I love pickled herring. In wine sauce- I’m not crazy about it in cream sauce. I love the chewy texture, and the vinegary-sweet taste.
I’m not so fond of smoked herring- at least, the one time I tried it. Too much smoky flavor for me, not enough herring flavor.
Any other ways to enjoy herring?
Kipper snacks here. Please don’t call them herring. I had to look it up to be sure that’s what they were since I’d forgotten and I think I prefer it that way. 
Ditto. Pickled herring in wine sauce (also not a fan of cream sauce) was a staple growing up. Sunday or holiday brunches had herring, a smoked white fish, gefilte fish (homemade from freshly ground and poached fish!), lox and bagels.
Mmmmmm, good stuff.
I am a fan of the PBS cooking show, “New Scandinavian Cooking.” The host, Andreas Viestad, is both quirky and creative in his cooking. Well anyway, the cooking he demonstrates. Plus, there’s generally plenty of scenery porn. Anyway, they did a show entirely about herring, and the page with recipes for the seven dishes they made can be found here: [ol]
[li]Fried Herring with Apple, Bacon and Celeriac[/li][li]Russian Herring Salad[/li][li]Swedish Herring Salad[/li][li]Grandmother’s Salt Herring[/li][li]Glassmestersild (Herring Pickled In a Glass Jar)[/li][li]Soused Herring with Potato Salad and Classical Trimmings[/li][li]Grilled Herring with Chilli, Leeks and Peppers[/li][/ol]
I’ve not tried any of them, but they look interesting. The local Mediterranean supermarket has several different varieties of canned and jarred herring. I’m a fan of it smoked, as a rollmop, or in that creamy, dill sauce a lot of them seem to be packed in. Add horseradish and yum.
Have you tried “surstromming” yet? I hear it is an acquired taste!:rolleyes:
Purchase kippers. Open tin. Eat.
Rinse (thoroughly) and repeat.
Gonna try a tin of kipper snacks next time we’re at the supermarket. I don’t think I’ve tried it before.
My Swedish grandmother has a pickled herring recipe that we usually eat on the holiday. However, it starts with smaltz herring, which it about impossible to find these days. There was one deli in the greater Philadelphia area which my mom would drive to in order to find it. If anyone knows of a place in the greater Chicago area that carries it, I’d love to get some and make the recipe.
Everyone in my family adores it.
If you can find fresh herring, they’re pretty awesome grilled, as are sardines and mackerel.
I’ve read two separate posts at one Chicago-area food message board that indicated Eurostyle Deli in Skokie carried schmaltz herring. Failing that, is it something that Kuhn’s, Grand Duke’s, or Max’s in Highland Park would carry? Maybe Hagen’s Fish Market? Good luck.
Let’s talk about herring
A better idea than actually eating it! 
When I was little I could tolerate a little pickled herring. Then one time I had a little, and the next day, just thinking about it made me nauseated. Vile stuff.
I like cream sauce (with onions) and mustard sauce. Wine is ok but usually too sweet for me. What I can’t handle is schmaltz herring, which contains extra fat and every micron of salt in the universe.
I also like smoked kippers.
“Could we have kippers for breakfast
Mummy dear, Mummy dear
They got to have ?em in Texas
Cos everyone?s a millionaire”
I love the jarred herring in mustard sauce, and dill one. Favorite brand is Abba, which is Danish and can be hard to find in the US. But I like many other brands, including one from Maine that I can never remember the name of.
Abba is actually a brand from Sweden. I am sure someone here can come up with a trick to remember that more easily.
Another good way to eat herring are the Dutch “hollandse nieuwe” or “maatjesharing”. Traditionally immature, fat herring is prepared by removing the gills and most intestines, but leaving the pancreas in place, then it’s mildly salted and stored for a week in oak barrels. The pancreatic enzymes cure the fish during that time.
Real Dutch maatjesharing will be much milder and less salty than salted herring from other countries. It is usually eaten with raw, chopped onion. Delicious. And in modern times available deep frozen the whole year, without need for additional salt.
Pike Place Fish Market has some pickled herring I like. Maybe a little on the sweet side, but still good. Usually I just go for the kipper snacks, since I can get them and eat them whenever I want. I got some kippers from Scotland at PPFM, and they were very good – though a bit bony. There was a brand of herring in Dijon mustard sauce that I liked, but I can’t remember where I got them. One thing I like as a nice treat is the tinned kippers fried in a pan, with scrambled eggs.
Ha! Good to know. Not sure why I believed it was Danish.
I see frozen herring at the corner market where I live. I suspect it’s being sold as bait, and I’m not sure if it’s intended for human consumption.
It’s ironic that in an area renowned for its seafood, I can’t seem to find fresh herring or fresh sardines, and fresh mackerel is very seasonal.
I seem to have a herring problem.
Herring casserole was a weekly item when I was a kid back in Ruthenia. Sliced potatoes herring…you can fillet it…in alternate layers . Its got some egg. Onions.
I can translate at least the ingredients…if needed.
Google pictures and silakkalaatikko will get the picture.