Not to be overshadowed by Rita Hayworth and Gilda, the latest Eat This Podcast also looks into The Swedish Conundrum.
What are Swedes getting when they open a tin of “ansjovis”? Not anchovies. Or at least, not Engraulis encrasicolus.
Jeremy Cherfaspublished this
@odd That's good to know. Now I will have to look and see where it is!
, Dec 26 2024 on micro.blog
@odd Hm. Not so far from Norway.
, Dec 26 2024 on micro.blog
@jeremycherfas A friend and I had a motorcycle ride down there many years ago. That and Smögen is a nice area. Maybe a little too touristy in the summer holiday season.
, Dec 27 2024 on micro.blog
@odd Did you visit the ansjovis factory? Was it a noticeable attraction?
, Dec 27 2024 on micro.blog
@jeremycherfas Haha, no, can’t say I ever noticed it! It doesn’t help that I don’t eat anchovies, or similar products.
, Dec 27 2024 on micro.blog
@jeremycherfas I’m really enjoying your podcast series on ansjovis! The more I learn about it, the more curious I become about the Dutch side of the story. I heard of this one remaining family of fishermen that still sells prepared Ansjovis in Bergen op Zoom (depending on availability). Any chance of an extra episode sometime soon? 🙂
, Dec 27 2024 on micro.blog
@ArnoldHoogerwerf Thank you. I have a feeling that the average listener has had enough small oily fish for a while. I am in the process of writing a subscribers only edition of the newsletter with more about Swedish ansjovis. Which raises the question: are the fish prepared in Bergen op Zoom real anchovies, or Swedish ansjovis?
, Dec 27 2024 on micro.blog
@jeremycherfas I’m quite sure they’re the real ansjovis, but I think you really should contact Petra Possel for this, who wrote a whole book on the subject (which I didn’t read).
, Dec 27 2024 on micro.blog
@ArnoldHoogerwerf Thanks for the idea. I have emailed her.
, Dec 27 2024 on micro.blog
@jeremycherfas Grebbestad is a beautiful place at least. 🐟🐟🐟
Web user, Dec 26 2024 on micro.blog