Herring has long been a staple in Swedish cuisine, especially during traditional holidays like Christmas. On the Christmas Eve table, it appears in various forms: in oil, cream, or with onions.

Luckily, there is always the good old herring in linseed oil with grated onions, a classic that will never age. 1. Cut each fillet in 4-5 pieces. 2. Lay the herring in a jar, alternating layers with ...

1. For the herring oil, heat the oil to 60°C. Chop the bones and infuse in the oil with the horseradish for 6 hours. Pass. 2. For the herring tartare marinade, combine the lemon juice and the ...

It’s derived from the solid and liquid fat found in the tissues of fatty fish like anchovies, herring, mackerel, salmon, tuna, and more, says Yawitz. Fish oil is “an excellent source of DHA ...