Herring dishes

(; ) is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.

Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

Russian layered salad

raw herring soaked in a mild preserving liquid

traditional way of preserving herring

species of fish

thumb|Traditional forshmak based on chopped herring Forshmak (Yiddish: פֿאָרשמאַק, Russian: форшмак), or vorschmack, from German Vorgeschmack ("foretaste") or Vorspeise ("appetizer"), also known as chopped herring, is a traditional dish of Ashkenazi Jewish cuisine, particularly associated with the Jewish communities of Eastern Europe, including Poland, Lithuania, Ukraine, and Russia. It is a savory appetizer made primarily from chopped salted herring, hard-boiled eggs, onions, apples or potatoes, and bread or soaked matzah, often seasoned with vinegar or oil. The dish is typically served cold,

fish

thumb|A traditional and simple lunch in Hamburg: Brathering with fried potatoes

thumb|Spekesild (salt cured herring) the Norwegian way, with potatoes, raw onions, dill, pickled beets, butter and flatbrød. Spekesild (Norwegian for "salted herring") is Atlantic herring preserved using salt.

Gwamegi () is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous.

caviar substitute made from herring and squid ink, made without any fish roe