Yes, its true. Your herring reporter heard that there was a first-rate breakfast buffet at the Waldorf-Jerusalem and went to check out the offerings, which were rumored to include herring. Happy to report that there was a particular stand-out herring to be had which was quite unexpected. It was a smoked and thin-sliced pickled herring served up the way you typically see lox or sturgeon. It was excellent (the rest of the buffet was pretty damn good too!).
THE GUYS IN MONSEY, NY HAVE SHARED A HERRING SALAD RECIPE
WHITE FISH SALAD VARIATION
My herring salad is a new-age take on herring.
I suspect many of you have the same problem I do with the regular herring salad offerings we are used to: We all love herring and all briny smoked salty cured foods.
But the amount of salt can be a problem.
We couldn’t dream of indulging too often, as the amount of salt is nothing short of prohibitive. So I always dream up dishes that includes the salty item in a salad with no added salt whatsoever, making the salted item much more “elastic”. As a result, the finished dish, like this herring salad, just regularly salty, not a drop more. In my view all items like canned tuna and sardines, lox, smoked white fish and herring have such a distinct and intense flavor that they can easily bear being “extended”.
This delicious herring salad tells the whole story!
This is a delicious spin on a classic Jewish favorite. Could the powers that be at your local schul or shtible be persuaded to to do a little more than take herring out of a jar, and make this delicious and nutritionally sound herring salad?
Don’t hesitate to make this herring salad the day before you serve it: It will only get better!
On dairy days, use plain whole-milk yogurt instead of olive oil.
In this case, adjust the seasonings with a good pinch of sugar to offset the tanginess of the yogurt
Dice the herring small. If you find some sliced onions in the jar, leave them in as well. Mix all ingredients in a bowl. Serve at room temperature, as is on good whole grain bread, on a bed of shredded lettuce.
Smoked White Fish Apple Potato Salad. 4 cups store-brought white fish salad. No brine, no olive oil. Everything else just as above.
Herring swam through the fish ladder at the Mystic Dam.
By Alyssa Meyers Globe Correspondent August 09, 2017
An estimated 630,000 herring migrated through a fish ladder installed at the Mystic Dam this year, marking one of the largest herring migration groups in Massachusetts history, the Mystic River Watershed Association said.
The number of river herring had been on the decline for several decades because of habitat loss, the association said in a statement. But when the association installed the fish ladder in 2011, it opened up an additional 165 acres of fresh water habitat for fish to lay their eggs.
Fish ladders are designed to provide a way for fish to get around obstructions in rivers like dams, according to the National Oceanic and Atmospheric Administration. They generally consist of a series of pools moving upstream, allowing fish to leap through a stream of water, rest in a pool, and proceed past the obstacle.
This year, volunteers with the Mystic River Watershed Association counted 91,997 herring migrating through the ladder between April and June. The association used a sophisticated model to come up with an estimate of the total of 630,000, up 40 percent from last year.
“We are thrilled that the herring count has increased, and glad our volunteer monitoring program and our new underwater video monitoring program are engaging more people in the community — including local students — in the amazing river herring migration,” said Patrick Herron, the executive director of the association.
The video monitoring program is the result of a partnership between the association and six local schools designed to bring herring migration to the attention of students.
An underwater video camera films the fish using the Mystic Lakes ladder and streams the footage into classrooms, where students learned about the fish and helped document data, the association said. Several classes also took field trips to the ladder for a more hands-on experience.
The association installed a second ladder in the Aberjona River after the Mystic ladder was successful, which could allow herring to have access to habitats as far inland as Woburn next year.
‘NSFW,’ one of the photos from Bagel Lust. (Photo: Eric Moed)
Eric Moed didn’t always love herring. “It actually started as pure disgust,” he told me recently. But after years of repulsion at the smell, he finally tried it. “My friend Huddy’s grandfather—a member of the last old-guard Modern Orthodox shul in Williamsburg and former Haganah fighter—shoved a piece of matjes in my face after services one morning,” he recalled. “He firmly said, ‘Eat it.’ I had no choice, and have been grateful ever since.”
“Not only was the herring delicious,” Moed said, “it shocked me with an energy that connected me to past generations of our people.”
In 2015, Moed went on to start—with friends—the Manhattan Herring Club, a group of Jewish men in their 20s and 30s who scout, eat, and cure New York’s best herring. (Benz’s in Crown Heights, Pomegranate in Flatbush, and the Hasidic store-bought “super-schmaltzy” at Raskin’s are Moed’s personal favorites; club co-founder Roni Jesselson, meanwhile, praised Russ & Daughters’ annual herring fest, calling the Lower East Side appetizing shop “the institution that sets the bar.”)
But Moed does more than taste herring. A Pratt Institute-trained architect, he is now also an artisan fish curer who’s been meeting for nearly a decade with other members in Manhattan, with spices from his uncle’s fourth-generation Crown Heights spice factory in tow, to cure their own herring. Jesselson’s herring concoctions, named after famous streets of the Lower East Side, range from “The Canal Street,” an Asian-fusion herring that is sweet and spicy with a hint of fish salt, to “The Ludlow,” a Spanish tapas-style spicy herring with shallots. “The Essex,” said Jesselson, “is a homage to what was once the pickle district and the famous Guss’ pickles that used to be on the street.” He and Moed added sangria and lemons for a twist. “It looks beautiful,” Jesselon continued, “and is lighter on the tongue than traditional pickled herring.”
Moed’s most recent batches of herring include matjes with kimchi, sesame oil, and cucumber; schmaltz with rosemary, citron, and balsamic reduction; and schmaltz in wasabi, Dijon, and truffle oil honey. “There hasn’t been much experimentation with herring recipes until recently,” Moed said, “so it’s very cool to be on the vanguard of reimagining this traditional food.”
After 10 years in Clinton Hill, Brooklyn, where he says he has “coordinated multiple fish-related kiddushes,” Moed is moving to Cambridge to attend the Harvard Graduate School of Design. To crown his time in Brooklyn, and mark an end to a decade of cured-fish devotion, he is hosting a photography show called Bagel Lust. “Where there is herring,” said Moed, “there is lox.”
The show, going up Aug. 8 at Ark House in Manhattan, will feature his original photos of “lox in various positions.” (Moed said: “I wanted to do something a little less traditional than a goodbye party.”) The show is a collection of photos he originally sent to Manhattan Herring Club members over the years, showing off New York delicacies. “In time, the portraits took on a more formal quality. They became a sort of documentation, a demarcation of events, and a detailing of my love for New York City’s foodstuffs.”
According to Moed the main inspirations for the show were Gary from Acme Smoked Fish and Georgia O’Keeffe.
When Moed moved to New York from Englewood, New Jersey, in 2007 to attend Pratt, he was president of campus Chabad and deeply involved in Jewish life. There he collected a group of like-minded herring-lovers. “Friends and I started enjoying this mysterious fish together, bonding over our shared backgrounds and a deep respect for Jewish tradition that many of us found elusive in other traditional practices,” he said. “In an age where we are all searching for experiential connectivity, this simple fish has provided me with a deep sense of belonging to our longstanding tradition and an equally profound feeling of pride about my Judaism.”
Jesselson recalled how the Manhattan Herring Club—which he termed “a movement of young men with old souls”—grew out of this informal circle of friends: “It began because a good friend and one of the founders, Jacob Frommer, wrote an inspirational article about his love for herring. [Some of us] reached out to Jacob and explained to him how we share this same love for herring,” which Jesselson calls “Jewish soul food.” “[We] said there’s more of us out here and we need to make an official club.”
When the group gathers, they cure or hunt or devour herring in all forms. “We eat herring together,” explained Moed, “go to herring-related events together, such as Fresh Catch Neuherring Festival each June at the Oyster Bar in Grand Central. We also simply email each other photos of herring that we’ve made or are about to eat.”
Club member Richard Norman recalled Rabbi Meir Soloveichik’s lecture on herring at an event called Herringfest last year at Shearith Israel in New York: “The act of eating herring connects us with thousands of years of history in a manner that is earned, not given. Like wine, beer, and dark chocolate, very few people are born herring lovers. Herring-love is attained through a combination of age and experience.”
“I like the fact that herring isn’t just something you can Google how to make,” Moed said. “Because if you mess up just a bit—like putting in one too many cloves (been there), your batch is ruined. You need to make it many times to get a feel for it.”
The preparation for Moed’s recent wedding, which had a small room dedicated to herring, included a meeting of the Manhattan Herring Club at member Richard Norman’s apartment. “The evening involved a sampling of a cross section of New York’s best herring offerings,” Norman said, including the preparation of several of their own blends. “Mezcal, jalapeno, and lime; homemade hot sauce; and horseradish, lemon, and dill proved to be three of the favorites.” Norman and Moed even met up in Europe on their respective honeymoons with their wives to scout herring and study its history.
“The club has grown, and it’s evident through the friendships that have formed,” said Jesselson. “People are asking me all the time to join. It’s ironic because we don’t meet weekly and we don’t have a membership platform. We joke around that to be initiated we have a hazing process that involves pickled herring being poured on your head. The truth is that it’s an old King Solomon test because like the baby who doesn’t get cut in half, we would never wastefully dump pickle herring over someone’s head.”
Bagel Lust is less about the past centuries of Jews curing fish and more about Moed’s personal memories of eating fish. “Bagel and lox was this food that kept me company through a decade in New York,” he said. “On Friday mornings that I make it to Acme Smoked Fish, I buy by the pound and eat with my hands.”
Lox and herring are part of what he calls “the holy trinity,” which also includes the shvitz—the communal baths. “All of these things go hand-in-hand together. They are about the lifestyle our grandparents lived, and are all connected,” he said. “Maybe we didn’t understand them when we were younger, but now they provide a reset from everyday life and serve as a link to the past—and a way to escape the present into another dimension.”
In 1883 Winslow Homer moved to the small coastal village of Prout’s Neck, Maine, where he created a series of paintings of the sea unparalleled in American art. Long inspired by the subject, Homer had spent summers visiting New England fishing villages during the 1870s, and in 1881–82, he made a trip to a fishing community in Cullercoats, England, that fundamentally changed his work and his life. The paintings he created after 1882 focused almost exclusively on humankind’s age-old contest with nature. HereThe Herring Net Homer depicted the heroic efforts of fishermen at their daily work, hauling in an abundant catch of herring. In a small dory, two figures loom large against the mist on the horizon, through which the sails of the mother schooners are dimly visible. While one fisherman hauls in the netted and glistening herring, the other unloads the catch. Utilizing the teamwork so necessary for survival, both strive to steady the precarious boat as it rides the incoming swells. Homer’s isolation of these two figures underscores the monumentality of their task: the elemental struggle against a sea that both nurtures and deprives.
— Entry, Essential Guide, 2013, p. 41.
Source: Art Institute Chicago--- http://www.artic.edu/aic/collections/artwork/25865
For 65 years, every day, Fishbein goes at noon to Ratner’s, the famed dairy restaurant on the Lower East Side a few blocks from his clothing stall on Orchard Street, and has the schmaltz herring and a can of cream soda. He outlives waiters, cashiers, bus boys. He sees the neighborhood change. One day when Nixon is president, a waiter says to him: “Fishbein, live a little. Before you die, go up to Famous on the Upper West Side at 72nd and Broadway. Isaac Bashevis Singer practically lives there. They have great schmaltz herring. Give it a chance!”
He thinks about it and says, “Yeah, why not?” He decides he will go the next week.
Word spreads throughout the neighborhood. There is buzzing. There is gossip. How will he get there? How will he get back? He’s a lifelong bachelor. He’s probably never been above Houston Street.
As he leaves his stall at 11 on Monday, the murmuring follows him down Orchard to Delancey, where he descends into the subway. He takes the F train to West 4th, transfers to the D at 59th, climbs the stairs to the 1, and emerges at 72nd Street 40 minutes later. The word has traveled here too by Jewish telegraph; people are waiting at the subway exit to stare.
As he crosses Broadway, people are pointing. He is oblivious to it. Fishbein enters Famous. An awestruck owner wordlessly guides him to a booth and hands him a menu. “I don’t need it,” he says. “Schmaltz herring and a cream soda.”
He looks around. People look down immediately. The restaurant is hushed.
The waiter comes with a bottle of Dr. Brown’s Cream Soda and a plate with a herring on it. Fishbein picks up his knife and fork, and just as he’s about to cut into it, the herring looks up at him and barks, “Schmuck! The schmaltz herring is lousy here! Go back to Ratner’s!”
WATCH: Man vs. mammal, commercial herring fisherman films sea lion feeding frenzy
By Paula BakerOnline News Producer Global News March 16, 20176:35 pm
For commercial fisherman Allan Marsden, he’s fed up with the burgeoning sea lion population along the B.C. coast impeding his ability to do his job.
“If you weren’t actually there to see what happens, it’s almost to the point that you wouldn’t believe it,” Marsden told Global News.A fisherman for more than 40 years, Marsden feels the sea lion population has exploded over the past few years with this year being the worst he’s ever experienced. To show what he and others in the roe herring fishery face, Marsden shot a video on Monday that showed a large number of sea lions swarming his boat and fishing nets.
“I would say about 10 years ago they were not a problem. But in the last two years they’ve just exploded. They’re all over the coast, they’re off-shore as well but with the herring, you can see there’s a lot of young [sea lions], so they’re multiplying every year.”
Roe herring are fished for their eggs and the fishery takes place as the herring gather to spawn. The window is short — late February to early March — for fishermen to make their quota and Marsden says this year they were unable to make their targets.
Marsden puts a lot of the onus on the sea lions.
“The sea lions keep the herring down so we can’t get at them. They just make it virtually impossible to put the gear in the water sometimes,” Marsden explains.
“Herring season is now done. They either spawned before we could get our quota or there have been too many sea lions to work around.”
Marsden says the sea lions have an uncanny sense for fishing vessels.
“The minute you start setting that net they come from everywhere. And when you see them coming, it’s as if you’re in a river and you’re in rapids. All you see is this white foam water coming at you,” he said.
While Marsden and others feel the population of sea lions is “exploding,” according to the Department of Fisheries (DFP), the mammals have been steadily growing for 30 years or more and only recently hit a healthy number.
“The Steller sea lion, which is what we have up along the B.C. coast, for many years they seasonally come into the Georgia Strait to get herring,” Dr. John Ford with the DFO confirmed.
“… just like the fisherman do. But the number of sea lions hasn’t made any sharp increase in the last few years. It’s been steady.”
Ford says there are about 5,000 sea lions in the southern Vancouver Island area, where Marsden shot the video, and that the populations vary from location to location along the west coast of B.C.
“Overall, the population over the winter is almost 50,000 [sea lions] and they’re recovering from culling/predator control that took place for decades prior to 1970,” Ford said.
Since 1980, more than 80 per cent of the western Steller sea lion population disappeared. As a consequence, in 1997, some populations of the Steller sea lions in Alaska was listed as endangered.
“It was a federal fisheries program to reduce the population and now they’re re-establishing themselves as significant parts of the marine ecosystems along with others like sea otters and whales,” Ford says.
“Having them back to their historical abundance is a good thing for a healthy, normal marine ecosystem.”
Ford admits there’s a “natural concentration” of both fisherman and sea lions to target the same food, which can make it more difficult for the fisherman to navigate around the marine mammals.
Difficult is an understatement from Marsden’s point of view.
“I know of one business the damage to gear alone from sea lions — not looking at the cost of losing the fish — just gear damage… cost the business $100,000,” Marsden says.
SOME WWII HERRING HISTORY Did You Ever Hear Of "Operation Herring" ?
Operation Herring: the last WWII war launch of the Italian Paratroopers
This was the Allied drop of a specially trained Italian partisan unit, numbering some 250 men, behind the German lines in the valley of the Po river in northern Italy (19/22 April 1945).
The object of this undertaking, which was the last airborne operation of World War II in Europe, was to disrupt the lines of communication to Generaloberst Heinrich-Gottfried von Vietinghoff-Scheel’s retreating Heeresgruppe ‘C’ as the Allies swept forward in the final stages of the Italian campaign. The April 1945 'Craftsman' and 'Buckland' Allied offensives in northern Italy were aimed at a decisive breakthrough of the German ‘Gotisch-Linie’, the defensive line along the Apennine mountains and the Po river plain to the Adriatic Sea, for a rapid drive to the north to occupy northern Italy and reach the Austrian and Yugoslav frontiers a rapidly as possible.
However, the Allied planners believed that German strongpoints, the destruction of bridges, road, levees and dikes, and limited but determined resistance over the Po river valley might slow the planned operation. Thus there emerged the concept that the dropping of paratroops into some of the key areas to the south of Po river could disrupt the German rear areas, attack German lines of communication, and destroy German motor transport, so dislocating the German retreat and preventing German pioneers from blowing key chokepoint features before the Allied spearheads could reach and take them.
Lieutenant General Sir Richard McCreery, commanding of the British 8thArmy, had a number of Italian paratroopers available for such an effort. In March 1945, the whole 114-strong F Reconnaissance Squadron organised as 12 squads of Italian paratroops under Capitano Carlo Gay, and 112 volunteers organised as four platoons, each comprising three squads led by Tenente Guerrino Ceiner (all of the Reggimento fanteria paracudisti ‘Nembo’ of Generale di Brigata Giorgio Morigi’s Gruppo di Combattimento 'Folfore') were selected for ‘Herring’. This would comprise eight drops in areas to the south of Po river, at locations to the south-east of Ferrara, the Mirandola area, and Poggio Rusco and the main road linking Modena and Mantua.
During the night of 19/20 April the Italian paratroopers, together with at least one British paratrooper who had joined them, jumped from 14 Douglas Dakota transport aircraft. The drop was very dispersed, but this did not significantly impede the progress of the following ground operation. A few men were captured on landing, but their comrades proved very aggressive. Some 16 paratroopers were surrounded by German forces and fought it out from a farmhouse until all but two had been killed and their ammunition had been exhausted. Other groups were more successful, inflicting heavy damage and suffering light casualties.
The 18 men of two squads of F Reconnaissance Squadron took two small towns, Ravarino and Stuffione, capturing 451 Germans and holding out until the arrival of the first Allied ground forces.
In the event ‘Herring’ lasted 72 rather than the originally planned 36 hours, but was a success. According to some sources, and with the aid of local partisan groups, the Italian paratroopers killed 481 German soldiers of General Traugott Herr’s 10th Army, captured 1,083 German soldiers, destroyed 44 vehicles and captured many more vehicles including some tanks, armoured cars and guns, cut 77 telephone lines, took three bridges, and blew up one ammunition dump.
The paratroopers themselves suffered 31 dead (including one British paratroop sergeant) and some 10 to 12 men wounded.