Preparing herring dishes is simple and quick ... This process adds aroma, flavor, and softness to the fish. However, it can also make the herrings too salty. That's why soaking them is helpful.

Seasoning is a fundamental part of preparing any dish. Understanding which seasonings ... lean fish such as cod or trout, and ...

Foreigners visiting Poland noticed that the art of preparing fish dishes was extremely sophisticated ... they were not eaten very often due to the large amount of bones they contain. Herring, known ...

Then there is ‘Kashubian herring’: in that case, the name of the dish is a bit more of a straightforward geographical reference to the coastal region of Kashubia in northwestern Poland. That fish is ...

Herring is available year round, but the flavour is best from spring to autumn. Herrings are usually sold whole. Ensure freshness by choosing large, firm and slippery fish. Mackerel or sardines ...

One dish is “soto-wari nishin no naruto-maki” (herring wrapped in brown seaweed ... soaked overnight in wood ash water to soften the fish and remove the odor. The rehydrated brown seaweed ...

Place in a shallow dish and cover with ... Much later, fish houses were built in Donegal, Dublin and Waterford, with salted and smoked herring exported to Germany and Russia.