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herrings are
usually sold in glass or earthenware containers.
Another method of preserving is by using a salt and sugar
mix. I used to serve a dish as a starter in some restaurants
that I worked in called Gravadlax. Before you make this dish
you need a side of salmon, with the skin left on. Then coat
the salmon in salt and sugar ( a generous coating ), leave
this now for about 4 days in the fridge to cure ( the curing

process technically cooks the salmon, although it still
might look raw ). Once the 4 days have passed you need to wash all the
salt and sugar off very well, then dry it off with a cloth.
Now it is ready to turn into gravadlax. First you need to
spread the top of the salmon with coarse grain mustard, then
chop up lots of dill and coat this over the top of the
mustard until it is covered. Thinly slice the gravadlax and
serve with fresh seasonal leaves, a lemon wedge and some
brown bread.

As well as fish there is also shellfish, there are 2
classifications of shellfish. Crustaceans and molluscs.
Crustaceans are covered in a hard, horny like shell,
extremities are usually jointed - legs, tail, claws etc,
considerable mobility and the shell often changes colour
when cooked. Molluscs have hinged shells ( bivalves ) or a
single shell ( univalves ), they don=t have limbs, limited
mobility and bivalves ( scallops, oysters, mussels ) are
generally held in higher esteem than univalves ( winkles and
whelks ). Some examples such as oysters can be eaten raw.

Learn more about this author, Ady Songhurst.
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