferment. This would preserve the fish, for eating over the winter. Danes and Norwegians called it “laks,” to the Germans it was “lachs,” and you probably know the Yiddish name, “lox.” Of course today it is simply cured in a fridge, with salt and a dash of sugar.
26 agosto 2016
Medieval Scandinavians would bury salmon and herrings in holes in the ground to ferment. This...
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