SC - pickled herring

[Chanda Shaffer]

>Greetings,
>
>I noticed some jars of pickled herring in my grocery store on Friday.
>There were several varieties. I will take a pad and pencil next time
>I go. But I am wondering how you might use the plain, pickled
>herring? 
>
>These were in either a small or large (quart?) size jar and were
>cross-sections of fish, not filleted. I don't think I would like the
>taste of the fish straight out of the jar, so what kind of recipes
>would you use them in or otherwise eat them? I'm assuming these are
>pretty close to medieval pickled herrings.
>
>Some of the other varieties seemed to be packed in cream or some kind
>of cream sauce.
>
>Stefan li Rous
>  (The SCA has certainly broadened my tastes. I wouldn't have even
>considered this pickled herring several years ago.)
>

I have always preferred the creamed variety myself.  I don't "do" 
anything with it.  I just eat it out of the jar or with crackers-ritz 
type, not saltines.   It's a comfort food for me, I've eaten it since I 
was about two.

Ivy~

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