To Herring or Not to Herring

When I posted on FB the photo of the herring in beets, the general response was… well, disgust. If your first response to herring is “Yuck!,” chances are you are not Polish. But it also means that you’ve never tried good herring. I asked around why people were repulsed by the dish, and typically the response was that it was too salty, too strong, and too stringy. Let me tell you that if it is done right, herring is neither salty nor strong, nor is it stringy. I have proof: my husband never took to herring, even though on occasions I tried to introduce it at home (granted, it was not the good version, just a store-bought variety). Then I managed to convince him to try it one more time, in Poland, at the “Ambasada śledzia” (Herring Embassy) restaurant. Robert is now a herring convert. J The menu listed herring in curry, in Thai sauce, in beets, and many other variations, and they had just run out of the fresh strawberry option. Yes, herring with fresh strawberries. Regardless of the dish, the fish would melt in your mouth, was flavourful (and I am not talking about the herring flavour), and the grand finale was Robert saying “You know, we should really make this at home.”

How about the nutritional value? I’m glad you asked. :) Even pregnant women could eat a lot of it, as it contains little mercury, which is a concern with other fish. It is loaded with protein, omega-3 fatty acids, vitamins B and D, as well as many minerals such as selenium, potassium and phosphorus.

So the answer to the question “To herring or not to herring?” is a definite “yes” for us.  I am considering having a herring tasting party, but I am still unsure about the guest list…