I bought all those Jane Fonda videos. I love to sit and eat cookies and watch them.
Dolly Parton.
North Sea – Herring In Oat Meal
The North Sea with its abundance of plankton lies between Norway, Denmark, The Netherlands, Belgium, France and Great Britain and is a rich area for fishing. The main types of fish caught for human consumption in the area, are herring, plaice, haddock and cod. Of those, only the herring was once called the king of fish.
Between 1830 and 1930 the fishing communities of Britain’s East Coast hunted the enormous shoals of Herring that swept down from the artic waters during their summer migration. The season would begin in the spring when the shoals would appear off the isles of the Shetlands and Orkneys, and would end when they reached the region off the seaports of Norfolk in September/October. For a hundred year each season thousands upon thousand of barrels of salted herring were exported, mainly to Russia and Germany, but the turmoil in Europe and the build up to the second world war put paid to the trade.
There was a revival in herring fishing after the Second World War beginning in 1945, but it was short lived. First there was a glut of fish followed by a famine, then changing tastes in Europe. Finally the introduction of factory fishing ships into the artic resulted in the decimation of the once great shoals. Don’t worry there is still plenty of herring being fished today, just not in the obscenely vast quantities of years gone by.
F Watson.
Herring In Oatmeal
Serves 4
Ingredients
4 herrings
2 oz of medium oatmeal
½ a teaspoon of salt
2 oz of butter
Juice of ½ a lemon
Parsley
Method
Clean and bone herrings
Season with salt and pepper
Mix salt with oatmeal and dip fish into the mixture
Melt 1 oz butter in pan and fry herrings for 3 minute each side, add more butter if needed.
Place the fish on a hot plate.
Add a bit more butter to the pan, heat until frothy and add lemon juice
