I've been eating it my whole life, pickle in wine sauce, in cream sauce brat herring, roll mops even raw herring in the Netherlands. I just opened a jar of Vita two days ago, I haven't had theirs for a few years as I've been sweet pickling my bow fished carp. I do like the carp better as it is firmer. I like it on salads for lunch on crackers for snacks.

Pickled carp with red onions.
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Red Onions pickled with the left-over fish pickling sauce.
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Last edited by erich; 12/08/23.
After the first shot the rest are just noise.

Make mine a Minaska

Heaven has walls and rules, H-ll has open borders