adventures in bran / herring drilldown.

30 grams of fiber a day is a lot. But I've got my All-Bran and soy milk thing going on, so i should be having a colon blow moment any minute now (while searching for that transcript I found out that there's actually a product called Colon Blow now, and their site features some graphic testimonials [IOW, pictures of amazing, unrealistic poop]).

In other news, I just discovered the Ouwehand website, which means that I can finally read about my herring/haring products in something approximating English, which is excellent because there are a host of variations and I've never really been able to detect what they are. I picked up some rolmops (pickled herring wrapped around onions and pickles) and braadharing (supposedly baked but I think they might actually fried, based on my first taste) in yesterday's shopping spree.

There's a ton of herring info on this website, and the Dutch version is even more comprehensive. Nonetheless, I would have to recommend against reading the entire "Information about herring" section as it provides a couple of "spoilers" that may significantly reduce your desire to ever eat herring again. I can't even refer to them or give you an idea of what they are because I personally would like to eat herring again. I'll try to extract some of the non-gross yet still interesting herring facts for you here:

1) "'Hollandse Nieuwe' is the first herring that is caught in the new season, this is mostly in May. As soon as the herring contains 16% fat it is allowed to be marketed as 'Hollandse Nieuwe'. Before herring is allowed to be called 'Hollandse Nieuwe' it also has to be gutted, matured, salted and filleted according to the traditional Dutch method. Until September it is allowed to be referred to as a 'Hollandse Nieuwe'. After this period it is only allowed to be called matjes herring."

2) "Amsterdammers prefer a larger, well-matured herring which is cut into pieces and served with marinated pickles. In the north of the Netherlands they prefer a medium size herring which is lightly salted. In Rotterdam they have a preference for a small herring which is lightly salted."

Pretty dry text, yes, but it's way better if you imagine it with a Dutch accent (larcher, well-machure herrink, etc).

Fascinating, you say. I say whatever Leonard Carlo would say. No: here's a recipe I wish I could make with my herring, but it calls for a pile of sour cream, which sadly...I cain't be doin'.

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layered pickled herring salad with tart apples and red onion.

1/3 cup apple cider vinegar
1/3 cup water
1/6 cup sugar
1 teaspoons pickling spice
1/2 teaspoon salt
1/2 large hothouse cucumber, cut into 1/8-inch-thick rounds

1/2 pound Granny Smith apples, peeled, cored, coarsely chopped
3/4 cup chopped red onion
1/2 cup sour cream
1/4 cup chopped fresh dill
1/2 cup sliced trimmed radishes
1 6-ounce jar zuur haring (sour herring), drained, each piece halved
Fresh dill sprigs

For cucumbers: Mix vinegar, water, sugar, pickling spice and salt in heavy medium saucepan; bring to boil, stirring until sugar and salt dissolve. Cool to room temperature. Place cucumbers in large glass bowl. Pour marinade over cucumbers. Cover; refrigerate overnight.

For salad: Mix apples, red onion, sour cream and chopped dill in large bowl. Season to taste with salt and pepper.

Using slotted spoon, remove cucumbers from marinade. Arrange half of cucumbers in bottom of 8 x 8 x 2-inch glass dish. Arrange half of radishes atop cucumbers. Spoon half of apple mixture over radishes. Arrange herring evenly atop apple mixture. Spoon remaining apple mixture over herring. Cover with remaining cucumbers, then radishes. Cover and chill salad 3 hours.

Serves 4.

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matjes herring with red onion and dill.

10 pickled matjes herring fillets (about 1 1/2 pounds)
2 medium red onions, chopped fine
1 cup finely chopped fresh dill sprigs
1/4 cup red-wine vinegar
freshly ground black pepper to taste
1/2 cup light olive oil

Rinse herring under cold water and pat dry with paper towels. Cut fillets crosswise into 3/4-inch pieces. In a 1-quart glass or ceramic crock or bowl arrange some herring in one layer. Top herring with a layer of some onions and sprinkle with some dill. Layer remaining herring, onions, and dill in same manner.

In a small bowl whisk together vinegar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Pour dressing over herring mixture. Chill herring mixture, covered, stirring occasionally, at least 8 hours and up to 2 days.

Makes 10 to 12 Servings.

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