Hi Ward,

On 2017-11-25 02:39:49, you wrote to me:

 Wv>> WD> How about "fermented herring" ?

 Wv>> WD> I believe that's acceptable ... ask my Dutch colleagues.

 Wv>> We like it raw and as fresh as possible! Never seen the fermented
 Wv>> version...

 WD> So you don't know what "maatjesharing" really is?

So I learned something. But the process used to mature the taste of those is
not fermenting. On the contrary, the salt used is to prevent any bacterial
activity.

Bye, Wilfred.

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