Americans Tasting Danish Smørrebrød part 2!! This time, håndmad smørrebrød from Slagter Jesper!
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- Опубликовано: 12 сен 2024
- In our first smørrebrød video we stopped by Torvehallern and picked up the luxury tourist versions. This time we visit our local butcher to get a more authentic experience.
Slagter Jesper - slagterjesper.dk/ - g.page/slagter... - in Farum was kind enough to welcome us into his shop and his home as we tasted a variety of different kinds from fish to leverpostej to brisket. Join us as we get educated on the most common Danish Smørrebrød. As always, we try it all!
We also drink some wonderful akvavit from Elg -Spirits - www.elgspirits....
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Lovely to hear some proper københavnsk danglish. What a nice butcher.
I hope Jesper gets a lot of business out of this, because that was awsome :-) I love that you guys support the butchers in sted of the supermarkets 👍 The eggs you where talking about is verry taditional at easter in denmark :-)
Thanks for all the good videos you guys put out ❤
Ha, I hope so too, but mostly cause he is a great guy with an awesome shop. We will stop by tomorrow to stock up on some goodies for next week :).
You can tell this guy takes pride in his craft, great stuff.
Agreed! And it pays off, so good.
You are missing one aspect of the danish lunch tradition, specially around christmas during christmas lunch. and that is the length of the lunch, which can go on for several hours, where first you have fish, second warm "smørrebrød" and finally the cheese. My cousins husband from Ohio was warned about this the first time he came for a danish christmas lunch but did not beleive it until he tried it him self :-)
Hot leverpostej with mushrooms and fresh made bacon is really the best :D
Haven't you forgotten the beets :)
Hot leverpostej is an abomination imo. What's next, pineapple on pizza?! Pepsi?!
with butter roasted kantareller
@@soho2409 You gotta start living my friend, fresh out of the oven hot leverpostej on freshly baked franskbrød, to die for, yes always pineapple on pizza. The pepsi I get.
Ingen svampe
You are killing me. This is awesome. I love , love smørrebrød. I do make them my self if I have to bring something for sammen skuds gilde. Smørrebrød is an art. I have to come back to Denmark as soon as possible.❤️❤️❤️❤️❤️🇩🇰🇩🇰🇩🇰🇺🇸🇺🇸
Haha! I hope you can visit soon :).
Fun fact: While you call it an art, we just throw stuff together :-)
@@TravelinYoungwe have smørbrød in Norway and Sweden too. In swedish It s called smørgås. Many local variations, but it s a scandinavian thing. Typical norwegian is smoked salmon and scrambled eggs together. And shrimps with lemon and mayo. Roastbeef, too and karbonadesmørbrød ( almost like burgers og beef meat.) Like frikadeller almost.
This is so cool! Poor Jesper just watching them eat hehe
Sky can also be used in gravy btw
Haha, I did feel bad he wasn't eating with us.
Take a look at me, i am ok 😂
Funny thing that Josh spoke of the deviled eggs and taking out the yoke and put it back in. In Sønderjylland we have our own way of doing that. It is called "Solæg" and is more of a pickled egg. Every "Sønderjyde" has a recipe and call it "the right one". You should try it - maybe on tuesday?
My recipe goes like this:
-Boil 10 eggs for 20 minutes with the brown paper-like outer peels of an onion and shock them in cold water afterwards.
-Once they have cooled off, gently crack the shells and put them into a pickle-jar - save the water you boiled them in.
-Add 4 big tablespoons of salt to the jar, and the cooled off water (and onion peels) from the boiling. The onion color from the water will make a beautiful marble pattern on the eggs, where you made the cracks. Make sure that the eggs are completely under water.
-Keep them in the closed pickle-jar for about 3-4 days.
-After 3-4 days, you peel the egg (obviously), slice it into two halves - don't worry, the yoke is supposed to look like that!
-Gently remove the yoke and fill the egg with spicy danish mustard, a few drops of oil (I use sunseed), a few drops of red wine-vinegar and a few drops of tabasco.
-Put the yoke back on top of it with the round side facing upwards. Then you eat it in ONE bite.
The eggs are good for 2-4 weeks, but gets saltier by time. It goes GREAT with beer and snaps, and is a delicacy you find in a lot of bars in Sønderjylland! Go for it, and let's hear what you think!
It's epic! Solæg is so awesome! I'm not from southern Jutland but have family there, and I et this around Christmastime can definitely recommend.
You guys deffentliy have to try this. I have it offen. I'm from Sønderjylland too 😇
they eat pickled eggs alot in usa too
I was just about to suggest they should try "solæg" when they get to visit Southern Jutland - alongside of "Sønderjysk kagebord" of course. :D But solæg is so easy to make, so providing a recipe was brilliant idea :)
Oh yeah and you of course need to drink snaps to the solæg - preferably a Porsesnaps
Solæg is in all Jutland not a Sønderjylland special , there is also skidne æg also a good one
Godt gået Jesper
You should try a “Kartoffelmad” ryebread with potatoes, radishes and mayonnaise. But it’s a summer thing when you can get new danish potatoes.
Great idea... But they should wait for the "New potatoes" ;-)
aye thats a great piece of "smørrebrød" 100% a classic also.
Don’t forget the onions.
And bacon
Really enjoyed this one!
And also I loved the hospitality of Jesper, very kind of him to introduce you to a more common take on open-faced sandwiches!
Agreed, Jesper was fantastic. We learned a ton and had fun eating while doing it :).
Thank you so much 🙏🏼
@@jesperrosenvinge7955 jeg bliver simpelt hen nødt til at køre til din butik en dag, det ser bare lækkert ud det du har lavet, er vild med din fokus på at holde det lokalt og den høje kvalitet 👍
Next when summer comes, a "sol over gudhjem" is a must, especially if it fresh from the smokehouse. "smørrebrød" comes in many delicious variations from the super styled to a simple "kartoffelmad" (which can be styled as well).. now I am hungry :)
I used to live in Farum and Jesper is definitely my favorite butcher in all of Denmark, used to visit him several times a week to get cold cuts, meat etc. Always happy and you can feel that he enjoys his profession very much, and the quality of his is always amazing. Jesper's shop is definitely one of things I miss the most after moving to Jylland.
By the way, when you're in the area, Farumhus konditori has some amazing bread, their "softkerne rugbrød" is amazing.
Great video! :)
Actually the ingredients is why we call it "Italian salad" - the peas, white asparagus and carrots match the colors of the Italian flag: Green, white and red. Other than that, it has absolutely nothing to do with Italy :)
Interesting, thanks for sharing! I was wondering where the name came from, as it didn't seem at all Italian to me.
@@TravelinYoung Thank you! And no, you're absolutely right, not Italian at all. There's a tendency for Danish dishes to pretend to be from elsewhere, I think. Another example is the typical Danish christmas dessert, "ris a la mande". The only French thing about it is the name - I guess because it sounds more fancy (?)
😊
@@boesvig2258 Not entirely true. Risalamande is thought to be heavily inspired by a french dessert called Riz à l'impératrice.
@@TravelinYoung We also have Russian salad, guess which colour it has ;)
@@boesvig2258 Risalamande is a weird. Especially because cream is added to extend (at the time) very expensive and exotic rice.
Butchers really go above and beyond for their customers. Really commendable!
Agreed!
Hello from Værløse :) I know this is not an ad, but I really need to visit Slagter Jesper now :D :D :D Great video!
Love your channel. I got two words for you....Æble Flæsk! I am pretty sure your taste buds would fall in love. Keep up the good work :)
I bake my own rye bread and eat this for lunch pretty much every day - in the US. Some traditions are hard to let go of. Fortunately there are some good sources of key ingredients e.g. Danish remoulade or "asier" around here. As usual, thanks for sharing your experiences from the old country!
Well, now I'm hungry. Smørrebrød done well is amazing, and this does look like it's the good stuff.
From a modern master who honors old tradition and hard work. Great idea you guys! And thanks to Jesper!
I miss Slagter Jesper from my years in Farum... Top quality and amazing service.
The great thing about smørrebrød is that you have the taste of salt, sweet, umani, sour and bitter. The bad thing is the time you use to remove the stuff you dont like. Personally I always remove the "sky" for instance.
Btw my favorite did not make the list: Hakkebøf med bløde løg og æg. It is like a rye bread mini-burger :)
Det er jo en pariserbøf.. nærmest et måltid i sig selv :)
@@davidlarsen1981 Haha ja næsten bortset fra jeg fjerner: Syltede rødbeder, skåret i tern
Kapers
Løg
Revet peberrod
Cornichoner
Og jeg laver et spejlæg
So Jesper basically proved to foreigners that Danes are pretty open like our sandwiches 😉
I seeing you guys trying and enjoying what is essentially a huge part of the danish food culture.
Have you guys tried 'Stegt Flæsk' yet? :)
What a wonderful video. Now I have to go to Farum. I like walking my dog in the woods near Farum, so it won't be too long.
Please do! It is a great place, I went back today to grab some food for the week :).
You were brave sitting infront of the chef eating food you are not quite sure of 😂 😅. Jesper er en fin fyr.
Haha, I thought of it the other way. He was brave letting us eat food in front of him we weren't sure of with the plan for us to put online. :). Honestly though, it was a super fun day and experience. Jesper was kind to us.
@@TravelinYoung I think Jesper is thinking like we all do some smørrebrød is an acquired taste especially the herring. Anyone who has never had a pizza will enjoy it smørrebrød is not like that. And it’s normal to be picky we all have our favourites and dislikes when it comes to smørrebrød.
@@denmark39 100% that's why I sometime ask for specific versions of the originals that i like at the butcher that they make on request in good time of course :)
This is really awesome! Farum really has a way of keeping the small-scale crafts alive. I hope you'll have a chance to visit Tante Maren at some point - I think it's right up your alley.
You should visit Raadvad Kro for lunch. Close to you and close to Dyrehaven.
You should make Flæskesteg (or a ribbensteg) at home, for dinner the first night and then the leftovers for lunch the following day either on ryebread or in a sandwich. Its really the perfect roast for several meals, since when its been roasted it can be eaten during the following 2-3 days, if kept in the fridge and its even perfect to re-heat.
and you can make biksemad!
That's what smørrebrød should look like! Not the fancy ones you had in the other vid (they do have a place in our traditional food palette, but it's not true smørrebrød, which Jesper also mentions). The good thing about the different recipes is, that they're generally the same all across Denmark. You can visit a butcher in Tønder and get the same dish served as Jesper did for you in Farum. The only true difference is the care with which the maker has created his/her smørrebrød. Looks like to me, what Jesper has made for you guys is top shelf quality smørrebrød, with nothing but fresh ingredients, either home made or fresh of the shelf the same day from another shop.
His quality is definitely top notch! We're lucky to have found him for sure. ☺️
Great job Jesper!
A Dane let you into their home! Now you and Jesper are friends forever, that's how it works here. ^_^
Im Norweigian, so herring and any kind of fish is a part of our daily diet. And ut is logic, we have the barents sea right outside of our doorstep. We call Herring the seas Silver, and this has save a lot of norweigians life during time. You had bareels of salted herring and potatoes as a diet many months of the year. 😊
Well if I wasn't hungry before...
So great to follow your experiences. Højtbelagt smørrebrød is really the recipe for a good day!
Hello from Søllerød, as a mid 20's dane im actually learning so much about Denmark watching you guys. Really cool concept this youtube channel!
All ways nice to see you guys diving into a good Danish national food like smørebrød 👍🏻
Great video and nice to see other peoples perspective on our Country and way of living ;-) I like your videos =)
The way you show the butchers products is appealing. Nice video job there. You really know how to set up the light, which I know is not a easy job. Thumbs up.
Thank's Young's,for your taste buts got to the high end. The butcher is dam good
She said "Flæskesvær" so perfectly
I love that you did close up photos of each dish! Great videos! My grandfather was from Denmark but I had no idea of what they ate daily. God bless you!
you need 2 visit Bornholm at sum point its a Great place and its called the sunshine island!
Slagter Jesper is my slagter too :)
You started with the luksus edition went to the Håndmad edition, now you should figure out to try the Homemade versions that are a bit different and much more simple.
You got it! That is the plan :). We thought it would be fun to address the full spectrum of smørrebrød, so happy to see you think it would be cool.
next time you shop there, say hello to my mother - she has worked there for many many years :D
Aaahhh i Love smörrebröd!!!
Smørrebrød as a tradition, started during ww1 when food was scarse, So people tried to dress whatever they had, up a bit. "you allso eat with the eyes". The first pieces of smørrebrød whas typically just a piece of ryebread with pigs fat or butter, and boiled potato slices. Another cheap favorite was tomato and eg, dressed with chives and maybe mayo. It all started from there, "højt belagt" came when the god times returned in the 20's. It's the Danish sushi, you can't make it wrong, don't let anybody tell you otherwise.
The fact you're not being sponsored, and actually make a point out of it, makes me want to sponsor stuff.. 🤣
You Guys are great! 👍
Fun and cozy videos you make. Fun and interesring to hear you guys talk about herring. When I was a kid, my mom had to hide the herrings in the fridge. Ever since I was 2 years old I would have had herring for breakfast if I spotted a glass of herring in the fridge. I could eat it all the time and I also can today 30 years later. I still love herring, but can manage it better today than then. :-)
I know you aren't big into fish, but the crown jewel of danish smørrebrød is Stjerneskud(Star shoot). Maybe have Miranda review it, if Josh isn't ready for it :)
I eat at least one of them from Meny every week. I'm obsessed with them.
They have a "cheap" version at 39,- and one at 79,-. Those are BIG, with 3 different kinds of fish on them.
Shooting star
Wow that was mouthwatering. Now I know where to get smørrebrød in the future.
Do it :).
I've got a few suggestions for some things to try, if you havn't already:
Stegt flæsk med persillesovs (Roast pork with parsley sauce)
Rødgrød med fløde (Red porridge with cream)
Tarteletter med høns i asparges (
Tartelets with chicken and asparagus)
Loving the content, it's fun to see how people from other cultures react to something very normal here in denmark. :)
Ill need to say it, "syltet" red cabbage is a must on "Flæske steg, med Flæskesvær 😆👌🏻👌🏼👌🏽👌🏿👌🏾❤
You really should try a freshly baked leverpostej on some good white bread (franskbrød) and maybe add some bacon, mushrooms, beets (rødbeder)
Really you can't go wrong, it really is fantastic.
You should maybe try skiden æg. Probably a little late, but it's a classic easter thing in Denmark. It's boiled egg, ryebread and mustard sauce. Egg must be freshly boiled and still hot, like the sauce ofc.
Next stop on your smørrebrød journey could be your danish friends lunch boxes? 😄
Great fun to get an "outside" view of our country ;) Hope you are enjoying Denmark.
This is the most amazing butcher ever holy shit. I wish he was my local butcher 👍🏻
He is fantastic!
One of the more abstract rules tends to be (for christmas dinner at least)
1. cold fish (herring / gravad salmon)
2. cold meat (rullepølse)
3. hot fish (plaice / cooked salmon)
4. hot meat (frikadeller)
5. sweet dessert
6. cheese dessert
Eggs can be placed in all 4, but 12 / 34 depends if the eggs are hot or cold when served
I'm an old guy, so I lacked spegepølse "salami" with remoulade. That's my favorite cold cuts. But Jesper make delicious håndmadder "handsandwiches".
If you want to be fancy, you should try Fjordrejer "Fjord shrimp". You peel like 50 of these tiny shrimp to make 1 piece, then you put it on a piece of good "franskbrød" (white breadloaf) with some butterspread, a little mayo, lemon juice, a speck of pepper, some garnish(parsley) and you are good to go.
You can add a little stenbidderrogn(stonefish roe) for the deluxe version. Also stenbidderrogn can be used as a topping on its own. It is top dollar, but a perfect easter/springtime meal.
Never use mayo on fjordrejer.
Episode 3: You make it at home? Thanks for yet another great food adventure 👍
You got it! Thanks :).
excellent episode )
Smorrebrod is a tradition that dates back to the urbanisation where the different regions stil had "signature dishes", and they brought these dishes to the city where they became a stable of the streetparties that was held every weekend. It was a come-together thing, a collective/community lunch more than a party as we know it today, tho people ate and drank and everybody in the street knew eachother. The way the "signature dishes" was served was on a piece of ryebread, and it became smorrebrod as we know it today. - the streetparties havnt really been a thing for like 50 years now, but there are a few streets that still tries to uphold the tradition. And we still eat the regional signature dishes served on bread, most do it without knowing why the combos is as they are - and the "rules" about what you can serve as smorrebrod is no longer existant. If its a good combination then it works, doesnt have to be a regional signature dish
You can also do leverpostej with just some pickled red beets on top(on bread).
Quite popular if you want to keep it really simple.
Love your videos... Makes me realise, there's so much in Denmark, to be proud of, as a Dane, Pagan, and Viking... ;)
Oh you should try all the salads, Im sure Jesper ha most of them. Russian salad, Hering salad, Egg salad, Mackerel salad, Hen salad, and a hundred others
I need to go to Farum! This guy is so cool
The devils eggs is also a danish tradition at easter. We make them with hot mustard though. I guess it depends where you are in denmark. But it is all silly, Rullepølse has italian salad on it, which is not italian at all etc..Smørrebrød is high layered rybread dishes..
Damm Jesper place sounds awesome 👌 I work in a cleaning company. And sometimes we do jobs close to his shop. I have to go by there when I'm there next :o
You should! He is great, we've been going there for a year now and appreciate them a ton.
The "true" test for cabbage is the dish 'Brunkål' (litt.: "Brown cabbage"). Do be warned though, it will make you a bit gassy for a day. :)
Worth it though :)
Snaps is for the pickled heering. It works perfectly against the vinegar in the heering. For the rest you most commonly just drink beer.
Yeah, I had 2 problems this time around. 1) We shot the video at about 8:30 AM and 2) once I opened the snaps it was hard to turn away :).
In my family, we keep on drinking snaps during the whole meal - which is looong - and beer!
Hey you guys...you live in my town. Keep up the good vids
Love your videos 😃
Hi
I think when you think of Danish food, you have to think of history and traditions. I am sure that the food we eat can be traced back many hundreds of years.
The United States is a melting pot of food, Chinese, British, Italian, German, etc.
Danish food has not undergone this melting pot so much.
So much of the Danish food you see is based on durability and availability in the old days.
Foods that can last a long time are e.g. marinated herring, spegepølse (salami), cheese and smoked and salty foods.
Great video! I've lived here along time and I learnt a few things here. Thanks for that!
My problem (one of many) is I don't like rye bread. I've tried all sorts and keep trying, but I've never found any I enjoy. Danes think I'm crazy for not liking it, although I've now met 2 Danes who don't like it either. Then I go and eat all their great traditional toppings on white bread, as that's all I'm left with if I don't bring my own bread. But I'm a simple man, good fish or meat on bread and I'm happy.
I love the traditions surrounding smørrebrød, especially Christmas Lunch with all the drinking included making it extra special.
Thanks again for a great video.
If you’re still trying and haven’t tried it yet, check out the red Signaturbrød from Schulstad. I just returned to Denmark after 10 years in the UK, so I’m almost starting over on rye bread and this one is amazing. Just remember, it has to be the red one 😀☝️
@@daedala70 Thank you and welcome back! I will keep and eye out for it and give it a try. I'm not going to get by hopes up, but I'll keep an open mind when I try it. I'll let you know how it goes. Wish me luck ;o)
@@JeffPhillipJoseph thank you and good luck 👍🏻🤗
FYI - The only Italian thing about the Italian Salat, is the tricolour. Just like the Russian Salat, which is red. Bon appetite :-)
A traditional danish lunchbox would hold smørrebrød with fewer trimmings. I remember in school, unwrapping the luke warm leverpostejmad with the pickled beetroot, the spegepølsemad with fried onions (sorry Josh😊)
I can't believe how many pieces of smørrebrød, you ate!! 😵
I'm Danish and my limit is about 3!!
Well done guys..yay for Slagter Jesper!
Haha! We even ate 3 more that I took out of the video cause it was getting too long :).
Haha only 3?
My friends in Houston who are Danes living there, goes to Ikea to get their pickled herring. 🤣
And now you are learning about smørrebrød, try to google a "pålægskagemand". Its a crossing of the idea of a kagemand and smørrebrød.
Kagemand are cake we often use at birthday celebrations.
As a joiner, I'm sorry to have to mention that the left plank of the solid table is turned the wrong way, as the inside of a tree is normally the least expected to make cracks on the surface!
I always eat right after every show :D
😂
The kitchen at work made Smørebrød today. It was so good. I like the butchers danglish.
I love your content - keep it up! :)))
I’m always so baffled that you down your snaps in one! I’m pretty sure all danes sip it.
some cut it in half, but most take it in one go, but if it is a big one we might bite it as its called taken only half
Thought you were gonna clean all the plates for a moment. That was a lot of food for just two people in one meal. But that's classic old school Denmark too :D.
Haha, we cleaned them all later that night :).
@@TravelinYoung Smørrebrød is good as leftovers too :D.
I could see the fear on Miranda’s face just before the onslaught of fish varieties. Weren’t you suspicious that Jesper didn’t eat one bite? Herring is a NY Jewish delicatessen staple, but you wouldn’t know that because you don’t like NY! Haha. Another awesome video, keep ‘me coming.
Always have to love your local butchers, especially with so much mass produced stuff these days. The local is rarely that much more expensive than supermarket and he/she knows the product you buy. Not all of them do everything they sell, but they stand by the quality.
If you do want to follow up on this one, next would be home-style open sandwiches (where you do a little extra but don't necessarily have the time or variety of ingredients to go full smørrebrød), I'm thinking of for instance, rugbrød, butter, rullepølse, onions and sky... or perhaps salami, remoulade and crispy fried onions.. or roastbeef, remoulade, horse raddish and crispy fried onions...
After that, the madpakke stuff; rugbrød + butter (of course), then the very basic stuff, leverpostej with fresh cucumber as Jesper also mentioned, perhaps also one with makrelsalat. A regular æggemad w/ salt and perhaps karse, without all the fancy. In general rugbrød made in a way to not be too messy to have in a lunchbox for 4-6 hours before eating (I believe many grown danes have nightmares about luke warm, perhaps smelly, lunchboxes). Which is also why I think we, in general, do a little extra when making rugbrød at home.
cheers
wow nice that Jesper did that :) but yes you have to get at pro to show you ;)
velbekommen
Try lunch in blovstrød kro ,their smørrebrød is awesome😊
Love everything about this.. Now I'm hungry...
You guys are great, so open minded. You will love liver pate at some point - I promise ;-)
Haha, thanks. We will see :).
Joshua er kræsen, så smørrebrødssmagning går da helt i fisk🧐🥰
The tradition with having fish before meat goes back to Christ and the last supper where they had fish before lamb. It was the church that introduced this as the proper order for eating different disches so you will find this concept all over Europe and in most christian countries. The smørrebrød you had from Torvehallerne is what we call "højt belagt" smørrebrød meaning "højt" = high "belagt" meaning "with many layers (of different things) on". The daily or ordinary ones yoy had from Slagter Jesper we often just calls "håndmadder" meaning "hånd" = hand and "mad" = food. Most local danish butchers make smørrebrød/håndmadder around lunchtime and they are popular amongst "håndværkere" (craftsmen) from "hånd" = hand" and "værk" = work and people we no acces to food or chitchen because the work in peoples homes or on building sites and so on ...
"The smooth leverpostej" :-)
What did You Think about The “dyrlægens natmad” 😁👏🏻?
It was okay, but I preferred the first leverpostej that we kept in the video. The taste is growing on me though :).
You guys have to try it Warm! Its so god!
Here is a little bit about the origin of the name "dyrlægens natmad / the veterinary's night snack": In the old days when circuses had many animals, the veterinaries from the Royal Veterinary and Agricultural Academy (today the Faculty of Life Sciences but still located in Frederiksberg) used to go to the circus building of Copenhagen near Rådhuspladsen (it still exists) to check up on the health of the circus animals. On their way back to Frederiksberg late in the evening, they would stop halfway, at Oskar Davidsen's smørrebrød restaurant in Søpavillonen (the building still exists at Peblinge Sø although the restaurant has moved to Store Kongensgade) to get a night snack after a long day's work; and he invented this kind of smørrebrød for them.
hi there, here is an idea for a future video:
seeing that you havent tried alot of the danish national dishes, and obviesly have no idea how to cook it (cause that is the interresting/hard part) maybe see if you could do a collaboration with Jesper (the butcher) where he shows/teaches you how to do it right?
i think that would be eyeopening to you guys + you will not be experiencing the danish dishes where the meat is dry or stuff is overcooked and so on.
because danish food can be really bad if not done right.
If you make devil eggs with scrimp - remember to get the small scrimp. Smaller is better in this case. The big scrimp looks nice, but has less taste.
I think that a springle of caviar could add to the experience 😋
Ribbenssteg insted of Flæskesteg, it is alsow with sprød svær. Tray it , it is a little more fatty, but it taist more, and not so "tørt" as Flæskesteg.
Herring is historically very important. Both as a source of food and for trade.