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anyone have a recommendation of the best herring i just got into herring and love the matjash and lox from shwartz?
Freunds from BP.
Beside matjas also try the naked, dill, and parve cream.
(I also suggest schnapps and Listerine pocket packs fo afterwars.)
I like a smoky scotch with herring. Like Springbank.
Start with vodka with the matjes. Put a piece of herring into the vodka for a “Herringtini”, which I invented durring l’chaims in the beis midrash when I was in yeshiva. Add some of the herring juice to make a “dirty” Herringtini. This works with the naked too.
Try scotch after the others.
Enjoy these l’shem mitzvah and l’koved shabbos! Tzaddikim can have a gilgul into fish whose eyes never close, so release their whole sparks with the proper kavanah!
“I also suggest schnapps and Listerine pocket packs fo afterwars”
And a shower and wash your clothes… that smell clings.
Anyone ever try herring in yogurt? It’s much better than you’d think.
well, at least a thread that makes people laugh !!! Great comments ,fellows ! and just to let you know how people eat herring in the rest of the world…if you ever go to holland, you will see people stop at small stands, pick up a herring by its tail,, roll it in chopped onions, and swallow it right there and then !!!! these fresh matjes herring (called groene haring)is the BEST in the world !!!
next best id the herring I had in berlin for kiddush -fantastic with a glass (yes-big glass) of vodka ! next best is the herring from egg stores in stamford hill,london. the herring in the US can’t hold a candle to these places.
I also like herring from Schwartz. The white sauce one. Don’t know the name.
Poster, you’re probably thinking about their Shtiglitz herring.
The dill herring,Israeli style herring and herring in cream sauce from Pomegranate is amazing!
Without a question – Schwartz’s matjas wins. Their Shtiglitz comes in a close second. Of course, you need the right bourbon to go along with it…
just tried spicy oneg shabbos herring from schwartz’s-was delicious and also their danish herring…..wow, cant wait for shabbos
Try matjas from Deli Plus on 18th ave and 57th st. He was the original matjas seller. Best shtiglitz is Schwartz. Of course you can try to make it yourself. Buy whole matjas filets. Lay them straight in a glass long bowl, sprinkle pepper and cover with sliced onions and olive oil. Wait 2 days. Cut up and eat with sliced eggs and tomatoes on crackers. Wash mouth with listerine and hands with deodorant soap.
Another. Buy a schmaltz herring filet (not the same as matjas, beware). Also a little pepper and onions and olive oil. Wait 2 days. Take the filet and cut into tiny pieces. Chop a tomato, onion, add herring pieces, add olive oil. Eat with fresh pumpernickle bread and butter. Wash mouth with listerine and hands with deodorant soap. But stay out of the world anyway.
Best single malt scotch after herring, any herring, is a good smoky one like Laphroaig or Lagavulin. Then eat chulent kishka kugel with smoked deli meats. Drink a good beer like Guinness stout or Zywiec porter or Doppel Spaten Optimator. Go to sleep for 2 hours. Wake up and be a maamin in Hashem and tchiyas hameisim. Never tell a goy to do this. You’ll kill the poor guy.
what about basil haydens after herring
vodka is shverrrr only grey goose is good
OMG you guys have no idea of what food goes with which drink. Bourbon after herring? Vodka after herring? Bourbon is good after dinner. Vodka from the freezer goes with caviar. Single malt scotch, being G-d’s gift to humanity, goes anytime anyplace. I had a vodka from rye, wow was that good, can’t recall the name. Had a sweet and yet spicy taste. Too bad I didn’t have any caviar. But I did drink that after egg and onion on shabbos and after galler.
theprof1- your advice on how to eat herring makes for a very solitary and single life!!! first make sure that your wife eats with you, then at least you won’t have to stand in the shower for three hours and rinse your mouth with a whole bottle of listerine.
as far as the drink to go with herring, vodka really is the best (just ask the russians) but i’ll take single malt or any scotch in an emergency. BTW- laphroiag and lagavulin are VERY smoky and many people don,t like it. I enjoy although my favorite single is glenfiddich 12 years and my favorite blend is johnny black. no need to spend more money for hype.
Rabbi about more money, you’re right. Most of the single malt 12s are really good. The 18s are better true but you don’t really have to spend more. I’ve had many very expensive single malts and they are better but as long as I can only afford the 12s and 15s, thats what I drink. Since my wife also likes herring and galler I don’t have a problem.
I think some of the chevra here need to read the nutritional information label on a herring jar. It’s not exactly health food.
there is some oil and sugar in it but it is mostly protein
Herring has omega-3 acid and is actually quite healthy for the heart. Its the rest of the diet on shabbos that does the job.
what about the booze thats worse
Prof., how about the cholesterol in the typical jar of herring? How’s that working out for your heart?
The reason you mavinim give accolades to Schwartz matyas herring is because you’ve never had the real deal. Actually, these kosher herrings are just ok but you can do much better yourself. The repackers just take herring that’s been processed and add a little oil and onions and charge whatever you suckers will pay.
The same for shtiglitz (which is a made up word), and you can hardly find the micro bits of herring in the sauce.
For fresh, cheap, delicious shtiglitz: buy some pickled herring (in wine sauce) in a jar, add some of the liquid from the jar to mayo and mix to a thick consistency, add a minced Bermuda onion and some sugar to taste, add the drained herring pieces, put in fridge overnight and you’ve got a delight you can’t buy anywhere.
The color of matyas herring should be naturally dark rusty looking from the spices in the brine, not reddish from beet juice used by the imposters who label any herring with beet juice as matyas, and you guys fall for it.
You can find minimally processed matyas and experiment on your own.
Enjoy!
mr cheerybim by the time you buy all the ingrediants its almost how much the companies charge plus who wants to go through the hassel of making it .
also keichel for herring tam tams are bedieved
Any herring, any time, as long that I have my tums with me.
Anyone who does not like shmaltz herring should look into their yichus.
labubby – you are obviously no herring mavin; but abee g’ret.
PBA, My yichus is fine. How is your cardiologist?
What about the cardiologist’s yichus? Or the herring’s yichus?
My cardiologist is fine. Business is booming.
PBA, I am sure you are correct.
When will people learn that being a good Jew does not require eating unhealthy (or unhealthy amounts of) so-called “Jewish food?”
Homeowner:
I eat gargantuan amounts of shmaltz herring every shabbos.
But I agree, you need to eat healthfully.
PBA, excessive consumption of schmaltzy food may lead to excessive production of schmaltzy substances in the blood (e.g. lipids, triglycerides, “bad” cholesterol).
Be well.
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