4 replies to this topic

[Kat Tanaka Okopnik]

I just received a whole pickled herring. (As a substitute for a dozen Oreo cookies. Yes, you should boggle.)

I love pickled herring, but I've never encountered it 'en situ', as it were.
I have the "what to eat with it" part handled. (I'll be making bagels tomorrow.)


What's the right thing to do with this? Cut across the spine, into mini-steaks? Filets


Help me, eGulleteers, you're my only hope!

[Mjx]

Cut it into the sorts of pieces you'd like to find on your bagels! Even if there are general rules, and you somehow transgress them, I doubt anyone will break down your door, and haul you off to a forced labour camp with lousy food . Mini filets sound about right, though, it's how I've pretty much always seen it, packaged in shops.

[OliverB]

I'd try to filet it as well, or is it all deboned? Then steaks would work, or just little chunks to put on your bagel. Sounds yummy!

[Kat Tanaka Okopnik]

I have found that it's simple so soft that all I have to do is pierce the skin appropriately and peel it off the bone.

It is, indeed delicious, and I have switched from bagels to Japanese rice with crisp nori.

However, now I am eyeing what I presume is a fat liver, and wondering if I can eat that.

[rarerollingobject]

However, now I am eyeing what I presume is a fat liver, and wondering if I can eat that.

If it doesn't taste or smell acrid or funky, I'd eat the hell out of it.. But that's just the way I roll.