Differences between Eastern European herring and Northern European herring?

[Smorgas Chef]

What's the difference between Eastern European (i.e. Jewish deli herring) and Northern European/Scandinavian herring? Also, what are some good places in Manhattan to get herring besides Russ & Daughters?

[penthouse pup]

Northern often uses different aromatics and tends to be more "pickled" in nature while Jewish style generally goes from slightly sweet to smothered ("schmalz")...but there is definitely an overlap because there are sweet treatments that reflect both kinds of cuisine...I'm sure others will add to this...

Zabars has good herring along with Russ and D...sometimes Dean and Deluca has decent herring...

[Smorgas Chef]

Thanks Penthouse Pup...that's very helpful!

[foodwhisperer]

matjes herring is eaten by jewish people and its not sweet , its strong tasting ,, the herring in cream sauce and onions is the most popular,,,but all the herring varieties in Russ and daughter is Jewish style even though all are different,,herring in wine sauce, matjes and herring in cream sauce,,,, in norhter europe ive had smoked herring.

[penthouse pup]

Agreed that in the UK, Scandanavia, etc smoked herring is commonplace but I thought the OP was asking about herring in its brined form...Matjes herring is made in different ways, but usually has a vinegar lacing--and it can be on the sweet side. It's also worth noting that Russ and D usually has roll-mops, which in my experience are frequently found in German delis, and restaurants. It is not "Jewish style", whatever that really means, anyway. Fresh herring is great, and it is too bad NY area fish stores rarely feature it...

[linguafood]

I've never had a matjes that tasted sweet. Usually, it's rather on the salty side, if mild. Serve with raw onions & home-fried potatoes. Don't kiss anyone for a couple hours '-)

[Passadumkeg]

Funny, in the 10 years I've lived in Norway and Finland I never had smoked herring, (although it is common here in Maine), but ate all the others mentioned as Jewish style. I used to et at a herring smorgosboard breakfast every Friday. Matjes is popular in a dill sauce. Herring in mustard sauce too. The oldest olest herring shop in the world is in Stavanger, Norway.
Some Polish herring is packed in oil w/ onions.
Every Thursday my dad used to take whole herring to my grandmother and return on Sat. to pick up the marinated herring fillets. All gone now.

[penthouse pup]

Thanks for the insights--very interesting to say the least..the smoked notion I referred to above was meant to mean kippers, eaten in the UK, particularly in Scotland (cold smoked and often re-fried)....

[Smorgas Chef]

Thanks to all for the insights!

[City Kid]

I'm confused about the reference to "schmattz" above, which is rendered chicken fat and served on bread as a non-dairy substitute for butter. What does it have to do with herring? Never heard it referred to this way.

[gido]

"schmalz" simply means fat (not necessarily chicken fat and definitely not just rendered fat. Schmalz Herring are large pieces heavily brined that need soaking to get rid of some of the saltiness.