Recipes for your Midsummer Buffet- Midsommer Salad made with Abba Whole Swedish Anchovies and Marinated Anchovies
To fillet your whole anchovy:
1.Stick a fork behind your fishes head and make a cut with the knife straight down.
2. Slide the knife and use the blunt side to pull the hide. Fold the knife back and forth to loosen skin on both sides.
3.Start fillet off by pulling the knife along the backbone. Angle the knife so that stomach contents do not come off with the fillet.
4.Turn anchovies and cut loose the other filet in the same way.
Packaging: 450 g
Storage: Store below 8 ° C
Catch Area: Sprat - North-East Atlantic (Skagerrak)
Nutritional value per 100 g without law:
Energy: 850 kJ / 210 kcal
Protein: 11.0 g
Carbohydrate: 12.0 g
Fat: 13.0 g
In "Inspiration and recipes" are good recipes and tips on how to use the whole anchovy.
St. Hans (Mid-Sommerfest)
On June 26th, come to Waterfront Park in Poulsbo from 4 p.m. to 8 p.m. to join in the Scandinavian tradition of the Summer Solstice. Folk dance exhibitions, kindergarten through high school ages. Games for children, Burlap Sack races, Tug of War, Egg Carry, Balance Beam, and Fish Toss. Enjoy the Viking Parade, lighting of the Bon Fire and Midsummer proclamation by Sons of Norway Vikings. Further information can be found at Poulsbo Sons of Norway or call 360-779-5209
1 tin (200g) Abba Mästarmatjes or 200g of whole Anchovies, cleaned
2 cup light sour cream
1 cup mayonnaise
1 tablespoon dill, finely chopped
1 tablespoon chives, finely chopped
½ cup leeks, finely chopped
3 pieces of boiled potatoes, diced
Cut the herring into small pieces and mix with remaining ingredients. Serve with real European Rye bread and a good salad
Midsummer Buffet, Marinated Anchovies
2 cans (á 125 g) Grebbestads Anchovies Original or one can whole Anchovies, cleaned
3 tablespoons good olive oil
1 teaspoon balsamic vinegar
1 cup coarse grated Parmesan cheese
1 cup chopped rucola salad
Let drain anchovies. Mix oil and balsamic vinegar. Add anchovies on a plate. Pour over the dressing and let it marinate for at least 1 hour in refrigerator. Sprinkle with cheese and rocket and serve.
Anchovies are an excellent flavor and a certain ingredient in Janson's temptation. But increasingly more people are discovering new uses for the anchovy. Please look at our collection of recipes if you want inspiration.
When sprats seasoned and stored in a barrel they are called the anchovies. Sprats are sorted by size and seasoned whole. After 3-4 months' maturity is the time to file to ansjovisfilér. Abba Grebbestads Anchovies are characterized by an aromatic and rich flavor. It is probably why the Swedes have become favorites.
How do you remove fish smell from your fingers?
Fish Scent can cling to the hands and can be difficult to remove. To rub your hands with toothpaste, lemon or coffee usually remove the smell. Another way is to rub your fingers on stainless steel. There are even special steel bars of soap to buy in kitchen shops well-stocked .