Having perused all the herring-related boards prior to posting, I understand there are those of you out there who are all over this thing. But where to start for an eater (married to a half-Norwegian sardine fan) for whom even salmon can be too fishy? I vaguely remember the sardines of my youth --- my father was a big fan of them on saltines -- and that they didn't taste fishy per se. But I'm afraid. Where should I start? How does herring in its various guises actually taste? And "rich" doesn't help-- so is chocolate, and I'M all over that! And what style of herring is a good entry-level place to start?