Wednesday, August 31, 2005
Coming from Swedish stock, I have a soft spot for that fish-of-all-trades, the herring. For me, it's just the pickled stuff in wine sauce, with a pinch of fresh dill. I also take fish oil pills, on the odd chance that it's good for MS or heart health generally. Someday, I hope to try surstromming (fermented herring!) Just try and stop me.
Link to article about herring in The Independent.