... which makes you smell high but doesn't
make you high.

hang to cold smoke for 5-6 days. Hot smoking takes a shorter time,
2-3 days.

Hot smoking for 3 days strikes one as enough to
produce a plank that should keep for decades. I'm
not sure about the times for cold smoking, but
maybe something went wrong in the translating?

There is certainly something dubious there. Cold smoked fish takes
anywhere from 6 to 12 to 24 hours depending on the thickness of the
fish and whether the smoker is natural draft or fan equipped. Hot
smoking by "barbecuing" takes less than an hour and "kippering"
maybe 2 hours. I can't see eel being substantially different than
trout, char, whitefish or pike.

My idea was hours for days; or perhaps Baltic
smokehouses are extremely poorly insulated.

Omg so embarrassing. So I go shopping at Whole Foods and get all
the way to the register only to realize I forgot I don't have a
trust fund.

Even trust-fund babies don't go to Whole
Foods. Even my erstwhile friend Donny,
whom we can blame for the whole phenomenon,
shops elsewhere.

This next recipe doesn't indicate if the herring is raw, cooked,
pickled or kippered.
Title: Lithuanian Herring with Hemp Seed
8 Herring fillets
3 Onions, sliced
1 c Hemp seed
2 tb Vegetable oil
Salt to taste
Cut herring fillets into small pieces and place on a serving
platter. Fry 2 sliced onions in hot oil, add pepper. Cool and pour
over herring pieces. Fry hemp seed together with 1 finely chopped
onion and salt until hemp seed are crisp. Then pour hemp seed
mixture into mortar and grind to a fine powder, and pour over
herring.

Well, high their.

This herring is eaten as a snack or light meal with bread or with
hot potatoes, cooked in their jackets.

I vote for pickled first or raw second. Kippered maybe. cooked
dead last.

... Anyone who knows... knows. Those of you that don't, don't.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Herring Salad with Apples, Dill Pickles, and Horseradish
Categories: Cyberealm, Kooknet, Salads, Fish
Yield: 6 servings

MMMMM----------------------FROM STEVEN HOKE--------------------------- MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
8 lg Matjes herring fillets (1lb)
1 c Buttermilk
1 c Sour cream (or light sc)
1/3 c Plain non-fat yogurt
1 md Onion, finely chopped
2 md Tart apples, peeled, cored,
.coarsely chopped
2 md Dill pickles, minced
1 tb Prepared horseradish
1 tb Fresh lemon juice
1 tb Sugar
Salt, pepper to taste

1. Lay the herring fillets in a shallow baking dish. Add the
buttermilk, cover and marinate in the refrigerator overnight.

2. On the next day, drain and rinse the herring fillets well, then cut
into bite-size pieces. Place the herring in a shallow glass or
porcelain baking dish.

3. Combine the sour cream, yogurt, onion, apples, pickles,
horseradish, lemon juice and sugar. Tast for lemon juice and sugar
and add a bit more of each, if needed. There should be a light lemon
flavor and just enough sugar to mellow the tartness. Season the sauce
to taste with salt and pepper. Spoon over the herring, cover and
marinate several hours in the refrigerator before serving.

Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120

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