Out of necessity, our ancestors mastered the art of cooking dried cod or skate from the Baltic Sea. Alternatively, saltwater fish such as herring was matured in barrels with a lower solution of brine.

It is made from dried herring and brown seaweed, both commonly distributed rations during the war. The herring was soaked overnight in wood ash water to soften the fish and remove the odor.

Old Polish cuisine is well-known for its abundance of fish dishes, and foreign visitors have long observed that the art of preparing the little fellows was at a very high level of sophistication in ...

or Guideline Harvest Level (GHL], in Sitka’s commercial herring fishery was set at a record-breaking high at just over 80,000 ...