I grew up on herring. It was a ritual for my dad to tale some fresh herring to my grandmothers on Thurs. and pick it up pickled on Sat. Mixed with sour cream and sliced onions, heaped on great corn rye bread, it was a memorable part of my youth. A herring salad w/ herring, beets and whipped cream was a Christmas treat.
During the 70's & 80's, we lived in Norway and Finland and ate not only a wide array of pickled herring, but fresh, fried with potatoes and onions. We loved eatind new herring fillets, slathered in diced raw onion in the Netherlands(and the Oyster Bar in Grand Central Station).
Here in Maine I'm pretty limited to Nathan's and Skansen pickled and Roland canned. When we visit my mom's in the NYC area, we come back loaded with jars of IKEA's ABBA brand and ACME and Lowells pickled herring. Although it used to be common it Maine, fresh herring is tough to find. How do you enjoy herring?
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