Re:Funazushi: The fermented predecessor of modern sushi
by jrochkind1 on Wednesday June 30, 2021 @08:57PM
(#27695263)
Fish sauce is another kind of fermented fish. While it is definitely pungent and is disliked or an acquired taste for some, it isn't nearly as intense as what you describe and is loved by many. Southeast-asian-style fish sauce does not have an ammonia smell.
Perhaps not all fermented fish is the same. I doubt the Japanese one discussed here is similar to that Swedish dish, or has an ammonia smell.
> Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years
Re:Funazushi: The fermented predecessor of modern sushi
by kurthr on Saturday July 03, 2021 @11:59AM
(#27722509)
As soy sauce which is fermented tofu (like stinky tofu), and fish sauce is to fermented fish, they are much more accusable than their source materials. Also, I'll note that a fish is often added to many traditional soy sauces in south Asia.
As author of the parent comment, I like both of those sauces and cook with them... but fermented whole fish (herring) is another kettle of fish entirely!
Re:Funazushi: The fermented predecessor of modern sushi
by numpad0 on Wednesday June 30, 2021 @09:35PM
(#27695461)
I guess Surströmmings are not labeled “Miscellaneous hazardous material” for nothing!
1: https://image.itmedia.co.jp/l/im/nl/articles/1810/02/l_f1810...
Re:Funazushi: The fermented predecessor of modern sushi
by pinko on Wednesday June 30, 2021 @10:26PM
(#27695721)
I believe Icelandic fermented fish was one of the few foods Anthony Bourdain found revolting. Based on my own experience with Icelandic and Japanese approaches to flavor, I would bet Funazushi tastes better, though.
Re:Funazushi: The fermented predecessor of modern sushi
by Clewza313 on Thursday July 01, 2021 @12:02AM
(#27696162)
That would be hákarl, fermented shark:
Re:Funazushi: The fermented predecessor of modern sushi
by JetAlone on Wednesday June 30, 2021 @09:23PM
(#27695406)
I've had pickled herring before, I find it very tasty. I also like Natto. I have a strong predilection towards food that tastes spicy, bitter, salty and/or umami. Sweet stuff is fine. I like Vodka, so cheers to that.
Re:Funazushi: The fermented predecessor of modern sushi
by xvedejas on Thursday July 01, 2021 @12:28AM
(#27696268)
Natto is none of spicy, bitter, salty, or umami. It also doesn't have the pleasant sharpness of pickled herring or vodka. It is glue, in both texture and taste, but also in function. Based on how firmly it glued my mouth shut, I'm certain it could find more industrial uses. Truly more bizarre than you make it.
Re:Funazushi: The fermented predecessor of modern sushi
by kurthr on Saturday July 03, 2021 @12:08PM
(#27722600)
As author of parent: I don't mind Natto. It's a strong almost musty taste to me and the texture is hard to get used to. As a breakfast condiment, I'd much prefer Marmite/Vegemite.
Another fermented fish thing I will not eat again, Fish Candy from Vietnam. Many of the same smells and tastes, but combined with a slightly caramelized sugar coating on a stick.
To be clear, I have no problem with any Blue cheese or even Epoisses. I don't love "stinky" tofu, but it doesn't bother me and I am somewhat charmed by durian. Fermented fish is in another league, and the small bones get stuck in your teeth.