DOWN THE HATCH!!!!

BROOKLYN : EPICENTER FOR U.S. HERRING SUPPLY AND CONSUMPTION

NEW YORK DAILY NEWS
Sunday, November 9, 2014, 

by Reuven Blau

Brooklyn is swimming in herring.

Supermarkets and fish stores in Borough Park and Crown Heights are creating funky new flavors to make the traditional after-Sabbath services snack more crowd pleasing.

“It’s not like the old days,” said Shlomo Raskin, 40, a herring guru who runs a fish store on Kingston Ave.
Herring sales at his shop — which offers 25 flavors of herring — have “tripled” in the past year, Raskin said.

“(Herring) has exploded on many fronts,” he said. “It has gotten more popular in religious communities and expanded to non-religious and non-Jews as a healthy food high in Omega-3.”

Borough Park is at the epicenter of the herring boom. Along one 10-block stretch, four herring sellers offer a wide range of flavors, including wine sauce and honey mustard.

“This is the best herring!” said Chana Rivka Flaum, 42, as she shopped in Wiesner’s Grocery on 18th Ave. and 60th St. Store owner Shlomy Wiesner, 50, said he spent 10 years perfecting the recipe for his 12 herring flavors.

“I can’t tell you how many times I failed,” Wiesner said. “I decided to play around and do something unique that other people would enjoy.”

Like many Jews, Weisner didn’t enjoy the slimy, salty fish as a child.
“There were only three flavors and they were smelly and awful,” he recalled.

Now, his small grocery offers options like herring soaked in wine sauce with jalapeno peppers, which are used to mask much of the fishy taste and smell.
“My grandfather’s herring wasn’t like this,” said store staffer Shalom Roth. “It is one of the most popular items in the store.”

Even the packaging of herring in Weisner’s shop has changed; large plastic tubs have been replaced with see-through, half-pound plastic containers that sell for $5 each.

A block away, Breadberry, a high-end grocery that opened in July, sells 21 different types of herring made by Raskin, who buys the small fish from suppliers in Holland, Denmark and Scotland.

“It used to be the ladies had the fancy cakes and the men had the herring,” said Breadberry owner Sam Gluck, 29. "Now, women can’t get enough of it.”

rblau@nydailynews.com

source: http://m.nydailynews.com/new-york/brooklyn/brooklyn-fish-sales-no-red-herring-article-1.2003293

A HERRING SALAD RECIPE THAT GOES WAY BACK

A Rage to Nosh was written by Ruth and Bob Grossman. It has a copyright date of 1966 and was touted as "a blend of sophisticated taste with rib-tickling humor". From the Preface:

...The art of noshing has been finely perfected through the ages by a long list of famous noshers. The first nosh of all time was the forbidden apple with which the serpent of the Garden of Eden tempted Eve. This must have been the first in a long series of low calorie snacks; for in all the world of art depicting the first couple, whoever heard of a fat Adam and Eve?

Probably the most famous of all noshers was the portly King Henry VIII of England. His sumptuous dinners were the envy of all citizens. They would last for hours and were as beautiful to behold as they were to devour. And between each course were served noshes of every size and description from the far corners of the globe. Henry, who had a particular passion for drumsticks (they say his mother made delicious chicken soup) had the nasty habit of throwing the bones over his shoulder with great gust and excellent aim...

However, no one deserves more credit for encouraging hundreds of generations of noshers than the ubiquitous Jewish mother who is famous for her tons of stuffed cabbage, schools of gefullte fish and mountains of chopped liver. Lest she violate the Dietary Laws, she has seldom wandered from these traditional viands of the Kosher table prepared from century honed recipes...

RABBI NACHMAN KAHANA ON HERRING AND THE NEED 

TO LIVE IN THE LAND OF ISRAEL

Source: 'With All Your Might' by Rabbi Nachman Kahana

"The energy to achieve more than mere existence is lacking in most Jews today. We have all seen photos of Jews in the shtetls with the peddlers selling herring in the marketplace, and the cart pushers rushing to their destinations. They were satisfied with the life they led. Each had a little shack, a little income, his shtiebel to daven in three times a day – what was missing? ……

Did they ever dream that the Divine prediction of the prophets would be realized, and that the Jewish nation would return to our ancient homeland? Where were the dreams of the Beit HaMikdash rebuilt anew on the Temple Mount …..

But are we any different? The homes we own in the galut are not the shacks of the shtetlach, but the mind set is the same…. Where are the big dreams of God's Chosen People? …..

You are no more than the desires of your heart, just as everything else in the world.

Where do your desires take you – to be part of God's greatest miracle since the Exodus, or to cling to the mediocrity of your lives in the exile?"

15 Pickled Herring Facts You Probably Never Knew

Source: http://www.theluxuryspot.com/15-pickled-herring-facts-you-probably-never-knew/

Yehudah March 29, 2016

Pickled herring is a dish that goes two ways, either you love it or hate it! The roots of this magical, high-protein treat are Eastern European for sure, but the flavor has caught on far and wide around the world. Here are some cool things you probably never knew about pickled herring:

1. Herring is actually the name of the fish. It comes from the Culpea family that grows in shallow waters of the Baltic Sea.
2. There are 15 different types of herring fish. All are edible to be smoked, pickled or preserved.
3. Some of the species don’t have spines. This it makes it easier to sell.
4. Pickled herring has been around from the medieval times. You know, when curing and pickling the fish was the only way to preserve the fish and have the capability to last for a long time.
5. If you are buying sardines in a can you are basically buying preserved herring! *Gasp*
6. Pickled herring is a delicacy mainly in northern European countries. It is loved by Ashkenazi Jews as well, and if you go to Boca Raton on a windy day you can smell it wafting through the air.
7. Originally pickling the herring was a 2 step curing process. Cure it in salt and then add in the flavors like: vinegar, peppercorns, bay leaves and raw onions. Today gourmet herring makers add many more flavors to take the dish out of the 9th century.
8. Herring grow in shallow water and live in schools. That’s what makes them so easy to catch and eat. Suckers.
9. Pickled herring is one of the best sources of natural vitamin D3. It is also an excellent source of selenium and vitamin B12. So basically, pickled herring is the way to go if you want long, shiny hair.
10. There is a traditional Jewish cured fish called lox made out of salmon, it’s not a type of herring! It comes from Norway based on a dish called gravlax which is also delicious but not a type 
11. The most traditional way to eat herring is on something crispy, whether it’s a slice of toast or a cracker. Matzah is acceptable if you’re wondering.
12. There are two popular types of herring. Type A is the gerring fish that has a white fleshy meat, while there is another called Matias which has a red flesh and no bones. Obviously that’s Type B.
13. Some people like to eat the fish whole, head and all! Clearly we have not evolved as a species. Probably the most disturbing of all the pickled herring facts here.
14. Today if you travel around the world, you won’t find many herring dishes prepared the traditional way. Chefs have made this dish much more approachable and better looking to be more approachable to new foodies.
15. The Russians have done the best with the herring, they make a beautiful salad out of it. The layered salad of diced salted herring is covered with alternating layers of grated, boiled vegetables (potato, carrot, and beet root) and chopped onions. The final layer is beet root covered with mayonnaise, which gives the salad a rich purple color. It’s often decorated with grated boiled eggs. The Russians took the herring game to the next level. You can thank Putin.

SOME MORE HERRING WISDOM

HERRING AND HOCKEY:  ITS ALL ABOUT SCHMALTZ

Source: http://www.thehockeynews.com/blog/report-blackhawks-top-prospect-schmaltz-leaves-ncaa-signs-entry-level-deal/

Report: Blackhawks’ top prospect Schmaltz leaves NCAA, signs entry-level deal

By: Jared Clinton on June 19, 2016

Filed under: Chicago Blackhawks, NCAA, NHL

Nick Schmaltz (Elsa/Getty Images)

The key to a successful off-season for Chicago GM Stan Bowman is finding cheap, effective talent to keep the Blackhawks as competitive as they have been over the past several seasons in the Central Division. And it seems Bowman has started his summer by bringing in one of the Blackhawks’ top prospects.

The Chicago Tribune’s Chris Hine reported Sunday that 20-year-old center Nick Schmaltz has inked a three-year, entry-level contract with the Blackhawks, choosing to forego a third season at University of North Dakota and instead join the pro ranks. In THN’s Future Watch 2016, a panel of scouts ranked Schmaltz as Chicago’s best prospect, and 26th-best in the league, and his performance in the NCAA makes it clear why.

This past season, Schmaltz appeared in 37 games for the UND Fighting Hawks, scoring 11 goals and 46 points. He was a key part of UND’s top line, alongside Drake Caggiula and Brock Boeser, and Schmaltz scored one goal and four points in four games during UND’s Frozen Four national title victory. That’s not to mention his two-goal, eight-point World Junior Championship performance for Team USA.

Schmaltz joining the NHL ranks — and he’s certain to fight for a spot on the Blackhawks in training camp — would be the perfect way for Chicago to replace Teuvo Teravainen. The 21-year-old up-and-comer was packaged with Bryan Bickell, and Bickell’s $4-million contract, in order for Bowman to get cap relief.

As Hine points out, the physical similarities are there between Schmaltz and Teravainen, but they also share similar on-ice qualities. Both are reliable two-way players who can play either down the middle or on the wing, and both Schmaltz and Teravainen are talented playmakers. Of course, there is one major difference: Teravainen has a Stanley Cup, has seen 25 games of playoff actoin and has spent the past two campaigns with the Blackhawks. That’s invaluable, but Schmaltz’s opportunity to get some experience of his own is on the horizon.

If Schmaltz is signed, the Blackhawks would have nine forwards under contract. That doesn’t include restricted free agents Dennis Rasmussen and Andrew Shaw, both of whom are appear likely to be brought back.

Where exactly Schmaltz fits into the lineup is hard to say, but his versatility would prove useful. As a center, he could run up the middle of the third line, but he’d also be a potential fit as a winger on any of the top three units. There’s been a hole on the Blackhawks’ top line since the departure of Brandon Saad to the Columbus Blue Jackets, and Schmaltz may just be a fit alongside Jonathan Toews and Marian Hossa. That would be quite the duo for Schmaltz to begin his NHL career with.

AND NOW FOR A LITTLE HERRING ART

Source: The Wall Street Journal

N.C. Wyeth’s Deeper Aspirations

The great illustrator N.C. Wyeth was also a fine artist touched by modernism

‘Herring!’ (c. 1935), by N.C. Wyeth. PHOTO: COLLECTION OF PHYLLIS AND JAMIE WYETH

By 

TERRY TEACHOUT

July 27, 2016 6:18 p.m. ET

Rockland, Maine

I can’t remember the last time I heard a screenwriter, a mystery novelist or a show-tune composer express regret for having embraced so “lowly” a calling. Nowadays, popular artists know that what they do is valuable in its own right. It hardly seems possible that when Aaron Copland went to Hollywood in 1939 to score Lewis Milestone’s film version of John Steinbeck’s “Of Mice and Men,” many of his fellow highbrows were sure that he was finished as a classical composer. Today, they’d ask him for a letter of recommendation.

I thought of Copland’s film scores when I went to see “N.C. Wyeth: Painter,” an exhibition on display through Dec. 31 at the Farnsworth Art Museum in Rockland, Maine. Wyeth, who died in 1945, was the father of Andrew Wyeth,perhaps the most famous and beloved American painter of the 20th century. In his lifetime, though, N.C. was equally famous—though not as a maker of what we stubbornly continue to call “fine art.” He was, rather, the most highly paid commercial illustrator of his day. While Wyeth is now mainly known for having illustrated such children’s classics as “Robinson Crusoe,” “Treasure Island” and “The Yearling,” his work also appeared on the covers of mass-circulation magazines like Ladies’ Home Journal and the Saturday Evening Post, and in ads for Cream of Wheat and Lucky Strike cigarettes. In those days, the mass reproduction of photographs was an imperfect science. An artist who knew how to make bold, appealing illustrations was always in demand, and nobody did it better than Wyeth. When he painted a cowboy on a bronco, you could hear the spurs jingling.

But Wyeth believed that he was squandering his great gifts. Unable to regard illustration as anything more than “the art of journalism, to be rendered in the manner of painting,” he dreamed of being praised as “a painter who has shaken the dust of the illustrator from his heels!!” So he spent his spare time working on landscapes, portraits and studies of life in coastal Maine, where he spent his summers. He saw these paintings, which bear such homely titles as “The Harbor Herring Gut” and “Fisherman’s Family,” as “the beginning of more important self-expression,” and they were intended not for magazines but galleries—and, eventually, museums. By the end of his life, he had accumulated several hundred of them, and 15, mostly dating from the late ’20s and ’30s, are on view at the Farnsworth.

Art critics and historians haven’t had much to say about Wyeth’s “serious” work. David Michaelis, author of “N.C. Wyeth,” an excellent 1998 biography which argues that his illustrations deserve to be taken very seriously indeed—a point of view now generally accepted by scholars—wrote off Wyeth’s “independent” paintings in a single curt sentence: “He deliberately intended these paintings to be taken as statements of his most personal feelings, yet he left out or deflated the very pictorial elements that made his canvases most his own.”

N.C. Wyeth. PHOTO: COURTESY OF FARNSWORTH ART MUSEUM

To visit the Farnsworth, however, is to realize that Mr. Michaelis got it almost exactly wrong. These burgeoningly vital, at times near-primitive paintings, whose bold swashes of magenta and turquoise recall the Fauvism ofAndré Derain and Henri Matisse, make Andrew look prim. Even more to the point, they appear to have been strongly influenced by such early American modern painters as Marsden Hartleyand Maurice Prendergast, whose names go unmentioned in Mr. Michaelis’s book. It amazed me to learn that an artist best remembered for his nostalgic magazine covers seems to have known so much about the art of his time—and was eager to incorporate it into his own work. It’s as if Norman Rockwell had decided to take up color-field painting in his old age.

The more I think about Wyeth, the more I find myself thinking not only of Copland, but of Bert Lahr’s celebrated performance as Estragon in the 1956 Broadway premiere ofSamuel Beckett’s “Waiting for Godot,” the most influential avant-garde play of the 20th century. Who knew that the Cowardly Lion of “The Wizard of Oz” had such immortal longings in him—or that the well-paid illustrator who painted steaming bowls of Cream of Wheat was also capable of turning out excitingly modern canvases?

I hope that an expanded version of this show will travel to other museums, not least because it offers so timely a reminder of the value of artistic ambition. Yes, N.C. Wyeth’s illustrations are marvelous in their own right. I wish he’d known how good they were. But he was old-fashioned enough to believe that he had an obligation to aim higher, and because he did, we have “The Harbor Herring Gut.” Like Bert Lahr, he thought there was more in him than mere popularity—and he was right.

Mr. Teachout, the Journal’s drama critic, writes “Sightings,” a column about the arts, every other Thursday. Write to him at tteachout@wsj.com

Herring Wisdom

THIS GUY'S KIDDING, RIGHT? HERRING FACTS WE NEVER KNEW? 

source: http://www.theluxuryspot.com/15-pickled-herring-facts-you-probably-never-knew/

15 Pickled Herring Facts You Probably Never Knew

Yehudah March 29, 2016

Hi, this is suddenly the right place for pickled herring facts. Imagine that?

Pickled herring is a dish that goes two ways, either you love it or hate it! The roots of this magical, high-protein treat are Eastern European for sure, but the flavor has caught on far and wide around the world. Here are some cool things you probably never knew about pickled herring:

1. Herring is actually the name of the fish. It comes from the Culpea family that grows in shallow waters of the Baltic Sea.

2. There are 15 different types of herring fish. All are edible to be smoked, pickled or preserved.

3. Some of the species don’t have spines. This it makes it easier to sell.

4. Pickled herring has been around from the medieval times. You know, when curing and pickling the fish was the only way to preserve the fish and have the capability to last for a long time.

5. If you are buying sardines in a can you are basically buying preserved herring! *Gasp*

6. Pickled herring is a delicacy mainly in northern European countries. It is loved by Ashkenazi Jews as well, and if you go to Boca Raton on a windy day you can smell it wafting through the air.

READ MORE: Kosher for Passover Nutella Recipe

7. Originally pickling the herring was a 2 step curing process. Cure it in salt and then add in the flavors like: vinegar, peppercorns, bay leaves and raw onions. Today gourmet herring makers add many more flavors to take the dish out of the 9^th century.

8. Herring grow in shallow water and live in schools. That’s what makes them so easy to catch and eat. Suckers.

9. Pickled herring is one of the best sources of natural vitamin D3. It is also an excellent source of selenium and vitamin B12. So basically, pickled herring is the way to go if you want long, shiny hair.

10. There is a traditional Jewish cured fish called lox made out of salmon, it’s not a type of herring! It comes from Norway based on a dish called gravlax which is also delicious but not a type pickled herring, it’s just a pickled fish. Not all preserved fish = pickled herring.

READ MORE: Nice Jewish Guys Calendar (yup, it’s a thing)

11. The most traditional way to eat herring is on something crispy, whether it’s a slice of toast or a cracker. Matzah is acceptable if you’re wondering.

12. There are two popular types of herring. Type A is the gerring fish that has a white fleshy meat, while there is another called Matias which has a red flesh and no bones. Obviously that’s Type B.

13. Some people like to eat the fish whole, head and all! Clearly we have not evolved as a species. Probably the most disturbing of all the pickled herring facts here.

14. Today if you travel around the world, you won’t find many herring dishes prepared the traditional way. Chefs have made this dish much more approachable and better looking to be more approachable to new foodies.

15. The Russians have done the best with the herring, they make a beautiful salad out of it. The layered salad of diced salted herring is covered with alternating layers of grated, boiled vegetables (potato, carrot, and beet root) and chopped onions. The final layer is beet root covered with mayonnaise, which gives the salad a rich purple color. It’s often decorated with grated boiled eggs. The Russians took the herring game to the next level. You can thank Putin.

LEARN ABOUT HERRING!!! 

The Official Website of the Commonwealth of Massachusetts

The Official Website of the Executive Office of Energy and Environmental Affairs

Atlantic Herring 

Species contact: Dr. Michael Armstrong

Scientific name: Clupea harengus
Common names: Atlantic herring, herring, sea herring, sardine, sperling, brit, common herring, Labrador herring

Records

Massachusetts State Record : None
IGFA All-Tackle World Record: 2 pounds, 4 ounces. Caught in 2011 off the coast of Dieppe, France.

Description

Size: Atlantic herring grow to about 17 inches in length and usually weigh upwards of 1.5 pounds.
Color: Green-blue dorsally, fading to silver on the belly. The entire fish has a silvery sheen.
Body: Atlantic herring are laterally compressed and fusiform, having a large mouth and projecting lower jaw. There is a single dorsal fin and the caudal fin has a deep fork.

Similar Species

Blueback herring, American shad, other herrings

Predators/Prey

Prey: Atlantic herring consume zooplankton including copepods, arrow worms, mysids, krill, and small fish
Predators: Atlantic herring are eaten by numerous species throughout the oceans. Sharks, marine mammals, squid, cod, and tuna are among the many predators that prey upon Atlantic herring.

Atlantic herring larva

Life History

Atlantic herring aggregate in large schools to spawn in late summer and early fall. In the western north Atlantic ocean, they aggregate in coastal waters ranging from the Gulf of Maine to Nova Scotia for spawning. Most females lay 20-50,000 eggs, while larger females may lay as many as 200,000 eggs. The eggs hatch within 11 days of spawning, however they may take up to 40 days to do so. Atlantic herring may live up to 20 years.

Habitat

These are a pelagic fish. While they do enter coastal areas, they tend to remain offshore. Atlantic herring range from the surface to over 120 feet in depth.

Geographic Distribution

In the western North Atlantic ocean, Atlantic herring range along the entire eastern seaboard of the United States. They are found from northern Florida through Maine waters to Canadian waters into the Arctic Ocean.

Recreational Fishing

Casting lures

Commercial Fishing

Since this is a migratory pelagic species, the United States works with Canada and countries in Europe to develop management plans and monitoring programs for the species. Atlantic herring is an important bait, fish oil, and consumed species. To learn more about commercial fishing in Massachusetts waters, visit our Commercial Fishing page .

Management

Federal Waters (3 miles to 200 miles): NOAA Fisheries based on recommendations from the New England Fishery Management Council
State Waters (coastal to 3 miles): Massachusetts Division of Marine Fisheries based on requirements from the Atlantic States Marine Fisheries Commission

Angling Tips

Atlantic herring are not typically a target species for recreational anglers. Anglers do target them as baitfish for larger species. They are also targeted by some anglers from overseas, particularly northern and eastern Europe where herring is a large part of the diet.

Food quality

Most herring in the United States is canned, pickled, or smoked. Fresh herring in the United States is rare, but can be found in some higher end restaurants and fish shops. Herring is a staple of protein in northern and eastern Europe. Atlantic herring meat is off-white and soft. Small fish have a more delicate flavor than larger fish, which tend to taste oilier and pungent.


BE AN ENVIRONMENTALIST -- HELP THE HERRING!!!

http://friendsofherringriver.org/mission.htm

  

HERRING CRIME REPORTER'S CORNER:  UPDATE FROM AUSTRALIA

Herring Stabber Still At Large

The news about the herring-related stabbing in Melbourne has sent shock waves across the world. Here is an update report from Australia:

http://www.onlysimchas.com/news/29605/update-on-the-stabbing-incident-involving-a-dispute-over-herring-in-australia

UPDATE on the Stabbing Incident Involving a Dispute Over Herring in Australia

Posted: 2016-04-18 16:27:04

On Shabbat in Melbourne, Australia, a man stabbed another community member at Rambam Shule on Hotham Street, St Kilda East. moderately wounding him in the upper body.

A fight broke out between the two over some herring that one didn’t want to pass to the second. The man who wanted the herring then picked up a knife and stabbed the other man, to the shock of everyone else there.

Hatzalah quickly treated the victim and he was taken to the hospital.

The offender was identified but has not yet been apprehended.

The details of the story were updated to include the fact that the perpetrator left the shul after the stabbing, intoxicated, and was believed to have returned to his home to obtain a kitchen knife. He then returned back to the shul and stabbed a different community member. He left the scene on foot and continued to pose a threat to other community members.

As the story gained some traction questions started to pour in.

A number of readers of JewishPress.com asked, “why was herring being served in a Sephardi shul?”
A member of the Australian community who wishes to remain anonymous clarified some of the points to JewishPress.com:

1) The incident occurred outside the Rambam Sephardi Synagogue which is directly opposite the Chabad Yeshivah Centre.
2) The incident did NOT happen at the Kiddush or even inside. Synagogue members were unaware of the incident until they came outside.
3) The two who had been arguing and the third person who intervened and was stabbed were not regulars at the minyan. They were there for a Shabbat Chatan being celebrated upstairs in the Ramban Sephardi Bet Knesset.

It has triggered shock waves across the Jewish Velt.

I received this from my kiddush buddy here in Modiin. He sent it out to the whole community:

Many of you have seen this story circulating in both the English and Hebrew press.  Given the seriousness of the situation  I believe that some drastic measures must be taken before it gets out of hand. Can you imagine elbowing your way to the kiddush table so that you can grab a piece of herring, you now have to worry about someone sticking a knife into you because you grabbed his or her piece of herring? I know that this happened in Australia, but since its all over the web, copy cat herring attacks can happen in your neighborhood too.

So, I am contributing in my own little way to create some peace of mind for all kiddush participants. At our next kiddush at our house I am installing a metal detector that all our guests will pass through. Off course the metal detectors will be certified by Tzomet for use on Shabbat and Chagim. This way all guests can feel safe and comfortable when they mosey up to the herring table.

I sent my own message out to the chevra here in Modiin:

When are people going to take this HERRING situation seriously? Herring needs to be protected at all costs!!

I am for HERRING safe zones where microaggressions against HERRING lovers can be avoided.