I bought a pound for the relish tray Christmas Day. I hope it lasts, I love that pickled fish.

As a kid living near Washington D.C. we used to snag herring out of the Potomac river by the bushel packed into baskets salted selling them to a couple of deli nearby. Lotsa fun.

Wife likes pickled Herring. I prefer the pickled northern I make.

Send me some Chris!

Norwegian breath mints. Yum

Yuck!

And I love pickled herring!

Y'all can have all my share. Never seen it, don't think I care to. Must be a Northern thing.......lol.

Just have to stop by. 😁

The VITA Herring in Wine Sauce and ‘Blind Robbins’ smoked herring have always been favorites.
Both commercially available.

Just ask at your local supermarket, James. It'll be in the refrigerated section. There's wine and sour cream style. Get the wine kind. Put a piece on a saltine and see what the fuss is about.

You'll be pickling bluegill and catfish come summer, I predict. Both are excellent. It's easy, and there are a bunch of online recipes.

My folks liked it, and I always have thought that it looks appealing, but somehow I just have never developed a taste for it. It looks appealing, but that's as far as I get. (The exception to the "appealing" is any home-made stuff that is disintegrating, with bits and pieces swirling about in the jar.)

You must have a gas leak in your house.


A jar of slimy, smelly fish looks appealing to you....but a picture of pot of Cajun gumbo turns you away????




Get to fresh air immediately.......take no chances!

It possibly would only be the picture, the real thing would be appealing.

I like it on a Ritz cracker.

One of the favorites in my family...a piece of pickled herring with the pickled onions on a piece of rye or a triscuit and a schnapps (in Yiddish, a schnapps actually refers to whisky or other strong spirit, and in our family it always means Jack Daniels).

I prefer the Vita in wine, but the sour cream is also very good. Pretty much a classic in central Europe.
They also carry another brand locally in wine with dill. That is also a treat.

I'm partial to the Dutch version (pickled with a pickle in the middle) for obvious reasons. Hard to find stateside, but if you see "rollmops", it's the real deal, and worth trying.

I like the wine type, eat it right out of the jar.

Slavyanka buys different kinds of herring, pickled in brine, in oil, or just salted. I can take it or leave it, really depends on the recipe from batch to batch.

Same with kosher dills. Some are really good, other times they get a kinda musty taste.

It is a good thing they cost a bunch, I'd founder on it.

My family always had pickled herring for New Years. For good luck!

After reading this post, I went to a local market, and bought some pickled herring.

Yuck! Not something I liked at all. But, I did give it a try. I'll try ALMOST anything....once!

Virgil B.

Kudos for that, Virg.

If you like pickled herring, try this, eat a piece then immediately chase it with a shot of ice cold vodka or aquavit, you will thank me later. Ice cold means store the bottle in the freezer for a day or more.

pickled herring whether in wine sauce or sour cream is great on triscuit crackers.

That is a Slavic treat. A classic.

Everything is better when it sits on a Ritz.

'
To further my descent into the outer darkness, I don't like Triscuits, either.

Well then John, what is your stance on vanilla ice cream? Too spicy eh?

Vanilla ice cream I can handle, although I don't like to have those little fly specks in it.

As to my "stance" on it, one time when we were exhibiting our dangerous tendencies by shooting down toy soldiers with rubber band guns, we happened to have bowls of ice cream sitting on the floor to be eaten between volleys. As I rolled over to grab more ammunition, I felt my toes getting cold. Further examination revealed my foot to be in Dennis's bowl of ice cream.

It's funny, as I've gotten older, I like it less than as a kid. I used to actually take allowance money and buy it at a downtown store--both wine and sour cream style. My mother would buy it at a fish market and we'd sit in the front seat and eat it out of the container. Now, I go in streaks--if it's out, I might hanker for some and eat 2 or 3 pieces, but that's about it.

Just don’t put it on his apple pie!

PH is good on triscuits too. I was channeling the old ad. (add, if one prefers). 😆

This is the recipe I use mostly on whitebass and whitefish. The whitefish are definitely better with Rhine wine.


1 Cup salt to 1 quart water for brine. Soak 24 hours. Rinse salt brine off. Cover with white vinegar for 24 hours, DONT rinse. Prepare pickle brine ahead of time to let it cool. SECRET RECIPE. SHHHH Dont tell any one. 4 Cups port or Rhine wine . 2 cups vinegar,3 cups sugar, 3/4 cup water. 3 Tablespoons pickling spice, bring to a boil 5 minutes. let cool. Layer fish and onions pour in pickle brine. It will be good to eat in 2 days , but longer is better. Im telling you this recipe is just like something you would buy in a store. the secret is the extra wine and extra sugar. and the elimination of vinegar.It already has enough of the vinegar taste from the first brine. Most recipes are too salty and too sour , and not sweet enough.Try this and I guarantee it will be the best

Elimination of vinegar? Your recipe calls for two cups of it.

I only started this on the herring because I did not think the section was ready for ginger snaps!

You can get pickled ginger, you know. I once knew a Ginger who got pickled, but that's a tale I can't tell here.

I copied the recipe and always use vinegar, the whitefish taste just like the store bought stuff.

Wife doesn't eat it but drinks the rest of the wine at least.

Always thought a pickled Mary Ann would be cool.

Mary Anne has gotten plenty pickled, judging by the photos and arrest records...

I will take the Ginger if it is pickled...

No! Noooo! You've ruined my sweet fantasy by introducing reality! My dreams will never be the same now.

Probably the result of age more than reality....

Well, maybe that is reality...

Back on topic...Going to the commissary today for our big monthly grocery shopping. I think I'll slip a jar of herring into the cart. Wife doesn't eat it, and doesn't like my "herring breath" when I do - but some hankerings just must be indulged. Maybe I'll promise to save it until one of her days out.

The question is: wine packed or sour cream? (I know the response to that!)

I don't think I.ve tried the sour cream style. Just as well.

I sometimes add sour cream to the wine packed, and even fresh dill.

I’ve only had the cream style.

Perhaps you should get one of each.

Wow, such a fuss over pickled fish.

Yum. Love the sour cream style

I've enjoyed the regular pickled Herring in wine sauce forever, but I had never tried the sour cream style. This afternoon, in the supermarket, I noticed they had two versions of the sour cream style, one was sour cream with dill, and the other was a Cajun (?) style sour cream. So, of course, I purchased one of each. When I try them, I will post my opinion. Two comments: 1.) They were very expensive. 2.) What the heck do Cajuns have to do with pickled Herring? LOL

"This is the forest primeval, the whispering pines and the hemlock...."

I'm glad mine is all gone, I need to eat less.

You made me think of Cajun breath mints.

Ate some of the Cajun style sour cream fillets last night. Very good!!