My family always had herring of one kind or another at the house, homemade rollmops either in sweet wine sauce or sour cream, plus your standard chunked in wine sauce with lots of onions. Aunt Alma made Brat Herring, fried then pickled. In Amsterdam I'd get raw herring fillets for lunch with a salad and homemade bread.
I us brought home a bag of carp fillets for pickling. I was out shooting carp on the river.
