How does this come? Is it like Baccalà where you have to soak it to get the salt out? Even if it's ready to eat, there's nothing preventing you from rinsing some of the salt off and creating your own sauce or oil to eat it with.
I've only had pickled herring which is so delicious that it's sinful. Add sour cream and OMG.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
Why is rice a no no? I eat it quite often - as far as I understood it, white rice is a decent carb, with no real downside.
Originally Posted by seaweed
As for smoked herring - here in the UK they are called kippers and are a traditional, and very delicious, preserved fish. Some can be very salty, some are much less so. The best kippers IMHO are from Craster and are not too salty. Lovely things! If you don't like them as they are, they make a great pate....
Last edited by breadsauce; 05-09-2013 at 02:10 AM.
Reason: Adding a recipe
I've used canned herring for making party snacks-- mix with a little cream cheese, scallions, and spices and spread on cucumber slices.
Now if only I could find pickled fillets that aren't swimming in HFCS...