PLANS LIST
SK-RS, SWEDEN 4 September 2020 SOURCE: AFPTV
1.Medium-term plan Sindy Torell, waitress at Malin Soderstrom’s restaurant, to exaggerate at a concerted lunch to show how the Swedish delight can be served.2 Medium-term photo of Sindy Torell, waitress at malin Soderstrom’s restaurant, the surstromming3. Chief Malin Soderstrom opens a box of surstromming4.Foreground of chef Malin Soderstrom opening a box of surstromming5.Foreground of chef Malin Soderstrom opening a box of surstromming6.A can of overstromming or fermented Baltic herring, a delicacy in Sweden
7.SYNC SOUND 1 – Malin Soderstrom, chef (woman, 51 years old, English, 24 sec): “It doesn’t sound the hottest dish even if you think about it – rotten – it’s not because it’s one of the fermented fish And I’m pretty disappointed when I see those YouTube clips when they open a box in a room, and it just goes to ‘boom’ and it comes out a lot of money and other people are looking to eat it whole , I think it’s very important that you serve it the right way’
8.Cutting Plan: Chef Joseph Netzler midway cuts overtromming to eat with 9.Cortaway hard bread: mid-term chef Joseph Netzler and waiter Sindy Torell prepare to see surstromming for the first time on an occasion organized by Joseph Netzler
10.SYNCHRONOUS SOUND 2 – Sindy Torell, waitress at the place to eat looking overtromming for the first time (19 seconds): “I was very nervous because I watched all those videos from other people in the United States and outdoors from Sweden and not look nice, so I was very nervous, but I was fine, I was fine.”
11.Bread cut: half-shot slice on hard bread served with tomatoes, potatoes, dill, cream and chives
12) Close-up Hans-Erik Englundh, who ferments too much, fish on his plate
———————————————– — ——— AFP TEXT STORY:
The Swedish fish dish sucks so much that it opens outdoors by Tom LITTLE
(Video image)
Söderhamn, Sweden, September 7, 2020 (AFP) – When chef Malin Soderstrom opened the can, trapped air came out with a hiss and filled the balcony of her stinky-smelling waterside dining spot with the notorious delicacy of Sweden. From rotten eggs, overtromming – fermented herring – has gained popularity online where daring foodies are filmed watching the shellfish, which deserves to be opened outdoors due to the stench, and preferably underwater in a bucket. From his dining spot on the beach in the small fishing village of Skarsa, more than two hundred kilometers (124 miles) north of Stockholm, in a former herring processing plant, Soderstrom tries to protect the reputation of the delicacy. “The acidity along with the salty taste of the bread, potatoes, butter and onions, is just fantastic,” said the 51-year-old woman outside the dining room, dressed in her uniform. of black boss. Soderstrom’s grandparents lived in one of the squat red wooden fishermen’s houses in the town near Water and she had eaten surstromming, directly translated as “bitter herring,” since childhood. Baltic herring is salted after gluing and left to ferment for months in barrels before being canned. Surstromming originates from northern Sweden, where it is eaten most frequently, but boxes of seafood can be found in major supermarkets in Sweden. In recent years, a museum has made a commitment to the dish. It divides and some places to eat spend a whole day eating it so as not to offend other consumers. Consumers fell due to Covid-19, Soderstrom and his sister Anna canceled their own overtromming day this year. Instead, they organized a small demonstration of how the dish deserves to be enjoyed, inviting a handful of friends and colleagues to model the culinary delight. Opening the cans from their tables, Soderstrom served it to visitors on a Swedish flatbread with chopped red onions. Arrange boiled potatoes, dill, tomatoes, chives, sour cream and hard cheese – A ‘strong taste’ – Coming out of the kitchen, Chef Joseph Netzler, 25, tasted the fish for the first time, smelling it thoroughly before tasting it on stale bread , dill and potatoes. “It smelled a lot more than I expected and the taste was good. It was quite strong, umami type,” he said, sitting on the balcony of the place to eat overlooking the town. small port. “I think I’ve been full for a while,” he said, although he added that he could come back in “a year or two.” Soderstrom was left speechless through YouTube videos of non-Swedes opening cans of excessive internal strumming and going out to eat it all with no sides, occasionally s in one of those videos that an organization of friends in the United States took opened the box to an inside table, vomiting and choking before checking the fish. “The smell, you can’t beat it, but the taste is just sticky,” said one of the challengers with a grimace after chewing on an unaccompanied piece of herring. “Sure, they find it. disgusting, ”Soderstrom said with a smile. “I would think that too if I did it the same way.” “Total food is really important. Who you eat with, where you eat and how you eat it. I need to stay alive, ”she said. tl / po / adp