Re:Funazushi: The fermented predecessor of modern sushi
by dllthomas on Thursday July 01, 2021 @10:54PM
(#27707411)
> I assume it’s similar to the kind you get with onions and a sour cream based sauce in appetizing stores in NYC.
Quite possibly. It's not the same as various jarred herring in supermarkets (which is usually... okay.); my mother in law makes hers with oil, onions, cloves, and bay leaf and it's very much the same as what I had in Warsaw. There is another approach (which I haven't go the recipe for) that is sour and a little sweet and has sour cream and green onions (and sometimes raisins, in the northwest). Those are good and a little exciting because I have them less often, but I like the oil and onions and cloves kind better.
> If so, I wouldn’t say it’s an acquired taste. It’s a bit fishy but even as a child I liked it.
Yeah, I agree, which is why I'm a little amused at how much surprise and enjoyment "lubie śledzie" seems to prompt.
Quite possibly. It's not the same as various jarred herring in supermarkets (which is usually... okay.); my mother in law makes hers with oil, onions, cloves, and bay leaf and it's very much the same as what I had in Warsaw. There is another approach (which I haven't go the recipe for) that is sour and a little sweet and has sour cream and green onions (and sometimes raisins, in the northwest). Those are good and a little exciting because I have them less often, but I like the oil and onions and cloves kind better.
> If so, I wouldn’t say it’s an acquired taste. It’s a bit fishy but even as a child I liked it.
Yeah, I agree, which is why I'm a little amused at how much surprise and enjoyment "lubie śledzie" seems to prompt.