Blind robins are smoked, salted herring filets. Think of fish jerky and you’ll have the basic idea. “Blind Robbin” was originally just a brand name, but now it is used to describe the item no matter who makes it. Along with pickled eggs and pickled sausages, blind robbins are popular snacks in working-class bars. Grocery stores around here carry them too, especially during Lent.
Where is “around here”, in a general sense? I’m only asking because I’m really curious, as I’ve never, ever heard of that term. It’s entirely probable that they just don’t have either the name or the item where I grew up (central PA).
Western PA. I just bought some at Giant Eagle earlier this week.
Heh. Cheek-by-jowl yet worlds apart. 
This end of the state draws a lot of its food preferences from the Italian and Eastern European immigrants who came here to work in the mills or mine coal. Not so much of the German/Pennsylvania Dutch stuff that you see farther east. Scrapple and paun haus are very seldom encountered, for example. I’ve read of something called “Taylor ham” that is apparently popular around Philadelphia but I’ve never seen it, much less eaten it.