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.
Red Onions pickled with the left-over fish pickling sauce.