Not to be overshadowed by Rita Hayworth and Gilda, the latest Eat This Podcast also looks into The Swedish Conundrum.
What are Swedes getting when they open a tin of “ansjovis”? Not anchovies. Or at least, not Engraulis encrasicolus.
@jeremycherfas A friend and I had a motorcycle ride down there many years ago. That and Smögen is a nice area. Maybe a little too touristy in the summer holiday season.
@jeremycherfas Haha, no, can’t say I ever noticed it! It doesn’t help that I don’t eat anchovies, or similar products.
@jeremycherfas I’m really enjoying your podcast series on ansjovis! The more I learn about it, the more curious I become about the Dutch side of the story. I heard of this one remaining family of fishermen that still sells prepared ansjovis in Bergen op Zoom (depending on availability). Any chance of an extra episode sometime soon? 🙂
@ArnoldHoogerwerf Thank you. I have a feeling that the average listener has had enough small oily fish for a while. I am in the process of writing a subscribers only edition of the newsletter with more about Swedish ansjovis. Which raises the question: are the fish prepared in Bergen op Zoom real anchovies, or Swedish ansjovis?
@jeremycherfas I’m quite sure they’re the real ansjovis, but I think you really should contact Petra Possel for this, who wrote a whole book on the subject (which I didn’t read).