Quote:
Originally Posted by Ea
Turns out that in Scandinavia sprats/brisling are sold as anchovies (the seas are too cold for them here) - and that the ones I bought was brisling. I wonder how much difference it makes...
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Actually that is very true. I love
bristling, I was several times in Stavanger where they make them (not the fishes, the tins of course), i visited the old factory, you know those Norwegians how they put good values in their very good things. Ah the long legged girls of Stavanger with those fine blond hair bouncing on their shoulders as they ... excuse me, but the word brisling has always funny effects on me. As long legged Scandinavian beauties
Anchovies, either the fillets - tinned in oil - or split and salted, are a little more tasty than what you used. You know what I will do. I'll make it with sardines, that are more similar to sprats than to anchovies and see and let you know. You might have invented a new "delice".
