Let’s take a look at its complicated culinary history. Herring in vinegar, photo: iStockphoto/Getty Images For centuries, the consumption of saltwater fish was rather limited in central and southern ...

Herring is perhaps best cooked in white wine or light vinegar - the acid flavours suit its rich flesh. Herring roe is also full of flavour and worth keeping. FAQs about BBC Food ...

To make the green sauce, put the egg yolks, vinegar, mustard and sugar into the ... Take one of the herring fillets and place skin-side down on a board. Cut in half lengthways into two fillets.

In a bowl or jar, mix olive oil, 2 tablespoons of oil from the sun-dried tomatoes, apple cider vinegar, Dijon mustard, onion, and sun-dried tomatoes cut into smaller pieces. Add the herring ...