Herrings

Herrings have been smoked for centuries and virtually the whole of Europe has distinctive styles. We have kippers, bloaters and buckling to name but three, the Swedes have their impossibly smelly surströmming, the French harengs saurs and even the Sicilians have an orange and smoked herring salad, though how this fish found its way there escapes me. This is too big a subject for me to go into here; may I refer you to Jane Grigson’s excellent Fish Cookery for a comprehensive read.