Fresh whole Herring.

In all honesty I do not like Herring that much but it is only because the bone of one managed to get stuck in my throat, I was living in a large house in Clapton which was divided into flats at that time, as I was partly choking I went to the downstairs neighbour, a very nice Spanish lady who was living with her elderly mother. She understood my predicament almost straight away with whatever grunt I managed to say. She called an ambulance but did tell her mother what happening. Her mum went to fetch some Bread and did wet it a little and told her daughter to ask me to swallow it. Her mother didn't speak English whatsoever. So Maria was always her translator. Anyhow swallowing the Bread morcel did the trick and removed the Fish Bone. When the ambulance arrive I was fine but they still took me to hospital to check that it was so. But that little experience with a Herring left me with a little grudge about them.

Herring Roe.

However there are multiple ways to enjoy Herring and I must confess that I am very fond of Herring Roe during the festive period. I really can finish a pot of it with a tea spoon. It is close to a child raiding a Jam jar. However it is probably better to keep Herring Roe for Canapés, the decoration of specific Starter or Fish Course.

Nowadays boned Herrings are more commonly found which I would say is a plus. Therefore the good old Kipper can be once more enjoyed more often. The British did like eating Kippers for Breakfast in the nineteeth century. Beside that the Fishing industry was thriving with villages' Fishermen upon the coast bringing lots of Herrings to the shore and their wives gutting and opening the Herrings. Then the Herrings were most likely to be smoked in a traditional way or brined or marinated or pickled to be preserved. 

Salted Fresh Herring to be preserved.

Any of those ways render Herrings to have a long shelf life. The people of the North Hemisphere understood that very early on. The Scandinavians, Scottish, Irish, Icelandic, Germans and English leading the way upon dealing with Herrings. Rollmops which I like spring to mind.

Traditional Rollmops.

Because of the traditional skills to preserve Herring we can enjoy that Fish at any time of the day from Breakfast to a middle of the night Treat or Midnight Treat. If we start with Breakfast, flaking a Smoked Herring and mixing it within Srambled Eggs, with the addition of Chives can give you a good start for the day. I would add that a spoonfull or two of Cottage Cheese render everything unctuous.

Scrambled Eggs with chopped Chives, a little Cream and Fish do work well together.

A Brunch could very well be a Sandwich with pickled Herring, Gherkins and pickled White Onions. All would be contained within a Half White Baguette, crusty, or a Wholemeal one. It is sharp but will pick you up from a cold day. Herring has not only Proteins but also Omega 3. It is a punch Brunch if I may say. It is entering the waking up zone.

 Herring Sandwich with Gherkins and chopped White Onions.

Using Smoked Herring for a substential Lunch is possible in many ways. I will just suggest one: a Frittata. A consistant dish with Eggs, Sliced Potatoes, chopped Dill and Parsley, chopped Shallots, a little Cream, cracked Black Peppercorn, Sea Salt, Samphire and of course the Herring, partly Smoked, Fresh or totally Smoked.

One may think that Herrings are not suitable for Tea Time, but in a Tea Party there is always a variety of Soft Bread Sandwiches on display. A quirky one is a pickled Herring one... The Fish is within Wholemeal or even Rye Soft Bread which is lathered with Cream Cheese like the Philadelphia Garlic and Chives. Then sliced Cucumber comes into play along with a little Cress or Dill, Capers and pickled Onions. It is unusual but a point for chatting.

Danish Sandwich with Herring.