The Nearly Complete and Utter History of Everything

This BBC television comedy sketch recognized the importance of herring diplomacy (see 2:00) in the signing of the Treaty of Westphalia in 1648

Just wondering if they are into publishing matjes or shmaltz  (http://www.newherringpress.org/)? 

HERRING MUSIC FOR KIDS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 💓💓💓

HERRING AND THE THEATER

The Thalia Theatre Company of Norwich, UK is an independent educational 'arts' related learning provider for disabled people with physical and sensory impairments and learning difficulties. They posted this video of their group doing a herring dance performance.

NORWEGIAN HERRING RESEARCH:HERRING IS GOOD FOR YOU!!
(As if we didn't know)

Source:https://nofima.no/en/nyhet/2016/01/herring-is-better-for-you-than-we-thought/

Herring is better for you than we thought

It’s well-known that herring is a rich source of the healthy marine omega-3 fatty acids. Scientists at Nofima have now discovered that another fat component present in herring also promotes health.

Herring has a naturally high content of cetoleic acid, which is a fatty acid whose importance we haven’t previously been aware of. We now know, however, that it has properties that promote health. Senior scientist Bente Ruyter and her colleagues at the food research institute Nofima have carried out experiments showing that cetoleic acid stimulates cells to convert short omega-3 fatty acids into the healthy, longer marine omega-3 fatty acids.

The experiments used human liver cells and liver cells from salmon. Both of these showed that pure cetoleic acid stimulates increased formation of the healthy, longer marine omega-3 fatty acids. The results have been confirmed in salmon that have been given feed with herring oil that had a high content of cetoleic acid. Fish oil is an extremely important ingredient in the feed given to farmed salmon, but it is not the dominating one.

Cetoleic acid added to feed causes the salmon to store 10% more marine omega fatty acids (EPA and DHA) in the body than they do otherwise.

“It’s too early to say how large an effect cetoleic acid has in humans, but the experiments in cells in culture suggest that it influences how much healthy, marine omega fatty acids we store after eating herring,” says Bente Ruyter.

Other rich sources of cetoleic acid are sand eels and capelin, in contrast to oily fish from South America, such as sardines. The latter have very low levels of cetoleic acid, while having much higher levels of EPA and DHA.

The results of the feeding experiments show that salmon fed with herring oil, which is rich in cetoleic acid, acquire higher deposits of EPA and DHA in the body than fish fed with South American sardine oil.

Further, the scientists saw lower levels of the condition known as “fatty liver” in farmed fish that had been given herring oil in the feed.

“Salmon that had been given herring oil had less fat in the liver, which suggests that they had a higher level of fat metabolism. This is good for the salmon,” says Ruyter.

The research has been financed by the Norwegian Seafood Research Fund (FHF).

UPSET THAT THERE WAS NO MATJES AT THE STORE ON FRIDAY

PUBLIC SERVICE ANNOUNCEMENT

Stay away from

SURSTRÖMMING herring

(What do you expect-- its Swedish!!!)

The Worst Food Ever !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  😆

PRESIDENT TRUMP RECENTLY CONFERRED WITH THE HERRINGER REBBE ON HIS MIDDLE EAST STRATEGY. THE REBBE GAVE HIM HIS BLESSING AND TOLD HIM HE REALLY NEEDED TO EAT MORE MATJES

HERRING HISTORY:
Who Were The Herring Girls? (is it OK for me to say that? 😉)

Herring Girls, the ‘Herring Lassies’: the women from Scotland and the Scottish isles who would follow the fishing boats down the east coast as they followed the herring shoals, ‘the silver darlings’ migrating down to their spawning grounds.

The women would camp in the ports where the fleet moored, some times for several weeks and then moving down the coast to the next fishing as the late spawning fish shoals passed by. Their task was gutting, sizing and packing the fish. It was hard work and the women had to be tough. They were paid piece-work by the barrel-load of stacked fish. Novices working slower earned less than the experienced women, who worked fast and could almost gut the fish in their sleep.

However skilled, it was still dangerous work; a knife can slip and inflict serious wounds often infected by the brine the herrings were stacked in. So the women bound strips of cloth around their thumbs and forefingers to protect them from the knives – Get Up and Tie Your Fingers. It was the call that went up as the herring fleets were sailing in with their catch.

source: http://hastingsonlinetimes.co.uk/arts-culture/performance/herring-girls

Documentary Herring!!!! This is great stuff. Found it on You Tube   😊😊

The Shoals of Herring - Part 1

RadioBalladsFilms

Published on Jul 15, 2012

SUBSCRIBE 136

The Shoals of Herring. A documentary film based on a 1950s Radio Ballad called `Singing the Fishing' by Ewan MacColl, Peggy Seeger and Charles Parker, about the rise and decline of the herring industry on the east coast of Scotland and East Anglia. Contemporary footage of the fishermen at work is intercut with interviews and archive photos, clips from John Greirson's DRIFTERS, Harry Watts' NORTH SEA, and Campbell Harper's CALLING HERRING. Traditional folk songs are used throughout

source: https://www.youtube.com/watch?v=zm3lXPkHs-8

We agree !  "An eternal people deserve an eternal herring" 😃

THE MAGGID OF MELBOURNE: HASSIDIC HERRING

The link between fish and hassidism has deepened in recent years. A venture hatched in 2014 has grown into a company called The Rebbe’s Choice which offers various types and flavors of herring.

BY LEVI COOPER 

 APRIL 4, 2019

source: 

https://www.jpost.com/Magazine/THE-MAGGID-OF-MELBOURNE-Hassidic-herring-585748

 

These guys have great herring !!!!!!!!!!!!!

Dancing With the Fishes

By Elizabeth Kratz | February 27, 2019

Naftali and Remi Engel display The Rebbe’s Choice herring at Kosherfest.

How Naftali Engel is making herring ‘hipster’ again.

You never know when something heimish, something many Jews may associate with old-fashioned, staid Jewish fare, like herring and crackers, will somehow turn high-end and hipster. One millenial, barely out of his teens, is putting herring out there for all the internet to see. And he’s got a heck of a story to tell. Herring, get ready: it’s time for your Instagram shoot.

It all started in late 2014, when Queens, New York, teen Naftali Engel was in Israel for post-high school gap year study. He spent some Shabbatot away from his Judean Hills yeshiva with his brother who lives in Tzfat, the “holy city” famous for its more chassidic or kabbalah influenced-artists colonies and spiritually creative enclaves. One Shabbat, Engel tasted a particularly delicious homemade herring, and, perhaps nonchalantly, asked the maker for his recipe. The answer he got was not quite traditional.

Engel’s version of what he heard from this unusual pescaphile was something like the following: “‘First, you have to dance with the fish; then say Tikkun Haklali (a traditional Breslov set of psalms geared toward repentance) with the fish, after that sit down and say some Shemios Hatzadikim (names of the righteous) to the herring. If you can, go to the mikvah before you prepare the fish…,’ it went on like this,” Engel told The Jewish Link.

“I mean, the herring tasted really good, but this was an interesting method to say the least. The man continued, ‘When you spice the fish, make sure to have the proper kavana (intentions). After you finish making it make sure to learn with the herring, and say Tehillim for it,’” Engel recalled.

At that point, Engel gave up on getting an actual recipe out of the man, but succeeded in getting a basic herring recipe from his brother Menachem. “Although I altered the original recipe I was given a bit, it came out great. But what this man gave me was an idea: That I could take the herring and spice it based on what inspires me.”

A business is born

Five years later, Engel is 22 and a busy entrepreneur distributing his own original herrings nationwide, all inspired by that single interaction. From Vietnamese sriracha to smoked Hungarian paprika to Israeli za’atar, Engel has fused spices from his millennial-modern kitchen with that most heimishe, modest fish, bringing new life to that old boring herring.

And millennials seem to intrinsically know a thing or two about branding. In what has seemed like a blink of an eye, a community of 800 enthusiastic followers have popped up on Instagram and are even buying products emblazoned with The Rebbe’s Choice catchphrase—“Heimish meets high end”—and “the rebbe” from the label, who happens to look quite a bit like Engel’s new father-in-law.

‘Making herring on the mirpeset’

But back to 2014. How did this business get started? Engel’s first culinary effort, a jalepeño matjes (matjes is a younger, fattier herring perfect for pickling), made on Engel’s dormitory mirpeset (porch) at Yeshivat Ohr Yerushalayim, were met with clamors for more from his friends. Soon, students from other yeshivot, and their rabbeim, heard about it. “I would make herring for Shabbat and ask if people wanted it, and soon I was selling it out of my dorm room,” he explained.

“My herring started to become well known in the American yeshivas in Jerusalem. Everyone knew about it. By the next summer, I had a name, The Rebbe’s Choice,” and while he was home in the States he hired a graphic designer on Fiverr to illustrate “The Rebbe” who adorns his labels, wearing a fur shtreimel, smiling and holding a whole fish.

“I sold my labeled products in Israel to friends the next year.” Returning home to Queens in 2016 after a year and a half in yeshiva, his began his business in earnest; manufacturing his unique herring recipes out of his shul’s basement in Kew Gardens Hills, Queens; his product had been certified kosher by the O-K.

Fast forward to today: Engel’s herrings are distributed nationwide by Quality Frozen Foods, a large kosher foods distributor; over 1,500 units of herring are produced every week and it’s available in kosher supermarkets in communities nationwide. Engel explained that while he has no prior background in the food industry, he comes from a family full of entrepreneurs, all of whom have found new ways to present items to the public. His grandfather, Engel related, sold postal products, and was apparently the first to sell envelopes in packages of multiples. His father and brother had launched their own pet supply businesses. Engel’s new wife, Remi, also helps him in the business, bringing with her design ideas and her own millennial flair, even launching the hashtag #womenwhoherring.

But who are ‘The Rebbes’ in 
‘The Rebbe’s Choice’ herrings?

Millennial marketing aside, what truly sets Engel’s herrings apart (there are currently six, and a seventh one will be released soon) is that the flavorful, modern fusion-cuisine-take-on-classic-flavors are made from recipes using all kinds of sweet and savory spices, sauces and herbs and are all inspired by a Chassidic “Rebbe,” the teachings of whom Engel has learned. A story about each rebbe and how he inspired Engel adorns each box of herring. For example, The Rebbe’s Choice’s sweet black pepper herring is inspired by Reb Levi Yitzchok of Berditchev, who went to tremendous lengths and had great enthusiasm toward finding the good in people, no matter how evil or criminal they were. “Rabbi Levi’s fresh perspective and ardor are the inspiration for this savory and deeply flavored herring,” Engel writes on the label.

In addition to Reb Levi, Engel has so far singled out rebbes from Lelov, Kotzk, Rimanov, and Ropshitz and has written inspirational vignettes about their teachings and why they inspired a particular flavor. Future plans for The Rebbe’s Choice include two types of high-quality smoked salmon, plain and with pastrami flavoring, which is coming out imminently, and a line of flatbread kichel, inspired by the Hungarian Kerister Rebbe, a rabbi from the Tokay region of Hungary known for his incredible hospitality toward strangers. The kichel is not dipped in sugar like the kichel many Americans know, but it is savory and cracker-like and more typical of old Europe. It’s meant to be eaten along with herring, of course. Engel reported he had recently returned from Budapest where he drove multiple hours to visit the kever (grave) of Reb Shayale of Keristir to gain inspiration for the kichel.

But it’s not all about inspiration; Engel is serious about business as well. He and his production team, which includes one full-time manager and several part-timers, take pride in a set of common sense principles for food safety and sustainability. All their herrings are made from Atlantic herring, 
primarily matjes, sourced from the Atlantic Ocean from either Europe or Canada, and are bought from fisheries that practice sustainable practices, so that ocean dwellers other than herring aren’t caught in the nets and the supply isn’t depleted. Engel said he benefited from studying for his ServSafe NYC food safety handler licenses; finding them instructive toward making safer choices regarding fresh ingredients and preparation methods. “Stored properly, our cured and pickled herrings are good for six weeks, as per the label on the package. You can tell our herring is fresh by how firm it is. Herring that is soft or mushy is usually frozen whereas our product is fresh,” he explained.

Competitors eyeing the success of Engel’s unique branding have already begun making attempts at copying the products of this quick-growing company, but Engel took this gesture of his competition in stride, and even with some cheer. “Imitation is the sincerest form of flattery, and if I made big enough waves that the largest fish and appetizing companies want to copy me, I know I’m doing something right.” But it’s likely any impersonator can’t hope to match up, because the inspiration and success of the entire brand is very clearly rooted in and growing from Engel’s personal interests and experiences.

All of The Rebbe’s Choice 12-ounce boxes of herring are hand packaged out of its 1,000-square-foot facility in Long Island City. They are made without artificial ingredients or color, and several of the herrings are made without sugar in order to be suitable for those following diabetic diets. All herrings are gluten-free and several contain sesame or egg ingredients, but are clearly marked. The products are now available in select locations in Los Angeles, Glendale (Colorado), Minneapolis, Dallas, Southfield (Michigan), Cleveland Heights (Ohio), Atlanta, Evanston (Illinois), Boston and several cities in Florida. Since 2018, they have become widely available in kosher stores and supermarkets with kosher sections all over New York, New Jersey and Connecticut, including many ShopRite stores. Don’t forget to follow Engel’s ever-inspiring and amusing stories on Instagram, Facebook or Twitter at @therebbeschoice.

source:https://www.jewishlinknj.com/food/29909-dancing-with-the-fishes

WILD ????  Herring--- I Didn't Know There Was Domesticated Herring 😀
And what's with this guy? Never saw herring before??

SO YOU'RE WONDERING WHAT THE DIFFERENCE IS BETWEEN HERRING AND SARDINES?

Sardines & Herring

Sardines (Sardina pilchardus) | Herring (Clupea harengus)

MORE AND MORE AMERICAN CHEFS are looking to sustainable fish options and discovering what Europeans have long known: sardines and herring are good eating when freshly caught. Sardines and Herring are both members of the Herring Family – Clupeidae – a family that includes other oily, small schooling fish such as shad and anchovies. Confusion can reign when trying to figure out exactly what their differences are – for example, here in Maine a small, juvenile herring is dubbed a “sardine” and once was canned as such. Some will market domestic herring as “Atlantic Sardines”. For Europeans, larger sardines – those generally longer than six inches – are called “pilchards”. Some sources list almost 20 different species as “sardines”!

The similarities between the two far outweigh the differences, especially from a culinary perspective. Both are “oily” fish – although the smaller they are, the more delicate in texture, and less powerful in flavor than larger specimens. This “oil” is rich in healthful omega fatty acids and is the source of their flavor (lower fat content in some sardines and herring can actually make the fish taste dry when prepared). Both fish have large, shimmering scales that are loosely attached (and easily removed) and are extremely boney. However, when it comes to the primary culinary distinction between Sardina pilchardus – the “true” European Sardine – and our locally caught Atlantic Herring, the Sardine tends to be a bit more plump and meaty than the Herring.

When we think of sardines we most often think of them canned and packed in oil. The name “sardine” itself it is coined after the island of Sardinia in the Mediterranean, where they schooled abundantly and some believe we first canned there. In Maine, “sardine” canning was a massive industry dating back to the late 1800’s that peaked in the 1950’s. Sadly, the industry collapsed, and today there is only one company producing canned Maine sardines – although the canning itself is done in Canada. Herring in Maine is now in highest demand as lobster bait.

Despite our association with these fish coming from a can, both are excellent when prepared super-fresh. The traditional way to prepare both is to scale and gut the fish and grill them, preferably over charcoal or wood coals, with a bit of oil. They are also excellent when stuffed and baked, split and panfried. Some traditional European recipes call for them to be filleted and simply marinated in oil and herbs. Avoid using in soups or stews as they are simply too oily and boney. Care should be taken with fresh sardines and herring as they are delicate fish that bruise easily and have a limited shelf life.

Catch Regions:

• Sardines: Mediterranean Sea to East North Atlantic
• Herring: Gulf of Maine and Bay of Fundy

 Seasonality:       

• Year Round:  Herring much more abundant in Summer Months

Catch Methods: Trawl Nets, Seines, Inshore Weirs (Maine)

Flavor Profile: Pronounced, rich

Texture Profile: Delicate

Substitute:

• Smelts
• Anchovies
• Mackerel

 source: https://www.brownetrading.com/species-spotlight/sardines-herring/

Yeah? Well what's so funny about herring ??

Norway and Herring

     😎WINDBREAKING NEWS

          

THE FISH THAT TALK WITH FARTS

In addition to being an occasional biological necessity, human flatulence has served a variety of uses, including as a way to clear a room, entertain friends, torture a sibling, and tease a child (pull my finger). But while some humans have elevated farting to an art form (see: The Most Famous Farter in History), perhaps no entire species has elevated farting quite so high as the school-swimming herring, who use their butt vapors to communicate.

Bubbling out of a herring’s back end, the fish farts come fast and furious, and as such scientists have named them “Fast Repetitive Tick sounds” or (I’m not making this up) FRTs. Occurring in “stereotyped bursts of 7-65 pulses . . . lasting 0.6-7.6” seconds at a time, the high frequency FRTs are emitted, as with many human farts, in “a single continuous burst train rather than intermittent bursts.” Believed to be the result of “gas expulsion . . . via the anal duct,” the fish acquire the gas when they surface to fill their swim bladders (not from digestion), although they can save this air for at least a day and release it when needed.[1]

Because of when and how the fish break wind, scientists believe the farts are used to communicate, although they’re not clear on what the herring are saying. By experimenting with disturbances and even adding a bit of “shark odour” to the study (neither of which had any effect on the farting), they concluded that the FRTs are not alarm calls; likewise, as FRTs were being emitted but nobody was getting busy, the researcher also discerned that the farts were not involved with mating (as any female of any species could’ve told them ;-)).

However, as herring work together in coordinated groups, and even shoal together in the dark, the researchers hypothesized that the FRTs were used as “contact calls.” They note that this social communication would only make sense if it couldn’t be heard by predators (who would then be wise to the herring’s location), and it turns out the frequency of most FRTs, at above 2 kHz, is outside of the “known auditory range of most predatory fishes.” Although they also note that FRTs are within the range of hearing of marine mammals.[2]

In any event, this explanation is plausible, and would help explain how herring typically shoal, which is in a grid pattern where the distance between each fish matches the distance that their desired prey will jump away. By emitting noxious gases (which in humans is a long-practiced way of establishing a safe distance between individuals), the fish establish the precise interval between school members for optimal fishing.

The intrepid researchers who discovered this miraculous use of butt gas, Ben Wilson, Lawrence Dill, Robert Batty, Magnus Whalberg and Hakan Westerberg, were honored with an Ig Nobel Prize in Biology in 2004, for their achievement in science that makes people first laugh, then actually think. Other noted Ig Nobel Prize winners include a group that discovered that strippers earn more when they are at their peak fertility than otherwise (One can only imagine the significant time they had to spend at strip clubs FOR SCIENCE!!!); a group that discovered that when people have a strong urge to pee, they consistently make better decisions with certain types of things and worse decisions with others; and, of course, Sir Andre Geim, who won an Ig Nobel Prize in 2000 for successfully figuring out a way to levitate a frog using magnets. A decade later, he also won a real Nobel Prize “for groundbreaking experiments regarding the two-dimensional material graphene.” 

source: http://www.todayifoundout.com/index.php/2015/01/whatd-butthole-say-talking-farts/

LEARNING ABOUT THE RED HERRING

Source: https://learningenglish.voanews.com/a/words-and-their-stories-smelly-fish/3703914.html

How Can a Smelly Fish Help You Avoid the Truth?

German chancellor Angela Merkel eats a pickled herring during a ceremony for a fishing boat, 2015. (AFP Photo)

Today, we talk about a small, silvery fish, called herring.

In some places, herring is a popular food. In the United States, herring is also part of a curious expression. We call unimportant information that is used to distract a “red herring.”

For example, mystery writers often use red herrings as plot devices. In her book “The Sittaford Mystery,” writer Agatha Christie gives many characters a reason for killing the rich Captain Trevelyan. But those reasons turn out to be red herrings. Christie uses them to throw the reader off the scent of the real killer.

In a mystery, a red herring is something the writer presents as a clue, but actually isn’t. Mysteries aren’t the only places that use red herrings.

People who work in government or write about politics also commonly use this expression. Politicians are sometimes guilty of drawing people’s attention away from serious issues by throwing out red herrings that they know will get a reaction.

People also criticize the media for creating red herrings – reports that are used to purposefully distract readers from more important issues.

As you can see, the expression red herring is useful … but it is odd. How did herring turn red? And why does it mean something that is purposefully misleading?

The first part, about the color, is easy to answer.

Before modern transportation and cooling equipment, fish was difficult to ship to customers. It would go bad before reaching stores. So, people began curing fish for later use. They added salt to the fish or left it hanging in a smoky room. After this process, the fish skin would darken, changing to a reddish-brown color. In this way, some herring literally turned red.

In our examples today, however, a “red herring” means something that takes attention away from the real issue. How did it come to mean that? Well, language experts do not really agree.

Some word historians point out that these smoked fish have a very strong smell. So, they might have been used to train hunting and tracking dogs. They suggest the scent of red herring could trick a group of hunters and, more importantly, their dogs. In other words, red herring could throw even the best hunting dogs off track, making them likely to go in the wrong direction.

However, to other language experts, this explanation makes no sense. It suggests that people were following the hunters, secretly plotting to ruin their day. Who would do that? More importantly, there doesn’t seem to be any written evidence to support that claim.

So, there are things we don’t know about the origin of “red herring.” But we do know this. From politics to the news to mysteries, we commonly use “red herring” in written English. But it can sound more formal and even a bit dated in everyday conversations.

There are some words that mean about the same thing but that are more commonly used in spoken English -- words like ploy, a ruse or subterfuge.

They all mean to trick someone or to send someone up the garden path, whether in search of stinky fish or anything else that is not the truth.

This is kind of intense

These guys have the right idea !!

Source: https://jewishstandard.timesofisrael.com/a-fish-story-to-get-hooked-on/

A fish story to get hooked on

Netivot Shalom serves up a herring festival with more than just matjes

By HEIDI MAE BRATTDecember 6, 2018, 11:56 am  

• 
  

The Bergen County Herring Festival at Teaneck’s Congregation Netivot Shalom offers a smorgasbord of classics as well as new-wave sauces and flavors.

Can a fish evoke emotion? You betcha!

I remember how my father carefully cut pieces of the glistening bony fish and placed them in a bath of oil and onion, stored in glass jars in the refrigerator. Each evening when he started his meal, he would take a piece and eat it with rye toast. He looked forward to it with such pleasure, that “shtickel” (piece) of herring.

Without it, his dinner wouldn’t be the same.

Herring, at once evocative and provocative, brings back old world memories for some, and new connections for others.

For herring aficionados and the newly curious, the 2018 Bergen County Herring Festival, a much-anticipated event that has spawned imitators, will take place on Saturday, December 15, at Congregation Netivot Shalom in Teaneck. The biennial festival (actually it has been three years since the last one) is a fundraiser for the synagogue and for a local nonprofit. This year, the festival will benefit the Jewish Family and Children’s Services of Northern New Jersey.

“The biennial herring festival held at Netivot Shalom is an event that brings together many diverse groups of people both from within and without our Bergen County area,” said Nathaniel Helfgot, the Orthodox synagogue’s rabbi. He favors “a really good smooth plain and simple matjes herring on a cracker,” he said.

“We come together to share some delectable treats and to share in the warmth and hospitality that are the hallmarks of the Netivot Shalom community,” Rabbi Helfgot continued. “In the process, we also help raise some funds for the shul programming as well as donate a portion of the proceeds to a local tzedakah.”

More than 100 pounds of herring, in a dizzying array of classic and newfangled flavors from purveyors including Ma’adan Catering in Teaneck, Rockland Kosher Supermarket in Monsey, and Raskin’s Fish Market in Brooklyn, will be available to sample. Expect to find classics like a variety of matjes herring as well as herrings in new-wave sauces like mustard, wasabi, and other creative spins.

It will be possible to pair specialty fish with the selection of premium vodkas and single-malt scotches that will be on hand. There also will be breads, fingerling potatoes, hard-boiled eggs, pickled beets, salmon roe, and other victuals that fit with the theme.

“It’s a nice social evening with good food, good drink, good music and good friends,” said Barry Herzog, one of the three organizers — the other two are Noah Rothblatt and Shanan Cohen.

This year’s Bergen County Herring Festival is the fifth such event. The first once was in 2009; the festival has grown in both scope and popularity since then. It grew out of a typical Shabbat kiddush, which Netivot Shalom congregant Jonny Shore helped set up each week. Mr. Shore started bringing in a variety of herrings he found when he worked on the Lower East Side. The festival itself was born after he and his friends learned about an upscale herring tasting at a Manhattan penthouse by appetizing icon Russ and Daughters.

With that inspiration — and their love of all things herring — they figured why not create an elegant herring tasting in Bergen County?

As the new owner of Ma’adan, Mr. Shore, who has switched from herring festival organizer to herring festival provider, said that a new flavor will be unveiled at this year’s festival. (He didn’t say what it would be, but hinted that it would be savory.) In addition, Ma’adan will bring its popular matjes with scallions, Tex-Mex, and other favorites.

“Herring has become quite mainstream,” Mr. Shore said. “There are many people who appreciate a good herring. Here at Ma’adan you can buy herring, and walk in to see the people who made it,” he said referring to former Ma’adan owner, Stuart Kahan, whom he called “the herring maestro.”

One of the event organizers, Mr. Shanan, who at 33 and the group’s millennial member, said he first was introduced to the herring festival in 2011, when he attended with his father-in-law, Elliot Fuld, who lives in Englewood. Since moving to Teaneck in 2014, Mr. Cohen has become very involved in the synagogue, and with the herring festival.

Herring, Mr. Cohen said, is a great connector.

“You meet people at the herring table that you wouldn’t normally engage with otherwise because people tend to stay with people their own age and in their life stage,” he said. “But at the herring table, there are people in their 20s, 30s, 40s, 50s, 60s. The interest in herring spans the generations.”

“People have been waiting three years for this,” Mr. Rothblatt added.

The herring festival starts at 8 p.m. at Congregation Netivot Shalom, 811 Palisade Ave., Teaneck. The cost is $55 per person in advance or $75 at the door. There is more information at www.netivotshalomnj.org/herring.