Coal fish, saithe, coley, called pollock in the US. A cheap, marine fish related to cod and not unlike it. It has darker skin and lean, sweet flesh which is a translucent greyish-pink rather than white but lightens as it cooks. This is a good, everyday fish which is good in white fish dishes or is used for making imitation shellfish products.
House sparrow. Extraordinary to think of these birds as being eaten, but in times of food shortages they might be braised or cooked on a spit. How fortunate we are not to have lived in such hard times.
"Grave salmon." Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and pressed under a board and weight in a cold place. The fillets are then washed and dried ready for serving. They were originally called "Grave salmon." because they were cured in underground cellars in which they were "buried".
Baltic herring skinned and filleted, marinated first in vinegar and water and then in a dressing of mustard, sugar, peppercorns, oil, vinegar and dill.
"Grave salmon." Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and pressed under a board and weight in a cold place. The fillets are then washed and dried ready for serving. They were originally called "Grave salmon." because they were cured in underground cellars in which they were "buried".
