In article
>, alzelt
> wrote:

> Janne Vuorinen wrote:
>
> > I like to enjoy my herring with dark rye bread, butter and thinly sliced
> > onion. Sometimes I add some slices of cold boiled potatoes too.
> > Simple is beautiful
> >
> > I prefer "natural" herring which is not marinated but only salted.
> >
> Ah, now it was explained to me. You are referring to the Baltic herrings
> which are lightly salted and used as part of a sandwich. I thought you
> were reffering to the "basic" Icelandic herring which, when salted, is
> inedible, until several rinses of water.
>
> As for me, I prefer the basic baltic herring gutted and sliced in half,
> stuffed with dill, breaded with rye flour and fried. YUM!!

That sounds glorious.

Now if I could just find a basic Baltic herring (preferably gutted)
around here...

I'm reading about dioxin issues, though. e.g.
http://news.bbc.co.uk/2/hi/europe/3178058.stm

--
Jack