Who here eats Fish Paste?

f2wohf said:
Thanks for ruining my morning.

I just puked a little in my mouth.

You should put a spoiler with a warning for sensitive viewers.
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:D

Trust me compared to canned pilchards, sardines etc that tastes like manna from heaven ;)
 
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Pecks is the bees knees...

Like everyone says, slice of hot toast with butter and then Pecks..

Morning made...
 
Yep , love it, although its not really my go to thing on toast.

That would be sliced hard boiled egg with achovy fillets and a sprinkling of ground black pepper.

Sardines on toast another favourite , (although only the King Oscar range, Brisling or Sild set in soybean oil) with ground salt and pepper and a few 'runs' of Japanese mayo. At least once a weak.
 
And to all those on this thread that have a thing about "fermentation", you better read up on the subject. YOU as a living organism, exist because of "fermentation" in one form or another.

You would also have to stop eating just about all the food and beverages you consume. From beer and wine, through to breads, cakes, cereals, meat and fish, milk products, cheese, yogurt, fruit, vegetables, etc.

Every person who cooks his/her own food is, unknowingly, a pretty good expert at "controlling" the process of fermentation, every time you pick up a pot and put some ingredients into and apply heat to start "cooking" whatever you consider as being food.

You may want to start with Wikipedia.
 
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greg0205 said:
Let’s be clear here... You mean Peck’s, obviously. In that case, hell yeah. Love it.

If you’re talking Redro, get out. Go. Leave... Never darken this door again.
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You do know that Bokomo makes it at the same factory.
I can imagine the production guys saying 1) stop the production and change the ingredients or 2) change the labels.
 
I like the taste. Haven't had it for at least 16 years, though.

But I'm a bit over bread at the moment, so that's the main reason I won't eat fish paste again soon.
 
rh1 said:
You do know that Bokomo makes it at the same factory.
I can imagine the production guys saying 1) stop the production and change the ingredients or 2) change the labels.
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SAB make their beer in the same stills, and yet I see folk really specific about the beer they prefer because tastes vary from brand to brand... Oh, and in the beer's case, it's 'cos of the chemicals they flush the system with.

That said, Redro is, and always will be, Peck's simple-minded and embarrassing cousin.
 
Red Row

Dont eat the stuff but give me sardine sandwich with buttered bread or toast any day.
Good memories of fishing trips where we ate that for breakfast.
 
greg0205 said:
SAB make their beer in the same stills, and yet I see folk really specific about the beer they prefer because tastes vary from brand to brand... Oh, and in the beer's case, it's 'cos of the chemicals they flush the system with.

That said, Redro is, and always will be, Peck's simple-minded and embarrassing cousin.
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I hear you but I what I know from business - profits are key and it is more profitable to keep the recipes and production line the same and just change the labels for what is essentially the same product.

I buy and eat both whichever is tje cheapest in the store. Taste the same.
 
Quite recently I was idly listening to the radio while on languid lope through the Langkloof. An apparently famous celebrity chef (whom I'd never heard of, and who's name I can't remember) was being interviewed about his "famous $1m dinners". Apparently the uber-rich regularly send out chartered jets to collect him and his crew to put on private dinners costing millions.

At one point the interviewer asked the chef what the most popular dessert was among the glitterati dinner guests. He said that without a doubt his speciality ice-cream always got the most rave reviews, and the most recipe requests.

"And what's the secret that makes your celeb ice-cream so special?", the interviewer ventured.

Without the slightest hesitation the celeb chef answered: "Fishpaste. Peck's Anchovette Fishpaste".
 
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